@article{oai:repository.naro.go.jp:00004914,
 author = {中野, 優子 and NAKANO, Yuko and 早川, 文代 and HAYAKAWA, Fumiyo and 香西, みどり and KASAI, Midori},
 journal = {農研機構研究報告, Journal of the NARO Research and Development},
 month = {Nov},
 note = {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を, ニンジンピューレと微結晶セルロース懸濁液を用いて検討した. 破砕の程度が異なる3種のピューレについて, コントロール (20 °C, 無添加) と低温 (10 °C), 高温 (60 °C), グラニュー糖添加 (20 °C), クエン酸添加 (20 °C) 試料間の2バイトテクスチャー試験による硬さ, 凝集性, 付着性および官能特性を比較した. 低温試料では, 機器測定による硬さと付着性はコントロールよりも有意に高かったが, 知覚される粒子感やなめらかさに差は無かった. 破砕の程度が粗いピューレでは, 高温またはグラニュー糖添加でなめらかさが高く, この影響は粒子を感じやすい条件で現れると考えられた. 次に粒子を知覚しやすい微結晶セルロース懸濁液を用い, コントロール (20 °C, 無添加) と低温 (10 °C), 高温 (60 °C), グラニュー糖添加, クエン酸添加, バニラエッセンス添加, レモンエッセンス添加 (いずれも20 °C) 試料の粒子感を, 口に入れた直後, 口腔内保持中, 嚥下後に評価した. その結果, 香りは粒子感に影響せず, 高温またはグラニュー糖添加で粒子感は低下した. クエン酸添加試料では嚥下後の方が粒子感は強く, 口に入れてからのタイミングを考慮した評価の必要性が示された.},
 pages = {49--56},
 title = {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},
 volume = {5},
 year = {2020},
 yomi = {ナカノ, ユウコ and ハヤカワ, フミヨ and カサイ, ミドリ}
}