Vibromyography of oral processing varies with type of semi-solid food and with sensory judgements
article
Vibromyography was used to quantify oral activity during the processing of well-characterized semi-solid model foods whilst subjects assessed the intensity of the sensory attributes to thick, creamy, melting, fatty, rough and liking. A series of eleven starch-based vanilla custard desserts was prepared with five different viscosities, three different fat levels, and three different particle sizes. Over 5 sessions, subjects (N = 10) took 5 ml spoonfuls of each of the stimuli for 5 s before they rated the strength of the various attributes. The results demonstrated that oral movements varied significantly with the type of semi-solid food and with the type of attribute. Individual subjects displayed a highly idiosyncratic behaviour. Oral movements were significantly related to sensory ratings of liking, creaminess and roughness. © 2008 Elsevier Inc. All rights reserved.
Topics
Biomedical researchFatMmgOral processingParticlesSemi-solid foodsSensory attributesVmgControlled studyDecision makingFemaleFoodFood qualityMaleMasticationMyographyParticle sizeSensory stimulationSensory systemVanillaVibromyographyFoodJudgmentMouthMovementMyographySensationStarchStatistics as topicTaste thresholdTime factorsViscosity
TNO Identifier
241066
ISSN
00319384
Source
Physiology and Behavior, 95(3), pp. 521-526.
Pages
521-526
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