Modulation of biting procedures induced by the sensory evaluation of cheese hardness with different definitions

Appetite

Volumn 50, Issue 1, 2008, Pages 158-166

  Dan, Haruka ^a   Hayakawa, Fumiyo ^a   Kohyama, Kaoru ^a  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

Bite force; First bite; Fracture; Instrumental test.; Judgment; Multiple point sheet sensor (MSS); Paired comparison; Sensory assessment

Indexed keywords

ARTICLE; CHEESE; CONTROLLED STUDY; FEMALE; FOOD INTAKE; HUMAN; HUMAN EXPERIMENT; MALE; MASTICATION; NORMAL HUMAN; SENSORY EVALUATION; TASTE DISCRIMINATION;

ADULT; BITE FORCE; CHEESE; FEMALE; HUMANS; MALE; MASTICATION; MECHANICS; SENSATION;

EID: 36048963032     PISSN: 01956663     EISSN: 10958304     Source Type: Journal    
DOI: 10.1016/j.appet.2007.06.009     Document Type: Article

References (28)

1. Barrangou L.M., Drake M.A., Daubert C.R., and Foegeding E.A. Sensory texture related to large-strain rheological properties of agar/glycerol gels as a model food. Journal of Texture Studies 37 (2006) 241-262
2. Booth D.A., Earl T., and Mobini S. Perceptual channels for the texture of a food. Appetite 40 (2003) 69-76
3. Bryant, A., Ustunol, Z., Steffe, J. (1995). Texture of Cheddar cheese as influenced by fat reduction. Journal of Food Science, 60, 1216-1219, 1236.
4. Dan H., Azuma T., Hayakawa F., and Kohyama K. Measurement of bite force variables related to human discrimination of left-right hardness differences of silicone rubber samples placed between the incisors. Archives of Oral Biology 50 (2005) 517-526
5. Dan H., and Kohyama K. Interactive relationship between the mechanical properties of food and the human response during the first bite. Archives of Oral Biology 52 (2007) 455-464
6. Dan, H., Okamoto, M., Wada, Y., Dan, I., & Kohyama, K. First bite for hardness judgment as haptic exploratory procedure. Physiology and Behavior, in press.
7. Dan H., Okuhara K., and Kohyama K. Discrimination of cucumber cultivars using a multiple-point sheet sensor to measure biting force. Journal of the Science of Food and Agriculture 83 (2003) 1320-1326
8. Dan H., Watanabe H., Dan I., and Kohyama K. Effects of textural changes in cooked apples on the human bite, and instrumental tests. Journal of Texture Studies 34 (2003) 499-514
9. de Wijk R.A., Wulfert F., and Prinz J.F. Oral processing assessed by M-mode ultrasound imaging varies with food attribute. Physiology and Behavior 89 (2006) 15-21
10. Gunasekaran S., and Ak M.M. Cheese rheology and texture (2003), CRC Press, Inc, Boca Raton
11. Hort J., and Le Grys G. Rheological models of Cheddar cheese texture and their application to maturation. Journal of Texture Studies 31 (2000) 1-24
12. Johnsen S.E., and Trulsson M. Encoding of amplitude and rate of tooth loads by human periodontal afferents from premolar and molar teeth. Journal of Neurophysiology 93 (2005) 1889-1897
13. Lederman S.J., and Klatzky R.L. Hand movements: A window into haptic object recognition. Cognitive Psychology 19 (1987) 342-368
14. Lederman S.J., and Klatzky R.L. Extracting object properties through haptic exploration. Acta Psychologica 84 (1993) 29-40
15. Lee C.-H., Imoto E.M., and Rha C. Evaluation of cheese texture. Journal of Food Science 43 (1978) 1600-1605
16. Luyten H., van Vliet T., and Walstra P. Characterization of the consistency of Gouda cheese: Fracture properties. Netherlands Milk and Dairy Journal 45 (1991) 55-80
17. Marshall R.J. Physicochemical properties accounting for cheese texture. Acta Psychologica 84 (1993) 69-77
18. Meilgaard M., Civille G.V., and Carr B.T. Sensory evaluation techniques. 3rd ed (1999), CRC Press, Inc., Boca Raton
19. Meullenet J.-F., Carpenter J.A., Lyon B.G., and Lyon C.E. Bi-cyclical instrument for assessing texture profile parameters and its relationship to sensory evaluation of texture. Journal of Texture Studies 28 (1997) 101-118
20. Meullenet J.-F., Finney M.L., and Gaud M. Measurement of biting velocities, and predetermined and individual crosshead speed instrumental imitative tests for predicting cheese hardness. Journal of Texture Studies 33 (2002) 45-58
21. Meullenet J.-F., and Gandhapuneni R.K. Development of the BITE Master II and its application to the study of cheese hardness. Physiology and Behavior 89 (2006) 39-43
22. Mioche L., and Martin J.-F. Training and sensory judgment effects on mastication as studied by electromyography. Journal of Food Science 63 (1998) 1-5
23. Moiny V., Meullenet J.-F., and Xiong R. Uniaxial compression of Cheddar cheese at various loading rates and its correlation to sensory texture profiles. Journal of Texture Studies 33 (2002) 237-254
24. Munoz A.M. Development and application of texture reference scales. Journal of Sensory Studies 1 (1986) 55-83
25. Szczesniak A.S. Correlating sensory with instrumental texture measurements-An overview of recent developments. Journal of Texture Studies 18 (1987) 1-15
26. Szczesniak A.S., Brandt M.A., and Friedman H.H. Development of standard rating scales for mechanical parameters of texture and correlation between the objective and the sensory methods of texture evaluation. Journal of Food Science 28 (1963) 397-403
27. Trulsson M. Sensory-motor function of human periodontal mechanoreceptors. Journal of Oral Rehabilitation 33 (2006) 262-273
28. Wilkinson C., Dijksterhuis G.B., and Minekus M. From food structure to texture. Trends in Food Science and Technology 11 (2000) 442-450