Dynamic texture perception and oral processing of semi-solid food gels: Part 1: Comparison between QDA, progressive profiling and TDS
Dynamic texture perception and oral processing of semi-solid food gels: Part 1: Comparison between QDA, progressive profiling and TDS
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DOI：
10.1016/j.foodhyd.2014.05.020
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发表时间：
2015-01-01
影响因子：
10.7
通讯作者：
Stieger, M.
中科院分区：
文献类型：
--
作者：
de Lavergne, M. Devezeaux;van Delft, M.;Stieger, M.
食物的质地感知是一种依赖于食物性质和口腔加工过程的动态现象。几种感官技术能够测量随着时间的推移的质地感知。本研究的目的是比较定量描述性分析（QDA），感觉的时间优势（TDS）和渐进分析在评估动态质地的乳液填充凝胶在断裂应力的变化（低/高），断裂应变（低/高）和油释放（油滴与凝胶基质结合/未结合）QDA结果显示，机械性能的变化导致了第一口感知的质地特性（硬度和脆性）的显著差异。在咀嚼后期感知的质地属性显示凝胶之间的显着差异，这取决于第一口性质，例如，软凝胶被认为是更融化。渐进式分析表明，随着食用时间的推移，奶油度增加，而硬度下降。TDS结果与其他方法一致，并额外传达了随着时间的推移感知属性的继承信息。TDS的感官轨迹表明，所有凝胶动态感知以类似的方式发展，但样品具有高或低的断裂应变不同，在年底的口腔processing.We得出结论，质地感知的半固体凝胶是动态的，可以通过任何三种感官方法来测量。凝胶的机械性能影响在第一次咬合和咀嚼后期阶段的质地属性的感知。QDA，TDS和渐进式分析在动态感官质地的评估中给出了匹配和互补的结果。(C)2014爱思唯尔有限公司版权所有。
Texture perception of food is a dynamic phenomenon depending on food properties and oral processing. Several sensory techniques enable to measure texture perception over time. The aim of this study was to compare quantitative descriptive analysis (QDA), temporal dominance of sensation (TDS) and progressive profiling in the assessment of dynamic texture of emulsion filled gels varying in fracture stress (low/high), fracture strain (low/high) and oil release (oil droplets bound/unbound to the gel matrix).The QDA results revealed that the variation of mechanical properties led to significant differences in texture properties perceived at first bite (firmness and brittleness). Texture attributes perceived at later stages of mastication showed significant differences between gels depending on the first bite properties e.g. soft gels were perceived as more melting. Progressive profiling showed that creaminess increased over eating time while firmness decreased. TDS results were in agreement with the other methods and additionally conveyed information on the succession of perceived attributes over time. The TDS sensory trajectories demonstrated that for all gels dynamic perception evolved in a similar fashion but samples with a high or low fracture strain differed at the end of oral processing.We conclude that texture perception of semi-solid gels is dynamic and can be measured by either of the three sensory methods. The mechanical properties of the gels influence the perception of texture attributes at first bite and at later stages of mastication. QDA, TDS and progressive profiling gave matching and complementary results in the assessment of dynamic sensory texture. (C) 2014 Elsevier Ltd. All rights reserved.