Mouth Feel in Relation to Food Preference and Energy Intake
Conditions
Keywords
mouth feel, acoustic tribology, vibration spectrum, sensory perception
Brief summary
Dairy-based beverages contain fat and sugars. As both contribute to the energy intake upon consumption, food industry strives to reduce these ingredients while maintaining the taste, texture and aroma properties of the beverages. A successful reduction of fat and sugar from drinks has still proven a great challenge since consumers have less preference for the mouth feel of reformulated beverages than for the regular beverages. Mainly because instrumental measures like rheology and traditional tribology do not entirely predict the experienced mouth feel, there is an interest in alternative correlates for mouth feel aspects related to fat and sugar perception. In a recent study it was demonstrated that vibrations produced during interaction between the tongue, palate and beverages during consumption are very sensitive to the amount of fat and texturizers in the beverage. The present study aims at clarifying that relation for a larger panel of human subjects, by systematically evaluating vibration spectra during consumption of dairy beverages that differ in fat content, sugar content or pH. Secondly, the correlation of vibration spectra (acoustic tribology) with mouth feel-related sensory properties and composition of fat deposits on the tongue will be assessed.
Interventions
None listed
Sponsors
Top Institute Food and Nutrition
NIZO Food Research
Study design
Observational model
OTHER
Time perspective
OTHER
Eligibility
Sex/Gender
ALL
Age
18 Years to 65 Years
Healthy volunteers
Yes
Inclusion criteria
* Age 18-65 years * Healthy set of teeth * Ability to work with sensory descriptors for dairy products. * Able to produce an acoustic signal that is larger than the background signal * Voluntary participation * Having given written informed consent * Willing to comply with study procedures * Willing to accept use of all encoded data, including publication, and the confidential use and storage of all data * Willing to accept disclosure of the financial benefit of participation in the study to the authorities concerned
Exclusion criteria
* Wearing dentures * Inability to comply with instructions for acoustic tribology * A self-reported food allergy or sensitivity for ingredients of the test products
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Powers in segments of time-frequency transferred vibration data | between 2s and 20s after consumption of each sip | Spectral powers of acoustic signals (in V\^2/s) produced by tongue-palate interactions during consumption of various foods in the bands 60-300Hz and 400-2000Hz. |
| Ratios of powers in segments of time-frequency transferred vibration data | 2-20 seconds after consumption of each sip | Ratios of spectral powers in the 400-2000Hz band over powers in the 60-300Hz band of acoustic signals produced by tongue-palate interactions during consumption of various foods (unit-free). |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Reported rating of product Creaminess | 0-2 sec after consumption of each sip | Evaluation of product creaminess on a Visual Analogue Scale (mm distance from the lower anchor) |
| Reported rating of product Roughness | 0-2 sec after consumption of each sip | Evaluation of product roughness on a Visual Analogue Scale (mm distance from the lower anchor) |
| Reported rating of product thickness | 0-2 sec after consumption of each sip | Evaluation of product thickness on a Visual Analogue Scale (mm distance from the lower anchor) |
| Relative protein content in the collected tongue coating | 2-20 seconds after bite consumption | percentage of protein encountered in tongue coating that was collected with a swab immediately after consumption |
| Relative sugar content in the collected tongue coating | 2-20 seconds after bite consumption | percentage of sugars encountered in tongue coating that was collected with a swab immediately after consumption |
| Relative fat content in the collected tongue coating | 2-20 sec after consumption of each sip | percentage of fat encountered in tongue coating that was collected with a swab immediately after consumption |
Countries
Netherlands
Outcome results
None listed