کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5922877 | 1571158 | 2016 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Impact of model fat emulsions on sensory perception using repeated spoon to spoon ingestion
ترجمه فارسی عنوان
تاثیر امولسیون های چربی مدل بر روی درک حسی با استفاده از قاشق مرطوب به مصرف خوراکی
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کلمات کلیدی
چربی ادراک حسی، پویا مصرف قاشق تکراری، باقی مانده های شفاهی، پوشش دهان،
موضوعات مرتبط
علوم زیستی و بیوفناوری
بیوشیمی، ژنتیک و زیست شناسی مولکولی
فیزیولوژی
چکیده انگلیسی
Eating is a dynamic behaviour, in which food interacts with the mechanical and physiological environment of the mouth. This dynamic interaction changes the oral surfaces leaving particles of food and building up a film on the oral surfaces, which may impact on the temporal perception during the eating experience. The effect of repeated spoon to spoon ingestion of oil in water emulsion products (2%-50% w/w oil) was evaluated using descriptive in-mouth and after swallowing sensory attributes. Descriptive sensory analysis indicated that fatty mouthfeel and afterfeel perception (measured post swallowing) increased with the number of spoonfuls for emulsions containing 50% fat. This effect is likely due to the build-up of oil droplet layers deposited on the mouth surfaces. There was an enhancement of fatty afterfeel intensity for 50% fat emulsions containing the more lipophilic aroma ethylhexanoate compared to ethyl butanoate, indicating a cross-modal interaction. No increase in these attributes from spoon to spoon was observed for the low oil emulsions; since most of the oil in the emulsion was swallowed and very little oil was likely to be left in the mouth. Sweetness perception increased as fat level increased in the emulsion due to an increase in the effective concentration of sugar in the aqueous phase. However, the sweetness perceived did not change from spoon to spoon, suggesting that any oil-droplets deposited on the oral surfaces did not form a complete barrier, restricting access of the sucrose to the taste buds. This study highlights the importance of measuring the dynamic nature of eating and demonstrated change in sensory perception occurring with repeated ingestion of model emulsions, which was likely due to a change in mouth environment.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Physiology & Behavior - Volume 160, 1 June 2016, Pages 80-86
Journal: Physiology & Behavior - Volume 160, 1 June 2016, Pages 80-86
نویسندگان
I.A.M. Appelqvist, A.A.M. Poelman, M. Cochet-Broch, C.M. Delahunty,