THE INFLUENCE OF BITE SIZE AND MULTIPLE BITES ON ORAL TEXTURE SENSATIONS

Authors

  • RENÉ A. DE WIJK,

    Corresponding author
    1. Wageningen Centre for Food Sciences P.O. Box 557 6700 AN Wageningen, The Netherlands
      4 Correspondence to be sent to: René A. de Wijk, PhD., ATO, Department of Marketing Research and Sensory Science, P.O. Box 17, 6700 AA Wageningen, The Netherlands. TEL: +31 (0)317 478567; FAX: +31 (0)317 475347; EMAIL: MiguelAngel.Gonzalez@uclm.es
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  • LINA ENGELEN,

    1. Wageningen Centre for Food Sciences P.O. Box 557 6700 AN Wageningen, The Netherlands
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    • 2

      Department of Oral-Maxill of acial Surgery, Prosthodontics and Special Dental Care, Faculty of Medicine, Utrecht University, 3584 CG Utrecht, The Netherlands.

  • JON F. PRINZ,

    1. Wageningen Centre for Food Sciences P.O. Box 557 6700 AN Wageningen, The Netherlands
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    • 2

      Department of Oral-Maxill of acial Surgery, Prosthodontics and Special Dental Care, Faculty of Medicine, Utrecht University, 3584 CG Utrecht, The Netherlands.

  • HUGO WEENEN

    1. Wageningen Centre for Food Sciences P.O. Box 557 6700 AN Wageningen, The Netherlands
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    • 3

      TNO-Voeding, 3704 HE Zeist, The Netherlands.


  • 1

    ATO, Department of Marketing Research & Sensory Science, P.O. Box 17, 6700 AA Wageningen, The Netherlands.

4 Correspondence to be sent to: René A. de Wijk, PhD., ATO, Department of Marketing Research and Sensory Science, P.O. Box 17, 6700 AA Wageningen, The Netherlands. TEL: +31 (0)317 478567; FAX: +31 (0)317 475347; EMAIL: MiguelAngel.Gonzalez@uclm.es

ABSTRACT

The influence of bite size on sensory mouthfeel and afterfeel sensations was explored in two studies in which single bites of vanilla custard desserts were varied from itollmL (study 1) and in which series of five bites of two different custard desserts were presented consecutively (study 2). In single bites, sensations of perceived creaminess were enhanced with size whereas sensations of astringency and temperature were suppressed. Bite size also affected perceived thickness, but the direction of the effects varied with custard desserts. With multiple bites, creaminess sensations continued to increase, whereas other sensations were unaffected. Switching to a second series of bites of another vanilla custard dessert showed larger sensory effects, especially on astringency sensations but also to a lesser extent on sensations of thickness and fatty afterfeel. Single and multiple bite results are discussed in terms of possible peripheral mechanisms. Switching results are discussed in terms of possible central sensory contrast mechanisms.

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