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- Title
Thickness of Lipid Deposition on Oral Surfaces Depending on Oil Content and Its Influence on Mouthfeel Perception.
- Authors
Kupirovič, Urška Pivk; Godinot, Nicolas; Juillerat, Marcel-Alexandre; Raspor, Peter
- Abstract
Lipid content in food strongly influences food perception on the level of textural properties. Lipids in contact with the tongue and palate are substantially responsible for the sensory impact of a product. The aim of this study is to investigate the impact of oil content on the thickness of lipid deposition on oral surface as well as on the mouthfeel perception. The fluorescent probe method was used to study the thickness of lipid deposition on oral surface. We observed an increase in the thickness of lipid deposition depending on the increase of oil content in oil/water dispersions. Clear correlation was shown between the thickness of lipid deposition on oral surfaces and the perception of mouthfeel. A direct measure of undisrupted deposition of food components on oral surface contributes to the understanding of the behaviour of food components in the mouth and their influence on mouthfeel perception.
- Subjects
LIPID analysis; FOOD composition; FOOD texture; FAT content of food; TASTE testing of food; FLUORESCENT probes; STATISTICAL correlation
- Publication
Food Technology & Biotechnology, 2012, Vol 50, Issue 4, p461
- ISSN
1330-9862
- Publication type
Article