Introduction

Previous research showed that the number of chews has been shown to influence flavor perception in crispy potato chips. This study aimed to further determine how the number of chews modulates the temporal dynamics of flavor perception (i.e., flavor development) in potato chips.

Methods

The number of chews was manipulated not only by changing chewing rate (40, 80, and 120 chews/min) for a fixed swallowing time (at 25 s after the onset of the first bite; experiment 1), but also by changing the time to swallow (10, 20, and 30 s after the onset of the first bite) for a constant chewing rate (80 chews/min; experiment 2).

Results

In experiment 1, the time-intensity (TI) analysis showed that the maximum flavor intensity (Imax) and the area under the curve (AUC) were significantly higher for the medium (80 chews/min) and fast (120 chews/min) chewing rates than for the slow (40 chews/min) chewing rate in both plain and spicy flavored chips. In experiment 2, the temporal flavor perception was altered by the interaction between the chewing duration before swallowing and the flavor type of the potato chips. More specifically, in the natural chewing rate, while the Imax and AUC of spicy flavored chips were the greatest when the bolus was swallowed after the natural chewing-duration (for 20 s), the AUC of plain flavored chips was significantly greater in the longer chewing-duration (for 30 s) than the natural chewing-duration.

Conclusions

This study supports and extends the notion that the number of chews, and corresponding parameters such as chewing rate and duration, affect temporal flavor perception in the plain and spicy flavored potato chips.

Implications

Our findings show that flavor intensity of plain and spicy potato chips can be reduced when people chew the chips slowly and/or swallow quickly.

中文翻译：

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咀嚼速率和咀嚼时间对时间味觉的影响

介绍

先前的研究表明，咀嚼的数量会影响脆皮薯片的风味感知。这项研究旨在进一步确定咀嚼物的数量如何调节马铃薯片中风味感知（即风味发展）的时间动态。

方法

咀嚼次数的控制不仅是通过改变咀嚼速率（40、80和120咀嚼/分钟）固定的吞咽时间（第一次咬咬后25 s；实验1），还可以通过改变时间来控制吞咽（第一口开始后10、20和30 s），以恒定的咀嚼速率（80咀嚼/分钟；实验2）。

结果

在实验1中，时间强度（TI）分析显示，中等（80咀嚼/分钟）和快速（120咀嚼/分钟）的最大风味强度（Imax）和曲线下面积（AUC）显着更高咀嚼率要比普通和辛辣味薯片的缓慢咀嚼率（40咀嚼/分钟）高。在实验2中，通过吞咽前的咀嚼时间与薯片的风味类型之间的相互作用改变了时间风味的感知。更具体地，在自然咀嚼速率中，当在自然咀嚼持续时间（20 s）后吞下大丸剂时，辣味木片的Imax和AUC最高，而较长时间的普通味木片的AUC则明显更大咀嚼时间（持续30 s）比自然咀嚼时间长。

结论

这项研究支持并扩展了这样的观念，即咀嚼的数量以及相应的参数（例如咀嚼速度和持续时间）会影响普通和辛辣味薯片中的时间风味感知。

含义

我们的发现表明，当人们缓慢咀嚼和/或快速吞咽时，原味和辛辣薯片的风味强度会降低。