Impact of five flavor compounds on full and low fat strawberry mix and ice cream

There has been a recent increase in health conscious people, which have led to an increased demand for low and no fat foods that taste like full fat foods. Ice cream is an ideal vehicle for this study since it has a very complex ingredient matrix. Strawberry flavor is used because it has diverse character impact compounds. This study's objective was to determine how five components of an artificial strawberry flavoring affect the flavor of a full fat (10%) and low fat (4%) ice cream and mix using flavor spiking, instrumental (GC/MS & HPLC) and descriptive analysis.; cis-3-Hexen-1-ol (grassy), furaneol (caramel), gamma-undecalactone (peach), alpha-ionone (floral/violet) and ethyl-3-methyl-3-phenylglycidate (candy) were collectively used to create an artificial strawberry flavor. To determine the impact of each of these compounds on the strawberry flavor, each was spiked at 200% of normal level separately into both ice cream mixes and ice creams. A 4 and 10% fat control flavors at normal levels were used for comparison. Descriptive analysis showed separation based on fat level but not for instrumental analysis. Ethyl-3-methyl-3-phenylglycidate and furaneol were perceived stronger in 10% ice cream and mix while alpha-ionone and gamma-undecalactone were perceived strongest in 4% ice cream and mix. The 10% and 4% mix and ice cream controls were most affected by cis-3-hexene-1-ol.