Vibromyography of oral processing varies with type of semi-solid food and with sensory judgements

Physiology & Behavior
René A de WijkJon F Prinz

Abstract

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.

References

May 1, 1971·The Journal of Physiology·P G Dellow, J P Lund
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Jan 15, 1999·Journal of Oral Rehabilitation·D TortopidisR H Baxendale
Dec 28, 2002·Chemical Senses·David J CookAndrew J Taylor
Mar 13, 2003·Appetite·René A de WijkJon F Prinz
Jun 26, 2004·Journal of Dental Research·M-A PeyronA Woda
Oct 27, 2004·Physiology & Behavior·René A de WijkHugo Weenen
Aug 10, 2005·Respiratory Physiology & Neurobiology·Yoshiaki YamadaMakoto Inoue
Jul 6, 2006·Physiology & Behavior·René A de WijkJon F Prinz

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Citations

Dec 19, 2012·Annual Review of Food Science and Technology·H KoçE A Foegeding
May 17, 2011·Physiology & Behavior·René A de WijkJon F Prinz
Aug 28, 2019·Journal of Texture Studies·Melissa JeltemaJeff Garza
Oct 3, 2019·Journal of Texture Studies·Erin M FranksChristopher J Vinyard
May 20, 2015·Food Science & Nutrition·Melissa JeltemaJennifer Vahalik
May 4, 2011·Journal of Food Science·Kylie D FosterMarco P Morgenstern

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