Vibromyography of oral processing varies with type of semi-solid food and with sensory judgements

R.A. de Wijk, I. Polet, J.H.F. Bult, J.F. Prinz

    Research output: Contribution to journalArticleAcademicpeer-review

    18 Citations (Scopus)


    Vibromyography was used to quantify oral activity during the processing of well-characterized semi-solid model foods whilst subjects assessed the intensity of the sensory attributes to thick, creamy, melting, fatty, rough and liking. A series of eleven starch-based vanilla custard desserts was prepared with five different viscosities, three different fat levels, and three different particle sizes. Over 5 sessions, subjects (N = 10) took 5 ml spoonfuls of each of the stimuli for 5 s before they rated the strength of the various attributes. The results demonstrated that oral movements varied significantly with the type of semi-solid food and with the type of attribute. Individual subjects displayed a highly idiosyncratic behaviour. Oral movements were significantly related to sensory ratings of liking, creaminess and roughness.
    Original languageEnglish
    Pages (from-to)521-526
    JournalPhysiology and Behavior
    Issue number3
    Publication statusPublished - 2008


    • acoustic myography
    • masseter muscle
    • perception
    • mastication
    • texture
    • electromyography
    • flavor
    • meals

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