gva effo st 2011

EFFoST, September 2011, Berlin

Together to the next level

Sensory

Management

George van Aken

[email protected]

Jennifer Aniston (W Magazine photo shoot)


Introducing NIZO food research

• Independent, private contract

research company for the food

industry

• Founded in 1948, now leading

European research company

• Roots in dairy industry

• Working with customers to

achieve their goals

• HQ in “Food Valley” in The

Netherlands

• Offices in France, UK, USA,

Japan

• 200 professionals

• State-of-the-art facilities & food-

grade processing centre

• ISO 9001:2000 certified

HQ - Ede, The Netherlands

UK - Dr. Jean Banks

France - Mr. Damien Lemaire

USA / Canada - Dr. Ralf Jäger

Japan - Dr. Maykel Verschueren

Offices abroad:

Research centre

Processing centreApplication centre

Technology for your success

Product groups


My main involvements

→WHY IMPORTANT?

→WHICH DIRECTION?

NOT PRESENTED: WHICH SOLUTIONS?

Sensory management

4Together to the next level

TASTE: Motivation to buy

Source: the Henley Center


One of the

main

directions


FAT

High caloric(9 kcal /g versus 4 kcal/g

for sugar and protein,

Often low satiation)

Metabolic

syndrome,

Obesity

Improves sensory

properties(aroma release, smooth

plasticity, lubrication))

Texturizer(thickeners, structure breaker,

air stabilizer, frying agent)

Creamy,

Rich,

Pleasure

Main

essential

ingredient

Research motivations

• Dietary products• Reduced fat, high fiber, low salt and sugar

• Enhanced satiety

• Nevertheless tasty

• Technology to produce such systems• Stable textures

• Corrected microstructures

• Fat replacers, controlled flavour release

• Methods to quantify the sensory functionality• Of the original product

• Of the healthier product

• Toward understanding and directing technology


MULTIMODALITY AND ORAL

PROCESSING

Sensory perception



Vision

Touch

Sound

Mouthfeel

Taste

Smell

Senses

Sensory response is multimodalPerception

Hedonic consumer

response

Nutritional

status

CCK, PYY,

Gastrin,

vagus nerve

ORAL PROCESSING


TIME

F

L

A

V

O

U

R

Hearing

Smell

Touch

Taste

Chemical

Sight

mastication

breakage

visual

tactile

nasal retronasal

initial bite

release

release

T

E

X

T

U

R

E

Role of oral processing

First bite Swallow

In-mouth sensory

perception of food

emulsions depends

on oral processing

mucins

palate

Taste buds mechanoreceptors

Together to the next level 11


Instrumental toolbox at NIZO

Textural Changes

( e.g. viscosity, friction)

full

creamy

satisfying

melting

palatable

chewable

fatty

smooth

coating

creamy

lingering

full of flavour

Compositional Changes

( e.g. oral food deposition, aroma release,

taste-receptors interaction)

Adhered

mucous layer

analysis(tongue scraping,

acoustic)

Tribology(native sample)

Rheology (native sample)

Analysis of

expectorates (chemical,

rheological,

tribological)

Artificial

throat(in vitro aroma

release)

Olfactometer

PTR-MS(in vivo aroma

release)

fatty

sweet

coating

Instrumental toolbox


Cross modal interactions:

Viscosity affects flavour intensity perception

0 20 40 60 80

time (s)

No

se-s

pace

co

ncen

trati

on

(au

)

gel 1

gel 2

gel 3

gel 4

gel 5

(K. Weel, A. Boelrijk et al., published 2002)

Nose space

Texture-flavour interaction at perception level!

0

0.5

1

1.5

2

2.5

3

3.5

4

4.5

5

0 20 40 60 80

time (s)sen

so

ry In

ten

sity gel 1

gel 2

gel 3

gel 4

gel 5

Sensory intensity

hard

soft

0

10

20

30

40

50

60

70

80

90

perc

eiv

ed

fir

mn

ess

high pH low pH

• Janine E. Knoop, 5th Conference on Consumer Sciences 2010, Bilbao Spain 06-09-10

• Janine E. Knoop, G. Sala, J.H.F. Bult, M. Stieger, G. Smit, “Texture modification by butter aroma in cheeses and dairy

model gels” Poster [P2.03] at the 7th NIZO Dairy Conference

Cross modal interactions:

Aroma affects texture perception

Increasing casein concentration


• Equal firmness for each

casein concentration

• Aroma concentration

varied as

A < B < C

A B C A B C A B C

Casein gels with variation in butter flavor.

FOOD EMULSIONSExamples of the role of oral processing


Role of oral processing:

Large structural changes, even for thin liquid emulsions:

THIS is what you taste!

Saliva-induced

droplet aggregationFormation of slimy

structures

Fat spreading at air

bubble surfaces

Droplet coalescence

Release of

emulsions droplets

Droplet-coating of

oral surfaces

Amylase induced

starch breakdown

Structural changes in the oral cavityFood emulsions

Inhomogeneous coverage

of tongue papillae

Van Aken et al., Food Colloids, Dickinson ed., RSC, 2005, pp.356 – 366;

Curr. Opin. Colloid Interface Sci. 2007, 12, 251-262. .

