Solid cheese consumption: Quantification of oral coating

Marie Repoux 1 Chantal Septier 1 Olivier Palicki 1 Elisabeth Guichard 1 Gilles Feron 1 Hélène Labouré 1
1 CSGA - Centre des Sciences du Goût et de l'Alimentation [Dijon]
Abstract : Mouth coating, defined as the residual food that sticks to the oral surface after food ingestion, plays an important role in both the delivery of food components and mouth feel and after-feel perceptions. The aim of this work was to adapt a rapid and simple instrumental method to the quantification of food remaining after the in vivo ingestion of a solid food. This method was investigated in 12 non-trained subjects who consumed four melted cheeses differing in terms of their fat and water contents. Mouth coating was determined by fluorescence measurements using curcumin, an oil-soluble dye that had been added to the cheeses during their preparation. The results obtained showed that this method was reproducible, reliable and discriminating and could be used for solid cheeses covering a broad range of textures.
Keywords : Oral coating Fluorescence Solid-food Texture Fat
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Journal articles
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Submitted on : Wednesday, May 29, 2019 - 11:19:01 AM
Last modification on : Thursday, June 6, 2019 - 11:40:03 AM

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AGROSUP-DIJON | AGROSUP-CSGA | UNIV-BOURGOGNE | INRA | CNRS | CSGA

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Marie Repoux, Chantal Septier, Olivier Palicki, Elisabeth Guichard, Gilles Feron, et al.. Solid cheese consumption: Quantification of oral coating. Archives of Oral Biology, Elsevier, 2012, 57 (1), pp.81-86. ⟨10.1016/j.archoralbio.2011.07.011⟩. ⟨hal-02143264⟩

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