This work has been funded by the Biotechnology and Biological Sciences Research Council.
INFLUENCE OF FOOD MATRIX STRUCTURE AND ORAL BREAKDOWN DURING MASTICATION ON TEMPORAL PERCEPTION OF FLAVOR
Article first published online: 11 MAY 2007
Journal of Sensory Studies
Volume 12, Issue 1, pages 69–86, March 1997
How to Cite
WILSON, C. E. and BROWN, W. E. (1997), INFLUENCE OF FOOD MATRIX STRUCTURE AND ORAL BREAKDOWN DURING MASTICATION ON TEMPORAL PERCEPTION OF FLAVOR. Journal of Sensory Studies, 12: 69–86. doi: 10.1111/j.1745-459X.1997.tb00054.x
- Issue published online: 11 MAY 2007
- Article first published online: 11 MAY 2007
- Received for Publication June 1, 1996
Perception of flavor intensity from a series of model foods was recorded during normal mastication by 8 subjects. Samples varied in gelatin concentration (5–25%) and in the sweetener added (sucrose or aspartame) and represented a range of physical and mechanical properties. All contained the same level of a commercial flavor (banana). Mastication patterns were recorded using electromyography simultaneously with sensory assessment. Increasing the mechanical strength and melting point of the samples resulted in longer chewing times and lower intensity and more prolonged flavor perception. The temporal pattern of flavor perception was closely linked with mastication patterns for each subject but exhibited large individual differences. Flavor perception was influenced by the habitual oral breakdown patterns for individuals.