Perception Of Creaminess in Foods,Journal of Texture Studies

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Perception Of Creaminess in Foods
Journal of Texture Studies ( IF 2.8 ) Pub Date : 2020-02-21 , DOI: 10.1111/jtxs.12509
Rituja Upadhyay ₁ , Tugba Aktar ₂ , Jianshe Chen ₁

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Food texture and mouthfeel play a crucial role in product and consumer acceptability. Creaminess, enjoyed by consumers, is a complex, multi-modal sensory perception involving olfactory, gustatory and tactile cues. Oral viscosity and lubrication are the key underlying physical properties that define the mechanism of creaminess perception. Thickness, smoothness, mouth-coating and dairy flavor can together play roles in the sensation of creaminess. The aim of this review is to present an understanding of the term" creaminess" along with different modalities involved in its perception, and to explore the oral physiological parameters and key physical properties that may be involved in the different oral modalities. An analysis of the previously examined links between food structure and composition and oral physiological parameters is presented. The review also presents a brief summary of previous models describing contributions of taste, aroma, and textural sensations. It emphasizes on the role of oral processing in testing proposed models with experimental evidence supporting those models and the future trends to enhance creaminess. This article is protected by copyright. All rights reserved.

中文翻译：

对食物中奶油味的感知

食物质地和口感对产品和消费者的接受度起着至关重要的作用。消费者喜欢的奶油味是一种复杂的、多模式的感官知觉，涉及嗅觉、味觉和触觉线索。口腔粘度和润滑性是定义乳脂感机制的关键潜在物理特性。稠度、光滑度、口腔涂层和乳制品风味可以共同影响乳脂感。本综述的目的是介绍对术语“乳脂状”及其感知所涉及的不同方式的理解，并探讨可能涉及不同口腔方式的口腔生理参数和关键物理特性。介绍了先前检查的食物结构和成分与口腔生理参数之间的联系的分析。该评论还简要总结了先前描述味道、香气和质地感觉贡献的模型。它强调了口腔处理在测试拟议模型中的作用，并提供了支持这些模型的实验证据以及增强奶油味的未来趋势。本文受版权保护。版权所有。

更新日期：2020-02-21

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