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<p>Saliva influences chemical and textural sensations, yet details on sources of individual variability
for these phenomena are still lacking. In this project, we investigated fatty sensations, dietary
habits, and saliva’s emulsifying properties. Through a remote tasting and spitting protocol,
participants were asked to rate sensory properties of fatty candies with varying concentrations of
added linoleic acid (LA) as well as discriminate among fatty candies with/without LA and
high/low fat ranch dressings. Additionally, participants swished and expectorated an oil/water
mixture, and the expectorated emulsion was visually analyzed. Dietary habits were also assessed
by 3-day dietary recalls.
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<p>Linear mixed model was used to analyze sensory response, diet, and spit data. Sensory ratings of
fatty candies indicate differences based on successful completion of either discrimination tasks.
People who passed either discrimination tests (N=26 passed LA; N=22 passed high/low fat tests)
rated higher “Fattiness” for the highest LA concentration. In contrast, people who failed the tests
(N=36 failed LA; N=40 failed high/low fat tests) rated higher “Bitterness” with the highest LA
concentration. Importantly, only 7 individuals overlapped in these two groups who passed the
discrimination tasks. Lower total fat intake and larger expectorated fat layer were associated with
higher “Bitterness,” particularly among those who passed the LA discrimination test and those
who failed the high/low fat test. Moreover, lower protein and greater carbohydrate intake seemed
to associate with the greater formation and stability of oral emulsions, particularly in individuals
who failed the high/low fat discrimination task. Other factors such as total fat intake, medication
usage, and BMI were mixed. In conclusion, sensory experience of fatty candies may vary based
on the ability of an individual to sense the LA or fat content, and saliva’s ability to emulsify fat
into water may vary with diet. </p>
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| Identifer | oai:union.ndltd.org:purdue.edu/oai:figshare.com:article/15021372 |
| Date | 20 July 2021 |
| Creators | Li-Chu Huang (11154156) |
| Source Sets | Purdue University |
| Detected Language | English |
| Type | Text, Thesis |
| Rights | CC BY 4.0 |
| Relation | https://figshare.com/articles/thesis/Associations_Among_Fatty_Food_Sensations_Diet_and_Expectorated_Emulsions/15021372 |
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