Enhancing the sensory quality of vegetables by decreasing some less-desired sensory properties with low-fat pork gravy

Lene Meinert, Michael B. Frøst, Camilla Bejerholm, Margit D. Aaslyng

Publikation: Bidrag til tidsskriftTidsskriftsartikelForskningpeer review


In this study, gravy with different fat concentrations was poured over cauliflower, broccoli, and potatoes, and the sensory changes of the vegetables were investigated. Gravy significantly reduced the vegetable's own flavor (cauliflower, broccoli, and potato flavor) and increased the fried meat flavor. However, the bitter and acidic tastes were also increased. Only 5% fat is necessary in the gravy to achieve a reduction in vegetable flavor. The effect of gravy on cabbage-like flavor has been shown to be partly due to retention of the key cabbage volatile compounds and not only a sensory masking effect. © Taylor & Francis Group, LLC.
TidsskriftJournal of Culinary Science & Technology
Udgave nummer2
Sider (fra-til)113-131
Antal sider19
StatusUdgivet - apr. 2011
Udgivet eksterntJa


  • Food-food interactions
  • Gravy
  • Meal
  • Pork
  • Sensory perception