Throat Sensations of Beverages Evaluated by In Vivo Measurements of Swallowing

Abstract Relationship between throat sensations of beverages and some parameters from two types of in vivo measurements of swallowing was investigated. It was indicated using carbonated water that sparkling sensation can be assessed by the acoustic analysis of the swallowing sound, where both the intensity and the occurrence of the sound detected at a particular frequency of 4.0  kHz during the bolus flow through the pharynx were increased by sparkling sensation. It was also indicated using beer that bodying sensation can be assessed by the kinetic analysis of the laryngeal movement, where both the duration and the activity of the larynx required for one swallowing cycle and detected on a bend sensor were increased by bodying sensation. Furthermore, it was demonstrated by these in vivo measurements that human swallowing behavior can be modified by the addition of flavor compounds, which was sometimes accompanied with enhanced perception in each sensation. Practical Applications Consumers' palatability is becoming more diverse not only in solid or semi‐solid foods but also liquid foods such as beverages. In the development of beverage products, including soft drinks and beers, throat sensations perceived during drinking should be designed proficiently because they can greatly impact the consumers' preference. Although the design of throat sensation of beverage products can be the key for the commercial success, the industry is still looking for any suitable measurement to quantify these human perceptions in an objective, reproducible and easy manner. Evaluation protocol established in the present study meets these requirements and should contribute to the development of high‐value added products. In this aged society, usage of the protocol can be expanded to the development of beverage products for dysphagia patients in terms of prevented misleading, for example.