Influence of Stimulus Properties and Sensory Task Instructions on Oral Processing Behavior of Liquid Stimuli

• Published in: Journal of texture studies Vol. 47; no. 1; pp. 49 - 57
• Main Authors: Derks, J.A.M, De Wijk, R.A, De Graaf, C, Stieger, M
• Format: Journal Article
• Language: English
• Published: Blackwell Pub 01.02.2016; Blackwell Publishing Ltd
• Subjects: beverages; coatings; cream; deglutition; drinking; Electromyography; engineering; food industry; Instructions; Liquids; muscles; Oral clearance; Oral processing; product development; seeds; sensory evaluation; sensory properties; Sensory task; skim milk; Swallowing; texture; tongue
• ISSN: 0022-4901; 1745-4603
• DOI: 10.1111/jtxs.12159

This study determined the influence of texture properties and sensory task instructions on oral processing behavior of liquid stimuli. Oral processing of one sip of water, skimmed milk, thickened skimmed milk, cream and cream with poppy seeds was quantified using Surface Electromyography. Oral behavior was determined while subjects performed or did not perform sensory evaluation. Oral clearance time and time after the second swallow differed between liquid stimuli displaying large differences in texture properties, probably due to subjects attempting to remove oral coatings from the tongue surface during the oral clearance phase. Time to swallow decreased and total muscle activity increased when liquid stimuli were orally processed without performing a sensory evaluation. No differences in oral processing behavior of liquid stimuli were observed between different types of sensory evaluations (assessment of different sensory attributes). We suggest that some texture attributes of liquid foods might be perceived without requiring additional oral processing. We conclude that performing sensory evaluation influences oral processing behavior of liquid stimuli compared to not performing sensory evaluation. PRACTICAL APPLICATIONS: Studying oral processing behavior helps to better understand food sensations and can thereby support food industry in product development. This study demonstrates that consumers adapt their oral processing behavior of liquids only when the differences in texture properties between the liquids are large mainly by prolonging the oral clearance time after the first swallow and the total drinking time. By engineering the texture properties of beverages the oral processing behavior could be influenced to increase drinking time of a sip of beverage. An increase in drinking time probably leads to prolonged sensory sensations. We hypothesize that increasing drinking time and oral sensory exposure might lead to a decrease in drink intake when multiple sips are consumed.