Food Oral Processing Laboratory, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, People's Republic of China.
Department of Food Engineering, Alanya Alaaddin Keykubat University, Antalya, Turkey.
J Texture Stud. 2020 Jun;51(3):375-388. doi: 10.1111/jtxs.12509. Epub 2020 Feb 21.
Food texture and mouthfeel play a crucial role in product and consumer acceptability. Creaminess, enjoyed by consumers, is a complex, multimodal sensory perception involving olfactory, gustatory and tactile cues. Oral viscosity and lubrication are the key underlying physical properties that define the mechanism of creaminess perception. Thickness, smoothness, mouth-coating, and dairy flavor can together play roles in the sensation of creaminess. The aim of this review is to present an understanding of the term" creaminess" along with different modalities involved in its perception, and to explore the oral physiological parameters and key physical properties that may be involved in the different oral modalities. An analysis of the previously examined links between food structure and composition and oral physiological parameters is presented. The review also presents a brief summary of previous models describing contributions of taste, aroma, and textural sensations. It emphasizes on the role of oral processing in testing proposed models with experimental evidence supporting those models and the future trends to enhance creaminess.
食品质地和口感在产品和消费者接受度方面起着至关重要的作用。消费者喜欢的奶油感是一种复杂的、多模式的感官感知，涉及嗅觉、味觉和触觉线索。口腔黏度和润滑度是定义奶油感感知机制的关键基础物理特性。稠度、平滑度、口腔涂层和乳味可以共同在奶油感中发挥作用。本文的目的是介绍“奶油感”一词的含义，以及其感知所涉及的不同模式，并探讨可能涉及不同口腔模式的口腔生理参数和关键物理特性。本文还分析了之前关于食品结构和成分与口腔生理参数之间联系的研究。本文还简要总结了以前描述味觉、香气和质地感觉贡献的模型。它强调了口腔加工在使用实验证据支持这些模型的情况下测试提出的模型的作用，以及增强奶油感的未来趋势。
