INFLUENCE OF FOOD MATRIX STRUCTURE AND ORAL BREAKDOWN DURING MASTICATION ON TEMPORAL PERCEPTION OF FLAVOR
INFLUENCE OF FOOD MATRIX STRUCTURE AND ORAL BREAKDOWN DURING MASTICATION ON TEMPORAL PERCEPTION OF FLAVOR
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食物基质结构和咀嚼过程中的口腔分解对风味瞬时感知的影响
DOI：
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发表时间：
1997
期刊：
影响因子：
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通讯作者：
W. E. Brown
中科院分区：
文献类型：
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作者：
Claire E. Wilson;W. E. Brown
在8名受试者的正常咀嚼过程中，记录了一系列模型食物的味道强度。样品的明胶浓度(5-25%)和添加的甜味剂(蔗糖或阿斯巴甜)各不相同，代表了一系列物理和机械性能。所有产品都含有相同程度的商业风味(香蕉)。在感觉评估的同时，使用肌电图仪记录咀嚼模式。增加样品的机械强度和熔点会导致咀嚼时间更长，强度更低，风味感觉更持久。味觉的时间模式与每个受试者的咀嚼模式密切相关，但表现出很大的个体差异。口感知觉受个体习惯性口腔分解模式的影响。
Perception of flavor intensity from a series of model foods was recorded during normal mastication by 8 subjects. Samples varied in gelatin concentration (5-25%) and in the sweetener added (sucrose or aspartame) and represented a range of physical and mechanical properties. All contained the same level of a commercial flavor (banana). Mastication patterns were recorded using electromyography simultaneously with sensory assessment. Increasing the mechanical strength and melting point of the samples resulted in longer chewing times and lower intensity and more prolonged flavor perception. The temporal pattern of flavor perception was closely linked with mastication patterns for each subject but exhibited large individual differences. Flavor perception was influenced by the habitual oral breakdown patterns for individuals.