首页|Effects of the potent GPR120 agonist, TUG-891, on sensory characteristics of whipped cream
Effects of the potent GPR120 agonist, TUG-891, on sensory characteristics of whipped cream
扫码查看
点击上方二维码区域，可以放大扫码查看
原文链接
NSTL
Elsevier
To elucidate the sensory effects of GPR120 agonists on fat-containing foods, changes in the sensory characteristics of normal-fat whipped cream following the addition of the potent GPR120 agonist, TUG-891, were examined using descriptive analysis. Trained panellists selected 12 attributes from sensory words collected in evaluations of whipped cream with fat contents of 35 and 47%. Addition of 26 mu m TUG-891 to normal-fat whipped cream significantly enhanced the intensity of the mouthcoating (initial, middle & last, and long-lasting), thickness of taste, and denseness, and also significantly decreased the score for melting speed in the mouth. Sensory scores for these attributes in normal-fat whipped cream were equivalent (mouthcoating) or close (thickness of taste, denseness, and melting speed in the mouth) to those of full-fat whipped cream. Therefore, GPR120 agonists appear to possess some of the functions of fat in dairy cream. (C) 2021 Elsevier Ltd. All rights reserved.
NSTL
Elsevier
