The Effects of Both Chewing Rate and Chewing Duration on Temporal Flavor Perception

IF 1 4区医学 Q4 Neuroscience

Chemosensory Perception Pub Date : 2017-04-17 DOI:10.1007/s12078-017-9224-8

Curtis R. Luckett, Han-Seok Seo

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引用次数: 7

Abstract

Previous research showed that the number of chews has been shown to influence flavor perception in crispy potato chips. This study aimed to further determine how the number of chews modulates the temporal dynamics of flavor perception (i.e., flavor development) in potato chips.

The number of chews was manipulated not only by changing chewing rate (40, 80, and 120 chews/min) for a fixed swallowing time (at 25 s after the onset of the first bite; experiment 1), but also by changing the time to swallow (10, 20, and 30 s after the onset of the first bite) for a constant chewing rate (80 chews/min; experiment 2).

In experiment 1, the time-intensity (TI) analysis showed that the maximum flavor intensity (Imax) and the area under the curve (AUC) were significantly higher for the medium (80 chews/min) and fast (120 chews/min) chewing rates than for the slow (40 chews/min) chewing rate in both plain and spicy flavored chips. In experiment 2, the temporal flavor perception was altered by the interaction between the chewing duration before swallowing and the flavor type of the potato chips. More specifically, in the natural chewing rate, while the Imax and AUC of spicy flavored chips were the greatest when the bolus was swallowed after the natural chewing-duration (for 20 s), the AUC of plain flavored chips was significantly greater in the longer chewing-duration (for 30 s) than the natural chewing-duration.

This study supports and extends the notion that the number of chews, and corresponding parameters such as chewing rate and duration, affect temporal flavor perception in the plain and spicy flavored potato chips.

Our findings show that flavor intensity of plain and spicy potato chips can be reduced when people chew the chips slowly and/or swallow quickly.

Abstract Image

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咀嚼速度和咀嚼时间对时间风味感知的影响

先前的研究表明，咀嚼的次数已经被证明会影响脆薯片的味道感知。本研究旨在进一步确定咀嚼次数如何调节薯片风味感知(即风味发展)的时间动态。通过改变咀嚼速度(40、80和120次/分钟)和固定的吞咽时间(第一次咬后25秒;实验1)，并通过改变吞咽时间(第一口咬起后的10、20和30 s)，使咀嚼速度恒定(80次/分钟;实验2)在实验1中，时间强度(TI)分析表明，中嚼速(80嚼/min)和快嚼速(120嚼/min)下的最大风味强度(Imax)和曲线下面积(AUC)显著高于慢嚼速(40嚼/min)下的最大风味强度(Imax)和曲线下面积(AUC)。在实验2中，咀嚼时间与薯片的风味类型之间的交互作用改变了对时间风味的感知。具体而言，在自然咀嚼速率下，辣味薯片的Imax和AUC在自然咀嚼时间(20 s)后吞丸时最大，而原味薯片的AUC在较长咀嚼时间(30 s)时明显大于自然咀嚼时间。本研究支持并扩展了咀嚼次数以及咀嚼速度和持续时间等相应参数会影响原味薯片和辣味薯片时间风味感知的观点。我们的研究结果表明，当人们慢慢咀嚼和/或快速吞咽薯片时，普通薯片和辛辣薯片的味道强度会降低。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Chemosensory Perception 农林科学-神经科学

CiteScore

2.50

自引率

0.00%

发文量

审稿时长

>36 weeks

期刊介绍： Coverage in Chemosensory Perception includes animal work with implications for human phenomena and explores the following areas: Identification of chemicals producing sensory response; Identification of sensory response associated with chemicals; Human in vivo response to chemical stimuli; Human in vitro response to chemical stimuli; Neuroimaging of chemosensory function; Neurological processing of chemoreception; Chemoreception mechanisms; Psychophysics of chemoperception; Trigeminal function; Multisensory perception; Contextual effect on chemoperception; Behavioral response to chemical stimuli; Physiological factors affecting and contributing to chemoperception; Flavor and hedonics; Memory and chemoperception.