Oral processing assessed by M-mode ultrasound imaging varies with food attribute
| Autor: | Jon F. Prinz, René A. de Wijk, Florian Wulfert |
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| Rok vydání: | 2006 |
| Předmět: |
Adult
Male medicine.medical_specialty mastication Experimental and Cognitive Psychology Sensory system perception Audiology M-mode ultrasound Behavioral Neuroscience Tongue stomatognathic system Swallowing medicine Humans movements Mastication Ultrasonography Analysis of Variance Mouth AFSG Food Quality flavor Floor of mouth business.industry digestive oral and skin physiology Videotape Recording Sweetness Chin Deglutition Surgery medicine.anatomical_structure Food Female business texture |
| Zdroj: | Physiology and Behavior 89 (2006) 1 Physiology and Behavior, 89(1), 15-21 |
| ISSN: | 0031-9384 |
| Popis: | Ultrasonic imaging was used to quantify oral movements made during the oral processing of foods while subjects assessed the intensity of the sensory attributes, thick, creamy, sweet and bitter. A series of four stimuli were prepared with high and low viscosities and high and low sweetness. Over five sessions, subjects (N = 8) were asked to consume 5 ml spoonfuls of each of the stimuli while holding an ultrasound probe beneath their chin so as to produce a mid-line sagital image of the floor of the mouth and tongue. In the first session, subjects were asked to swallow the sample. In subsequent sessions, subjects were asked to rate one of the attributes, thickness, sweetness, creaminess or bitterness, in random order. The resulting video recordings were subjected to an image-processing algorithm to quantify the amount of intra-oral manipulation performed. The results demonstrated that oral movements varied with attribute, especially in the period during which the bulk of the food is typically processed and the following swallowing phase. The food's sweetness affected oral movements especially during the bulk phase, whereas the food's viscosity primarily affected movements during the following swallowing and clearance phases |
| Databáze: | OpenAIRE |
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