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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...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2023
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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. |
format | Online Article Text |
id | pubmed-10569983 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | Elsevier |
record_format | MEDLINE/PubMed |
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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