Fracture of gels into

„crumbs‟

Droplet spreading at

tongue surface

LUBRICATING

FATTY COATING

rubbing,

shear

EXTENDED

aroma release

Liquid

emulsion

shear

saliva

HIGHER VISCOSITY by saliva

–induced droplet flocculation

Droplet coating

on oral surfaces

saliva

VISCOUS

BOLUS of

gel particles

and saliva

ACTIVE

INACTIVE

Gelled

emulsion

saliva

saliva

GEL FRACTURING dependent on gelling

agent and droplet interaction

Creamy

Thick

Rich

Smooth

Coating



Difference in intensity of

aroma release

Flavour release for low fat quark, full fat cream and vegetable cream in the presence (+) of

dairy flavour

0.0E+00

2.0E-01

4.0E-01

6.0E-01

8.0E-01

1.0E+00

1.2E+00

0 0.25 0.5 0.75

Time (min)

no

rma

lis

ed

in

ten

sit

y (

a.u

)

low fat Quark (+)

full fat cream (+)

Flavour release for low fat quark, full fat cream and vegetable cream in the presence (+) of

dairy flavour

0.0E+00

2.0E+05

0 0.25 0.5 0.75

Time (min)

Inte

ns

ity

(a

.u)

low fat Quark (+)

full fat cream (+)

Adjust aroma concentration Difference in duration of

release

Effect of fat on aroma release

~+50%

TACTILE PERCEPTION BY THE

TONGUE

Toward understanding


What produces the forces sensed

by the tongue?

Viscous forces of the fluid in

motion relative to the tongue

surface

Friction of tongue and palate in contact

Particles grinding between

tongue and palate

palate

palate

palate

tongue

tongue

tongue

Main regimes thickness perception

shear rate (s-1)100 101 102 103 104

100

101

102

103

104

shear rate (s-1)100 101 102 103 104

100

101

102

103

104

shear rate (s-1)100 101 102 103 104

100

101

102

103

104

g&Van Aken, G.A., Modelling texture perception by soft epithelial surfaces, Soft Matter, 2010, 6, 826–834

Viscous

forces

perceived

Thickness not necessarily

related to perceived

viscous forces

Curve from: Shama, F. and P. Sherman (1973). J. Texture Studies 4: 111-118.

Lower stress

thresshold

Average stress

thresshold

Sensitivity RA

receptors measured by

Trullson and Essick

J. Neurophys. 1997(77), 737-748

Surface roughness

of about 20 m

Tongue surface mechanoreceptors embedded in papilla filiformis

Flaking cells on

the palate

Papilla filiformis (rabbit)20 m

20 m

Human filiform papillae

Source: Freeman,, Bracegirdle ,

An atlas of hystology 2nd ed.

Heinemann Educational

Tribological regimes (Stribeck curve)

Static friction

speed

viscosity

Friction force

hydrodynamic

boundary

mixed

Only viscous

forces

Static surface bonds

Transient surface bonds and

corrugations

Liquid starts to

interpenetrate

palate

papill

aGap-width

increases with

speed viscosity

Hydrodynamic modelling

of the soft deformable

papilla surface*

* Van Aken, G.A., Modelling texture perception by soft epithelial surfaces, Soft Matter, 2010, 6, 826–834

1

10

100

1000

1 10 100 1000 10000

viscosity (mPas)

min

imu

m g

ap

wid

th (

mic

rom

ete

rs)

Papilla surface

roughness

100 Pa, = 1

100 Pa, = 0

140 Pa, = 0

Pn (Shama & Sherman)

Forced flow;

Thinning time

sensed; Viscous

shear friction

sensed

“THICK”

Slowed free flow;

Viscous shear friction

too small; Boundary

friction only if tongue

is pressed

“CREAMY LIQUID”

Free flowing;

Boundary

friction sensed

“RAW TONGUE”

St

irr

e

d

y

o

g

h

ur

t

S

ki

m

m

e

d

m

il

k

Honey Molt

en

choc

olate

C

r

e

a

m

V

e

g

et

a

bl

e

oi

l

W

h

ol

e

m

il

k

Interaction with saliva

Tactile perception of a fluidic food bolus

high fat

Smooth

tongue

Sandpaper

tongue

29Technology for your success

Light hard cheese

Slowly

hydrating

dense cheese

particles

Thin dilute

emulsion of

small droplets

29

Normal hard cheese

Forgeable particles,

quickly hydrating

Viscous

emulsion of

coalesced

droplets

Solids: breakdown path of

fracturing an dissolution important

separation

Solids: hard cheese as exampleMastication pathway (caricature)

Full-fat

cheese

Low-fat cheese

TRIBOLOGYExperimental evaluation of tongue roughness


How to measure friction?

