Prediction of texture perception of mayonnaises from rheological and novel instrumental measurements

Commercial and model mayonnaises varying in fat content and type and amount of thickener were characterized by sensory analysis, rheological measurements and novel instrumental measurements covering other physicochemical properties and/or reflecting changes of food properties during oral processing. Predictions of texture attributes by rheological measurements were analyzed and compared with predictions by rheological measurements combined with novel measurements. Most of the texture attributes were predicted well by rheological parameters alone. Parameters from other instrumental measurements played a small complementary role, except in the predictions of most of the afterfeel attributes. Most important were rheometry at large deformation and in the nonlinear regime of the dynamic stress sweep and two novel measurements reflecting the effect of saliva: turbidity of rinse water and viscosity with added saliva. Tan d at 500% strain, reflecting the fluid-like character of the samples during high-strain dynamic flow, relates best to creaminess and other texture attributes