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Relation between saliva flow and flavor release from chewing gum
J X Guinard1, C Zoumas-Morse, C Walchak
1Department of Nutrition, Pennsylvania State University, University Park 16802, USA. jxguinard@ucdavis.edu
Physiology & Behavior
|April 1, 1997
Summary
Parotid saliva flow influences the rate of flavor release from chewing gum. Higher saliva production correlates with a slower perception of sweetness and cherry flavor intensity.
Area of Science:
- Sensory Science
- Food Science
- Physiology
Background:
- Flavor release from chewing gum is complex.
- Saliva plays a crucial role in oral sensory perception.
- Individual differences in saliva production may impact flavor experience.
Purpose of the Study:
- To determine if parotid saliva flow rate significantly affects flavor release from chewing gum.
- To investigate the relationship between citric acid concentration, saliva flow, and flavor perception.
- To analyze time-intensity measurements of sweetness and cherry flavor.
Main Methods:
- 13 subjects performed time-intensity (TI) measurements of sweetness and cherry flavor.
- Unilateral parotid saliva was collected simultaneously using a computerized system.
- Cherry-flavored gum with varying citric acid concentrations (0.5%, 1%, 2%) was used.
Main Results:
- Increased citric acid concentration enhanced cherry flavor intensity and area under the curve (p < 0.001).
- Higher acidity decreased the total duration of sweetness perception (p < 0.05).
- Significant positive correlations were found between saliva flow rate and the time to reach maximum sweetness and cherry flavor intensity (p < 0.05, p < 0.01).
Conclusions:
- Parotid saliva flow rate appears to influence the *rate* of flavor release from chewing gum.
- Saliva flow did not significantly affect the *total amount* or *duration* of flavor release.
- Individual variations in saliva production impact the temporal dynamics of flavor perception.