NaCl and sugar release, salivation and taste during mastication of salted chewing gum

Neyraud, Eric; Prinz, J.F.; Dransfield, Eric

doi:10.1016/s0031-9384(03)00187-2

Cited by 89 publications

(62 citation statements)

References 17 publications

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“…Because of the very short resident time of the desserts in the mouth and rapid mixing with the saliva, we did not succeed in measuring it. Only a few previous studies have focused on the release of non-volatiles in the mouth, and measurements were mainly performed during consumption of more solid products that remained for a longer time in the mouth, such as chewing-gums [31][32] or model cheeses.…”

Section: Perception Of Sweetnessmentioning

confidence: 99%

Sweetness and aroma perceptions in model dairy desserts: an overview

et al. 2005

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Model dairy desserts, with four textures (obtained by the varying nature of the carrageenan), three sucrose levels and three aroma levels (a blend of four aroma compounds: ethyl pentanoate, amyl acetate, hexanal, (E)-2-hexenal) were evaluated by a 19-person panel to study sensory perceptions and their interactions. Sweetness intensity varied with the texture of the dessert and could be modelled from the formulation. This impact of texture on taste perception probably originated from physicochemical interactions: the apparent mass transfer coefficients of sugars, but not the water self-diffusion coefficient, varied with texture in agreement with changes in sweetness intensity. Perception of the aroma did not change the sweetness and the impact of the texture on sweetness but the intensity of the aroma changed with sweetness and texture. For each aroma compound, air-dessert partition coefficients did not depend on sucrose or textural agent and the averaged profile of in vivo aroma release showed no difference with the sucrose level and little difference with the texture of the desserts. Perceptual sweetness-aroma interactions were the main factor influencing aroma perception, whatever the texture of the desserts; a small impact of texture, linked with the initial rate of aroma release in the mouth, was evidenced.

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Section: Perception Of Sweetnessmentioning

confidence: 99%

Sweetness and aroma perceptions in model dairy desserts: an overview

et al. 2005

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“…Time-intensity (TI) sensory analysis is widely used to evaluate chewing gums (Davidson, Linforth, Hollowood, & Taylor, 1999;Duizer, Bloom, & Findlay, 1996;Guinard, Zoumas-Morse, Walchak, & Simpson, 1997;McGowan & Lee, 2006;Neyraud, Prinz, & Dransfield, 2003;Ovejero-López, Bro, & Bredie, 2005) because the analysis allows for the evaluation of changes in flavor intensity over time (Delarue & Loescher, 2004).…”

Section: Introductionmentioning

confidence: 99%

Coencapsulation of xylitol and menthol by double emulsion followed by complex coacervation and microcapsule application in chewing gum

Santos

Carpinteiro

Thomazini

et al. 2014

Food Research International

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“…It occurs when a taste stimulus is continuously applied to the tongue and results in the gradual decline of taste sensitivity. The extent of taste sensitivity decline as a function of stimulus concentration or stimulation method has been extensively studied (Bujas et al, 1995;Meiselman & Buffington, 1980;Neyraud et al, 2003) but it has long been accepted that, under normal eating or drinking conditions, adaptation is very limited (Moskowitz, 1978;Theunissen et al, 2000) and this has been attributed to mouth movements and swallowing, disrupting the process of adaptation (Theunissen & Kroeze, 1996). In a similar fashion, delivery of solutions of taste stimuli in the form of pulses of different concentrations and duration have been shown to disrupt adaptation (Halpern & Meiselman, 1980;McBurney, 1976).…”

Section: Introductionmentioning

confidence: 99%

Effect of Pulsed or Continuous Delivery of Salt on Sensory Perception Over Short Time Intervals

et al. 2009

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Salt in the human diet is a major risk factor for hypertension and many countries have set targets to reduce salt consumption. Technological solutions are being sought to lower the salt content of processed foods without altering their taste. In this study, the approach was to deliver salt solutions in pulses of different concentrations to determine whether a pulsed delivery profile affected sensory perception of salt. Nine different salt profiles were delivered by a Dynataste device and a trained panel assessed their saltiness using Time-Intensity and single score sensory techniques. The profile duration (15 s) was designed to match eating conditions and the effects of intensity and duration of the pulses on sensory perception were investigated. Sensory results from the profiles delivered in either water or in a bouillon base were not statistically different. Maximum perceived salt intensities and the area under the Time-Intensity curves correlated well with the overall perceived saltiness intensity despite the stimulus being delivered as several pulses. The Overall Saltiness Scores for profiles delivering the same overall amount of sodium were statistically not different from one another suggesting that, in this system, pulsed delivery did not enhance salt perception but the overall amount of salt delivered in each profile did affect sensory perception.

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NaCl and sugar release, salivation and taste during mastication of salted chewing gum

Cited by 89 publications

References 17 publications

Sweetness and aroma perceptions in model dairy desserts: an overview

Sweetness and aroma perceptions in model dairy desserts: an overview

Coencapsulation of xylitol and menthol by double emulsion followed by complex coacervation and microcapsule application in chewing gum

Effect of Pulsed or Continuous Delivery of Salt on Sensory Perception Over Short Time Intervals

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