6533b7d8fe1ef96bd126acdb
RESEARCH PRODUCT
In vivo sodium release and saltiness perception in solid lipoprotein matrices. 2. Impact of oral parameters
Christine AchilleosChantal SeptierChantal SeptierChantal SeptierGénica LawrenceGénica LawrenceGénica LawrencePhilippe CourcouxChristian SallesChristian SallesChristian Sallessubject
AdultMaleSodiumLipoproteins[ SDV.AEN ] Life Sciences [q-bio]/Food and Nutritionchemistry.chemical_element01 natural sciencesYoung Adult0404 agricultural biotechnologyIn vivoFood and NutritionHumansDry matterFood scienceSodium Chloride DietaryMasticationMouthChemistry010401 analytical chemistrydigestive oral and skin physiologyTaste Perception04 agricultural and veterinary sciencesGeneral ChemistryMiddle AgedSalivary flow rate040401 food science0104 chemical sciencesstomatognathic diseasesAlimentation et NutritionMasticationFemaleGeneral Agricultural and Biological Sciences[SDV.AEN]Life Sciences [q-bio]/Food and NutritionLipoproteindescription
This study aimed to investigate the relationships between sodium release, saltiness, and oral parameters during the eating of lipoprotein matrices (LPM). Sodium release and saltiness relative to 10 LPM were recorded during normal mastication by five subjects with differing oral parameters (chewing efficiency and salivary flow rate). The LPM samples varied in composition (dry matter, fat, salt, and pH levels) and represented a broad range of hardness. Mastication was recorded using electromyography simultaneously with sensory assessment. Differences in chewing behavior could explain most of the variability in sodium release and saltiness among subjects. Subjects with a higher chewing force and lower salivary flow rate experienced higher levels of sodium release and saltiness. In terms of the LPM, sodium release and saltiness were affected by either chewing behavior or food composition.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2012-01-01 |