Perception of thickness, mouth coating and mouth drying of dairy beverages by younger and older volunteers

Journal of Sensory Studies

Volumn 28, Issue 3, 2013, Pages 230-237

  Withers, Caroline ^a   Gosney, Margot A ^a,b   Methven, Lisa ^a  

^a UNIVERSITY OF READING   (United Kingdom)

^b ROYAL BERKSHIRE NHS FOUNDATION TRUST   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

AGE-RELATED DIFFERENCES; FOOD INDUSTRIES; JUST-NOTICEABLE DIFFERENCE; PAIRED COMPARISON; RESEARCH STUDIES; TASTE PERCEPTIONS; TEXTURAL ATTRIBUTES; TEXTURE PERCEPTION;

BEVERAGES; COATINGS; DAIRIES; TEXTURES;

DRYING;

EID: 84878640882     PISSN: 08878250     EISSN: 1745459X     Source Type: Journal    
DOI: 10.1111/joss.12039     Document Type: Article

References (35)

1. American Dietetic Association. 2002. The National Dysphagia Diet: Standardisation for Optimal Care, Diana Faulhaber, Chicago, IL.
2. Azevedo, L.R., Damante, J.H., Lara, V.S. and Lauris, J.R. 2005. Age-related changes in human sublingual glands: A post mortem study. Arch. Oral Biol. 50, 565-574.
3. Bamia, C., Orfanos, P., Ferrari, P., Overvad, K., Hundborg, H.H., Tjonnelang, A., Olsen, A., Kesse, E., Boutron-Ruault, M.C., Clavel-Chapelon, F. etal. 2005. Dietary patterns among older Europeans: The EPIC-Elderly study. Br. J. Nutr. 98, 100-113.
4. Cain, W.S., Reid, F. and Stevens, J.C. 1990. Missing ingredients aging and the discrimination of flavor. J. Nutr. Elder. 9, 3-15.
5. Christensen, C.M. and Casper, L.M. 1987. Oral and nonoral perception of solution viscosity. J. Food Sci. 52, 445-447.
6. Courregelongue, S., Schlich, P. and Noble, A.C. 1999. Using repeated ingestion to determine the effect of sweetness, viscosity and oiliness on temporal perception of soymilk astringency. Food Qual. Prefer. 10, 273-279.
7. Dessirier, J.-M. and O'Mahony, M. 1998. Comparison of d′ values for the 2-AFC (paired comparison) and 3-AFC discrimination methods: Thurstonian models, sequential sensitivity analysis and power. Food Qual. Prefer. 10, 51-58.
8. Duffy, V.B. and Bartoshuk, L.M. 2000. Food acceptance and genetic variation in taste. J. Am. Diet. Assoc. 100, 647-655.
9. Duffy, V.B., Cain, W.S. and Ferris, A.M. 1999. Measurement of sensitivity to olfactory flavor: Application in a study of aging and dentures. Chem. Senses 24, 671-677.
10. Forde, C.G. and Delahunty, C.M. 2004. Understanding the role cross-modal sensory interactions play in food acceptability in younger and older consumers. Food Qual. Prefer. 15, 715-727.
11. Horne, J., Hayes, J. and Lawless, H.T. 2002. Turbidity as a measure of salivary protein reactions with astringent substances. Chem. Senses 27, 653-659.
12. Josephson, R.V., Thomas, E.L., Morr, C.V. and Coulter, S.T. 1967. Relation of heat-induced changes in protein-salt constituents to astringency in milk systems. J. Dairy Sci. 50, 1376-1383.
13. Kälviäinen, N., Roininen, K. and Tuorila, H. 2003. The relative importance of texture, taste and aroma on a yogurt-type snack food preference in the young and the elderly. Food Qual. Prefer. 14, 177-186.
14. Katz, D.B., Nicolelis, M.A.L. and Simon, S.A. 2000. Nutrient tasting and signalling mechanisms in the gut. IV. There is more to taste than meets the tongue. Am. J. Physiol. Gastrointest. Liver Physiol. 278, G6-G9.
