Perception of creaminess in foods
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Tarih
2020
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Food texture and mouthfeel play a crucial role in product and consumer acceptability. Creaminess, enjoyed by consumers, is a complex, multimodal sensory perception involving olfactory, gustatory and tactile cues. Oral viscosity and lubrication are the key underlying physical properties that define the mechanism of creaminess perception. Thickness, smoothness, mouth-coating, and dairy flavor can together play roles in the sensation of creaminess. The aim of this review is to present an understanding of the term" creaminess" along with different modalities involved in its perception, and to explore the oral physiological parameters and key physical properties that may be involved in the different oral modalities. An analysis of the previously examined links between food structure and composition and oral physiological parameters is presented. The review also presents a brief summary of previous models describing contributions of taste, aroma, and textural sensations. It emphasizes on the role of oral processing in testing proposed models with experimental evidence supporting those models and the future trends to enhance creaminess.
Açıklama
Upadhyay, Rituja/0000-0002-4428-5955; Chen, Jianshe/0000-0002-7000-1469; Aktar, Tugba/0000-0001-8417-868X
Anahtar Kelimeler
lubrication, perception, rheology, saliva, tribology
Kaynak
Journal of Texture Studies
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
51
Sayı
3
