Print Email Facebook Twitter The role of α-amylase in the perception of oral texture and flavour in custards Title The role of α-amylase in the perception of oral texture and flavour in custards Author de Wijk, R.A. Prinz, J.F. Engelen, L. Weenen, H. TNO Voeding Publication year 2004 Abstract The role of salivary α-amylase in odour, flavour, and oral texture sensations was investigated in two studies in which the activity of salivary amylase present in the mouth of human subjects was either increased by presenting custards with added α-amylase or decreased by presenting custards with added acarbose, an amylase inhibitor. For starch-based vanilla custard desserts, amylase resulted in increased melting and decreased thickness sensations, whereas acarbose had the opposite effect, i.e., decreased melting and increased thickness. Other affected attributes included creamy mouth feel, creamy after feel, and fatty after feel. Creaminess, which is considered to be a highly desirable food quality, decreased by as much as 25% with added amylase and increased by as much as 59% with added acarbose. Neither additional amylase nor acarbose affected sensations for a nonstarch-based carboxy methylcellulose (CMC) vanilla custard dessert. This indicates that the effects of amylase on viscosity-related sensations of starch-based custards, such as perceived melting and thickness, are caused by amylase-induced breakdown of starch. Partial Least Square (PLS) analysis indicated that the effects of amylase and acarbose on perceived creaminess are not only driven by their effects on perceived melting and thickness, but also by their effects on perceived flavour. © 2004 Elsevier Inc. All rights reserved. Subject NutritionPhysiological Sciencesα-AmylaseAcarboseCMCCreaminessEnzymatic starch breakdownFlavour releaseHumansOral texture sensationsacarboseamylaseamylase inhibitorcarboxymethylcellulosestarcharticlecreamflavorfoodfood qualityhumanhuman experimentmelting pointnormal humanperceptionpriority journalsalivasensationtask performanceVanillaviscosityAcarboseAdolescentAdultalpha-AmylaseDose-Response Relationship, DrugEnzyme InhibitorsFemaleFoodHumansMaleMouthSalivaStarchTasteViscosity To reference this document use: http://resolver.tudelft.nl/uuid:38a979ed-59ad-44f7-a254-7c56338ed1fa DOI https://doi.org/10.1016/j.physbeh.2004.07.014 TNO identifier 238061 ISSN 0031-9384 Source Physiology and Behavior, 83 (1 SPEC. ISS.), 81-91 Document type article Files To receive the publication files, please send an e-mail request to TNO Library.