Function of saliva in creaminess perception during food oral processing: In perspective of lubrication
Zhihua Pang, Imane Bourouis, Xinqi Liu
Abstract
Creaminess is a pleasant sensory attribute, generally associated with the fat components in food and closely related to the lubricating properties. Saliva plays a crucial role in oral lubrication. The interaction of salivary components with food compounds, especially fat/oil, could substantially influence creaminess. This review discusses the importance of saliva in food oral processing. The mechanisms of fat-producing creaminess perception in different types of food matrices have been discussed.
Topics & Concepts
SalivaFood sciencePerceptionMouthfeelPerspective (graphical)LubricationChemistryPsychologyBiochemistryMaterials scienceNeuroscienceComputer scienceArtificial intelligenceOrganic chemistryRaw materialComposite materialProteins in Food SystemsMeat and Animal Product QualityFermentation and Sensory Analysis