15. Kremer, S., Mojet, J.O.S. and Kroeze, J.H.A. 2005. Perception of texture and flavor in soups by elderly and young subjects. J. Texture Studies 36, 255-272.
16. Kremer, S., Bult, J.H.F., Mojet, J. and Kroeze, J. 2007a. Food perception with age and its relationship to pleasantness. Chem. Senses 32, 591-602.
17. Kremer, S., Bult, J.H.F., Mojet, J. and Kroeze, J.H.A. 2007b. Compensation for age-associated chemosensory losses and its effect on the pleasantness of a custard dessert and a tomato drink. Appetite 48, 96-103.
18. Lemieux, L. and Simard, R. 1994. Astringency, a textural defect in dairy products. Lait 74, 217-240.
19. Lyman, B.J. and Green, B.G. 1990. Oral astringency: Effects of repeated exposure and interactions with sweeteners. Chem. Senses 15, 151-164.
20. Matta, Z., Chambers, E., IV., Garcia, J.M. and Helverson, J.M. 2006. Sensory characteristics of beverages prepared with commercial thickeners used for dysphagia diets. J. Am. Diet. Assoc. 106, 1049-1054.
21. Mioche, L. 2004. Mastication and food texture perception: Variation with age. J. Texture Studies 35, 145-158.
22. Mojet, J., Christ-Hazelhof, E. and Heidema, J. 2001. Taste perception with age: Generic or specific losses in threshold sensitivity to the five basic tastes? Chem. Senses 26, 845-860.
23. Moreira, C.R., Azevedo, L.R., Lauris, J.R., Taga, R. and Damante, J.H. 2006. Quantitative age-related differences in human sublingual gland. Arch. Oral Biol. 51, 960-966.
24. Nagler, R.M. 2004. Salivary glands and the aging process: Mechanistic aspects, health-status and medicinal-efficacy monitoring. Biogerontology 5, 223-233.
25. Nagler, R.M. and Hershkovich, O. 2004. Sialochemical and gustatory analysis in patients with oral sensory complaints. J. Pain 5, 56-63.
26. Schiffman, S.S., Zervakis, J., Suggs, M.S., Shaio, E. and Sattely-Miller, E.A. 1998. Effect of medications on taste: Example of amitriptyline HCl. Physiol. Behav. 66, 183-191.
27. Smith, A.K. and Noble, A.C. 1998. Effects of increased viscosity on the sourness and astringency of aluminum sulfate and citric acid. Food Qual. Prefer. 9, 139-144.
28. Smith, C.H., Logemann, J.A., Burghardt, W.R., Carrell, T.D. and Zecker, S.G. 1997. Oral sensory discrimination of fluid viscosity. Dysphagia 12, 68-73.
29. Smith, C.H., Logemann, J.A., Burghardt, W.R., Zecker, S.G. and Rademaker, A.W. 2006. Oral and oropharyngeal perceptions of fluid viscosity across the age span. Dysphagia 21, 209-217.
30. Stevens, J.C., Bartoshuk, L.M. and Cain, W.S. 1984. Chemical senses and aging: Taste versus smell. Chem. Senses 9, 167-179.
31. Stratton, R. and Elia, M. 2006. Deprivation linked to malnutrition risk and mortality in hospital. Br. J. Nutr. 96, 870-876.
32. Szczesniak, A.S. 1990. Psychorheology and texture as factors controlling the consumer acceptance of food. Cereal Foods World 35, 1201-1205.
33. Trulsson, M. and Essick, G.K. 1997. Low-threshold mechanoreceptive afferents in the human lingual nerve. J. Neurophysiol. 77, 737-748.
34. Van Aken, G.A. 2010. Modelling texture perception by soft epithelial surfaces. Soft Matter 6, 826-834.
35. Vissink, A., Spijkervet, F.K.L. and Van Nieuw Amerongen, A. 1996. Aging and saliva: A review of the literature. Spec. Care Dentist. 16, 95-103.