Searched for: author:"Weenen, H."
(1 - 14 of 14)
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de Wijk, R.A. (author), Dijksterhuis, G. (author), Vereijken, P. (author), Prinz, J.F. (author), Weenen, H. (author), TNO Kwaliteit van Leven (author)
Sensitivity to 6-n-propylthiouracil (PROP) for a group of 180 naïve consumers was related to their perception of 16 commercially available vanilla custard desserts. Rated intensities of taste and texture attributes varied moderately and inconsistently with PROP sensitivity. In contrast, discriminative ability increased with PROP sensitivity...
article 2007
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de Jongh, H. (author), Janssen, A. (author), Weenen, H. (author), TNO Kwaliteit van Leven (author)
ATR FT-IR spectroscopy was used to investigate the coating that stays behind in the moutii after swallowing mayonnaise samples. Typically, the oil content was found to decrease to an average of 26% (range: 12-40%) of me t=0 value after 2 min, to <13% after 4 min and had practically disappeared from the oral cavity after 10 min. Unexpectedly, the...
conference paper 2006
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Weenen, H. (author), Stafleu, A. (author), de Graaf, C. (author), TNO Kwaliteit van Leven (author)
The time dependence of the liking of foodstuffs was investigated in a study with 25 subjects, consisting of three parts: (1) on day one, a sensory specific satiety study, which was extended until 125 min after consumption; (2) on days two to seven, a repeated in home taste and evaluation study; (3) on day eight, a second sensory specific satiety...
article 2005
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Weenen, H. (author), Jellema, R.H. (author), de Wijk, R.A. (author), TNO Kwaliteit van Leven (author)
The sensory components of creamy mouthfeel in commercial mayonnaises, custard desserts and sauces were determined, using multi-variate analysis of the mean sensory ratings obtained from a quantitative descriptive analysis (QDA) panel. Creamy is a particularly interesting attribute, as it is generally well correlated with consumer preference....
article 2005
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Terpstra, M.E.J. (author), Janssen, A.M. (author), Prinz, J.F. (author), de Wijk, R.A. (author), Weenen, H. (author), van der Linden, E. (author), TNO Kwaliteit van Leven (author)
We investigated the relationship between orally perceived thickness and calculated shear stress on the tongue for mayonnaise and custard. To this end, the applicability of the models of Kokini et al. (1977), describing the mechanical breakdown in the mouth, have been tested. Within a limited range of shear stresses (mayonnaise < 150 Pa; custard ...
article 2005
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Dunnewind, B. (author), Janssen, A.M. (author), van Vliet, T. (author), Weenen, H. (author), TNO Voeding (author)
The relative importance of cohesion and adhesion for sensory stickness of semisolid foods was investigated using a texture analyzers. Products included commercial mayon-naises, custard desserts and warm sauces which varied in apparent viscosity between 0.3 and 18.3 Pa.s. It was observed that the predictive value of the mathematical models did...
article 2004
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Snoek, H.M. (author), Huntjens, L. (author), van Gemert, L.J. (author), de Graaf, C. (author), Weenen, H. (author), TNO Voeding (author)
Background: Sensory-specific satiety has been found to play an important role in food choice and meal termination, and it might be a factor contributing to obesity. Objective: We hypothesized that obese and normal-weight people have different sensitivities to sensory-specific satiety for high-fat foods. Design: Sensory-specific satiety was...
article 2004
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de Wijk, R.A. (author), Prinz, J.F. (author), Engelen, L. (author), Weenen, H. (author), TNO Voeding (author)
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...
article 2004
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Snoek, H.M. (author), Huntjens, L. (author), van Gemert, L.J. (author), de Graaf, C. (author), Weenen, H. (author), TNO Voeding (author)
article 2004
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Weenen, H. (author), van Gemert, L.J. (author), van Doorn, J.M. (author), Dijksterhuis, G.B. (author), de Wijk, R.A. (author), TNO Voeding (author)
Texture and mouthfeel sensations of three groups of semisolid foodstuffs (mayonnaises and dressings, custard desserts and warm sauces) were characterised, measured, evaluated and compared based on quantitative descriptive sensory analysis of commercial products. Six groups of texture attributes were generated and used by the sensory panel. These...
article 2003
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Engelen, L. (author), de Wijk, R.A. (author), Prinz, J.F. (author), Janssen, A.M. (author), Weenen, H. (author), Bosman, F. (author)
This study examined the effect of oral and product temperature on the perception of texture and flavor attributes. A trained panel assessed 21 texture and flavor attributes in one high-fat and one low-fat product of two semi-solids: custard dessert and mayonnaise. The products were evaluated at 10, 22 or 35°C in combination with oral...
article 2003
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de Wijk, R.A. (author), Engelen, L. (author), Prinz, J.F. (author), Weenen, H. (author)
The influence of bite size on sensory mouthfeel and afterfeel sensations was explored in two studies in which single bites of vanilla custard desserts were varied from 2 to 11 mL (study 1) and in which series of five bites of two different custard desserts were presented consecutively (study 2). In single bites, sensations of perceived...
article 2003
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Engelen, L. (author), de Wijk, R.A. (author), Prinz, J.F. (author), Janssen, A.M. (author), van der Bilt, A. (author), Weenen, H. (author), Bosman, F. (author)
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...
article 2003
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van Seeventer, P. (author), Weenen, H. (author), Winkel, C. (author), Kerler, J. (author), TNO Voeding (author)
article 2001
Searched for: author:"Weenen, H."
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