In this study, we investigated the effects of temperature, taste, and flavor on intraoral granular sensations produced by carrot puree and microcrystalline cellulose suspensions. We compared the texture profiles (hardness, cohesiveness, and adhesiveness measured by texture profile analysis) and sensory properties between control (20 °C without additives), low-temperature (10 °C without additives), high-temperature (60 °C without additives), granulated sugar-added (20 °C), and citric acid-added (20 °C) carrot puree samples prepared by homogenization at 2500, 5000, or 10000 rpm. The hardness and adhesiveness of the low-temperature samples were significantly higher than those of the control samples, but there was no difference in their granular sensation and smoothness. Among the low-homogenization samples, smoothness was significantly higher in the high-temperature and granulated sugar-added samples. Next, using a microcrystalline cellulose suspension that facilitates perception of particles, we compared the level of perceived granular sensation between control (20 °C without additives), low-temperature (10 °C without additives), high-temperature (60 °C without additives), granulated sugar-added (20 °C), citric acid-added (20 °C), vanilla-flavored (20 °C), and lemon-flavored (20 °C) samples just after placing them in the mouth, while holding them in the mouth, and after swallowing. Flavor did not affect the perceived granular sensation, but this sensation was significantly reduced for the high-temperature and granulated sugar-added samples. The perceived granular sensation of the citric acid-added sample was significantly higher after swallowing compared to just after placing in the mouth. These findings indicate that use of high-temperature and granulated sugar may result in a reduced granular sensation. They also suggest the necessity of considering the timing of such evaluations.
温度及び味・風味が粒子に関連する口中感覚に及ぼす影響
J-NARO_no5_pp49-56
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