Engelen Lina, de Wijk René A, van der Bilt Andries, Prinz Jon F, Janssen Anke M, Bosman Frits
Wageningen Centre for Food Sciences, the Netherlands.
Physiol Behav. 2005 Sep 15;86(1-2):111-7. doi: 10.1016/j.physbeh.2005.06.022.
Practically all foods contain particles. It has been suggested that the presence of particles in food may affect the perception of sensory attributes. In the present study we investigated the effect of size and type (hardness and shape) of particles added to a CMC based vanilla custard dessert. The two types of particles included in the study were silica dioxide and polystyrene spheres, varying in size from 2 to 230 microm. Eighteen trained adults participated in the study. They rated the sensation of 17 sensory flavour and texture attributes on a 100-point visual analogue scale (VAS). The results indicate that the addition of particles increased the sensation of roughness attributes and decreased the ratings of a number of presumably favorable texture attributes (smoothness, creamy, fatty and slippery) significantly. These effects increased with increasing particle size up to 80 microm. Roughness ratings deceased for larger particles sizes. Surprisingly, even particles of 2 microm had significant effects: they increased perceived rough lip-tooth feel, and decreased slippery lip-tooth feel and smoothness of the product. The affected attributes had previously been related to lubricative properties of foods. Particles added to semi-solid foods with relatively low levels of fat seem to counteract the lubricating effects of the fat resulting in increased oral friction. In a separate study on size perception the silica dioxide particles were used. By sampling the stimuli between the tongue and palate, subjects rated the size of the particles on a 100-point scale in comparison to anchor stimuli containing no particles and particles of 250 microm. The perceived particle size significantly increased for larger particles. Furthermore, perceived particle size was negatively correlated with roughness ratings. Thus, subjects who were sensitive and perceived the particles as being relatively large reported the same stimuli to have less rough after-feel. In conclusion, particles added to a product induce large effects on texture sensations, and texture sensation is related to individual size perception.
几乎所有食物都含有颗粒。有人提出食物中颗粒的存在可能会影响感官属性的感知。在本研究中，我们调查了添加到基于羧甲基纤维素（CMC）的香草蛋奶冻甜点中的颗粒大小和类型（硬度和形状）的影响。研究中包含的两种颗粒类型是二氧化硅和聚苯乙烯球，大小从2到230微米不等。18名经过培训的成年人参与了该研究。他们在100分的视觉模拟量表（VAS）上对17种感官风味和质地属性的感觉进行评分。结果表明，添加颗粒增加了粗糙属性的感觉，并显著降低了一些可能有利的质地属性（光滑度、奶油感、油腻感和滑腻感）的评分。这些影响随着颗粒尺寸增加到80微米而增强。对于更大尺寸的颗粒，粗糙度评分降低。令人惊讶的是，即使是2微米的颗粒也有显著影响：它们增加了感知到的粗糙唇齿感，降低了滑腻唇齿感和产品的光滑度。受影响的属性此前与食物的润滑特性有关。添加到脂肪含量相对较低的半固体食物中的颗粒似乎抵消了脂肪的润滑作用，导致口腔摩擦力增加。在一项关于大小感知的单独研究中，使用了二氧化硅颗粒。通过在舌头和上颚之间对刺激物进行采样，与不含颗粒和含有250微米颗粒的锚定刺激物相比，受试者在100分的量表上对颗粒大小进行评分。对于更大的颗粒，感知到的颗粒大小显著增加。此外，感知到的颗粒大小与粗糙度评分呈负相关。因此，那些敏感并将颗粒感知为相对较大的受试者报告相同的刺激物具有较小的粗糙后味。总之，添加到产品中的颗粒对质地感觉有很大影响，并且质地感觉与个体大小感知有关。
