Exploring variability in detection thresholds of microparticles through participant characteristics
Marco Santagiuliana1, Inés Sampedro Marigómez2, Layla Broers2
1TiFN, PO Box 557, 6700 AN Wageningen, The Netherlands. markus.stieger@wur.nl and Physics and Physical Chemistry of Foods, Wageningen University, PO Box 17, 6700 AA Wageningen, The Netherlands.
Food & Function
|August 10, 2019
Summary
Food product properties, not participant ethnicity, significantly impact microparticle detection. Viscous quark allowed lower particle detection thresholds than semi-solid processed cheese, highlighting the role of food matrix in sensory perception.
Area of Science:
- Food Science and Technology
- Sensory Science
- Consumer Perception
Background:
- Understanding factors influencing the detection of microparticles in food is crucial for product development and quality control.
- Previous research has explored various sensory and physiological influences on texture perception, but the interplay with food matrix properties requires further investigation.
Purpose of the Study:
- To investigate the influence of product familiarity and participant physiological characteristics on the detectability of microparticles in different food matrices.
- To determine the effect of food product properties (viscosity, composition) on microparticle detection thresholds.
Main Methods:
- Cellulose microparticles (50-780 μm) were incorporated into viscous quark and semi-solid processed cheese at 1.5% (w/w).
- Discrimination thresholds for particle size were determined using the Method of Constant Stimuli in Dutch and Chinese female participants.
- Physiological characteristics including saliva flow, PROP status, and fungiform papillae density were assessed.
Main Results:
- Particle size detection thresholds were significantly lower in viscous, low-fat quark (52 μm) compared to semi-solid, high-fat processed cheese (86 μm).
- No significant differences in detection thresholds were observed between Dutch and Chinese participants, indicating ethnicity/nationality did not play a role.
- Product familiarity and PROP status did not correlate with detection thresholds; a weak positive correlation was found between stimulated saliva flow and detection threshold in processed cheese.
Conclusions:
- Food matrix properties, specifically consistency and composition, are the primary determinants of microparticle detection thresholds.
- Participant ethnicity, nationality, and product familiarity do not significantly influence microparticle detectability in these food systems.
- Saliva flow may play a minor role in enhancing microparticle detection sensitivity in semi-solid foods.
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