title: Multimodal mechanisms of food creaminess sensation.
abstract: In this work, the sensory creaminess of a set of four viscosity-matched fluid foods (single cream, evaporated milk, corn starch solution, and corn starch solution containing long chain free fatty acids) was tested by a panel of 16 assessors via controlled sensation mechanisms of smell only, taste only, taste and tactile, and integrated multimodal. It was found that all sensation channels were able to discriminate between creamy and non-creamy foods, but only the multimodal method gave creaminess ratings in agreement with the samples' fat content. Results from this study show that the presence of long chain free fatty acids has no influence on creaminess perception. It is certain that food creaminess is not a primary sensory property but an integrated sensory perception (or sensory experience) derived from combined sensations of visual, olfactory, gustatory, and tactile cues. Creamy colour, milky flavour, and smooth texture are probably the most important sensory features of food creaminess.
authors.affiliation: School of Food Science, University of Leeds, Leeds LS2 9JT, UK. j.chen@food.leeds.ac.uk
authors.forename: Jianshe
authors.initials: J
authors.lastname: Chen
authors.forename: Louise
authors.initials: L
authors.lastname: Eaton
mesh_terms: D000328:Adult; D000818:Animals; D004041:Dietary Fats / Q000032:analysis; D005230:Fatty Acids, Nonesterified / Q000032:analysis; D005260:Female; D005502:Food; D006801:Humans; D008297:Male; D008892:Milk; D010465:Perception; D012677:Sensation; D012903:Smell; D013213:Starch / Q000737:chemistry; D013649:Taste; D014110:Touch; D014783:Viscosity; D003313:Zea mays / Q000737:chemistry
chemical_list: D004041:Dietary Fats; D005230:Fatty Acids, Nonesterified; D013213:Starch