title: A comparison of the effects of added saliva, alpha-amylase and water on texture perception in semisolids.
abstract: The effect of adding saliva or a saliva-related fluid (alpha-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 trained panel assessed 17 flavour and texture attributes of soy- and milk-based custard desserts. Immediately prior to administration, two different volumes (0.25 and 0.5 ml) of three different saliva-related fluids (saliva, alpha-amylase solution and water) were added to the product. The added volumes represented an approximately 33% and 66% increase of the volume of saliva present in the mouth during ingestion. The results show that addition of a fluid affected the mouth-feel attributes of melting, thickness and creamy. Melting was the only attribute on which the type of fluid had an effect, where saliva elicited a stronger melting effect than the alpha-amylase solution and water. The volume of the added fluid affected a number of attributes (thick and creamy mouth-feel and fatty after-feel). It can be concluded that in general the sensory attributes of semisolids were relatively stable. Mouth- and after-feel sensations were partly affected, while odour, flavour and lip-tooth-feel sensations were not affected by an increase in volume of saliva or other saliva-related fluid during ingestion.
authors.affiliation: Wageningen Centre for Food Sciences, 6700 AN Wageningen, The Netherlands.
authors.forename: Lina
authors.initials: L
authors.lastname: Engelen
authors.forename: Rene A
authors.initials: RA
authors.lastname: de Wijk
authors.forename: Jon F
authors.initials: JF
authors.lastname: Prinz
authors.forename: Anke M
authors.initials: AM
authors.lastname: Janssen
authors.forename: Andries
authors.initials: A
authors.lastname: van der Bilt
authors.forename: Hugo
authors.initials: H
authors.lastname: Weenen
authors.forename: Frits
authors.initials: F
authors.lastname: Bosman
mesh_terms: D000328:Adult; D005260:Female; D005502:Food; D006801:Humans; D008046:Lip / Q000294:innervation / Q000502:physiology; D008297:Male; D009055:Mouth / Q000294:innervation / Q000502:physiology; D009812:Odorants; D012463:Saliva / Q000502:physiology*; D012677:Sensation; D013649:Taste / Q000502:physiology*; D014867:Water; D000516:alpha-Amylases / Q000494:pharmacology*
chemical_list: D014867:Water; D000516:alpha-Amylases