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Investigation on taste characteristics and sensory perception of soft-boiled chicken during oral processing based on electronic tongue and electronic nose

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Food Science and Human Wellness 2024年第1期13卷 313-326页

作者： Na Xu Xianming Zeng Peng Wang Xing Chen Xinglian Xu Minyi Han College of Food Science and Technology Nanjing Agricultural UniversityNanjing 210095China National Center of Meat Quality and Safety Control Nanjing Agricultural UniversityNanjing 210000China State Key Laboratory of Food Science and Technology Jiangnan UniversityWuxi 214122China Wens Foodstuff Co. Ltd.Yunfu 527400China

The sensory perception of food is a dynamic process,which is closely related to the release of flavor substances during oral processing.It’s not only affected by the food material,but also subjected to the individual oral environment.To explore the oral processing characteristics of soft-boiled chicken,the sensory properties,texture,particle size,viscosity,characteristic values of electronic nose and tongue of different chicken samples were investigated.The correlation analysis showed that the physical characteristics especially the cohesiveness,springiness,resilience of the sample determined oral processing behavior.The addition of chicken skin played a role in lubrication during oral processing.The particle size of the bolus was heightened at the early stage,and the fluidity was enhanced in the end,which reduced the chewing time to the swallowing point and raised the aromatic compounds signal of electronic nose.But the effect of chicken skin on chicken thigh with relatively high fat content,was opposite in electronic nose,which had a certain masking effect on the perception of umami and sweet taste.In conclusion,fat played a critical role in chicken oral processing and chicken thigh had obvious advantages in comprehensive evaluation of soft-boiled chicken,which was more popular among people.

关键词： oral processing Chicken Electronic tongue Electronic nose

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Effects of the degree of oral processing on the properties of saliva-participating emulsions:using stewed pork with brown sauce as the model

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Food Science and Human Wellness 2023年第1期12卷 275-282页

作者： Mingcheng Zhang Xiaocao Zhao Dengyong Liu Guan Wang College of Food Science and Technology Bohai UniversityJinzhou 121013China Cuisine Science Key Laboratory of Sichuan Province Sichuan Tourism UniversityChengdu 610100China Jiangsu Collaborative Innovation Center of Meat Production and processing Quality and Safety ControlNanjing 210095China

This work investigated the changes in properties of saliva-participating emulsions during different oral processing stages(the whole process from intake to swallowing was divided into five stages,i.e.,20%,40%,60%,80%and 100%stage).The stewed pork with brown sauce was masticated and the emulsion was collected for the determination of emulsion stability,droplet size,ζ-potential,interfacial tension,and microstructure.The results showed that the emulsion stability increased gradually during the oral processing and reached the highest level near the swallowing point.The droplet size of emulsion showed a significant downward trend(Poral processing.In addition,theζ-potential of food boluses emulsion was decreased from-16.4 mV to-41.2 mV and the interfacial tension decreased by 52.6%before and after oral progressing.In conclusion,the oral processing of stewed pork with brown sauce was essentially a process in which fat was constantly emulsified,and saliva might act as an emulsifier.This study provides new insights on understanding the oral processing process and sensory changes of fat.

关键词： oral processing Fat Saliva Emulsification Stewed pork with brown sauce

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