Title
The effect of saliva composition on texture perception of semi-solids
Author
Engelen, L.
van den Keybus, P.A.M.
de Wijk, R.A.
Veerman, E.C.I.
Amerongen, A.V.N.
Bosman, F.
Prinz, J.F.
van der Bilt, A.
TNO Kwaliteit van Leven
Publication year
2007
Abstract
Saliva is expected to be of significance for the perception of food stimuli in the mouth. Mixing the food with saliva, including breakdown and dilution, is considered to be of large importance for semi-solids as these products are masticated without chewing. It is known that there are large variations in composition of saliva originating from different glands and different subjects. In this study we investigated how variations in salivary characteristics affect sensory perception. Eighteen trained subjects participated in the study. Saliva was collected at rest and during three types of stimulation (odour, parafilm chewing and citric acid), and flow rates were determined. The collected saliva was analyzed for protein concentration, buffer capacity, mucin level and α-amylase activity. The salivary components measured in this study varied considerably among subjects, but also within subjects as a result of different means of stimulation. Variations in salivary components were correlated with sensory perception of a number of flavour, mouth feel and after feel attributes in the semi-solids mayonnaise and custard dessert. Total protein concentration and α-amylase activity were observed to correlate most strongly with texture perception. © 2006 Elsevier Ltd. All rights reserved.
Subject
Biomedical Research
α-Amylase
Buffer capacity
Human
Mucin
Protein
Saliva composition
Texture perception
amylase
buffer
citric acid
flavoring agent
mucin
saliva protein
sugar
adult
article
chemistry
condiment
female
food
human
male
mastication
mouth
odor
pattern recognition
physiology
saliva
secretion
stimulation
taste
Adult
alpha-Amylase
Buffers
Candy
Citric Acid
Condiments
Female
Flavoring Agents
Food
Humans
Male
Mastication
Mouth
Mucins
Odors
Physical Stimulation
Saliva
Salivary Proteins
Secretory Rate
Stereognosis
Taste
To reference this document use:
http://resolver.tudelft.nl/uuid:01bbf509-1f5b-4105-8e1a-a580b2f49260
DOI
https://doi.org/10.1016/j.archoralbio.2006.11.007
TNO identifier
240019
ISSN
0003-9969
Source
Archives of Oral Biology, 52 (6), 518-525
Document type
article