Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 495571
Title Influence of Stimulus Properties and Sensory Task Instructions on Oral Processing Behavior of Liquid Stimuli
Author(s) Derks, J.A.M.; Wijk, R.A. De; Graaf, Kees de; Stieger, M.
Source Journal of Texture Studies 47 (2016)1. - ISSN 0022-4901 - p. 49 - 57.
DOI http://dx.doi.org/10.1111/jtxs.12159
Department(s) Human Nutrition (HNE)
Chair Sensory Science and Eating Behaviour
FBR Consumer Science & Health
VLAG
Food Quality and Design
Publication type Refereed Article in a scientific journal
Publication year 2016
Keyword(s) Electromyography - Instructions - Liquids - Oral clearance - Oral processing - Sensory task - Swallowing
Abstract

This study determined the influence of texture properties and sensory task instructions on oral processing behavior of liquid stimuli. Oral processing of one sip of water, skimmed milk, thickened skimmed milk, cream and cream with poppy seeds was quantified using Surface Electromyography. Oral behavior was determined while subjects performed or did not perform sensory evaluation. Oral clearance time and time after the second swallow differed between liquid stimuli displaying large differences in texture properties, probably due to subjects attempting to remove oral coatings from the tongue surface during the oral clearance phase. Time to swallow decreased and total muscle activity increased when liquid stimuli were orally processed without performing a sensory evaluation. No differences in oral processing behavior of liquid stimuli were observed between different types of sensory evaluations (assessment of different sensory attributes). We suggest that some texture attributes of liquid foods might be perceived without requiring additional oral processing. We conclude that performing sensory evaluation influences oral processing behavior of liquid stimuli compared to not performing sensory evaluation.

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