Article

The influence of beverages on the stimulation and viscoelasticity of saliva: Relationship to mouthfeel

2009-12-01

Abstract excerpt

The viscoelasticity and secretion rate of stimulated saliva depends on food and beverage related stimuli, and it is demonstrated that this may subsequently influence the sensory properties and particularly the mouthfeel and afterfeel associated with the product being consumed. Using saliva donated by twelve volunteers, it is shown that acidic beverages such as peach flavoured iced tea and a fizzy cola stimulate si...

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Literature Corpus work: 55002179-e89c-5ddd-8b0d-bebac2d2b12e
DOI: 10.1016/j.foodhyd.2009.06.002

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