Relationship between Food Rheology and Perception

Practical Food Rheology: An Interpretive Approach

Volumn , Issue , 2010, Pages 173-192

  Mitchell, John R ^a   Wolf, Bettina ^a  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

Beyond shear rheology for liquid foods, shear viscosity not sufficient in predicting flavour perception in viscous solutions; Food rheology and perception relationship a long history; Food texture, multidimensional direct relationship, between sensory and instrumental measurements of different dimensions; Instrumental rheological measurements and prediction of perception; Perception and fundamental rheological parameter relationship; Rheology and flavour perception; Rheology of liquids and thickness perception relationship simplest to address experimentally; Shear stress and shear rate conditions Shama and Shermans' thickness perception; Unifying gels and high viscosity solutions, and good perception and structure break up in mouth; Viscosity curves, soup and glucose syrup of similar perceived viscosity crossing

Indexed keywords

EID: 84885545484     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781444391060.ch8     Document Type: Chapter

References (33)

1. Baines, Z.V. and Morris, E.R. (1987) Flavour/taste percption in thickenend systems. The effect of guar above and belowc Food Hydrocolloids 1, 197-205.
2. Baines, Z.V. and Morris, E.R. (1988) Effects of polysaccharide thickeners on organoleptic attributes. In: Phillips, G.O., Williams, P.A. and Wedlock, D.J., editors. Gums and Stabilisers for the Food Industry 4. Oxford: IRL Press, pp. 192-201.
3. Baines, Z.V. and Morris, E.R. (1989) Suppression of perceived flavour and taste by food hydrocolloids. In: Bee, R.D., Richmond, P. and Mingens, J., editors. Food Colloids, Vol. 75. Cambridge: Royal Society of Chemistry, pp. 184-192.
4. Blair, G.W.S. (1978) Ripening time. Journal of Texture Studies 9(3), 353-361.
5. Bourne, M. (2002) Food Texture and Viscosity: Concept and Measurement, 2nd Edition. San Diego: Academic Press.
6. Cook, D.J., Hollowood, T.A., Pettelot, E. and Taylor, A.J. (2002) Effects of viscosity on flavor perception: Multi-modal approach. Abstracts of Papers of the American Chemical Society 224, 076-AGFD.
7. Cook, D.J., Hollowood, T.A., Linforth, R.S.T. and Taylor, A.J. (2003) Oral shear stress predicts flavour perception in viscous solutions. Chemical Senses 28(1), 11-23.
8. Crank, J., McFarlane, N.R., Newby, J.C., Paterson, G.D. and Pedley, J.B. (1981) Diffusion Processes in Environmental Systems. London: MacMilllan, pp. 45-52.
9. Cutler, A.N., Morris, E.R. and Morris L.J. (1983) Oral perception of viscosity in fluid foods and model systems. Journal of Texture Studies 14(4), 377-395.
10. Desse, M., Wolf, B., Mitchell, J. and Budtova, T. (2009) Experimental study of the break-up of starch suspension droplets in step-up shear flow. Journal of Rheology 53(4), 943-955.
11. Dickie, A.M. and Kokini, J.L. (1983) An improved model for food thickness from non-Newtonian fluid-mechanics in the mouth. Journal of Food Science 48(1), 57-65.
12. Ferry, A.L., Hort, J., Mitchell, J.R., Lagarrigue, S. and Valles-Pamies, B. (2004) Effect of amylase activity on starch paste viscosity and its implications for flavor perception. Journal of Texture Studies 35(5), 511-524.
13. Ferry, A.L., Hort, J., Mitchell, J.R., Lagarrigue, S. and Valles-Pamies, B. (2006a). Viscosity and flavour perception: Why is starch different from hydrocolloids? Food Hydrocolloids 20(6), 855-862.
