Title
Vibromyography of oral processing varies with type of semi-solid food and with sensory judgements
Author
de Wijk, R.A.
Polet, I.A.
Bult, J.H.F.
Prinz, J.F.
TNO Kwaliteit van Leven
Publication year
2008
Abstract
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.
Subject
Health
Biomedical research
Fat
Mmg
Oral processing
Particles
Semi-solid foods
Sensory attributes
Vmg
Controlled study
Decision making
Female
Food
Food quality
Male
Mastication
Myography
Particle size
Sensory stimulation
Sensory system
Vanilla
Vibromyography
Food
Judgment
Mouth
Movement
Myography
Sensation
Starch
Statistics as topic
Taste threshold
Time factors
Viscosity
To reference this document use:
http://resolver.tudelft.nl/uuid:f1bceb94-85fb-47a4-88c7-5175800f68b2
DOI
https://doi.org/10.1016/j.physbeh.2008.07.028
TNO identifier
241066
ISSN
0031-9384
Source
Physiology and Behavior, 95 (3), 521-526
Document type
article