A comparison of the effects of added saliva, alpha-amylase and water on texture perception in semisolids

L. Engelen, R.A. de Wijk, J.F. Prinz, A.M. Janssen, A. van der Bilt, H. Weenen

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    71 Citations (Scopus)


    The effect of adding saliva or a saliva-related fluid (-amylase solution and water) to custard prior to ingestion on the sensory ratings of odour, flavour and lip¿tooth-, mouth- and after-feel sensations was investigated. Saliva had previously been collected from the subjects and each subject received his/her own saliva. Sixteen subjects from a trained panel assessed 17 flavour and texture attributes of soy- and milk-based custard desserts. Immediately prior to administration, two different volumes (0.25 and 0.5 ml) of three different saliva-related fluids (saliva, -amylase solution and water) were added to the product. The added volumes represented an approximately 33 nd 66 ncrease of the volume of saliva present in the mouth during ingestion. The results show that addition of a fluid affected the mouth-feel attributes of melting, thickness and creamy. Melting was the only attribute on which the type of fluid had an effect, where saliva elicited a stronger melting effect than the -amylase solution and water. The volume of the added fluid affected a number of attributes (thick and creamy mouth-feel and fatty after-feel). It can be concluded that in general the sensory attributes of semisolids were relatively stable. Mouth- and after-feel sensations were partly affected, while odour, flavour and lip¿tooth-feel sensations were not affected by an increase in volume of saliva or other saliva-related fluid during ingestion.
    Original languageEnglish
    Pages (from-to)805-811
    JournalPhysiology and Behavior
    Issue number4-5
    Publication statusPublished - 2003


    • custard desserts
    • flow-rate
    • secretion
    • flavor
    • volume
    • taste
    • ph


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