The influence of natural flavors on the secretory function of the salivary gland

M. H. Skykevych, L. I. Voloshyna, H. E. Dubova, L. I. Kushch

Abstract


The aim of the study was the examination of body’s response process (saliva speed) on different flavors: fresh fruit flavor, solutions of liquid industrial flavors of the same name fruit and products comprising natural liquid flavors. The study was conducted on the basis of recognition of emotional impression from the flavor of fresh fruit, liquid aromas solutions, drinks with flavor. The comparison was made between the natural flavors (laboratory and industrial) that differ the proximity to original raw material flavor. We studied the secretary salivary glands function at a rest condition (control) and after three kinds of stimulation using private method – sialometry. It was found out that when retro nasal perception of fresh fruit flavor with expressed aldehyde group inherent to cucumber, watermelon, pumpkin, flavor the saliva speed was increased in 2.0-2.2 times in comparison with control measures. For flavor solutions the index of sialometry was in 1.2-1.4 times bigger than the control one if the flavor relates to the group of recognizable and pleasant aroma. Drinks with industrial flavors have an influence on the work of salivary glands as a chemical stimulus changing the saliva speed. At retro nasal perception of food flavor it is important a complex of multi-touch sensations: recognition, pleasant associations, flavor saturation, its expression. Emotional reactions connected with a flavor are the factors that influence on the way length of neuronal signal and the speed of salivary glands response.

Keywords


aroma; saliva; sialometry; flow rate; retronasal perception.

References


Christensen C. M. Anticipatory salivary flow to the sight of different foods / C. M. Christensen, M. Navazesh // Appetite. – 1984. – Vol. 5. – P. 307–315.

Guinard J.-X. Relation between parotid saliva flow and composition and perception of gustatory and trigeminal stimuli in foods // J. X. Guinard, C. Zoumas-Morse, C. Walchak // Physiol. Behav. 1998. – Vol. 63(1). – P. 109–118.

Relation between saliva flow and flavor release from chewing gum / J.-X. Guinard, C. Zoumas-Morse, C. Walchak, H. Simpson // Physiol. Behav. – 1997. – Vol. 61. – P. 591–596.

Engelen L. The relation between saliva flow after different stimulations and the perception of flavor and texture attributes in custard desserts / L. Engelen // Physiology & behavior. – 2003. – Vol. 78. – № 1. – P. 165–169.

Shepherd G. M. Smell images and the flavour system in the human brain / G. M. Shepherd //Nature. – 2006. –Vol. 444. – № 7117. – P. 316–321.

Studies of some aspects in the process of aroma restoration / H. E. Dubova, V. A. Sukmanov, A. I. Marynin [et al.] // Food and raw materials. – 2016. – Vol. 4. – № 1. – P. 19–26.

Bezysov A. T. Biotechnological potential of vegetable raw materials and their effective applying in foods / A. T. Bezysov, H. E. Dubova, T. I. Nikitchsna // Journal of Food and Packaging Science,Technique and Technologies. – Year IV. – 2015. – № 6. – P. 39–44.

Sarafanova L. A. Prymenenye pyshchevykh dobavok. Tekhnycheskye rekomendatsyy. – 4-e yzd., rassh. y dop / L. A. Sarafanova. – SPb. : HYORD, 2001. – 176 s.




DOI: http://dx.doi.org/10.11603/2311-9624.2016.4.7236

Refbacks

  • There are currently no refbacks.