Print Email Facebook Twitter Differential clearance kinetics of adhered layer constituents from the oral cavity as modulator for afterfeel of dressings: ATR FT-IR measurements of localized oral coatings Title Differential clearance kinetics of adhered layer constituents from the oral cavity as modulator for afterfeel of dressings: ATR FT-IR measurements of localized oral coatings Author de Jongh, H.H.J. Janssen, A.M. TNO Kwaliteit van Leven Publication year 2007 Abstract By analyzing swabs from different locations in the mouth (front and middle part of the tongue, cheek and palate) of four subjects after oral processing of dressings, the composition of the retained material was evaluated in time using infrared spectroscopy in an attempt to substantiate the physical origin of differences in afterfeel sensations indicated by a trained panel for these dressings. Three dressings were prepared, each containing 40% oil, 10-14% protein and either starch, xanthan or a mixture of these two polysaccharides as thickener. There was no differential retention of fat/oil between the dressings, oral location or subject. Protein and carbohydrates followed that same clearance kinetics, with two exceptions: (1) xanthan/protein from the middle part of the tongue; and (2) starch/protein from the cheek and palate that both cleared only very slowly (10-30 min). The relation of these findings with afterfeel and saliva action is discussed. © 2007, Blackwell Publishing. Subject NutritionFood technologyATR infrared spectroscopyDressingOral retentionSensory evaluationStarchXanthan To reference this document use: http://resolver.tudelft.nl/uuid:8d716e82-2aeb-4bac-bcef-0ec1913f1184 DOI https://doi.org/10.1111/j.1745-4603.2007.00086.x TNO identifier 239846 ISSN 0022-4901 Source Journal of Texture Studies, 38 (1), 70-86 Document type article Files To receive the publication files, please send an e-mail request to TNO Library.