Search results for "oral physiology"
showing 5 items of 5 documents
Food composition and structure, in-mouth breakdown, oral physiology and sensory perception: example of dairy products
2018
During eating, the first food transformations occur in the mouth and constitute preliminary steps of a series of reactions leading to digestion. Food breakdown occurring in the mouth contributes to the bolus formation and to the release of the stimuli responsible for the global sensory perception. However food breakdown not only depends on food composition and structure but also on human oral physiology, which could explain the high inter-individual differences observed in sensory perception and liking. After a general introduction, the presentation will focus on examples related to dairy products. Dairy products offer a great variability in terms of composition and structure and their liki…
Can saliva composition explain salt perception in cheese?
2010
International audience
In-mouth mechanisms leading to flavor release and perception.
2011
Review; International audience; During eating, foods are submitted to two main oral processeschewing, including biting and crushing with teeth, and progressive impregnation by saliva resulting in the formation of a cohesive bolus and swallowing of the bolus. Texture influences the chewing behavior, including mastication and salivation, and in turn, these parameters influence texture perception and bolus formation. During this complex mouth process, flavor compounds are progressively released from the food matrix. This phenomenon is mainly dependent on the food texture, the composition and in-mouth breakdown, and on saliva impregnation and activity, but an individual's anatomical and physiol…
Explaining fat sensitivity in cottage cheeses by aroma re-lease and oral physiology parameters
2017
International audience
Relationships between oral characteristics, bolus formation and aroma compound releases during the consumption of fat spread in humans
2011
Source : 13th Weurman Flavour Research Symposium - Zaragoza, Spain - September 27th – 30th, 201; International audience; The release and perception of flavour compounds is an important factor for the acceptance of a food product. It is a complex echanism that depends not only on the food’s chemical composition and structure, but also on in-mouth mechanisms involved in its breakdown. To date, most of the studies have been focused on hard or semi-hard product such as cheese for instance (1, 2). Among the works published on dairy product, fat spreads were not considered while they represent an important market. However these products are particularly interesting by their structure and composit…