Flavor mitigation of hemp extract-infused ice cream
Conference Year
2024
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.
Primary Faculty Mentor Name
Jana Kraft
Status
Graduate
Student College
College of Agriculture and Life Sciences
Program/Major
Nutrition and Food Sciences
Primary Research Category
Life Sciences
Flavor mitigation of hemp extract-infused ice cream
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.