Relation Between Parotid Saliva Flow and Composition and the Perception of Gustatory and Trigeminal Stimuli in Foods

Guinard, Jean‐Xavier; Zoumas-Morse, Christine; Walchak, Cathy

doi:10.1016/s0031-9384(97)00399-5

Cited by 92 publications

(59 citation statements)

References 33 publications

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“…The swallowing thresholds for toast and the medium volume of cake did not differ (Table 3), although the volumes of these foods differed over a factor of 3. Apparently, chewing the toast, that has a 10 times larger yield force than cake, took much more chewing effort than chewing cake and the toast, as solid and dry food, required accurate chewing movements before to swallow, agreeing with Guinard et al 7 who attributed to the mechanical stimulation the higher flow rates in relation to chemical stimulation.…”

Section: Discussionsupporting

confidence: 78%

“…No significant differences in flow rate exist among the various natural foods that we measured (Table 1), which is in agreement with previous results from Watanabe, Dawes 25 . Guinard, et al 7 found an increase of 1,5-to 8-fold compared to baseline saliva rates, using solid, semisolid foods and beverages, and the flow rate were from parotid gland. They confirmed a disproportional increase stimulated parotid flow with mechanical stimulation.…”

Section: Discussionmentioning

confidence: 96%

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Salivary secretion and chewing: stimulatory effects from artificial and natural foods

Gavião

Bilt²

2004

J. Appl. Oral Sci.

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he aim of the present study was to determine the relationship between the flow rate of saliva and characteristics of the food. Therefore, we determined the rate of saliva secretion in 16 healthy subjects in rest and while chewing natural and artificial foods (toast with and without margarine, three sizes of breakfast cake, and Parafilm). We also determined the chewing rate, number of chewing cycles until swallowing, and time until swallowing. The physical characteristics of the foods were quantified from force-deformation experiments. The results showed that the average at which mechanical failure occurred (yield force) was 1.86 ± 0.24 N for the breakfast cake and 16.3 ± 1.3 N for the melba toast. The flow rates obtained without stimulation and with Parafilm were significantly lower (P < 0.001) than the flow rates obtained from chewing food. No differences in flow rate occurred between the natural foods. The flow rates of the saliva as obtained without stimulation, with Parafilm stimulation, and with chewing on the various foods were significantly correlated (P < 0.05). There were no significant differences in chewing rate among the foods. The number of chewing cycles and the time until swallowing significantly depended on the type or volume of the food. UNITERMS: Saliva; Flow Rate; Mastication; Food. objetivo deste estudo foi determinar a relação entre o fluxo salivar e características de diferentes alimentos. Avaliou-se a taxa de secreção salivar em 16 indivíduos saudáveis, sem estimulação, na estimulação com Parafilm e na mastigação de alimentos naturais (torrada com e sem margarina e 3 volumes de bolo industrial). Determinou-se também a velocidade, o tempo de mastigação, o número de ciclos mastigatórios até o limiar da deglutição. As características físicas dos alimentos foram quantificadas através da experimentação força-deformação. Os resultados mostraram que a média em que a falha mecânica ocorreu foi 1,86 ± 0,24 N para o bolo industrial e 16,3 ± 1,3 N para a torrada. Os fluxos salivares obtidos sem estimulação e com a estimulação pelo Parafilm foram significativamente menores (P < 0,001) que os fluxos salivares obtidos na mastigação dos alimentos naturais. Não houve diferença significativa no fluxo salivar entre os alimentos naturais. Os fluxos salivares obtidos sem estimulação, com estimulação pelo Parafilm e na mastigação dos vários alimentos foram significantemente correlacionados (P < 0,05). Não houve diferença significativa na velocidade da mastigação entre os alimentos. O número de ciclos mastigatórios e o tempo de mastigação até o limiar da deglutição dependeram do tipo e do volume do alimento.

