Skip Navigation

This Article
Right arrow Full Text Freely available
Right arrow FREE Full Text (PDF) Freely available
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Email this article to a friend
Right arrow Similar articles in this journal
Right arrow Similar articles in ISI Web of Science
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Add to My Personal Archive
Right arrow Download to citation manager
Right arrow Search for citing articles in:
ISI Web of Science (31)
Right arrowRequest Permissions
Right arrow Disclaimer
Google Scholar
Right arrow Articles by Cook, D. J.
Right arrow Articles by Taylor, A. J.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Cook, D. J.
Right arrow Articles by Taylor, A. J.
Social Bookmarking
Add to CiteULike   Add to Connotea   Add to Del.icio.us  
What's this?

Chem. Senses 28: 11-23, 2003
© Oxford University Press 2003

Oral Shear Stress Predicts Flavour Perception in Viscous Solutions

David J. Cook, Tracey A. Hollowood, Robert S.T. Linforth and Andrew J. Taylor

Samworth Flavour Laboratory, Division of Food Sciences, The University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, UK

Correspondence to be sent to: David Cook, Division of Food Sciences, The University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, UK. e-mail: david.cook{at}nottingham.ac.uk

The perception of sweetness and flavour were studied in viscous solutions containing 50 g/l sucrose, 100 p.p.m. iso-amyl acetate and varying concentrations of three hydrocolloid thickeners (guar gum, {lambda}-carrageenan and hydroxypropylmethyl cellulose). Zero-shear viscosity of the samples ranged from 1 to 5000 mPas. Perception of both sweetness and aroma was suppressed at thickener concentrations above c* (coil overlap concentration, the point at which there is an abrupt increase in solution viscosity as thickener concentration is increased). Sensory data for the three hydrocolloids was only loosely correlated with their concentration relative to c* (c/c* ratio), particularly above c*. However, when perceptual data were plotted against the Kokini oral shear stress ({tau}), calculated from rheological measurements, data for the three hydrocolloids aligned to form a master-curve, enabling the prediction of flavour intensity in such systems. The fact that oral shear stress can be used to model sweetness and aroma perception supports the hypothesis that somatosensory tactile stimuli can interact with taste and aroma signals to modulate their perception.

Key words: flavour intensity, hydrocolloid thickener, oral shear stress, sensory perception, viscosity


Add to CiteULike CiteULike   Add to Connotea Connotea   Add to Del.icio.us Del.icio.us    What's this?


This article has been cited by other articles:


Home page
 Chem SensesHome page
J. Lim and B. G. Green
Tactile Interaction with Taste Localization: Influence of Gustatory Quality and Intensity
Chem Senses, February 1, 2008; 33(2): 137 - 143.
[Abstract] [Full Text] [PDF]


Disclaimer: Please note that abstracts for content published before 1996 were created through digital scanning and may therefore not exactly replicate the text of the original print issues. All efforts have been made to ensure accuracy, but the Publisher will not be held responsible for any remaining inaccuracies. If you require any further clarification, please contact our Customer Services Department.