Flavor mitigation of hemp extract-infused ice cream
Shi, Hallie
Shi, Hallie
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Abstract
This study aimed to compare the effect of β-CYD and/or PWP on mitigating the hempy flavor of hemp extract (HE)-infused ice cream and explore the overall consumer acceptance. Combinations of β-CYD and PWP were added to the ice cream at different mass ratios (0:100, 50:50, 25:75, 100:0), and compared to the control group without any flavor masking agent. The flavor attributes and overall acceptance were evaluated by nineteen volunteers. Results indicated that β-CYD and PWP (25:75) may be useful flavor masking agents to mitigate the hempy flavor of the HE-infused ice cream.
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Date
2024-01-01
Student Status
Graduate
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Poster Presentation
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Nutrition and Food Sciences
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College of Agriculture and Life Sciences
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Life Sciences