![]() However, multiple regression analysis (with aroma concentration as a dependent variable) showed that the increase in surface area, the number of chewing strokes, and the stimulated salivary flow rate were significant explanatory variables. No significant correlation was found between the maximum aroma concentration and the stimulated salivary flow rate. There was a positive correlation between the maximum aroma concentration and the number of chewing strokes with aroma release in both groups. At 30 chewing strokes, the maximum aroma concentration and the slope were significantly greater in the high masticatory performance group than in the low masticatory performance group. Statistical significance was set at α = 0.05. Maximum and slope of aroma concentration, surface area, number of chewing strokes, and stimulated salivary flow rate were compared between low and high masticatory performance groups. The surface area of comminuted jelly at 30 chewing strokes was defined as masticatory performance. Next, participants were instructed to chew the gummy jelly for a certain number of strokes (i.e., 50 or 100% of swallowing thresholds, as well as 30 strokes) and expectorate the jelly without swallowing. First, an odor sensor was placed in the nostril, and the aroma concentration was measured over time as participants chewed an orange-flavored gummy jelly standardized for masticatory performance assessment until swallowing chewing strokes were counted to determine swallowing thresholds. ![]() The stimulated salivary flow rate was measured while participants chewed paraffin wax. Twelve male volunteers (age, 26.5 ± 2.7 years) were recruited and divided into five and seven participants in the low and high masticatory performance groups, respectively. The study design was an analytical observational study. The purpose of this study was to investigate the relationship between aroma concentration and factors related to mastication state. However, the influence of mastication state on retronasal aroma is poorly understood. Mastication is a physiological process whereby food is comminuted and mixed with saliva to form a swallowable bolus it is also the initial process for retronasal aroma that is released from foods to receptors in the nose. Therefore, the design of the sensory studies should consider the properties of volunteers’ saliva and also carefully monitor the experimental conditions that affect salivary composition and flow rate. Finally, we emphasize that the large inter-individual variability in salivary composition and secretion appear to contribute to the fact that everyone experiences food in their own way. Moreover, this review is an attempt to structure the effects of saliva on perception of different food categories, where the mechanisms of salivary impact in perception of liquid, semi-solid, and solid foods are revealed. Therefore, we highlight the salivary components that contribute to these effects. This review presents saliva as a unique material, which modulates food perception due to constant presence of saliva in the mouth and thanks to its composition. We encourage researchers to discover the peculiarity of this biological fluid and aim to combine the data concerning all aspects of the saliva influence on the sensory perception of food. Even though its importance for the maintenance of oral health has long been established, the role of saliva in food perception has attracted increasing attention in recent years. Saliva plays multifunctional roles in oral cavity. This review focuses on the healthy elderly population and does not intend to cover the needs of the dependent elderly suffering from chronical diseases. For these reasons, this chapter presents an overview of the various aspects involved in the oral processing and formulation of soft cereal foods, translating them into challenges and opportunities that are of relevance to the design of realistic soft cereal foods targeted for the elderly that are nutritious and sensory appealing. In addition, when fortified with pulse proteins, they can help meet the protein needs of seniors and help fight against sarcopenia. Cereals are staple foods in many countries, and their consumption as bakery products is popular among the elderly population. Since their oral physiology is considerably altered, the study of Food Oral Processing has become an essential discipline in food development, as it takes into consideration the complex interactions between food structure, oral processing, physiology and perception. As the elderly population is growing steadily, more age-friendly food products that allow them to cover their nutritional needs and are enjoyable need to be designed.
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