Temporal Dominance of Sensations of peanuts and peanut products in relation to Hutchings and Lillford’s “breakdown path”

Abstract

Hutchings and Lillford's (Journal of Texture Studies, 19, 103-115, 1988) proposed a "breakdown path" whereby particle size reduction occurs through mastication in conjunction with the secretion of saliva to form a swallowable bolus. The swallowing trajectory of whole peanuts, peanut meal and peanut paste were studied with the temporal dominance of sensations technique. The sensations for whole peanuts progressed from hard, to crunchy, to chewy, to soft and ended compacted on teeth.Predictably peanut meal missed out the first two sensations, progressing from chewy, to soft and ending compacted on teeth. However peanut paste, which starts as a soft suspension with relatively little structure appears to thicken and stick to the palate during oral processing. We propose that the "hard to swallow" sensation elicited by peanut paste may be due to water absorption from the saliva as they mix in the mouth.

Temporal profiling of simplified lemonade using temporal dominance of sensations and temporal check‐all‐that‐apply

“…The term “dominant” is defined as “the attribute that captures your attention, the most striking perception, but not necessarily the most intense sensation, at each moment of the evaluation” (Pineau et al, ). Numerous studies have used TDS to profile the dynamic perception of drinking (Dinnella, Masi, Naes, & Monteleone, ; Frost, Harbertson, & Heymann, ; Hutchings, Casanove, Schlich, & O'Riordan, ; Zorn, Alcaire, Vidal, Gimenez, & Ares, ) and chewing processes (Cheong et al, ; Lenfant, Loret, Pineau, Hartmann, & Martin, ; Mayhew, Schmidt, Schlich, & Lee, ; Rosenthal & Share, ). Rossella et al () reviewed the TDS method and concluded that it is more rapid than the time intensity (TI) method and is suitable for complex matrix profiling.…”

Oral Processing of Low Water Content Foods – A Development to Hutchings and Lillford's Breakdown Path

“…TDS software (Morgenstern, The New Zealand Institute for Plant & Food Research Limited) was used to collect data in this study. The TDS procedure described by Rosenthal and Share () was followed. As assessors were untrained native English speakers, we did not create technical definitions of each attribute, but used terms with common meanings, being “compacted‐to‐teeth,” “granular,” “smooth,” “soft,” “sticky” and “thick.” Assessors were introduced to the software on an individual basis and the first of each triplicate sample presentation was used as a training exercise to familiarize the assessors with the products, the descriptive terms, the software and the testing protocol.…”

“…In the case of peanut butter, the melting point of the suspending medium is lower and depending on ambient temperature it can exist as an oily suspension, verging on solid paste, consisting of dry peanut solids suspended in peanut oil. When introduced to the mouth, the dominant sensations start as “chewy,” becoming “soft” and then finishing with “sticks to the palate” (Rosenthal and Share ). In terms of the HLM, one would expect that tahini (and depending on temperature peanut butter) starts with virtually no structure and with a high degree of lubrication due to the oil.…”

Human oral processing and texture profile analysis parameters: Bridging the gap between the sensory evaluation and the instrumental measurements

“…Temporal dominance of sensations (TDS) showed the five sensations (hard → crunchy → chewy → soft → compacted on teeth) for whole peanut as time progressed, while only three sensations occurred for peanut meal (chewy → soft → compacted on teeth) and in the case of peanut paste only two sensations (soft → sticks to palate) existed. It is not surprising to notice that comminuted foods lose their “hardness” and “crunchiness” sensations, but Rosenthal and Share () considered it odd that in the case of peanut paste, “sticks to palate” increases with the time. These authors observed a similar behavior with other oils seed pastes (Hawthornthwaite, Ramjan, & Rosenthal, ) and they coined the phrase “hard to swallow.”…”

“…and "crunchiness" sensations, but Rosenthal and Share (2014) considered it odd that in the case of peanut paste, "sticks to palate" increases with the time. These authors observed a similar behavior with other oils seed pastes (Hawthornthwaite, Ramjan, & Rosenthal, 2015) and they coined the phrase "hard to swallow.…”