Vibromyography of oral processing varies with type of semi-solid food and with sensory judgements

• Published in: Physiology & behavior Vol. 95; no. 3; pp. 521 - 526
• Main Authors: de Wijk, René A., Polet, Ilse A., Bult, Johannes H.F., Prinz, Jon F.
• Format: Journal Article
• Language: English
• Published: Cambridge Elsevier Inc 20.10.2008; New York, NY Elsevier
• Subjects: acoustic myography; Adult; Behavioral psychophysiology; Biological and medical sciences; electromyography; Fat; Female; flavor; Food; Fundamental and applied biological sciences. Psychology; Humans; Judgment; Male; masseter muscle; mastication; meals; MMG; Mouth - physiology; Movement; Myography - methods; Oral processing; Particles; perception; Psychiatry; Psychology. Psychoanalysis. Psychiatry; Psychology. Psychophysiology; Semi-solid foods; Sensation - physiology; Sensory attributes; Starch; Statistics as Topic; Taste Threshold - physiology; texture; Time Factors; Vanilla; Viscosity; VMG; Viscosity; VMG; Oral processing; Sensory attributes; MMG; Fat; Semi-solid foods; Particles
• ISSN: 0031-9384; 1873-507X
• DOI: 10.1016/j.physbeh.2008.07.028

Vibromyography was used to quantify oral activity during the processing of well-characterized semi-solid model foods whilst subjects assessed the intensity of the sensory attributes to thick, creamy, melting, fatty, rough and liking. A series of eleven starch-based vanilla custard desserts was prepared with five different viscosities, three different fat levels, and three different particle sizes. Over 5 sessions, subjects ( N = 10) took 5 ml spoonfuls of each of the stimuli for 5 s before they rated the strength of the various attributes. The results demonstrated that oral movements varied significantly with the type of semi-solid food and with the type of attribute. Individual subjects displayed a highly idiosyncratic behaviour. Oral movements were significantly related to sensory ratings of liking, creaminess and roughness.