Does fat affect the timing of flavour perception? A case study with yoghurt

Sweetness and sourness intensities of strawberry yoghurts containing 0.1 or 5.2% dairy fat, 6 or 12% sucrose, and 1.1% lactic acid, were rated by 14 assessors in two replications, using the time-intensity procedure. The timing of sweetness and sourness perception in this watercontinuous material was unaffected by the fat content of the samples.