A comparison of the effects of added saliva, α-amylase and water on texture perception in semisolids
article
The effect of adding saliva or a saliva-related fluid (α-amylase solution and water) to custard prior to ingestion on the sensory ratings of odour, flavour and lip-tooth-, mouth- and after-feel sensations was investigated. Saliva had previously been collected from the subjects and each subject received his/her own saliva. Sixteen subjects from a trained panel assessed 17 flavour and texture attributes of soy- and milk-based custard desserts. Immediately prior to administration, two different volumes (0.25 and 0.5 ml) of three different saliva-related fluids (saliva, α-amylase solution and water) were added to the product. The added volumes represented an approximately 33% and 66% increase of the volume of saliva present in the mouth during ingestion. The results show that addition of a fluid affected the mouth-feel attributes of melting, thickness and creamy. Melting was the only attribute on which the type of fluid had an effect, where saliva elicited a stronger melting effect than the α-amylase solution and water. The volume of the added fluid affected a number of attributes (thick and creamy mouth-feel and fatty after-feel). It can be concluded that in general the sensory attributes of semisolids were relatively stable. Mouth- and after-feel sensations were partly affected, while odour, flavour and lip-tooth-feel sensations were not affected by an increase in volume of saliva or other saliva-related fluid during ingestion. © 2003 Elsevier Science Inc. All rights reserved.
Topics
Physiological SciencesPerceptionSalivaSensory attributesVolumeAmylaseWaterAdultControlled studyFemaleHumanIngestionLiquidMaleMelting pointMouthPerceptive thresholdPriority journalSalivaSaliva analysisSensationSensory systemSkin sensationTrainingAdultAlpha-AmylaseFemaleFoodHumansLipMaleMouthOdorsSalivaSensationTasteWater
TNO Identifier
237023
ISSN
00319384
Source
Physiology and Behavior, 78(4-5), pp. 805-811.
Pages
805-811
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