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A comparison of the effects of added saliva, α-amylase and water on texture perception in semisolids

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Author: Engelen, L. · Wijk, R.A. de · Prinz, J.F. · Janssen, A.M. · Bilt, A. van der · Weenen, H. · Bosman, F.
Source:Physiology and Behavior, 4-5, 78, 805-811
Identifier: 237023
doi: doi:10.1016/S0031-9384(03)00083-0
Keywords: Health · Physiological Sciences · Perception · Saliva · Sensory attributes · Volume · amylase · water · adult · article · controlled study · female · human · ingestion · liquid · male · melting point · mouth · perceptive threshold · priority journal · saliva · saliva analysis · sensation · sensory system · skin sensation · training · Adult · alpha-Amylase · Female · Food · Humans · Lip · Male · Mouth · Odors · Saliva · Sensation · Taste · Water


The effect of adding saliva or a saliva-related fluid (α-amylase solution and water) to custard prior to ingestion on the sensory ratings of odour, flavour and lip-tooth-, mouth- and after-feel sensations was investigated. Saliva had previously been collected from the subjects and each subject received his/her own saliva. Sixteen subjects from a trained panel assessed 17 flavour and texture attributes of soy- and milk-based custard desserts. Immediately prior to administration, two different volumes (0.25 and 0.5 ml) of three different saliva-related fluids (saliva, α-amylase solution and water) were added to the product. The added volumes represented an approximately 33% and 66% increase of the volume of saliva present in the mouth during ingestion. The results show that addition of a fluid affected the mouth-feel attributes of melting, thickness and creamy. Melting was the only attribute on which the type of fluid had an effect, where saliva elicited a stronger melting effect than the α-amylase solution and water. The volume of the added fluid affected a number of attributes (thick and creamy mouth-feel and fatty after-feel). It can be concluded that in general the sensory attributes of semisolids were relatively stable. Mouth- and after-feel sensations were partly affected, while odour, flavour and lip-tooth-feel sensations were not affected by an increase in volume of saliva or other saliva-related fluid during ingestion. © 2003 Elsevier Science Inc. All rights reserved.