Electromyography of the masticatory muscles can detect variation in the mechanical and sensory properties of apples

Ioannides, Y.; Seers, John; Defernez, Marianne; Raithatha, Carol; Howarth, M. S.; Smith, Andrew C.; Kemsley, E. Kate

doi:10.1016/j.foodqual.2008.09.007

Cited by 16 publications

(6 citation statements)

References 37 publications

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“…The best correlation they reported was r = 0.65, because of differences in oral cavity shape and force-deformation patterns operated by the front teeth of the different subjects (De Belie et al, 2002). Ioannides et al (2009) also provide similar results, by the use of an electromyography of masticatory muscles on subjects evaluating texture attributes of apples. In their work, the main source of variability was attributed to the subjects.…”

Section: The Relationship Between Sensory and Instrumental Datasupporting

confidence: 63%

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A combined sensory-instrumental tool for apple quality evaluation

Corollaro

Aprea

Endrizzi

et al. 2014

Postharvest Biology and Technology

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A combined approach for perceptible quality profiling of apples based on sensory and instrumental techniques was developed. This work studied the correlation between sensory and instrumental data, and defined proper models for predicting sensory properties through instrumental measurements. Descriptive sensory analysis performed by a trained panel was carried out during two consecutive years, on a total of 27 apple cultivars assessed after two months postharvest storage. The 11 attributes included in the sensory vocabulary discriminated among the different apple cultivars by describing their sensory properties. Simultaneous instrumental profiling including colorimeter, texture analyser (measuring mechanical and acoustic parameters) and basic chemical measurements, provided a description of the cultivars consistent with the sensory profiles. Regression analyses showed effective predictive models for all sensory attributes (Q 2 ≥ 0.8), except for green flesh colour and astringency, that were less effective (Q 2 = 0.5 for both). Interesting relationships were found between taste perception and flesh appearance, and the combination of chemical and colorimeter data led to the development of an effective prediction model for sweet taste. Thus, the innovative sensory-instrumental tool described here can be proposed for the reliable prediction of apple sensory properties.

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Section: The Relationship Between Sensory and Instrumental Datasupporting

confidence: 63%

“…In their work, the main source of variability was attributed to the subjects. Moreover, the authors found another source of variability of psychological origin in which subjects tended to chew differently when asked to score specific sensory attributes (Ioannides et al, 2009).…”

Section: The Relationship Between Sensory and Instrumental Datamentioning

confidence: 99%

A combined sensory-instrumental tool for apple quality evaluation

Corollaro

Aprea

Endrizzi

et al. 2014

Postharvest Biology and Technology

View full text Add to dashboard Cite

show abstract

“…This indicates that an unexpectedly large amount of variance in the data is associated with the bite number, or equivalently, the sensory evaluation being undertaken. Detailed statistical analysis (one-way ANOVA, reported in full in Ioannides et al, 2009) confirmed that this was a significant effect in around half of the volunteers. This analysis shows that the instruction given to a subject (i.e., "make no sensory evaluation", "evaluate skin toughness") can cause the subject to modify his/her chewing www.intechopen.com…”

Section: Visual Inspection and Exploration Of The Semg Datamentioning

confidence: 67%

Relating Surface Electromyograms of the Facial Muscles During Mastication to the Mechanical and Sensory Properties of Foodstuffs

Kemsley¹,

Defernez²

2012

Applications of EMG in Clinical and Sports Medicine

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“…Small markers or magnets have been used to record the chewing trajectory [43,17]. Electromyography (EMG) has been employed to study changes in the electrical activity of the muscles during mastication [15,36,26,20]. Changes in EMG parameters are better able to assess the sensory characteristics than mechanical measurements [15].…”

Section: Introductionmentioning

confidence: 99%