Flavor Perception in Biscuits; Correlating Sensory Properties with Composition, Aroma Release, and Texture

Anethole-flavored biscuits with different compositions (fat, flour, and sugar form) were produced using an experimental design. Both fat content and sugar form had a significant effect (P = 0.05) on mechanical properties of the biscuits. Anethole release from biscuits was monitored in vitro and in vivo and was strongly affected by the biscuit composition, with some evidence of fat-aroma interactions, as well as an effect of sugar form. By comparing in vitro and in vivo aroma release measurements, the biscuit composition was identified as the major factor determining aroma release in vivo, rather than potential differences in oral breakdown of the biscuit matrix. Textural and sensory analyses of the biscuits confirmed that composition affected attributes such as aroma and sweetness and that interactions existed between some attributes.