The influence of beverages on the stimulation and viscoelasticity of saliva: Relationship to mouthfeel?

Davies, Georgina A., Wantling, Emma and Stokes, Jason R. (2009) The influence of beverages on the stimulation and viscoelasticity of saliva: Relationship to mouthfeel?. Food Hydrocolloids, 23 8: 2261-2269. doi:10.1016/j.foodhyd.2009.06.002


Author Davies, Georgina A.
Wantling, Emma
Stokes, Jason R.
Title The influence of beverages on the stimulation and viscoelasticity of saliva: Relationship to mouthfeel?
Journal name Food Hydrocolloids   Check publisher's open access policy
ISSN 0268-005X
1873-7137
Publication date 2009-12
Year available 2009
Sub-type Article (original research)
DOI 10.1016/j.foodhyd.2009.06.002
Volume 23
Issue 8
Start page 2261
End page 2269
Total pages 9
Editor P. A. Williams
Place of publication Oxford, U.K
Publisher Elsevier
Collection year 2010
Language eng
Subject C1
8601 Processed Food Products and Beverages (excl. Dairy Products)
090802 Food Engineering
0908 Food Sciences
Formatted abstract
The viscoelasticity and secretion rate of stimulated saliva depends on food and beverage related stimuli, and it is demonstrated that this may subsequently influence the sensory properties and particularly the mouthfeel and afterfeel associated with the product being consumed. Using saliva donated by twelve volunteers, it is shown that acidic beverages such as peach flavoured iced tea and a fizzy cola stimulate significantly higher flow rates of whole mouth saliva that has greater elasticity in comparison to that generated following stimulation by water. In comparison, mechanical action from chewing flavourless gum and the stimulation from sucking a mint also stimulate high flow rates of saliva, although it is significantly less elastic than that from acid-based stimuli. However, the viscosity of human whole mouth saliva is relatively insensitive to beverage type, chewing, or mint. It is speculated that the stimulation of highly elastic saliva in response to acidic beverages is a defence mechanism for protecting the teeth from acid erosion. A separate sensory panel was used to identify key mouthfeel attributes that are likely to be related to the response of saliva, including: tongue dryness, mouth moistness, amount of saliva, tongue sensation, and throat drying. These results indicate that saliva viscoelasticity and flow rate alter dramatically in response to what a consumer eats and drinks, and that this in turn may affect mouthfeel and other organoleptic properties.
© 2009 Elsevier Ltd. All rights reserved.
Keyword Saliva
Beverage
Sensory
Mouthfeel
Rheology
Viscoelastic
Viscosity
Human whole saliva
Drug-induced xerostomia
Parotid-saliva
Flow-rate
Taste perception
Soft drinks
Astringency
behaviour
Mucin
Hemodialysis
Q-Index Code C1
Q-Index Status Confirmed Code

Document type: Journal Article
Sub-type: Article (original research)
Collections: 2010 Higher Education Research Data Collection
School of Chemical Engineering Publications
 
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Citation counts: TR Web of Science Citation Count  Cited 16 times in Thomson Reuters Web of Science Article | Citations
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Created: Thu, 12 Nov 2009, 08:47:09 EST by Prof Jason Stokes on behalf of School of Chemical Engineering