Sensory Assessment of Oiliness in a Low Moisture Food

Relationships between fat content and perceived oiliness were investigated in a dry, cornmeal‐based snack food. Paired comparisons suggested that substantial differences in fat content (about 15 g/100 g) are required before consistent differences in perceived oiliness are found. Using magnitude estimation, judgments of oiliness intensity were made when stimuli were (1) ingested under normal conditions, (2) ingested with olfactory, visual, and manual tactile inputs eliminated, and (3) simply rubbed between the fingers. The similarity of the oiliness function under these different conditions suggest that perceptions of oiliness are principally derived from oral textural sensations.