메뉴 건너뛰기




Volumn 79, Issue 4-5, 2003, Pages 731-737

NaCl and sugar release, salivation and taste during mastication of salted chewing gum

Author keywords

Mastication; Saliva; Salt release; Taste

Indexed keywords

CHLORIDE ION; SODIUM CHLORIDE; SUGAR ACID;

EID: 0042383153     PISSN: 00319384     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0031-9384(03)00187-2     Document Type: Article
Times cited : (84)

References (17)
  • 1
    • 0036016185 scopus 로고    scopus 로고
    • Relationship between taste and chewing patterns of visco-elastic model foods
    • Alfonso M., Neyraud E., Blanc O., Peyron M.A., Dransfield E. Relationship between taste and chewing patterns of visco-elastic model foods. J. Sens. Stud. 17:2002;193-206.
    • (2002) J. Sens. Stud. , vol.17 , pp. 193-206
    • Alfonso, M.1    Neyraud, E.2    Blanc, O.3    Peyron, M.A.4    Dransfield, E.5
  • 3
    • 0034849351 scopus 로고    scopus 로고
    • Evaluation of aroma differences between hand-squeezed juices from Valencia late and navel oranges by quantitation of key odorants and flavor reconstitution experiments
    • Buettner A., Schieberle P. Evaluation of aroma differences between hand-squeezed juices from Valencia late and navel oranges by quantitation of key odorants and flavor reconstitution experiments. J. Agric. Food Chem. 49(5):2001;2387-2394.
    • (2001) J. Agric. Food Chem. , vol.49 , Issue.5 , pp. 2387-2394
    • Buettner, A.1    Schieberle, P.2
  • 5
    • 0029335973 scopus 로고
    • The effects of chewing frequency and duration of gum chewing on salivary flow rate and sucrose concentration
    • Dong C., Puckett A.D. Jr., Dawes C. The effects of chewing frequency and duration of gum chewing on salivary flow rate and sucrose concentration. Arch. Oral Biol. 40(7):1995;585-588.
    • (1995) Arch. Oral Biol. , vol.40 , Issue.7 , pp. 585-588
    • Dong, C.1    Puckett A.D., Jr.2    Dawes, C.3
  • 6
    • 0034670197 scopus 로고    scopus 로고
    • Interactions between β-lactoglobulin and flavour compounds
    • Guichard E., Langourieux S. Interactions between β-lactoglobulin and flavour compounds. Food Chem. 71:2000;301-308.
    • (2000) Food Chem. , vol.71 , pp. 301-308
    • Guichard, E.1    Langourieux, S.2
  • 7
    • 0030941017 scopus 로고    scopus 로고
    • Relation between saliva flow and flavor release from chewing gum
    • Guinard J.X., Zoumas-Morse C., Walchak C., Simpson H. Relation between saliva flow and flavor release from chewing gum. Physiol. Behav. 61(4):1997;591-596.
    • (1997) Physiol. Behav. , vol.61 , Issue.4 , pp. 591-596
    • Guinard, J.X.1    Zoumas-Morse, C.2    Walchak, C.3    Simpson, H.4
  • 8
    • 0035257183 scopus 로고    scopus 로고
    • A review of saliva: Normal composition, flow, and function
    • Humphrey S.P., Williamson R.T. A review of saliva: normal composition, flow, and function. J. Prosthet. Dent. 85:2001;162-169.
    • (2001) J. Prosthet. Dent. , vol.85 , pp. 162-169
    • Humphrey, S.P.1    Williamson, R.T.2
  • 9
    • 84986527772 scopus 로고
    • Cheddar cheese texture related to salt release during chewing, measured by conductivity - Preliminary study
    • Jack F.R., Piggott J.R., Paterson A. Cheddar cheese texture related to salt release during chewing, measured by conductivity - preliminary study. J. Food Sci. 60(2):1995;213-217.
    • (1995) J. Food Sci. , vol.60 , Issue.2 , pp. 213-217
    • Jack, F.R.1    Piggott, J.R.2    Paterson, A.3
  • 10
    • 84981478112 scopus 로고
    • Correlation of mechanical properties, composition and perceived texture of beef burgers
    • Jones R.C., Dransfield E., Robinson J.M., Crosland A.R. Correlation of mechanical properties, composition and perceived texture of beef burgers. J. Texture Stud. 16:1985;241-262.
    • (1985) J. Texture Stud. , vol.16 , pp. 241-262
    • Jones, R.C.1    Dransfield, E.2    Robinson, J.M.3    Crosland, A.R.4
  • 11
    • 0018253642 scopus 로고
    • The taste of sodium chloride: Masking and adaptation
    • Kroeze J.H.A. The taste of sodium chloride: masking and adaptation. Chem. Senses. 3(4):1978;443-449.
    • (1978) Chem. Senses , vol.3 , Issue.4 , pp. 443-449
    • Kroeze, J.H.A.1
  • 12
    • 0043216220 scopus 로고
    • A time-intensity study of the effect of oil mouthcoatings on taste perception
    • Lynch J., Liu Y.H., Mela D.J., MacFie H.J.H. A time-intensity study of the effect of oil mouthcoatings on taste perception. Chem. Senses. 11:1993;105-118.
    • (1993) Chem. Senses , vol.11 , pp. 105-118
    • Lynch, J.1    Liu, Y.H.2    Mela, D.J.3    MacFie, H.J.H.4
  • 13
    • 0024710202 scopus 로고
    • The role of saliva in maintaining oral homeostasis
    • Mandel I.D. The role of saliva in maintaining oral homeostasis. J. Am. Dent Assoc. 119:1989;298-304.
    • (1989) J. Am. Dent Assoc. , vol.119 , pp. 298-304
    • Mandel, I.D.1
  • 14
    • 0000423790 scopus 로고
    • Gustatory adaptation to saliva and sodium chloride
    • McBurney D.H., Pfaffmann C. Gustatory adaptation to saliva and sodium chloride. J. Exp. Psychol. 65:1963;523-529.
    • (1963) J. Exp. Psychol. , vol.65 , pp. 523-529
    • McBurney, D.H.1    Pfaffmann, C.2
  • 16
    • 0025397452 scopus 로고
    • Interaction of saliva and taste
    • Spielman A.I. Interaction of saliva and taste. J. Dent. Res. 69(3):1990;838-843.
    • (1990) J. Dent. Res. , vol.69 , Issue.3 , pp. 838-843
    • Spielman, A.I.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.