Enfin, nous avons étudié l’effet des interactions entre papilles en variant leur densité surfacique. Nous avons montré que la présence de particules dans la phase continue modifie peu la déformation moyenne d’une papille, mais fortement son écart-type, surtout à cause des collisions particules/papille.
Nous avons sondé la déflexion d’une papille en présence de suspensions granulaires, modélisant des émulsions alimentaires. Nous avons imagé sous cisaillement de fluides simples la déflexion d’une papille et montré que celle-ci est proportionnelle aux contraintes visqueuses, en accord avec un modèle élastohydrodynamique récent. L’outil rotatif du rhéomètre joue le rôle du palais rigide, et impose l’écoulement du liquide testé. Elle est placée sur une cellule de rhéoscope, combinaison d’un rhéomètre et d’un microscope. La langue est un bloc d’élastomère décoré de cylindres assimilés à des papilles filiformes. Pendant cette thèse, nous avons adopté une approche biomimétique reproduisant le fonctionnement de la cavité orale. Une hypothèse pour expliquer cette remarquable sensibilité repose sur la présence de myriades de papilles filiformes sur la surface de la langue et de mécanorécepteurs à leur base. Le système langue-palais est capable de détecter de fines variations de texture en bouche là où le meilleur des rhéomètres est essentiellement aveugle. Our findings also suggested that the onomatopoeias used as descriptors in the TDS method had a greater influence on describing the nuances of food texture than the physiological data. We demonstrated that naïve university students can discriminate the fine nuances of the crispness of “kakinotane” using the TDS and TDL methods. However, there was no significant relationship between the amplitude of mastication sound or EMG activity and palatability. The palatability of the stimulus, which was described as having a very soft, moist, and sticky texture, BETA-BETA, was significantly lower than the others. Principal component analysis data revealed that principal component 1, representing moisture characteristics, contributed more than 60% in both experiments. We also measured the mastication sounds and electromyography (EMG) activity during mastication. As descriptors for the TDS evaluation, we used 10 Japanese onomatopoeias to indicate various attributes of crispness.
#Human japanese vocabulary list drivers#
This study investigated the association between the perceived crispness and palatability of five types of Japanese rice crackers known as “kakinotane.” Two experiments were conducted using the temporal dominance of sensations (TDS) and temporal drivers of liking (TDL) methods. However, measuring their consistency index K and their stringiness is necessary and sufficient to characterize the texture of these sauces and to predict the sensory perception of their consistency and elongational properties.Ĭrispness is among the most important food textures that contribute significantly to palatability. It is therefore not possible to correctly predict the sensory perception of sliminess with a single instrumental measurement. Results showed that sliminess is a complex textural property resulting from the combined perception of stringiness and viscosity of semi‐solid matrices.
/cute-boy-vocabulary-part-of-body-illustration--586931282-5ab2af47ff1b78003615d4f0.jpg "human japanese vocabulary list")
The texture of the okra‐based slimy sauces prepared can be described using 11 attributes referring to their consistency and to their adhesive, elastic, elongation and functional properties. A quantitative descriptive sensory analysis and a ranking test were carried out with a trained panel of 16 panelists.
Nine okra sauces were prepared by varying their formulation and the preparation process. This study therefore aims i) to identify the sensory attributes adapted to describe the texture of these slimy sauces and ii) to verify that the instrumental measurements adapted to characterize the rheology and texture of these sauces are well correlated to these attributes.
However, in the literature, the definition of “sliminess” is unclear, the textural perception of these slimy preparations has not been described, and the possibility of measuring the textural quality of these sauces instrumentally has not been established. Okra (Abelmoschus esculentus) is one of the ingredients used in traditional West and Central African gastronomy because of the slimy texture it gives to sauces, soups and stews.
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