INFLUENCE OF CHEWING EFFICIENCY ON TEXTURE AND FLAVOUR PERCEPTIONS OF FOOD
INFLUENCE OF CHEWING EFFICIENCY ON TEXTURE AND FLAVOUR PERCEPTIONS OF FOOD
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咀嚼效率对食物质地和风味感知的影响
DOI：
10.1111/j.1745-4603.1996.tb00086.x
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发表时间：
1996
影响因子：
3.2
通讯作者：
I. Wakeling
中科院分区：
文献类型：
--
作者：
W. E. Brown;Celine Dauchel;I. Wakeling
这项研究考察了咀嚼效率的差异对选定的小组成员对煮熟的意大利面的粘性和风味的感知的影响。咀嚼效率通过杏仁的分解程度和预定咀嚼次数后口香糖的重量损失来衡量。将意大利面在番茄汁中煮不同的时间，以提供一系列质地和风味各异的样品。所有受试者都清楚地理解并在所有样本中检测到本研究中考虑的属性。然而，受试者对这些属性的感知的时间强度表示有所不同。受试者在口腔中分解食物的效率的差异可能解释了受试者在质地和味道方面区分样品的能力。
This study examined the effect of differences in chewing efficiency on selected panellists' perceptions of the stickiness and flavour of cooked pasta. Chewing efficiency was measured by the degree of breakdown of an almond, and weight loss of chewing gum after predetermined numbers of chews. Pasta was cooked for various lengths of time in tomato juice to provide a series of samples varying in texture and flavour. The attributes considered in this study were clearly understood and detected in all of the samples by all the subjects. Nevertheless the subjects differed in the time intensity representations of their perceptions of these attributes. Differences in the efficiencies with which subjects break down food in the mouth may account for the abilities of subjects to distinguish between samples in terms of texture and flavour.