Searched for: subject%3A%22Sensory%255C%2Battributes%22
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Hogenkamp, P.S. (author), Brunstrom, J.M. (author), Stafleu, A. (author), Mars, M. (author), de Graaf, C. (author)
We investigated whether repeated consumption of a low-energy-dense (LED; 208 kJ/100 g) or high-energy-dense (HED; 645 kJ/100 g) soup modifies expectations relating to the satiating capacity of the food, and its subsequent intake. In study 1, participants consumed either a novel-flavoured LED (n 32; 21 (sd 1•6) years, BMI 21•4 (sd 1•6) kg/m 2) or...
article 2012
document
van Vliet, T. (author), van Aken, G.A. (author), de Jongh, H.H.J. (author), Hamer, R.J. (author), TNO Kwaliteit van Leven (author)
Recently, considerable attention has been given to the understanding of texture attributes that cannot directly be related to physical properties of food, such as creamy, crumbly and watery. The perception of these attributes is strongly related to the way the food is processed during food intake, mastication, swallowing of it and during the...
article 2009
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de Wijk, R.A. (author), Polet, I.A. (author), Bult, J.H.F. (author), Prinz, J.F. (author), TNO Kwaliteit van Leven (author)
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...
article 2008
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de Wijk, R.A. (author), van Gemert, L.J. (author), Terpstra, M.E.J. (author), Wilkinson, C.L. (author), TNO Voeding (author)
A trained panel developed a set of sensory attributes describing flavor, odor, mouth feel and after feel sensations elicited by commercially available vanilla custard desserts. Two main sensory dimensions, one running from "melting" to "thick" and another one running from "rough" to "creamy-soft" could be recognized in the resulting sensory...
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
Searched for: subject%3A%22Sensory%255C%2Battributes%22
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