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
Nutrition
Physiological Sciences
α-Amylase
Acarbose
CMC
Creaminess
Enzymatic starch breakdown
Flavour release
Humans
Oral texture sensations
acarbose
amylase
amylase inhibitor
carboxymethylcellulose
starch
article
cream
flavor
food
food quality
human
human experiment
melting point
normal human
perception
priority journal
saliva
sensation
task performance
Vanilla
viscosity
Acarbose
Adolescent
Adult
alpha-Amylase
Dose-Response Relationship, Drug
Enzyme Inhibitors
Female
Food
Humans
Male
Mouth
Saliva
Starch
Taste
Viscosity
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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