Analysis of Pungency Sensation Effects from an Oral Processing, Sensorial and Emotions Detection Perspective—Case Study with Grilled Pork Meat

• Published in: Applied sciences Vol. 11; no. 21; p. 10459
• Main Authors: Djekic, Ilija, Ilić, Jovan, Chen, Jianshe, Djekic, Rastko, Sołowiej, Bartosz G., Vujadinović, Dragan, Tomasevic, Igor
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 01.11.2021
• Subjects: Emotions; facial attributes and emotion detection; Food; grilled pork meat; hot sauces; Moisture content; pungency sensations; temporal dominance of pungency sensation; Serbia
• ISSN: 2076-3417; 2076-3417
• DOI: 10.3390/app112110459

Pungency is an interesting sensory stimulus analyzed from different perspectives, in particular the underpinning mechanisms of its sensation and perception. In this study, grilled pork meat coated with three types of hot sauces were investigated regarding its main food oral processing characteristics and evaluated using time-intensity and temporal dominance of pungency sensations methods analyzing the pungency descriptors and intensities. Besides these methods, facial expressions obtained from video capturing were subject to emotion detection. Mastication parameters showed a slight, but not statistically significant, trend of an increased number of chews and consumption time associated with pungency intensity, while saliva incorporation indicated an increasing trend depending on the pungency intensity, especially after 25 strokes and before swallowing. Both time intensity and temporal dominance of pungency sensations showed that the complexity of understanding these sensations is in relation to intensity and type. Finally, the use of emotion detection software in analyzing the faces of panelists during mastication confirmed the increase in non-neutral emotions associated with the increase in pungency intensity.