Pivk Urska, Godinot Nicolas, Keller Coralie, Antille Nicolas, Juillerat Marcel-Alexandre, Raspor Peter
Nestlé Research Center, Nestec Ltd., Post Office Box 44, 1000 Lausanne 26, Switzerland.
J Agric Food Chem. 2008 Feb 13;56(3):1058-64. doi: 10.1021/jf072264b. Epub 2008 Jan 4.
Lipids between the tongue and palate strongly contribute to the sensory impact of a product. Mouthfeel is a sensory attribute responsible for distinguishing reduced fat from full fat food products. The aim of this work was to quantify the distribution, deposition, and retention of lipids on the tongue and palate upon oral processing and relate this to texture. The thickness of lipid deposition was measured in mouth by fluorescence. A trained panel evaluated the perceived intensity of samples to describe lipid Mouthfeel. The thickness of lipid deposition on the tongue shows spatial variation (10-100 microm) and stopped increasing after intakes higher than 8 mL of medium-chain triglycerides (MCTs). After 2 min, only 25% of the lipid deposition was retained on oral surfaces. A difference in the thickness of lipid deposition of 25 microm resulted in significantly different perception. This work describes the in-mouth behavior of food lipids and its influence on texture perception.
舌头与上颚之间的脂质对产品的感官影响有很大作用。口感是一种感官属性，负责区分低脂和全脂食品。这项工作的目的是量化口腔加工过程中脂质在舌头和上颚的分布、沉积和保留情况，并将其与质地联系起来。通过荧光测量口腔中脂质沉积的厚度。一个经过训练的小组评估样品的感知强度，以描述脂质口感。舌头表面脂质沉积的厚度呈现出空间变化（10 - 100微米），摄入超过8毫升中链甘油三酯（MCT）后不再增加。两分钟后，只有25%的脂质沉积保留在口腔表面。脂质沉积厚度25微米的差异会导致明显不同的感知。这项工作描述了食品脂质在口腔中的行为及其对质地感知的影响。
