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Vibromyography of oral processing varies with type of semi-solid food and with sensory judgements

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Author: Wijk, · Polet, I.A. · Bult, J.H.F. · Prinz, J.F.
Institution: TNO Kwaliteit van Leven
Source:Physiology and Behavior, 3, 95, 521-526
Identifier: 241066
doi: doi:10.1016/j.physbeh.2008.07.028
Keywords: Health · Biomedical research · Fat · Mmg · Oral processing · Particles · Semi-solid foods · Sensory attributes · Vmg · Controlled study · Decision making · Female · Food · Food quality · Male · Mastication · Myography · Particle size · Sensory stimulation · Sensory system · Vanilla · Vibromyography · Food · Judgment · Mouth · Movement · Myography · Sensation · Starch · Statistics as topic · Taste threshold · Time factors · Viscosity


Vibromyography was used to quantify oral activity during the processing of well-characterized semi-solid model foods whilst subjects assessed the intensity of the sensory attributes to thick, creamy, melting, fatty, rough and liking. A series of eleven starch-based vanilla custard desserts was prepared with five different viscosities, three different fat levels, and three different particle sizes. Over 5 sessions, subjects (N = 10) took 5 ml spoonfuls of each of the stimuli for 5 s before they rated the strength of the various attributes. The results demonstrated that oral movements varied significantly with the type of semi-solid food and with the type of attribute. Individual subjects displayed a highly idiosyncratic behaviour. Oral movements were significantly related to sensory ratings of liking, creaminess and roughness. © 2008 Elsevier Inc. All rights reserved.