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.

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Record number 492491
Title Formation Dynamics of Oral Oil Coatings and Their Effect on Subsequent Sweetness Perception of Liquid Stimuli
Author(s) Camacho, S.; Eck, Arianne van; De Velde, Fred Van; Stieger, M.A.
Source Journal of Agricultural and Food Chemistry 63 (2015)36. - ISSN 0021-8561 - p. 8025 - 8030.
DOI https://doi.org/10.1021/acs.jafc.5b02562
Department(s) Sensory Science and Eating Behaviour
Food Quality and Design
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2015
Abstract Knowledge of the formation of oral coatings and their influence on subsequent taste perception is necessary to understand possible taste-masking effects by oil coatings. This study investigated (a) the dynamics of the formation of oral oil coatings formed by o/w emulsions and (b) the effect of oral oil coatings on subsequent sweetness perception of sucrose solutions. In vivo fluorescence was used to quantitate the oil fraction deposited on the tongue after oral processing of oil-in-water emulsions for different times. A trained panel evaluated sweetness perception of sucrose solutions after orally processing the emulsions. The oil fraction reached its maximum value within the first 3 s of oral processing. The oil fraction did not significantly affect subsequent sweetness perception of sucrose solutions. It is suggested that the oil droplets deposited on the tongue did not form a hydrophobic barrier that is sufficient to reduce the accessibility of sucrose to taste buds.
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