The relation between stimulated salivary flow and the temporal consumption experience of a liquid oral nutritional supplement
| Autor: | Ian D. Fisk, Charfedinne Ayed, Vlad Dinu, Katherine Hurst, L. Cornacchia, Moira A. Taylor, M. Kleijn, Sophie Lester |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Saliva
medicine.medical_specialty Taste Hunger media_common.quotation_subject Hyposalivation Appetite Article Liquid oral Internal medicine Healthy ageing medicine Humans Palatability Aftertaste Oral nutritional supplements (ONS) Aroma General Psychology media_common Mouth Nutrition and Dietetics biology Temporal perception business.industry Malnutrition biology.organism_classification Quartile Dietary Supplements Saliva flow rate business |
| Zdroj: | Appetite |
| ISSN: | 0195-6663 1095-8304 |
| Popis: | Use of oral nutritional supplements (ONS) in undernourished patients has proven clinical benefits, but this can be hampered by low adherence due to poor experience of palatability. Many patients, particularly older patients, experience hyposalivation which can cause taste changes and reduce the enjoyment of foods. The aim of this study was to investigate differences in the temporal consumption experience (comprising sensory perception, in-mouth aroma release and subjective appetite) of a clinically relevant portion of ONS, for groups differing in saliva flow rates (SFR). The SFR (mL/min) of thirty healthy individuals was measured on three occasions. This data was used to categorise individuals into three groups using quartile analysis: low flow (LF) (0.3–0.6 mL/min, n = 5), medium flow (MF) (0.7–1.2 mL/min, n = 16) and high flow (HF) (1.3–1.8 mL/min, n = 9). Over the consumption of eight 15 mL sips of ONS, individuals rated their sensory perception and subjective appetite perception using line scales. Additionally, in-mouth aroma release was measured for each sip, using atmospheric pressure chemical ionisation (APCI). Compared with the MF and HF group, the LF group reported a significantly greater increase of mouth-drying over increased sips (p = 0.02). The LF group also experienced significantly higher aftertaste perception (p Highlights • A full portion of ONS was evaluated by three groups differing in saliva flow rates. • A sensory profiling method captured perceptual differences over repeated sips. • Mouth-drying built up most significantly for the low saliva flow group. • Intensity of aftertaste and aroma release was highest in the low saliva flow group. • Sensorial intensity of ONS may be associated with greater feelings of satiation. |
| Databáze: | OpenAIRE |
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