The Effect of Sweeteners on Perceived Viscosity

Theunissen, M.J.M.; Kroeze, Jan H.A.

doi:10.1093/chemse/20.4.441

Cited by 19 publications

(12 citation statements)

References 18 publications

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“…The perceived thickness of CMC in the mouth shows a significant (r 2 ϭ 0.93; P ϭ 0.002) logarithmic relationship with viscosity, with the viscosity measured with the same Brookfield viscometer type and shear rate (Theunissen and Kroeze 1995;see also Christensen 1979). Some of the neurons we recorded in the OFC (see Fig.…”

Section: Discussionmentioning

confidence: 72%

“…(The pH for the 10 cP was 6.8, for the 100 and 1,000 cP was 7.0, and for the 10,000 cP was 7.4.) Based on psychophysical data from Theunissen and Kroeze (1995), a log-linear relationship exists between the rated oral thickness of CMC and its apparent viscosity. (The term apparent viscosity is used to indicate that the CMC solutions do not behave rheologically as Newtonian fluids: they show shear-thinning behavior.)…”

Section: Stimulimentioning

confidence: 99%

“…[For those not familiar with viscosity values, it may be helpful to note that the viscosity of water at 20°C is about 1 cP, of the corn oil used for cooking is typically 50 -60 cP, and of treacle (known in the United States as blackstrap molasses) is typically 5,000 to 10,000 cP. The perceived thickness of a viscosity series increases approximately linearly with the logarithm of the viscosity; see Christensen 1979;Theunissen and Kroeze 1995. ] …”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Representations of the Texture of Food in the Primate Orbitofrontal Cortex: Neurons Responding to Viscosity, Grittiness, and Capsaicin

Rolls

Verhagen

Kadohisa

2003

Journal of Neurophysiology

140

129

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Rolls, Edmund T., Justus V. Verhagen, and Mikiko Kadohisa. Representations of the texture of food in the primate orbitofrontal cortex: neurons responding to viscosity, grittiness, and capsaicin. J Neurophysiol 90: 3711-3724, 2003. First published August 13, 2003 10.1152/jn.00515.2003. The primate orbitofrontal cortex (OFC) is a site of convergence from taste, olfactory, and somatosensory cortical areas. We describe a population of single neurons in the macaque OFC that responds to the texture of food in the mouth. Use of oral viscosity stimuli consisting of carboxymethylcellulose (CMC) in the range 1-10,000 centipoise showed that the responses of one subset of these neurons were related to stimulus viscosity. Some of the neurons had increasing responses to increasing viscosity, some had decreasing responses, and some neurons were tuned to a range of viscosities. These neurons are a different population to oral fat-sensitive neurons, in that their responses to fats (e.g., safflower oil), to silicone oil [(Si(CH 3 ) 2 O) n ], and to mineral oil (hydrocarbon) depended on the viscosity of these oils. Thus there is a dissociation between texture channels used to sense viscosity and fat. Some of these viscositysensitive single neurons were unimodal (somatosensory; 25%) and some received convergent taste inputs (75%). A second subpopulation of neurons responded to gritty texture (produced by microspheres suspended in CMC). A third subpopulation of neurons responded to capsaicin. These results provide evidence about the information channels used to represent the texture and flavor of food in a part of the brain important in appetitive responses to food and are relevant to understanding the physiological and pathophysiological processes related to food intake, food selection, and the effects of variety of food texture in combination with taste and other inputs that affect food intake.

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Section: Discussionmentioning

confidence: 72%

Section: Stimulimentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Representations of the Texture of Food in the Primate Orbitofrontal Cortex: Neurons Responding to Viscosity, Grittiness, and Capsaicin

Rolls

Verhagen

Kadohisa

2003

Journal of Neurophysiology

140

129

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“…This has also been reported by Brossard et al (2006) and may be one reason it is difficult to determine the origin of the impact of texture on taste perception in semi-solid dairy desserts. Conversely, sucrose concentration did not have any effect on thickness perception nor on rheological parameters, despite the fact that both such effects were reported in model viscous solutions (Christensen, 1980b;Pangborn et al, 1973;Theunissen and Kroeze, 1995), in vermouths (Burns and Noble, 1985) or in custard desserts (Lethuaut et al, 2003).…”

Section: Discussionmentioning

confidence: 74%

A study on texture–taste–aroma interactions: Physico-chemical and cognitive mechanisms

Tournier

Sulmont-Rossé

Sémon

et al. 2009

International Dairy Journal

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“…First, the subjective ratings for stimulus thickness given by the subjects revealed a significant correlation between these ratings and the logarithm of the viscosity (Mela et al, 1994;Theunissen and Kroeze, 1995): Pearson's r ϭ 0.67; p Ͻ 0.001. Second, significant correlations were found between the fat content subjective ratings and the logarithm of the viscosity (r ϭ 0.51; p Ͻ 0.001) and, importantly, between fat content subjective ratings and thickness subjective ratings (r ϭ 0.75; p Ͻ 0.0001).…”

Section: Behavioral Datamentioning

confidence: 99%

Representation in the Human Brain of Food Texture and Oral Fat

Araújo¹,

Rolls²

2004

J. Neurosci.

332

235

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Important factors that influence food palatability are its texture and fat content. We investigated their representation in the human brain using event-related functional magnetic resonance imaging. It was shown that the viscosity of oral stimuli is represented in the (primary) taste cortex in the anterior insula, in which activation was proportional to the log of the viscosity of a cellulose stimulus (carboxymethyl cellulose), and was also produced by sucrose. Oral viscosity was also represented in a mid-insular region that was posterior to the taste cortex. Third, it was found that oral delivery of fatty vegetable oil activates both of these insular cortex regions, the hypothalamus, and the dorsal midanterior cingulate cortex. Fourth, it was found that the ventral anterior cingulate cortex, where it borders the medial orbitofrontal cortex, was activated by oral fat independently of its viscosity and was also activated by sucrose taste. This ventral anterior cingulate region thus represents two indicators of the energy content and palatability of foods. These are the first investigations of the oral sensory representation of food texture and fat in the human brain, and they start to reveal brain mechanisms that may be important in texture-related sensory properties of foods that make them palatable and that may accordingly play a role in the hedonic responses to foods, the control of food intake, and obesity.

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The Effect of Sweeteners on Perceived Viscosity

Cited by 19 publications

References 18 publications

Representations of the Texture of Food in the Primate Orbitofrontal Cortex: Neurons Responding to Viscosity, Grittiness, and Capsaicin

Representations of the Texture of Food in the Primate Orbitofrontal Cortex: Neurons Responding to Viscosity, Grittiness, and Capsaicin

A study on texture–taste–aroma interactions: Physico-chemical and cognitive mechanisms

Representation in the Human Brain of Food Texture and Oral Fat

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