The sensory perception of texture and mouthfeel

Guinard, Jean‐Xavier; Mazzucchelli, Rossella

doi:10.1016/0924-2244(96)10025-x

Cited by 279 publications

(183 citation statements)

References 36 publications

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“…20 This outcome agrees with the pleasant sensation of effervescence found by people when carbonated beverages emerged around ve decades ago. 83 These differentiating sensations are the major hedonic components contributing to the consumption of this type of beverage 49 and key attributes for avor enhancement and a refreshing sensation. 42 Therefore, carbonation and sweetening systems highly affect consumer acceptability, carbonation being the principal attribute for driving consumers' preference patterns.…”

Section: Preferencesmentioning

confidence: 99%

Sensory attributes of soft drinks and their influence on consumers' preferences

2014

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Soft drinks are beverages composed of water and other ingredients that provide specific sensorial attributes. Soft drink consumption patterns have recently been changed partially influenced by an increased availability of different types of beverages during the last few years. Consumers' preferences to choose one drink over another are influenced, not only by genetic, psychological and environmental factors, but also by the beverage's specific attributes. In fact, beverage consumption is driven by the sensations it gives. Because the main component of soft drinks is water, an increase in the intake of soft drinks might improve fluid intake and the levels of water in the body if it is regarded as an "essential nutrient". Consumption of soft drinksA so drink is the name commonly given to a non-alcoholic carbonated or non-carbonated beverage containing caloric sweeteners and avorings. 1 The preparation and processing of a so drink includes several stages, beginning with the treatment of the water used in this process. The next step is the preparation of a simple sugar syrup, the ingredient that provides the taste of the beverage, followed by the addition of several ingredients to the simple sugar syrup in order to obtain the nal syrup: glucose or fructose, aromatic compounds, vitamins, minerals and other food additives, such as acidulants, colorants or preservatives. Finally, the completed beverage is obtained as a mixture of the nal syrup, the treated water and the carbonic gas (in carbonated drinks). 2 As a result, all so drinks have a basic compositional structure: water, considered an essential nutrient 3 and the main component that makes up about 87-92% of the beverage, and the sweetener, which represents about 8-12% of the beverage by mass. Another common ingredient in almost all so drinks is the acidulant, which is any organic or inorganic acid that contributes to the sourness of the beverage. The balance between sweetness and sourness is the basic typical taste prole of all avored so drinks. 4

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Section: Preferencesmentioning

confidence: 99%

Sensory attributes of soft drinks and their influence on consumers' preferences

2014

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“…creaminess and juiciness, may not be so straight forward. Work by several researchers on defining creaminess related it to thickness (which depends on physical viscosity) and smoothness (which depends on physical frictional forces) (Guinard & Mazzucchelli, 1996).…”

Section: Complexity Of Textural Parametersmentioning

confidence: 99%

Texture is a sensory property

Szczesniak

2002

Food Quality and Preference

1,235

775

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“…Textural attributes such as the grittiness and smoothness of microparticulate dispersions have been shown to depend on particle size, shape and elasticity (Guinard & Mazzucchelli, 1996;Singer & Dunn, 1990;Tyle, 1993). The lubrication behaviour of such systems is also strongly dependent on the particle size relative to the film thickness between tribological contacts (Wilson, Sakaguchi, & Schmid, 1994).…”

Section: Introductionmentioning

confidence: 99%

Tribology of swollen starch granule suspensions from maize and potato

Zhang

Selway

Shelat

et al. 2017

Carbohydrate Polymers

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This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.1 | P a g e Highlights  tribology and rheology properties of cooked swollen starch granules (ghosts) characterised  maize granule ghost suspensions reduce friction compared to water  bell-shaped tribology curves due to particle entrainment for maize granule ghosts  limited friction reduction for potato ghosts due to break-up under tribological contact  potato granule ghost suspensions also break up under steady shear 2 | P a g e AbstractThe tribological properties of suspensions of cooked swollen starch granules are characterised for systems based on maize starch and potato starch. These systems are known as granule 'ghosts' due to the release (and removal) of polymer from their structure during cooking. Maize starch ghosts are less swollen than potato starch ghosts, resulting in a higher packing concentration and greater mechanical stability. In a soft-tribological contact, maize ghost suspensions reduce friction compared to the solvent (water), generate bell-shaped tribological profiles characteristic of particle entrainment and show a marked concentration dependence, whereas potato ghost suspensions exhibit lubrication behaviour similar to water. Microscopy analysis of the samples following tribological testing suggests that this is due to the rapid break-up of potato ghosts under the shear and rolling conditions within the tribological contact. A reduction in the small deformation moduli (associated with a weak gel structure) is also observed when the potato ghost suspensions are subjected to steady shear using parallel plate rheometry; both microscopy and particle size analysis show that this is accompanied by the partial shear-induced breakage of ghost particles. This interplay between particle microstructure and the resultant rheological and lubrication dynamics of starch ghost suspensions contributes to an enhanced mechanistic understanding of textural and other functional properties of cooked starches in food and other applications.

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The sensory perception of texture and mouthfeel

Cited by 279 publications

References 36 publications

Sensory attributes of soft drinks and their influence on consumers' preferences

Sensory attributes of soft drinks and their influence on consumers' preferences

Texture is a sensory property

Tribology of swollen starch granule suspensions from maize and potato

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