Premium
The effect of oral temperature on the temperature perception of liquids and semisolids in the mouth
Author(s) -
Engelen Lina,
De Wijk Rene A.,
Prinz Jon F.,
Van Der Bilt Andries,
Janssen Anke M.,
Bosman Frits
Publication year - 2002
Publication title -
european journal of oral sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.802
H-Index - 93
eISSN - 1600-0722
pISSN - 0909-8836
DOI - 10.1034/j.1600-0722.2002.21364.x
Subject(s) - atmospheric temperature range , food science , chemistry , thermodynamics , physics
This work examined the influence of oral temperature on oral perception of temperature in liquids and semisolids. A panel of 20 adults assessed the temperature of water, custard dessert and mayonnaise. Oral temperatures were manipulated by 5‐s mouth rinses of 10, 35 and 55°C performed prior to assessments, which resulted in oral temperatures of 27, 35 and 43°C, respectively. The products were evaluated at 10, 22 and 35°C. Results show that subjects were able to differentiate between the product temperatures. A large effect of type of product was seen on perceived temperature, where water was, overall, perceived as significantly colder than custard dessert and mayonnaise. The range of perceived thermal ratings was widest for custard dessert, followed by water and mayonnaise. This might be due to differences in composition and structure of the products. Even though oral temperature was varied considerably in the present study, this did not exert large effects on perceived temperature.