Skip to main content
SpringerLink
Log in

The Effects of Both Chewing Rate and Chewing Duration on Temporal Flavor Perception

  • Published:
Chemosensory Perception

Abstract

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.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6

Similar content being viewed by others

References

  • Blissett A, Hort J, Taylor AJ (2006) Influence of chewing and swallowing behavior on volatile release in two confectionery systems. J Text Stud 37:476–496

    Article  Google Scholar 

  • Brown WE, Eves D, Ellison M, Braxton D (1998) Use of combined electromyography and kinesthesiology during mastication to chart the oral breakdown of foodstuffs: relevance to measurement of food texture. J Text Stud 29:145–167

    Article  Google Scholar 

  • Buettner A, Schieberle P (2000) Influence of mastication on the concentrations of aroma volatiles—some aspects of flavour release and flavour perception. Food Chem 71:347–354

    Article  CAS  Google Scholar 

  • Buettner A, Beer A, Hannig C, Settles M (2001) Observation of the swallowing process by application of videofluoroscopy and real-time magnetic resonance imaging—consequences for retronasal aroma stimulation. Chem Senses 26:1211–1219

    Article  CAS  Google Scholar 

  • Davidson JM, Linforth RST, Hollowood TA, Taylor AJ (1999) Effect of sucrose on the perceived flavor intensity of chewing gum. J Agric Food Chem 47:4336–4340

    Article  CAS  Google Scholar 

  • Deleris I, Saint-Eve A, Dakowski F, Semon E, Le Quere JL, Gullemin H, Souchon I (2011) The dynamics of aroma release during consumption of candies of different structures, and relationship with temporal perception. Food Chem 127:1615–1624

    Article  CAS  Google Scholar 

  • Dray A (1992) Mechanism of action of capsaicin-like molecules on sensory neurons. Life Sci 51:1759–1765

    Article  CAS  Google Scholar 

  • Fiegel A, Meullenet JF, Harrington RJ, Humble R, Seo HS (2014) Background music genre can modulate flavor pleasantness and overall impression of food stimuli. Appetite 76:144–152

    Article  Google Scholar 

  • Gierczynski I, Laboure H, Guichard E (2008) In vivo aroma release of milk gels of different hardnesses: inter-individual differences and their consequences on aroma perception. J Agric Food Chem 56:1697–1703

    Article  CAS  Google Scholar 

  • Hansson A, Giannouli P, Van Ruth S (2003) The influence of gel strength on aroma release from pectin gels in a model mouth and in vivo monitored with proton-transfer-reaction mass spectrometry. J Agric Food Chem 51:4732–4740

    Article  CAS  Google Scholar 

  • Harrison M (2000) Chapter 15. Mathematical models of release and transport of flavors from foods in the mouth to the olfactory epithelium. In: Roberts DD, Taylor AJ (eds) ACS symposium series: flavor release. American Chemical Society, Washington, DC, pp 179–191

    Chapter  Google Scholar 

  • Hummel T, Konnerth CG, Rosenheim K, Kobal G (2001) Screening of olfactory function with a four-minute odor identification test: reliability, normative data, and investigations in patients with olfactory loss. Ann Otol Rhinol Laryngol 110:976–981

    Article  CAS  Google Scholar 

  • Husain G, Thompson WF, Schellenberg EG (2002) Effects of musical tempo and mode on arousal, mood and spatial abilities. Music Percept 20:151–171

    Article  Google Scholar 

  • Larson-Powers N, Pangborn RM (1978) Descriptive analysis of sensory properties of beverages and gelatins containing sucrose or synthetic sweeteners. J Food Sci 43:47–51

    Article  CAS  Google Scholar 

  • Lawless HT, Heymann H (2010) Time-intensity methods. In: Lawless HT, Heymann H (eds) Sensory evaluation of food—principles and practices. Springer, New York, NY, pp 179–201

    Chapter  Google Scholar 

  • Leclercq S, Blancher G (2012) Multimodal sensory integration during sequential eating—linking chewing activity, aroma release, and aroma perception over time. Chem Senses 37:689–700

    Article  Google Scholar 

  • Luckett CR, Meullenet JF, Seo HS (2016) Crispness level of potato chips affects temporal dynamics of flavor perception and mastication patterns in adults of different age groups. Food Qual Pref 51:8–19

    Article  Google Scholar 

  • Mestres M, Kieffer R, Buettner A (2006) Release and perception of ethyl butanoate during and after consumption of whey protein gels: relation between textural and physiological parameters. J Agric Food Chem 54:1814–1821

    Article  CAS  Google Scholar 

  • Ni R, Michalski MH, Brown E, Doan N, Zinter J, Ouellette NT, Shepherd GM (2015) Optimal directional volatile transport in retronasal olfaction. Proc Natl Acad Sci 112:14700–14704

    Article  CAS  Google Scholar 

  • Plesh O, Bisho B, McCall W (1987) Mandibular movements and jaw muscles’ activity while voluntarily chewing at different rates. Exp Neurol 98:285–300

    Article  CAS  Google Scholar 

  • Prescott J (1999) The generalizability of capsaicin sensitization and desensitization. Physiol Behav 66:741–749

    Article  CAS  Google Scholar 

  • Repoux M, Labouré H, Courcoux P, Andriot I, Sémon É, Yven C, Feron G, Guichard E (2012) Combined effect of cheese characteristics and food oral processing on in vivo aroma release. Flavour Frag J 27:414–423

    Article  CAS  Google Scholar 

  • Salles C, Chagnon MC, Feron G, Guichard E, Laboure H, Morzel M, Semon E, Tarrega A, Yven C (2011) In-mouth mechanisms leading to flavor release and perception. Crit Rev Food Sci Nutr 51:67–90

    Article  CAS  Google Scholar 

  • Tarrega A, Yven C, Semon E, Salles C (2008) Aroma release and chewing activity during eating different model cheeses. Int Dairy J 18:849–857

    Article  CAS  Google Scholar 

  • Weel KGC, Boelrijk AEM, Alting AC, Van Mil PJJM, Burger JJ, Gruppen H, Voragen AGJ, Smit G (2002) Flavor release and perception of flavored whey protein gels: perception is determined by texture rather than by release. J Agric Food Chem 50:5149–5155

    Article  CAS  Google Scholar 

  • Williams EJ (1949) Experimental designs balanced for the estimation of residual effects of treatments. Aust J Chem A2:149–168

    Article  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR, 72704, USA

    Curtis R. Luckett & Han-Seok Seo

  2. Department of Food Science and Technology, University of Tennessee, 2510 River Drive, Knoxville, TN, 37996, USA

    Curtis R. Luckett

Authors
  1. Curtis R. Luckett
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Han-Seok Seo
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Han-Seok Seo.

Ethics declarations

Funding

This study was based upon work that is supported, in part, by the US Department of Agriculture National Institute of Food and Agriculture Hatch Act funding to the corresponding author.

Conflict of Interest

The authors declare that they have no conflict of interest.

Ethical Approval

This study was conducted according to the Declaration of Helsinki for studies on human subjects. The protocol used in this study was approved by the Institutional Review Board of the University of Arkansas (Fayetteville, AR).

Informed Consent

Before publication, the experimental procedure was explained to all participants and a written informed consent was obtained from each.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Luckett, C.R., Seo, HS. The Effects of Both Chewing Rate and Chewing Duration on Temporal Flavor Perception. Chem. Percept. 10, 13–22 (2017). https://doi.org/10.1007/s12078-017-9224-8

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s12078-017-9224-8

Keywords

Search

Navigation