Effect of saliva on physical food properties in fat texture perception

Kupirovič, Urška Pivk; Elmadfa, Ibrahim; Juillerat, Marcel A.; Raspor, Peter

doi:10.1080/10408398.2013.766787

Cited by 24 publications

(11 citation statements)

References 125 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…One of the key points made here is that the coefficient of sliding friction of a food in the mouth is closely related to how fat is represented in the brain. Consistent with this, research in the field of sensory science provides evidence that the coefficient of sliding friction is related to oral fat perception (Kupirovic, Elmadfa, Juillerat, & Raspor, ). Another key point made here is that although for the types of oral stimuli considered here there is a correlation between the tribology measurements (coefficient of sliding friction) and rheological measurements (viscosity), the neuronal representations in the brain of these different types of stimuli (fat vs. thickness) are much less correlated.…”

Section: Discussionmentioning

confidence: 65%

The texture and taste of food in the brain

Rolls

2019

Journal of Texture Studies

View full text Add to dashboard Cite

Oral texture is represented in the brain areas that represent taste, including the primary taste cortex, the orbitofrontal cortex, and the amygdala. Some neurons represent viscosity, and their responses correlate with the subjective thickness of a food. Other neurons represent fat in the mouth, and represent it by its texture not by its chemical composition, in that they also respond to paraffin oil and silicone in the mouth. The discovery has been made that these fat-responsive neurons encode the coefficient of sliding friction and not viscosity, and this opens the way for the development of new foods with the pleasant mouth feel of fat and with health-promoting designed nutritional properties. A few other neurons respond to free fatty acids (such as linoleic acid), do not respond to fat in the mouth, and may contribute to some "off" tastes in the mouth. Some other neurons code for astringency. Others neurons respond to other aspects of texture such as the crisp fresh texture of a slice of apple versus the same apple after blending. Different neurons respond to different combinations of these texture properties, oral temperature, taste, and in the orbitofrontal cortex to olfactory and visual properties of food. In the orbitofrontal cortex, the pleasantness and reward value of the food is represented, but the primary taste cortex represents taste and texture independently of value. These discoveries were made in macaques that have similar cortical brain areas for taste and texture processing as humans, and complementary human functional neuroimaging studies are described.

show abstract

Section: Discussionmentioning

confidence: 65%

The texture and taste of food in the brain

Rolls

2019

Journal of Texture Studies

View full text Add to dashboard Cite

show abstract

“…Taste compounds may not effective when it acts alone, but it may influence or enhance oil/fat recognition when combined with other senses. How oil/fat is distributed inside the mouth, what factors influences it and how the distribution affects perception are still ongoing (Kupirovič, Elmadfa, Juillerat, & Raspor, ). Recent findings from this group show that free oil/fat gets emulsified with saliva acting as emulsifier inside the oral cavity (Glumac, Qin, Chen, & Ritzoulis, ).…”

Section: Resultsmentioning

confidence: 99%

Contribution analysis of sensory cues to oil/fat perception

Glumac

Chen

2020

Journal of Sensory Studies

View full text Add to dashboard Cite

Oil/fat perception is an important subject of food science research. Various scientific theories have risen over the years about the mechanisms of oil/fat perception, but fundamental knowledge is still lacking. In particular, the dominating sensory cue(s) eliciting oil/fat perception is still up to debate in literature. In this study, 30 participants were recruited to test six samples (three natural oil/fats and three constituted) using three senses (smell, taste, and tactile). Responses showed that natural oil/fats were perceived as such with multimodal way of sensing. Texture and aroma cues played a bigger role compared to taste. Our findings suggest that aroma and texture and multimodal sensation are the mechanisms of oil/fat detection, while taste alone did not illicit sensations of oil/fat. Practical ApplicationsInformation provided here deals with contribution of different senses to six model compounds, giving new insight for human oil/fat perception. We consider these findings important for food scientists working in academia and industry alike. In order to keep consumer sensory satisfaction, food containing oil/fat must be designed to elicit preferable sensory responses. Our experiments were on model compounds, but when dealing with other food types either emulsions or liquid food matrices containing fat will be perceived in a similar manner.

show abstract

“…Saliva contains high molecular weight mucin (MUC5B) and mucins are responsible for the viscoelastic properties of saliva 17. Furthermore, salivary mucins quickly induce extensive droplet flocculation of the emulsion (formation of aggregates that increase viscosity and increase volume) 18.…”

Section: Why Might Milk Make Mucus Feel Thicker?mentioning

confidence: 99%

Milk, mucus and myths

Balfour‐Lynn

2018

Arch Dis Child

View full text Add to dashboard Cite

Effect of saliva on physical food properties in fat texture perception

Cited by 24 publications

References 125 publications

The texture and taste of food in the brain

The texture and taste of food in the brain

Contribution analysis of sensory cues to oil/fat perception

Milk, mucus and myths

Contact Info

Product

Resources

About