Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China.
Institute of Food Oral Processing and Sensory Science, Zhejiang Gongshang University, Hangzhou, China.
J Sci Food Agric. 2022 Jan 15;102(1):132-138. doi: 10.1002/jsfa.11339. Epub 2021 Jun 9.
The human tongue is important in the oral processing of food and in sensory perception. Tongue topography could influence delicate differences in sensory perception. It is hypothesized that tongue surface roughness could alter oral lubrication status and affect perception of smoothness. Fifteen participants with varying levels of tongue surface roughness were recruited and tested. Participants' in situ oral lubrication status without and after consumption of fluid food (milk with varying fat content and maltodextrin solutions with different shear viscosities) was measured. Participants' smoothness sensory scores were also recorded.
The in situ friction coefficient (0.299-1.505) was significantly positively correlated with tongue-surface roughness (54.6-140.0 μm) in all types of test fluid samples across participants. Oral lubrication was significantly decreased when participants consumed the test fluid samples compared with no liquid food consumption, for all test fluid sample types (P < 0.05). No significant differences in in situ friction coefficient were found after participants consumed different test fluid samples, and this was mainly attributed to the limited quantities of fluid residuals in the oral cavity after expectoration. Participants whose tongue surface roughness differed did not exhibit significant differences in smoothness perception with different test fluid samples.
Tongue surface roughness has a strong impact on in situ oral lubrication, and fluid food intake reduces in situ oral lubrication significantly. Saliva film and tongue surface roughness might play greater roles in oral lubrication and smoothness sensory perception if fluid is expectorated after consumption. The association between oral physiology and texture perception still needs further elucidation. © 2021 Society of Chemical Industry.
人类的舌头在食物的口腔加工和感官感知中起着重要作用。舌面形态可能会影响感官感知的微妙差异。据推测，舌面粗糙度可能会改变口腔润滑状态，并影响对光滑度的感知。本研究招募了 15 名具有不同舌面粗糙度的参与者进行测试。在不摄入和摄入不同脂肪含量的牛奶及不同剪切黏度的麦芽糊精溶液等液体食物后，测量了参与者的口腔内即时润滑状态。同时记录了参与者对光滑度的感官评分。
所有类型的测试液样本中，参与者的口腔内摩擦系数（0.299-1.505）与舌面粗糙度（54.6-140.0 μm）呈显著正相关。与不摄入液体食物相比，所有测试液样本均使参与者的口腔润滑显著降低（P<0.05）。在参与者摄入不同测试液样本后，口腔内摩擦系数无显著差异，这主要归因于在吐出后口腔内残留的液体量有限。舌面粗糙度不同的参与者在不同测试液样本中对光滑度的感知没有显著差异。
舌面粗糙度对口腔内即时润滑有很强的影响，摄入液体食物会显著降低口腔内即时润滑。如果摄入液体后吐出，唾液膜和舌面粗糙度可能在口腔润滑和光滑度感官感知中发挥更大的作用。口腔生理学与质地感知之间的关系仍需要进一步阐明。 © 2021 英国化学学会。