14. Ferry, A.L.S., Mitchell, J.R., Hort, J., Hill, S.E., Taylor, A.J., Lagarrigue, S. and Valles-Pamies B. (2006b). In-mouth amylase activity can reduce perception of saltiness in starchthickened foods. Journal of Agricultural and Food Chemistry 54(23), 8869-8873.
15. Friedman, H.H., Whitney, J.E. and Szczesniak A.S. (1963) The texturometer-a new instrument for objective texture measurement. Journal of Food Science 28, 390.
16. Hill, M.A., Mitchell, J.R. and Sherman P.A. (1995) The relationship between the rheological and sensory properties of a lemon pie filling. Journal of Texture Studies 26(4), 457-470.
17. Hollowood, T.A., Linforth, R.S.T. and Taylor A.J. (2002) The effect of viscosity on the perception of flavour. Chemical Senses 27(7), 583-591.
18. Kokini, J.L. (1985) Fluid and semi-solid food texture and texture taste interactions. Food Technology 39(11), 86-95.
19. Kokini, J.L. and Cussler, E.L. (1983) Predicting the texture of liquid and melting semi-solid foods. Journal of Food Science 48(4), 1221-1225.
20. Koliandris, A., Lee, A., Ferry, A.L., Hill, S. and Mitchell J. (2008) Relationship between structure of hydrocolloid gels and solutions and flavour release. Food Hydrocolloids 22(4), 623-630.
21. Mitchell, J.R. (1984) Rheological techniques. In: Gruenwedel, D. and Whitaker, J. editors. Food Analysis: Principles and Techniques. Volume 1. Physical Characterization. New York: Dekker, pp. 151.
22. Morris, E.R. (1994) Rheological and organoleptic properties of food hydrocolloids. In: Nishinari, K. and Doi, E., editors. Food Hydrocolloids, Structure Properties and Functions. New York, Plenum Press, pp. 201-210.
23. Richardson, R.K., Morris, E.R., Ross-Murphy, S.B., Taylor, L.J. and Dea I.C.M. (1989) Characterization of the perceived texture of thickened systems by dynamic viscosity measurements. Food Hydrocolloids 3(3), 175-191.
24. Sereno, N.M., Hill, S.E., Sereno, N.M., Hill, S.E. and Mitchell, J.R. (2007) Impact of the extrusion process on xanthan gum behaviour. Carbohydrate Research 342(10), 1333-1342.
25. Shama, F. and Sherman, P. (1973) Identification of stimuli controlling the sensory evaluation of viscosity-II Oral methods. Journal of Texture Studies 4, 111-118.
26. Stone, H., Sidel, J., Oliver S., Woolsey A. and Singleto R.C. (1974) Sensory evaluation by quantitative descriptive analysis. Food Technology 28(11), 24-34.
27. Szczesniak, A.S. (1963) Classification of textural characteristics. Journal of Food Science 28(4), 385-389.
28. Szczesniak, A.S. and Farkas, E. (1962) Objective characterization of moutfeel of gum solutions. Journal of Food Science 27(4), 281-285.
29. Taylor, A.J., Linforth, R.S.T., Harvey, B.A. and Blake, A. (2000) Atmospheric pressure chemical ionisation mass spectrometry for in vivo analysis of volatile flavour release. Food Chemistry 71(3), 327-338.
30. Vervoort, S. and Budtova, T. (2003) Evidence of shear-induced polymer release from a swollen gel particle. Polymer International 52(4), 553-558.
31. Wood, F. (1979) Psychophysical studies on liquid foods and gels. In: Sherman, P., editor. Food Texture and Rheology. London: Academic Press, pp. 21-31.
32. Wood, F.W. (1968) Psychophysical studies on the consistency of liquid foods. Rheology and Texture of Foodstuffs, S.C.I. Monograph. 27, 40-49.
33. Wulansari, R., Mitchell, J.R., Blanshard, J.M.V. and Paterson, J.L. (1998) Why are gelatin solutions Newtonian. Food Hydrocolloids 12(2), 245-249.