Searched for: subject:"Perception"
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document
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
document
Engelen, L. (author), van den Keybus, P.A.M. (author), de Wijk, R.A. (author), Veerman, E.C.I. (author), Amerongen, A.V.N. (author), Bosman, F. (author), Prinz, J.F. (author), van der Bilt, A. (author), TNO Kwaliteit van Leven (author)
Saliva is expected to be of significance for the perception of food stimuli in the mouth. Mixing the food with saliva, including breakdown and dilution, is considered to be of large importance for semi-solids as these products are masticated without chewing. It is known that there are large variations in composition of saliva originating from...
article 2007