The effect of saliva composition on texture perception of semi-solids

Archives of Oral Biology

Volumn 52, Issue 6, 2007, Pages 518-525

  Engelen, Lina ^a,b   van den Keybus, Petra A M ^c   de Wijk, René A ^a,d   Veerman, Enno C I ^c   Amerongen, Arie V Nieuw ^c   Bosman, Frits ^b   Prinz, Jon F ^a,e   van der Bilt, Andries ^b  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b UNIVERSITY MEDICAL CENTER UTRECHT   (Netherlands)

^c UNIVERSITY OF AMSTERDAM   (Netherlands)

^d WAGENINGEN UNIVERSITY   (Netherlands)

^e TNO   (Netherlands)

Author keywords

Amylase; Buffer capacity; Human; Mucin; Protein; Saliva composition; Texture perception

Indexed keywords

AMYLASE; BUFFER; CITRIC ACID; FLAVORING AGENT; MUCIN; SALIVA PROTEIN; SUGAR;

ADULT; ARTICLE; CHEMISTRY; CONDIMENT; FEMALE; FOOD; HUMAN; MALE; MASTICATION; MOUTH; ODOR; PATTERN RECOGNITION; PHYSIOLOGY; SALIVA; SECRETION; STIMULATION; TASTE;

ADULT; ALPHA-AMYLASE; BUFFERS; CANDY; CITRIC ACID; CONDIMENTS; FEMALE; FLAVORING AGENTS; FOOD; HUMANS; MALE; MASTICATION; MOUTH; MUCINS; ODORS; PHYSICAL STIMULATION; SALIVA; SALIVARY PROTEINS; SECRETORY RATE; STEREOGNOSIS; TASTE;

EID: 34047270425     PISSN: 00039969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.archoralbio.2006.11.007     Document Type: Article

References (39)

