title: Effect of saliva on physical food properties in fat texture perception.
abstract: Sensory properties of food drive our food choices and it is generally accepted that lipids greatly contribute to the sensory properties of many foods and consequently to eating pleasure. Many studies have investigated the mechanisms of the fat perception. Unfortunately they used a variety of methods and products, thereby making generalization very difficult. The mechanism of fat perception in oral cavity is combined of several processes. Lipid composition and its properties strongly influence food structure. During consumption food is exposed to a range of in-mouth processing steps. Oral sensation of fat texture changes with time, from a first bite to chewing, while mixing with saliva, up to swallowing and even after swallowing. The present work reviews many aspects of fat texture perception from physical chemistry to physiology. Understanding the underlying mechanisms of in-mouth lipid processing would provide new concepts to produce low-fat food products with full-fat perception.
authors.affiliation: a Biotechnical Faculty, University of Ljubljana , Ljubljana , Slovenia.
authors.forename: Urška Pivk
authors.initials: UP
authors.lastname: Kupirovič
authors.affiliation: b Department of Nutritional Sciences , University of Vienna , Vienna , Austria.
authors.forename: Ibrahim
authors.initials: I
authors.lastname: Elmadfa
authors.affiliation: c Nestlé Research Center , Lausanne , Switzerland.
authors.forename: Marcel-Alexandre
authors.initials: MA
authors.lastname: Juillerat
authors.affiliation: d Department of Food Science and Technology , University of Ljubljana , Ljubljana , Slovenia.
authors.forename: Peter
authors.initials: P
authors.lastname: Raspor
mesh_terms: D055598:Chemical Phenomena; D003679:Deglutition / Q000502:physiology; D004435:Eating / Q000502:physiology; D004548:Elasticity; D004848:Epithelium / Q000502:physiology; D005223:Fats / Q000737:chemistry*; D005502:Food; D006801:Humans; D008409:Mastication / Q000502:physiology; D009055:Mouth / Q000502:physiology; D057181:Pleasure / Q000502:physiology; D012463:Saliva / Q000737:chemistry*; D012677:Sensation / Q000502:physiology*; D013649:Taste / Q000502:physiology*; D014783:Viscosity
chemical_list: D005223:Fats
keywords: Lipids; in-mouth; food structure; interaction; perception; saliva; texture