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The effect of adding saliva or a saliva-related fluid (α-amylase solution and water) to custard prior to ingestion on the sensory ratings of odour, flavour and lip-tooth-, mouth- and after-feel sensations was investigated. Saliva had previously been collected from the subjects and each subject received his/her own saliva. Sixteen subjects from a trained panel assessed 17 flavour and texture attributes...
To gain insight into the effect of oral processes on perception, we defined a set of five specific oral manipulations and investigated their effects on the perception of low and high fat versions of two semi-solid foodstuffs, vanilla custard desserts and mayonnaises. Behavior modifications ranged from simply placing the stimulus on the tip of the tongue to vigorously moving it around in the mouth...
Salivary flow rates were measured at rest and after three types of stimulation; odor, Parafilm chewing, and citric acid. The highest flow rate was elicited by citric acid followed by Parafilm and odor, while the lowest flow rate was unstimulated. In order to investigate whether and how the amount of saliva a subject produces influences the sensory ratings, the four types of salivary flow rates were...
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