Effect of oral burn on dynamic taste, flavor and mouthfeel perception of tomato soups, curried rice and beef patties

Samenvatting

This study aimed to determine the effect of oral burn on temporal taste, flavor and mouthfeel perception of tomato soups, curried rice and beef patties. These foods were prepared without (control) and with capsaicin (low/high capsaicin concentration) or ground dried chilies (low/high chili concentration). Temporal-Check-All-That-Apply (TCATA; n=73; duplicate) was used to quantify dynamic sensory perception. The maximum citation proportion (Cit_max) and/or area under the curve (AUC) of numerous taste, flavor and mouthfeel attributes were significantly reduced demonstrating suppression of these perceptions across three foods and two trigeminal stimuli. The time to reach maximum citation proportion (T_max) of sweetness, saltiness and creaminess of curried rice and beef flavor and fattiness of beef patties were significantly affected by oral burn but only to a small extent suggesting that the temporal build up of taste, flavor and mouthfeel was influenced only to a limited extent. In contrast, the time period after which the citation proportion decreased to half of the maximum citation proportion (T_½max) decreased significantly and considerably with burn for sweetness, sourness, tomato flavor and creaminess of tomato soups; for sweetness, rice flavor, coconut flavor and hardness of curried rice; and for beef flavor, hardness and fattiness of beef patties demonstrating that oral burn shortened the lingering of taste, flavor and mouthfeel perceptions. We conclude that in tomato soups, curried rice and beef patties oral burn suppresses taste, flavor and mouthfeel perceptions, reduces the lingering of taste, flavor and mouthfeel perceptions while the temporal build up of these perceptions is influenced only to a limited extent.