Vibromyography of oral processing varies with type of semi-solid food and with sensory judgements.
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 different fat levels, and three different particle sizes. Over 5 sessions, subjects (N=10) took 5 ml spoonfuls of each of the stimuli for 5 s before they rated the strength of the various attributes. The results demonstrated that oral movements varied significantly with the type of semi-solid food and with the type of attribute. Individual subjects displayed a highly idiosyncratic behaviour. Oral movements were significantly related to sensory ratings of liking, creaminess and roughness.
de Wijk
René A
RA
Top Institute Food and Nutrition, P.O. Box 557, 6700 AN Wageningen, The Netherlands. rene.dewijk@wur.nl
Polet
Ilse A
IA
Bult
Johannes H F
JH
Prinz
Jon F
JF
D000328:Adult; D005260:Female; D005502:Food; D006801:Humans; D007600:Judgment; D008297:Male; D009055:Mouth / Q000502:physiology*; D009068:Movement; D009213:Myography / Q000379:methods; D012677:Sensation / Q000502:physiology*; D013213:Starch; D013223:Statistics as Topic; D013652:Taste Threshold / Q000502:physiology*; D013997:Time Factors; D014783:Viscosity
D013213:Starch