人们对硬度有不同的敏感度的人对亚格尔凝的纹理感知和
Vasily Smirnov1, Daria Khramova1, Elizaveta Chistiakova1
1Institute of Physiology of Federal Research Centre "Komi Science Centre of the Urals Branch of the Russian Academy of Sciences", 50 Pervomaiskaya Str., 167982 Syktyvkar, Russia.
Gels (Basel, Switzerland)
|January 24, 2025
概括
食物质地感知受到硬度敏感性的影响. 这项研究发现,对硬度高度敏感的个体表现出肌活动的改变,影响纹理感知和功能.
科学领域:
- 食品科学 食品科学 食品科学
- 感官科学 感官科学
- 生物力学 生物力学
背景情况:
- 食物的硬度是影响纹理感知的一个关键感官属性.
- 了解硬度灵敏度的个体差异对于食品质感分析至关重要.
- 功能是复杂的,受到各种感官输入的影响.
研究的目的:
- 为了研究硬度灵敏度对纹理感知的影响.
- 分析硬度灵敏度和功能之间的关系.
- 探索不同凝度如何影响感官和生物力学结果.
主要方法:
- 采用了纹理配置分析来测量2%,4%和6%的凝的仪器硬度和弹性.
- 评估了95名参与者对硬度和其他纹理属性的主观感官感知.
- 根据仪器和感官数据的相关性,将参与者分为低,中和高敏感性组.
- 在过程中测量了按摩器,骨和上腺肌的电肌图活动.
- 在时监控唾液和玻尿酸碎片.
主要成果:
- 增加阿加度显著增加了凝的硬度和弹性.
- 较高的阿加度导致参与者感知到更大的硬度和弹性.
- 低硬度灵敏度与对其他纹理性质 (如脆性和性) 的灵敏度降低相关.
- 虽然机械通常随着硬度的增加而增加,但高灵敏度的个体表现出较少的masseter和temporalis肌肉幅度增长.
- 在所有敏感性群体中,甲状腺肌肉活动随着凝硬度的增加而增加.
结论:
- 对食物硬度的个体敏感性显著影响着纹理感知.
- 硬度灵敏度会影响时的肌激活模式.
- 这些发现突出了感官感知和食品消费中的生物机械反应之间的复杂相互作用.
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