Differential clearance kinetics of adhered layer constituents from the oral cavity as modulator for afterfeel of dressings: ATR FT-IR measurements of localized oral coatings

H.H.J. de Jongh, A.M. Janssen

Research output: Contribution to journalArticleAcademicpeer-review

15 Citations (Scopus)

Abstract

By analyzing swabs from different locations in the mouth (front and middle part of the tongue, cheek and palate) of four subjects after oral processing of dressings, the composition of the retained material was evaluated in time using infrared spectroscopy in an attempt to substantiate the physical origin of differences in afterfeel sensations indicated by a trained panel for these dressings. Three dressings were prepared, each containing 40% oil, 10¿14% protein and either starch, xanthan or a mixture of these two polysaccharides as thickener. There was no differential retention of fat/oil between the dressings, oral location or subject. Protein and carbohydrates followed that same clearance kinetics, with two exceptions: (1) xanthan/protein from the middle part of the tongue; and (2) starch/protein from the cheek and palate that both cleared only very slowly (10¿30 min). The relation of these findings with afterfeel and saliva action is discussed
Original languageEnglish
Pages (from-to)70-86
JournalJournal of Texture Studies
Volume38
Issue number1
DOIs
Publication statusPublished - 2007

Keywords

  • custard desserts
  • texture

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