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

René A RA de Wijk, Ilse A IA Polet, Johannes H F JH Bult, and Jon F JF Prinz

Physiol Behav 95(3):6 (2008) PMID 18727932

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.

Copyright © 2008 Elsevier Ltd. All rights reserved.

DOI: 10.1016/j.physbeh.2008.07.028
Version: za2963e q8zad q8zb9 q8zcf q8zd9 q8ze7 q8zf5 q8zga

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