The effect of fat levels and guar gum addition in mayonnaise-type emulsions on the sensory perception of smoke-curing flavour and salty taste

Effective aromatization of foods, including emulsion-type products, depends on the quality of flavouring and matching it well with the matrix. A systematic investigation of this effect (including its temporal aspects) has been made on the example of a mayonnaise-type emulsion as a matrix and liquid smoke preparation (SF) as the flavouring agent, emulsion composition and amount of SF added were variability factors. The results of the present study showed significant and large differences in smoke-cured flavour and salty taste (by the same stimulus concentration) due to various composition of the emulsion of the same viscosity (varying fat level and absence or presence of 0.8% of guar gum) but because of experimental design could not be definitely answered what is the causative factor of the observed phenomena.