• Tribometry• Measures the lubricating effect of food materials on

artificial surfaces

• Low frequency

• In vitro, independent of individuals

• Reproducible, established

• Acoustic measurement (NEW)• Measures the sound generated by scraping surfaces

• High frequency (more similar to the sensitivity of the

tongue mechanoreceptors)• In vivo, in mouth

• Includes the effects of the interaction between food and the

mucosa (e.g. acidic and astringent food)

• Includes the effect of oral processing

• Includes the effects of pre-meals and individual differences

•


5 10 100 800

Speed (mm/s)

0.0

0.1

0.2

0.3

0.4

0.5

0.6

Silicon Rubber Load: 5N Temp.: 21°C

water

skim milk

whole milk

yoghurt 0% fat

yoghurt 3% fat

quark 0% fat

quark 10% fat

Liquid and soft semi solids:

tribological studies

MTM tribometer

yoghurt 3% fat

Analysis of the in vivo scraping

sound of the tongue (NEW)

• For a good analysis, many additional sounds must be removed

(breathing, clicks, air flow by tongue manipulations)

• Most relevant seems to be the frequency ranges 100-1000 Hz and 4-12 kHz

Example: Water - coffee with (whipping) cream

Line voltage as a function of time

water coffee with cream

Corresponding frequency spectrum of

the cleaned signal

1,E-07

1,E-06

1,E-05

1,E-04

1,E-03

1,E-02

1,E-01

1,E+00

1 10 100 1000 10000 100000

amp

litu

de

(V

)

frequency (Hz)

water (saliva)

coffee with (whipping) cream Log scale!

Effect is a

factor 10

(1 order of

magnitude)

0

0,5

1

1,5

2

2,5

3

3,5

1 10 100 1000 10000 100000

Am

plit

ud

e (V

)

Frequency (Hz)

milk range, standardized on water

skim milk

full fat milk

cream

WATER-SKIMMED MILK-FULL MILK-CREAM


Interpretation:

• tongue friction increases by protein (not observed by conventional

tribology), but is reduced in the presence of emulsified fat

• translates to: skimmed milk more rough/dry/astringent than water, but

milk fat makes it more smooth

water

1,E-07

1,E-06

1,E-05

1,E-04

1,E-03

1,E-02

1 10 100 1000 10000 100000

Am

plit

ud

e (V

)

Frequency (Hz)

milk range

water

skim milk

full fat milk

cream

Effect of half-fat creamer on coffee

Although the spectra are rather noisy, a clear trend is observed:• Coffee black

• Coffee with creamer

• Saliva

• Pure creamer

Later use of creamer again leads to a slightly larger signal. This may be

because the grinding with black coffee had temporarily smoothened the

tongue surface.

0

5

10

15

20

25

30

35

40

45

1 10 100 1000 10000 100000

Am

plit

ud

e (V

)

Frequency (Hz)

saliva/background

black coffee/background

coffee with creamer/background

creamer/background

creamer later/background

1,E-06

1,E-05

1,E-04

1,E-03

1,E-02

1,E-01

1 10 100 1000 10000 100000

Am

plit

ud

e (V

)

Frequency (Hz)

background

saliva

coffee black

coffee with creamer

creamer

creamer later

Less friction sound

Kinetics system: clean mouth with saliva

10 100 1000 10000 100000

1E-07

1E-06

1E-05

1E-04

1E-03

1E-02

1E-01

frequency (Hz)

am

plit

ude (

V)

saliva 1st second

saliva 1,5-2 s

saliva 3-3,5 s

saliva 4,3-4,7 s

No clear time

dependence is

observed for

saliva.

Kineticssystem: half-fat coffee creamer

10 100 1000 10000 100000

1E-07

1E-06

1E-05

1E-04

1E-03

1E-02

1E-01

frequency (Hz)

am

plit

ude (

V)

2 s

2,3 s

2,7 s

2,9 s

3,1 s

Observed is a gradual

decrease in sound

amplitude

This suggests that at

the tongue surface, the

native mucosal layer is

slowly replaced by the

ingredients of coffee

creamer (fat, proteins?)

Kineticssequence of systems in one run:half fat creamer – non carbonized soft drink – half fat creamer

Frequency spectrum slightly smoothed

Clearly, the acidic soft

drink gives a higher

signal than the half fat

creamer.

The signal of the half

fat creamer is lower if

it is preceded by the

acidic soft drink.

Possibly the grinding

of the acidic soft drink

smoothens the tongue

surface

Applications acoustic tribology

• Measurement tool for rough/dry mouthfeel (“sandpaper tongue”)o Low fat productso Astrigent productso High protein products

• Measurement tool for surface textureso Fabrics, wood, etc.o Good-grip surfaces

• Measurement tool hair care/skin care application

(smoothness, silkiness)

• Measurement tool for other applications (ball

bearings, abbrasion, etc.)

41Technology for your success


Creating the future together

gva effo st 2011

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