| Summary: | The work presented in this thesis describes the use of scientific research in the development of novel texture and flavour experiences and their potential for use in fine gastronomy. In order to create an interesting textural experience, modified celluloses were investigated. Their unique property is that they have the ability to gel at high temperatures, but return to the solution state upon cooling. This phenomena was used to test the hypothesis that hot gels made from these materials could melt at temperatures greater than mouth temperature, providing a melt-in-the-mouth sensation on consumption in a fashion analogous to gelatine. Melting temperatures of these hot gels were calculated using the techniques of rheology and differential scanning calorimetry, as well as more empirical methods, and results showed that gels made from a number of different hydroxypropylmethylcelluloses (HPMCs) displayed melting temperatures above 37°C. In order to predict their flavour release properties, the mixing efficiency of the solutions were investigated and results showed that solutions made from the lower molecular weight HPMCs showed more desirable mixing behaviour, suggesting better flavour release than those made from high molecular weight HPMCs. Furthermore, these solutions also had more desirable mouth-feel attributes, as determined by sensory analysis, yet their inherent flavour attributes were less pleasant. Therefore, modified celluloses show potential use in producing hot gels that melt in the mouth. The second part of this thesis was focussed on developing novel flavour experiences, and this was done by creating drinks that changed their flavour as they were consumed. The development of a tomato flavoured drink, whose flavour changed due to the sequential heightening of its tastant profile, is described here, and it was found that the presence of each tastant at a volume needed to invoke swallowing was more important than the order in which the tastes were administered in terms of ensuring that each different flavour was perceived. In addition, a banana flavoured drink whose flavour changed on consumption to mimic a ripening banana was also created, and this work showed the importance of the matrix on flavour perception at both the physical and psychological level, which has important consequences in general in the development of flavoured products. The work described in this thesis therefore shows the potential use that scientific research can play in aiding the creation of novel concepts applicable to the world of fine gastronomy.
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