1. Engelen L., de Wijk R.A., Prinz J.F., et al. A comparison of the effects of added saliva, a-amylase and water on texture perception in semisolids. Physiol Behav 78 (2003) 805-811
2. Young J.A., and Schneyer C.A. Composition of saliva in mammalia. Aust J Exp Biol Med 59 (1981) 1-53
3. Guinard J.-X., Zoumas-Morse C., Walchak C., and Simpson H. Relation between saliva flow and flavor release from chewing gum. Physiol Behav 61 (1997) 591-596
4. Ruth S.Mv., Roozen J.P., Nahon D.F., Cozijnsen J.L., and Posthumus M.A. Flavour release from rehydrated French beans (Phaseolus vulgaris) influenced by composition and volume of artificial saliva. Z Lebensm Unters Forsch 203 (1996) 1-6
5. Green B.G. Oral astringency: a tactile component of flavor. Acta Psychol Amst 84 (1993) 119-125
6. Noble A.C. Application of time-intensity procedures for the evaluation of taste and mouthfeel. Am J Enol Vitic 46 (1995) 128-133
7. Tabak L.A., Levine M.J., Mandel I.D., and Ellison S.A. Role of salivary mucins in the protection of the oral cavity. J Oral Pathol 11 (1982) 1-17
8. Ellison SA. The identification of salivary components. In: Kleinberg I, Ellison SA, Mandel ID, editors. Proceedings; Saliva and dental caries. 1979. Special supplement to Microbiology.
9. Engelen L., de Wijk R.A., Prinz J.F., Van der Bilt A., and Bosman F. The relation between saliva flow after different stimulations and the perception of flavor and texture attributes in custard desserts. Physiol Behav 78 (2003) 165-169
10. Guinard J.-X., and Mazzucchelli R. The sensory perception of texture and mouthfeel. Trends in food science and technology 7 (1996) 213-219
11. Loomis R.E., Prakobphol A., Levine M.J., Reddy M.S., and Jones P.C. Biochemical and biophysical comparison of two mucins from human submandibular-sublingual saliva. Arch Biochem Biophys 258 (1987) 452-464
12. Nieuw Amerongen A.V., Bolscher J.G.M., and Veerman E.C.I. Salivary mucins:protective functions in relation to their diversity. Glycobiology 5 (1995) 733-740
13. Gibbons R. On the mechanisms of bacterial attachment to teeth. In: Kleinberg I., Mandel I.D., and Ellison S.A. (Eds). Saliva and dental caries (1979), Information Retrieval Inc., New York 267-273
14. Adams D. The mucus barrier and absorption through the oral mucosa. J Dent Res 54 (1975) B19-B26
15. Nieuw Amerongen A.V. Speeksel en mondgezondheid (1994), VU Uitgeverij, Amsterdam
16. van der Reijden W.A., Veerman E.C.I., and Nieuw Amerongen A.V. Shear rate dependent viscoelastic behavior of human glandular salivas. Biorheology 30 (1993) 141-152
17. Larsen M.J., Jensen A.F., Madsen D.M., and Pearce E.I.F. Individual variations of pH, buffer capacity, and concentrations of calcium and phosphate in unstimulated whole saliva. Arch Oral Biol 44 (1999) 111-117
18. Christensen C.M., Brand J.G., and Malamud D. Salivary changes in solution pH: a source of individual differences in sour taste perception. Physiol Behav 40 (1987) 221-227
19. 2. Arch Oral Biol 46 (2000) 12
20. Veerman E.C.I., Van den Keijbus P.A.M., Vissink A., and Nieuw Amerongen A.V. Human glandular salivas: their seperate collection and analysis. Eur J Oral Sci 104 (1996) 346-352
21. Smith P.K., Krohn R.I., and Hermanson G.T. Measurement of protein using bicinchoninic acid. Ann Biochem 150 (1985) 76-85
22. Bosch J.A., Brand H.S., Ligtenberg A.J.M., Bermond B., Hoogstraten J., and Nieuw Amerongen A.V. Psychological stress as a determinant of protein levels and salivary-induced aggregation of Streptococcus gordonii in human whole saliva. Psychosom Med 58 (1996) 374-382
23. Veerman E.C.I., Bolscher J.G.M., Appelmelk B.J., Bloemena E., and Nieuw Amerongen A.V. A monoclonal antibody directed against high M(r) salivary mucins recognizes the SO3-3Gal beta 1-3GlcNAc moiety of sulfo-Lewis (A): a histochemical survey of human and rat tissue. Glycobiology 7 (1997) 37-43
24. Ericsson Y. Clinical investigations of the salivary buffering action. Acta Odontol Scand 17 (1959) 131-165
25. de Wijk R.A., Van Gemert L.J., Terpstra M.E.J., and Wilkinson C.L. Texture of semi-solids: sensory and instrumental measurements on vanilla custard desserts. Food Qual Prefer 14 (2003) 305-317
26. Weenen H., Van Gemert L.J., van Doorn J.M., Dijksterhuis G.B., and de Wijk R.A. Texture and mouthfeel of semi-solid foods: commercial mayonnaises, dressings, custard desserts and warm sauces. J Text Stud 34 (2003) 159-179
27. Christensen C.M., and Navazesh M. Anticipatory salivary flow to the sight of different foods. Appetite 5 (1984) 307-315
28. Ghezzi E.M., Lange L.A., and Ship J.A. Determination of variation of stimulated salivary flow rates. J Dent Res 79 (2000) 1874-1878
29. Watanabe S., and Dawes C. A comparison of the effects of tasting and chewing foods on the flow rate of whole saliva in man. Arch Oral Biol 33 (1988) 761-764
30. Young W., Khan F., and Brandt R. Syndromes with salivary dysfunction predispose to tooth wear: case reports of congential dysfunction of major salivary glands, Prader-Willi, congential Rubella, and Sjögren's syndromes. Oral Surg Oral Med Oral Pathol Oral Radiol Endod 92 (2001) 38-48
31. Ferguson D.B. The salivary glands and their secretion. In: Ferguson D.B. (Ed). Oral bioscience (1999), Edinburgh, Churchil Livingstone 117-150
32. Guinard J.-X., Zoumas-Morse C., and Walchak C. Relation between parotid saliva flow and composition and perception of gustatory and trigeminal stimuli in foods. Physiol Behav 63 (1998) 109-118
33. Speirs R.L. The effects of interactions between gustatory stimulation on the reflex flow-rate of human parotid saliva. Arch Oral Biol 16 (1971) 349-365
34. Engelen L., de Wijk R.A., Prinz J.F., Janssen A.M., Weenen H., and Bosman F. The effect of oral and product temperature on the perception of flavor and texture attributes of semi-solids. Appetite 41 (2003) 273-281
35. de Wijk R.A., Prinz J.F., Engelen L., and Weenen H. The role of a-amylase in the perception of oral texture and flavour in custards. Physiol Behav 83 (2004) 81-91
36. Odake S., Roozen J.P., and Burger J.J. Effects of saliva dilution on the release of diacetyl and 2-heptanone from cream style dressings. Nahrung 42 (1998) 385-391
37. Smith C.H., Logemann J.A., Burghardt W.R., Carrell T.D., and Zecker S.G. Oral sensory discrimination of fluid viscosity. Dysphagia 12 (1997) 68-73
38. Daget N., and Joerg M. Creamy perception II: in model soups. J Texture Stud 22 (1991) 169-189
39. de Wijk R.A., Rasing F., and Wilkinson C. Sensory flavor-texture interaction for custard desserts. J Text Stud 34 (2003) 131-146