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Thickness of lipid deposition on oral surfaces depending on oil content and its influence on mouthfeel perception
Ist Teil von
Food technology and biotechnology, 2012-10, Vol.50 (4), p.461-461
Ort / Verlag
Zagreb: Sveuciliste U Zagrebu
Erscheinungsjahr
2012
Link zum Volltext
Quelle
EZB Electronic Journals Library
Beschreibungen/Notizen
Lipid content in food strongly influences food perception on the level of textural properties. Lipids in contact with the tongue and palate are substantially responsible for the sensory impact of a product. The aim of this study is to investigate the impact of oil content on the thickness of lipid deposition on oral surface as well as on the mouthfeel perception. The fluorescent probe method was used to study the thickness of lipid deposition on oral surface. We observed an increase in the thickness of lipid deposition depending on the increase of oil content in oil/water dispersions. Clear correlation was shown between the thickness of lipid deposition on oral surfaces and the perception of mouthfeel. A direct measure of undisrupted deposition of food components on oral surface contributes to the understanding of the behaviour of food components in the mouth and their influence on mouthfeel perception.