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Section: Discussionsupporting

confidence: 78%

Section: Discussionmentioning

confidence: 96%

Salivary secretion and chewing: stimulatory effects from artificial and natural foods

Gavião

Bilt²

2004

J. Appl. Oral Sci.

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“…If the viscosity signal reaching the brain modulates the processing of taste and aroma signals, such a reduction could be expected to contribute to enhancing flavour perception. Moreover, salivation is directly influenced by the specific food composition and results in a back-coupling effect on texture and aroma perception (Guinard, Zoumas-Morse, & Walchak, 1998;Guinard, Zoumas-Morse, Walchak, & Simpson, 1997;Mestres et al, 2006). For example, Guinard et al (1998) revealed that the parotid saliva flow may correlate with the perception of some texture and mouthfeel attributes (presumably through oral work and bolus formation).…”

Section: Texture-aroma Interactionsmentioning

confidence: 99%

How can aroma–related cross–modal interactions be analysed? A review of current methodologies

Poinot

Arvisenet

Ledauphin

et al. 2013

Food Quality and Preference

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a b s t r a c tUnderstanding the mechanisms involved in the perception of food aroma is one of the major objectives of flavour studies. Yet, it remains difficult to explain this perception due to the diversity of cross-modal interactions that occur between aroma, taste and texture during food consumption. Various sensory and instrumental methods have been developed to describe such interactions and to highlight their origins. Each of them has its own advantages and drawbacks. This paper describes the methods used over the past decade in order to help researchers choose the right approach to study aroma-related interactions. Their objectives, weaknesses and strengths are reported and contrasted. Their ability to reveal interactions in model and real food matrices is also discussed. Finally, innovative original approaches are presented.

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“…Saliva flow rate is also believed to affect the assessment of some food-texture and mouthfeel attributes. For example, the action of the enzyme α-amylase present in saliva, which initiates the digestion of starch, could decrease the perceived thickness of the food (Guinard et al 1997).…”

Section: Salivary Secretionsmentioning

confidence: 99%

Influence of age on mastication: effects on eating behaviour

Mioche¹,

Bourdiol²,

Peyron³

2004

Nutr. Res. Rev.

116

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The present review covers current knowledge about the ageing of oral physiology related to mastication and its effects on eating behaviour. Mastication is the first process undergone by a food during feeding. It has a key role in the maintenance of nutritional status in two respects. First, the perceptions of food's sensory properties elicited during chewing and swallowing are one of the major determinants of the pleasure which drives us to eat; second, the properties of the swallowed bolus are affected by oral conditions and this may modulate the subsequent phases of digestion. Ageing in healthy dentate subjects induces moderate changes in oral physiology. Changes in neuromuscular activity are partly compensated by changes in chewing behaviour. No clear age effect is seen in texture perception, although this does impact on food bolus properties. In contrast, great alterations in both chewing behaviour and food bolus properties are observed when ageing is associated with a compromised dentition, general health alterations and drug intake. Eating behaviour is far more complex than just chewing behaviour and the concerns of the elderly about food cannot be explained solely by oral physiology. Discrepancies are often noticed with older subjects between various objective measurements of oral performance and corresponding measures of self-perception. In addition, although more foods are recognised as hard to chew with increasing age, there is no clear shift in preference towards food that is easy to chew. Food choices and food consumption are also driven by memory, psychology and economic factors. Advances in the understanding of food choice in the elderly need a sustained collaborative research effort between sensory physiologists, nutritionists, and food scientists.

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Relation Between Parotid Saliva Flow and Composition and the Perception of Gustatory and Trigeminal Stimuli in Foods

Cited by 92 publications

References 33 publications

Salivary secretion and chewing: stimulatory effects from artificial and natural foods

Salivary secretion and chewing: stimulatory effects from artificial and natural foods

How can aroma–related cross–modal interactions be analysed? A review of current methodologies

Influence of age on mastication: effects on eating behaviour

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