Physical and Sensory Characterizations of Oral Coatings of Oil/Water Emulsions

被引：21
作者：
Camacho, S. [1 ,2 ]
van Riel, V. [2 ]
de Graaf, C. [2 ]
van de Velde, F. [1 ,3 ]
Stieger, M. [1 ,2 ]
机构：
[1] TI Food & Nutr, NL-6700 AN Wageningen, Netherlands
[2] Wageningen Univ, Agrotechnol & Food Sci Grp, NL-6700 EV Wageningen, Netherlands
[3] NIZO Food Res BV, NL-6710 BA Ede, Netherlands
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2014年 / 62卷 / 25期
关键词：
oral coating; tongue; oral processing; fraction of oil; fluorescence; curcumin; emulsion; sensory perception; mouth-feel sensation; after-feel perception; CUSTARD DESSERTS; PERCEPTION; TONGUE; FAT; QUANTIFICATION; DIFFERENCE; RETENTION; PAPILLAE; TEXTURE; CAVITY;
D O I：
10.1021/jf5010868
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
The physical and sensory properties of oil coatings on the tongue formed by five oil/water emulsions varying in oil content were investigated. A total of 20 subjects processed orally each emulsion for 30 s in triplicate. In vivo fluorescence measurements at the front and back of the anterior tongue were made to quantify the oil fraction deposited at different time points. Calibration lines relating fluorescence intensity to oil fraction were determined using pig tongues at 37.5 degrees C to mimic oral conditions. The oil fraction on the tongue increased linearly with an increasing oil content of the emulsions. The oil fraction deposited at the back of the anterior tongue was 1.5-2.0x larger than at the front. The intensity of sensory attributes describing after-feel perception was related to the oil fraction by Weber Fechner's law. This study uses in vivo fluorescence to study food behavior in the mouth and unravel new insights in after-feel perception of emulsions.
引用
收藏
页码：5789 / 5795
页数：7
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