The relation between saliva flow after different stimulations and the perception of flavor and texture attributes in custard desserts.
Salivary flow rates were measured at rest and after three types of stimulation; odor, Parafilm chewing, and citric acid. The highest flow rate was elicited by citric acid followed by Parafilm and odor, while the lowest flow rate was unstimulated. In order to investigate whether and how the amount of saliva a subject produces influences the sensory ratings, the four types of salivary flow rates were correlated with sensory ratings of three different types of vanilla custard dessert. No significant correlation could be found between any of the salivary flow rates and the sensory ratings. A subject with a larger saliva flow rate during eating did not rate the foods differently from a subject with less saliva flow. The same pattern was seen for all types of stimulation. This finding could indicate that subjects are used to their respective amounts of saliva to such a degree that the differences in sensory ratings between subjects cannot be explained by the interindividual difference in saliva flow rate.
Engelen
Lina
L
Wageningen Centre for Food Sciences, 6700 AN, Wageningen, The Netherlands. l.engelen@med.uu.nl
de Wijk
Rene A
RA
Prinz
Jon F
JF
van der Bilt
Andries
A
Bosman
Frits
F
D000328:Adult; D019343:Citric Acid / Q000494:pharmacology; D004435:Eating / Q000502:physiology* / Q000523:psychology*; D005260:Female; D005502:Food; D006801:Humans; D008297:Male; D009812:Odorants; D010232:Paraffin; D010812:Physical Stimulation; D012472:Salivation / Q000502:physiology*; D012903:Smell / Q000502:physiology; D013649:Taste / Q000502:physiology*
D019343:Citric Acid; D010232:Paraffin