Skip to main content

Research Repository

Advanced Search

Temporal dominance of sensations of peanuts and peanut products in relation to Hutchings and Lillford’s “breakdown path"

Rosenthal, Andrew J.; Share, Carmen

Authors

Andrew J. Rosenthal andrew.rosenthal@nottingham.ac.uk

Carmen Share



Abstract

Hutchings and Lillford’s (Journal of Texture Studies, 19, 103-115, 1988) proposed a “breakdown path” whereby particle size reduction occurs through mastication in conjunction with the secretion of saliva to form a swallowable bolus. The swallowing trajectory of whole peanuts, peanut meal and peanut paste were studied with the temporal dominance of sensations technique. The sensations for whole peanuts progressed from hard, to crunchy, to chewy, to soft and ended compacted on teeth. Predictably peanut meal missed out the first two sensations, progressing from chewy, to soft and ending compacted on teeth. However peanut paste, which starts as a soft suspension with relatively little structure appears to thicken and stick to the palate during oral processing. We propose that the “hard to swallow” sensation elicited by peanut paste may be due to water absorption from the saliva as they mix in the mouth.

Citation

Rosenthal, A. J., & Share, C. (2014). Temporal dominance of sensations of peanuts and peanut products in relation to Hutchings and Lillford’s “breakdown path". Food Quality and Preference, 32(Part C), https://doi.org/10.1016/j.foodqual.2013.09.004

Journal Article Type Article
Acceptance Date Sep 7, 2013
Online Publication Date Sep 19, 2013
Publication Date Mar 31, 2014
Deposit Date Nov 11, 2016
Publicly Available Date Nov 11, 2016
Journal Food Quality and Preference
Print ISSN 0950-3293
Electronic ISSN 0950-3293
Publisher Elsevier
Peer Reviewed Peer Reviewed
Volume 32
Issue Part C
DOI https://doi.org/10.1016/j.foodqual.2013.09.004
Keywords Breakdown path, Mastication, Oral Processing, Oral Trajectory, Peanut, Peanut Butter, Swallowing, TDS, Temporal Dominance of Sensations, Texture
Public URL http://eprints.nottingham.ac.uk/id/eprint/38661
Publisher URL http://www.sciencedirect.com/science/article/pii/S095032931300150X
Copyright Statement Copyright information regarding this work can be found at the following address: http://creativecommons.org/licenses/by-nc-nd/4.0

Files

tds peanuts accepted.pdf (375 Kb)
PDF

Copyright Statement
Copyright information regarding this work can be found at the following address: http://creativecommons.org/licenses/by-nc-nd/4.0





You might also like



Downloadable Citations