The effect of oral temperature on the temperature perception of liquids and semisolids in the mouth.
This work examined the influence of oral temperature on oral perception of temperature in liquids and semisolids. A panel of 20 adults assessed the temperature of water, custard dessert and mayonnaise. Oral temperatures were manipulated by 5-s mouth rinses of 10, 35 and 55 degrees C performed prior to assessments, which resulted in oral temperatures of 27, 35 and 43 degrees C, respectively. The products were evaluated at 10, 22 and 35 degrees C. Results show that subjects were able to differentiate between the product temperatures. A large effect of type of product was seen on perceived temperature, where water was, overall, perceived as significantly colder than custard dessert and mayonnaise. The range of perceived thermal ratings was widest for custard dessert, followed by water and mayonnaise. This might be due to differences in composition and structure of the products. Even though oral temperature was varied considerably in the present study, this did not exert large effects on perceived temperature.
Engelen
Lina
L
Wageningen Center for Food Sciences, The Netherlands. l.engelen@med.uu.nl
de Wijk
Rene A
RA
Prinz
Jon F
JF
van der Bilt
Andries
A
Janssen
Anke M
AM
Bosman
Frits
F
D000293:Adolescent; D000328:Adult; D000704:Analysis of Variance; D001831:Body Temperature; D005260:Female; D005502:Food; D006801:Humans; D008297:Male; D009055:Mouth / Q000502:physiology*; D013236:Stereognosis; D013697:Thermosensing / Q000502:physiology*; D014783:Viscosity; D014867:Water
D014867:Water