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

Abstract 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...

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Bibliographic Details
Published in:Physiology & behavior 2008-10, Vol.95 (3), p.521-526
Main Authors: de Wijk, René A, Polet, Ilse A, Bult, Johannes H.F, Prinz, Jon F
Format: Article
Language:English
Subjects:
acoustic myography
Adult
Behavioral psychophysiology
Biological and medical sciences
electromyography
Fat
Female
flavor
Food
Fundamental and applied biological sciences. Psychology
Humans
Judgment
Male
masseter muscle
mastication
meals
MMG
Mouth - physiology
Movement
Myography - methods
Oral processing
Particles
perception
Psychiatry
Psychology. Psychoanalysis. Psychiatry
Psychology. Psychophysiology
Semi-solid foods
Sensation - physiology
Sensory attributes
Starch
Statistics as Topic
Taste Threshold - physiology
texture
Time Factors
Vanilla
Viscosity
VMG
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Summary:Abstract 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.
ISSN:0031-9384
1873-507X
DOI:10.1016/j.physbeh.2008.07.028