LA DEMANDA TURISTICA EMISIVA

 Emulsion ingredients had varying degrees of positive and negative influences on emulsion stability and mean droplet diameter over 14 days of storage.

 High levels of xanthan gum (0.28 % w/v), low levels of lecithin (1.2 % w/v) and high levels of sunflower oil (19.02 % w/v) resulted in optimum emulsion stability ratio (100 %) and mean droplet diameter (4.35 µm).

 Isoamyl acetate, furfural acetate and salt concentrations had significant influences on the headspace emission of isoamyl acetate from the emulsion.

 Increasing salt concentration subsequently resulted in an increased release of isoamyl acetate into the headspace of the emulsions.

 Increasing isoamyl acetate concentration subsequently resulted in a linear increase of release of isoamyl acetate into the headspace of the emulsions.

 Increasing furfuryl acetate concentration subsequently resulted in a reduction of isoamyl acetate headspace release.

 The novel food pairings selected had complex volatile interactions which appeared to have influenced descriptive sensory evaluation and hedonic evaluation.

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 Banana and basmati rice and banana and bacon food pairings were accepted by the panel of consumers, while banana and extra virgin olive oil was not accepted.

 Complex synergistic volatile interactions in the foods appeared to have influenced the hedonic ratings of these food pairings.

 A possible volatile-volatile interaction regarding odour intensity may have occurred.

 A possible volatile-volatile interaction may have involved the odour active compounds of the constituents of the food pairings

 These possible interactions proved to be positive for the pairings of banana and basmati rice and banana and bacon, resulting in harmonious and pleasant organic volatile mixture and a positive hedonic response.  These possible interactions proved to be negative for the pairing of

banana and extra virgin olive oil, resulting in unpleasant organic volatile mixture and a negative hedonic response.

 The ice creams were perceived differently by the panels representing different markets.

 Hedonic evaluation was greatly influenced by the subjects who made up the sensory panels.

 Predispositional neophobic behaviour appeared to be present in the perception of banana and bacon ice creams in the panel representing the general market.

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