Solid cheese consumption: Quantification of oral coating

Abstract Mouth coating, defined as the residual food that sticks to the oral surface after food ingestion, plays an important role in both the delivery of food components and mouth feel and after-feel perceptions. The aim of this work was to adapt a rapid and simple instrumental method to the quanti...

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Bibliographic Details
Published in:Archives of oral biology 2012-01, Vol.57 (1), p.81-86
Main Authors: Repoux, M, Septier, C, Palicki, O, Guichard, E, Feron, G, Laboure, H
Format: Article
Language:English
Subjects:
Adult
Advanced Basic Science
Analysis of Variance
Cheese
Curcumin
Deglutition - physiology
Dentistry
Fat
Female
Fluorescence
Food engineering
Humans
Life Sciences
Male
Mastication - physiology
Middle Aged
Mouth Mucosa - physiology
Oral coating
Reproducibility of Results
Sensation - physiology
Solid-food
Texture
Tongue - physiology
Viscosity
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Summary:Abstract Mouth coating, defined as the residual food that sticks to the oral surface after food ingestion, plays an important role in both the delivery of food components and mouth feel and after-feel perceptions. The aim of this work was to adapt a rapid and simple instrumental method to the quantification of food remaining after the in vivo ingestion of a solid food. This method was investigated in 12 non-trained subjects who consumed four melted cheeses differing in terms of their fat and water contents. Mouth coating was determined by fluorescence measurements using curcumin, an oil-soluble dye that had been added to the cheeses during their preparation. The results obtained showed that this method was reproducible, reliable and discriminating and could be used for solid cheeses covering a broad range of textures.
ISSN:0003-9969
1879-1506
DOI:10.1016/j.archoralbio.2011.07.011