Effect of saliva on physical food properties in fat texture perception.

Sensory properties of food drive our food choices and it is generally accepted that lipids greatly contribute to the sensory properties of many foods and consequently to eating pleasure. Many studies have investigated the mechanisms of the fat perception. Unfortunately they used a variety of methods and products, thereby making generalization very difficult.

Lipid deposition on the tongue after oral processing of medium-chain triglycerides and impact on the perception of mouthfeel.

Lipids between the tongue and palate strongly contribute to the sensory impact of a product. Mouthfeel is a sensory attribute responsible for distinguishing reduced fat from full fat food products. The aim of this work was to quantify the distribution, deposition, and retention of lipids on the tongue and palate upon oral processing and relate this to texture.

Assessing lipid coating of the human oral cavity after ingestion of fatty foods.

The coating on the oral surface plays a significant role in mouthfeel perception, which is an important attribute governing perception of reduced-fat or low-fat food products. The aim of this work was to develop efficient methods to quantify the coating of the lipids covering the oral surface after ingestion of fatty foods. Three different approaches were assessed to investigate the in-mouth behavior of fluid foods in a subject.

Chemoenzymatic synthesis of aroma active 5,6-dihydro- and tetrahydropyrazines from aliphatic acyloins produced by baker's yeast.

Twenty-five acyloins were generated by biotransformation of aliphatic aldehydes and 2-ketocarboxylic acids using whole cells of baker's yeast as catalyst. Six of these acyloins were synthesized and tentatively characterized for the first time. Subsequent chemical reaction with 1,2-propanediamine under mild conditions resulted in the formation of thirteen 5,6-dihydropyrazines and six tetrahydropyrazines.