Back
 JBBS  Vol.4 No.3 , March 2014
Factors Determining the Detection Time to Flavor in Healthy Adults
Abstract: This study analyzed the factors responsible for determining the flavor detection time for chewed semi-solid foods. Thirteen healthy young adults (eight males and five females) were asked to chew gummy candies with five different fruit flavors (i.e., apple, grape, orange, pear, and strawberry) in a random order. The detection time to flavor was measured using an electromyography-based system, which was recently developed by the authors. Briefly, each participant was recorded with surface masseter electromyograms on both sides to determine the start of chewing. Each participant was asked to press a button as soon as possible with his/her preferred hand after detecting the flavor. The time elapsed between the start of chewing and the button press was measured. Two taste components, sugars and organic acids, of the gummy candies were chemically analyzed, and two major sugars and organic acid were individually detected. The odor intensity was also analyzed for the gummy candies. The average detection time significantly differed among the five gummy candies and among the participants. Simple regression analyses revealed that the intensity of the odors was significantly associated with the average time intervals, but the amounts of the two major sugars and the organic acids were not. The analysis yielded the following equation for the regression estimation:   (y = the time interval, x = the intensity of odors). The results suggest that the intensity of odors of the gummy candies, not the taste components, is responsible for determining the flavor detection time.
Cite this paper: Miyaoka, S. , Yamazaki, T. , Ito, N. and Miyaoka, Y. (2014) Factors Determining the Detection Time to Flavor in Healthy Adults. Journal of Behavioral and Brain Science, 4, 114-119. doi: 10.4236/jbbs.2014.43015.
References

[1]   Lester, B. and Halpern, B.P. (1979) Effect of Stimulus Presentation Duration on Gustatory Reaction Time. Physiological Behaviour, 22, 319-324.
http://dx.doi.org/10.1016/0031-9384(79)90093-3

[2]   Yamamoto, T. and Kawamura, Y. (1981) Gustatory Reaction Time in Human Adults. Physiological Behaviour, 26, 715-719.
http://dx.doi.org/10.1016/0031-9384(81)90149-9

[3]   Yamamoto, T., Kato, T., Matsuo, R., Araie, N., Azuma, S. and Kawamura, Y. (1982) Gustatory Reaction Time under Variable Stimulus Parameters in Human Adults. Physiological Behaviour, 29, 79-84.
http://dx.doi.org/10.1016/0031-9384(82)90369-9

[4]   Kelling, S.T. and Halpern, B.P. (1983) Taste Flashes: Reaction Times, Intensity, and Quality. Science, 219, 412-414.
http://dx.doi.org/10.1126/science.6849142

[5]   Halpern, B.P. (1986) Constraints Imposed on Taste Physiology by Human Taste Reaction Time Data. Neuroscience & Biobehavioral Reviews, 10, 135-151.
http://dx.doi.org/10.1016/0149-7634(86)90024-2

[6]   Bujas, Z., Szabo, S., Ajdukovic, D. and Mayer, D. (1989) Individual Gustatory Reaction Times to Various Groups of Chemicals That Provoke Basic Taste Qualities. Percept Psychophysics, 45, 385-390.
http://dx.doi.org/10.3758/BF03210710

[7]   Bujas, Z., Szabo, S., Ajdukovic, D. and Mayer, D. (1991) Interaction between Stimuli with Different Taste Qualities Evaluated by Reaction Time. Journal of Experimental Psychology: Human Perception and Performance, 17, 1120-1126.
http://dx.doi.org/10.1037/0096-1523.17.4.1120

[8]   Pangborn, R.M. and Koyasako, A. (1981) Time-Course of Viscosity, Sweetness and Flavor in Chocolate Desserts. Journal of Texture Studies, 12, 141-150.
http://dx.doi.org/10.1111/j.1745-4603.1981.tb01228.x

[9]   Miyaoka, S. and Miyaoka, Y. (2013) An Electromyography-Based System for Measuring the Flavor Detection Time in Healthy Adults. Journal of Brain Behaviour Science, 3, 581-583.
http://dx.doi.org/10.4236/jbbs.2013.38061

[10]   Lee, W.E. and Pangborn, R.M. (1986) Time-Intensity: The Temporal Aspects of Sensory Perception. Food Technology, 40, 71-82.

 
 
Top