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Review
. 2020 Jun;51(3):375-388.
doi: 10.1111/jtxs.12509. Epub 2020 Feb 21.

Perception of creaminess in foods

Rituja Upadhyay  1 , Tugba Aktar  2 , Jianshe Chen  1
Affiliations
Review

Perception of creaminess in foods

Rituja Upadhyay et al. J Texture Stud. 2020 Jun.

Abstract

Food texture and mouthfeel play a crucial role in product and consumer acceptability. Creaminess, enjoyed by consumers, is a complex, multimodal sensory perception involving olfactory, gustatory and tactile cues. Oral viscosity and lubrication are the key underlying physical properties that define the mechanism of creaminess perception. Thickness, smoothness, mouth-coating, and dairy flavor can together play roles in the sensation of creaminess. The aim of this review is to present an understanding of the term" creaminess" along with different modalities involved in its perception, and to explore the oral physiological parameters and key physical properties that may be involved in the different oral modalities. An analysis of the previously examined links between food structure and composition and oral physiological parameters is presented. The review also presents a brief summary of previous models describing contributions of taste, aroma, and textural sensations. It emphasizes on the role of oral processing in testing proposed models with experimental evidence supporting those models and the future trends to enhance creaminess.

Keywords: lubrication; perception; rheology; saliva; tribology.

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References

REFERENCES

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    1. Aktar, T., Chen, J., Ettelaie, R., & Holmes, M. (2015b). Tactile sensitivity and capability of soft-solid texture discrimination. Journal of Texture Studies, 46(6), 429-439.
    1. Aktar, T., Upadhyay, R., & Chen, J. (2019). Sensory and oral processing of semisolid foods. In H. Joyner (Ed.), Rheology of semisolid foods. Food engineering series. Cham: Springer.
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