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The heat is on: Consumers modify their oral processing behavior when eating spicy foods

Food texture properties and consumer characteristics influence oral processing behaviors. Little is known about oral processing behavior of pungent spicy foods. In two experiments, we investigated how adding ground dried chilies to tomato soup or beef patties and curried rice altered oral processing...

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Autores principales: Lyu, Cong, Vonk, Marlotte, Hayes, John E., Chen, Jianshe, Forde, Ciarán G., Stieger, Markus
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10569983/
https://www.ncbi.nlm.nih.gov/pubmed/37840696
http://dx.doi.org/10.1016/j.crfs.2023.100597
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author Lyu, Cong
Vonk, Marlotte
Hayes, John E.
Chen, Jianshe
Forde, Ciarán G.
Stieger, Markus
author_facet Lyu, Cong
Vonk, Marlotte
Hayes, John E.
Chen, Jianshe
Forde, Ciarán G.
Stieger, Markus
author_sort Lyu, Cong
collection PubMed
description Food texture properties and consumer characteristics influence oral processing behaviors. Little is known about oral processing behavior of pungent spicy foods. In two experiments, we investigated how adding ground dried chilies to tomato soup or beef patties and curried rice altered oral processing behaviors. In Experiment One, tomato soups differing in concentration of added ground dried chilies (0.01, 0.03, 0.20 or 0.40% w/w) were consumed (n = 23). In Experiment Two, lunch meals that differed in added ground dried chilies consisting of beef patties (0.0, 0.6 or 1.2% w/w) and curried rice (0.0, 0.4 or 1.0% w/w) were consumed (n = 49). Sip/bite sizes were determined using hidden balances. Oral processing behavior was quantified using video recordings followed by post hoc annotations of specific behaviors. When eating tomato soup, increasing oral burn was associated with increasing number of water sips, water intake and total time between sips. For the solid meals (beef patties and curried rice), increasing oral burn was associated with increased time between bites and total sips of water; conversely, total oral exposure time, total number of chews and number of chews per bite all decreased with greater burn. Saliva content and rate of saliva incorporation into the solid food bolus increased with added ground dried chilies while oral exposure time decreased. We conclude consumers adapt their oral processing behaviors to oral burn of solid foods by reducing oro-sensory exposure time, chewing bites less, increasing time between bites, and consuming more water, potentially to mitigate the discomfort associated with the burn imparted by ground dried chilies.
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spelling pubmed-105699832023-10-14 The heat is on: Consumers modify their oral processing behavior when eating spicy foods Lyu, Cong Vonk, Marlotte Hayes, John E. Chen, Jianshe Forde, Ciarán G. Stieger, Markus Curr Res Food Sci Research Article Food texture properties and consumer characteristics influence oral processing behaviors. Little is known about oral processing behavior of pungent spicy foods. In two experiments, we investigated how adding ground dried chilies to tomato soup or beef patties and curried rice altered oral processing behaviors. In Experiment One, tomato soups differing in concentration of added ground dried chilies (0.01, 0.03, 0.20 or 0.40% w/w) were consumed (n = 23). In Experiment Two, lunch meals that differed in added ground dried chilies consisting of beef patties (0.0, 0.6 or 1.2% w/w) and curried rice (0.0, 0.4 or 1.0% w/w) were consumed (n = 49). Sip/bite sizes were determined using hidden balances. Oral processing behavior was quantified using video recordings followed by post hoc annotations of specific behaviors. When eating tomato soup, increasing oral burn was associated with increasing number of water sips, water intake and total time between sips. For the solid meals (beef patties and curried rice), increasing oral burn was associated with increased time between bites and total sips of water; conversely, total oral exposure time, total number of chews and number of chews per bite all decreased with greater burn. Saliva content and rate of saliva incorporation into the solid food bolus increased with added ground dried chilies while oral exposure time decreased. We conclude consumers adapt their oral processing behaviors to oral burn of solid foods by reducing oro-sensory exposure time, chewing bites less, increasing time between bites, and consuming more water, potentially to mitigate the discomfort associated with the burn imparted by ground dried chilies. Elsevier 2023-09-29 /pmc/articles/PMC10569983/ /pubmed/37840696 http://dx.doi.org/10.1016/j.crfs.2023.100597 Text en © 2023 The Authors. Published by Elsevier B.V. https://creativecommons.org/licenses/by/4.0/This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Research Article
Lyu, Cong
Vonk, Marlotte
Hayes, John E.
Chen, Jianshe
Forde, Ciarán G.
Stieger, Markus
The heat is on: Consumers modify their oral processing behavior when eating spicy foods
title The heat is on: Consumers modify their oral processing behavior when eating spicy foods
title_full The heat is on: Consumers modify their oral processing behavior when eating spicy foods
title_fullStr The heat is on: Consumers modify their oral processing behavior when eating spicy foods
title_full_unstemmed The heat is on: Consumers modify their oral processing behavior when eating spicy foods
title_short The heat is on: Consumers modify their oral processing behavior when eating spicy foods
title_sort heat is on: consumers modify their oral processing behavior when eating spicy foods
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10569983/
https://www.ncbi.nlm.nih.gov/pubmed/37840696
http://dx.doi.org/10.1016/j.crfs.2023.100597
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