Role of saliva and oral processing in sensory perception of maltodextrin solutions

In human, food oral processing plays a role in our perception of taste, aroma and texture. This study aimed at investigating the role played by individual salivary flow rate and composition and oral mechanisms in the sensory perception of sweetened and thickened solutions. Thirty one subjects were selected with high differences in salivary flow rates and composition (protein concentration and amylase activity). They consumed twelve thickened solutions (varying independently in maltodextrin type (2), viscosity level (2) and sucrose level (3)) and rated the perceived thickness and sweetness intensities. After rating, boluses were collected in order to evaluate moistening by saliva. Residual o…