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Lipid-Flavor Interaction

Students will taste how fat can influence flavor perception, when they taste chocolate milk.

Fat has a major influence on the sensory perception of food products. “Fats enhance the taste and acceptability of foods, and lipid components largely determine the texture, flavor and aroma of foods” (Uauy & Castillo, 2003). Fat plays a major role in mouthfeel, flavor masking, aroma, flavor duration and flavor intensity percieved in a food or a beverage. Fat can also affect the release of sweetness in a product. This demonstration will show you some of these characteristics of fat. 

Teaching Resource Files

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Food-Lipid and Flavor Interaction
Students will taste how fat can influence flavor perception, when they taste chocolate milk.

Katie Sudler Contact Info

 
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Katie Sudler, Community Education Director
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630.578.8629

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