Swallow indicator methodology as an enhancement to combined time–intensity measurement of flavour release and electromyography for monitoring mastication

Effects of Inhomogeneous Spatial Distribution of Aroma Compounds on Perceived Aroma Intensity and Human Eating Behavior for Neutral pH Gels

“…EMG As seen in non-structured gels, no changes in the duration of oral processing or in suprahyoid activity during oral processing upon increase in aroma concentration is in accordance with a previous report, which described that human eating behavior is not affected by aroma concentration (Sprunt et al, 2002), suggesting that non-structured gels lacking a concentration gradient of aroma compounds should not alter human eating behavior. In the case of structured gels, inhomogeneous spatial distribution of aroma compounds alters human eating behavior even though the overall aroma concentration is identical, which is quite different Williamson, 2001), prolonged duration of oral processing is responsible for increased saliva content.…”

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

“…The sensory scores were made on a continuous un-structured scale, recorded via a potentiometer console as described in Sprunt, Raithatha, and Smith (2002). This comprised a handle attached to a potentiometer, with a nominal range of 0-5 V, connected to the same analogue-to-digital interface as the EMG, described below.…”

Texture analysis of Red Delicious fruit: Towards multiple measurements on individual fruit

“…For TI assessments panellists were asked to evaluate the attribute from the first bite through to swallowing all the material in the mouth. Training was to allow the subject to coordinate their hand and eye movement as the TI assessment involved moving a handle in a semi-circle on a console as the sensory intensity changed while the sample was being chewed, as described in Sprunt, Raithatha, and Smith (2002). The following terms were defined: 'Crunchiness' as the strength of sound produced during chewing that leads to the sensation of crunchiness, 'Juiciness' as the amount of liquid released from the apple into the mouth during chewing, and 'Degree of breakdown' as the overall estimate of size and number of particles in the mouth.…”