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Beverage mouthfeel is a key driver for consumer acceptance and therefore of vital importance for food and beverage manufacturers. Mouthfeel refers to the oral-tactile qualities perceived in the mouth, including, but not limited to, astringency, viscosity, slipperiness, and mouth-coating. Mouthfeel depends in large part on physical properties of foods and beverages, e.g., temperature, pH, carbonation viscosity, etc. Chemical stimuli, including tastes and odors, can also modulate the perception of mouthfeel. Mouthfeel has links to both orthonasal and retronasal olfaction. Positive aspects of mouthfeel include indulgence or creaminess, while astringency often has a negative association. Beverage mouthfeel is highly dependent on the composition of the food matrix. The rise of reduced calorie foods has required solutions to counteract the reduction in fat, sugar or salt. Texturizers can provide body or fullness to reduced calorie products. Flavor modifiers contain flavor chemicals such as fatty acids, aldehydes, lactones, ketones, and alcohols that can provide fatty, creamy, and fuller taste. Different emulsifiers and sweeteners can also alter the mouthfeel of a beverage.

Perception of a beverage is a dynamic process starting from smell before intake, first sip, consecutive swallows and residual oral coating. Flavor release, in-mouth viscosity, and lubrication of the oral surfaces will follow this cascade of events. Understanding the determinants in this process enables development of beverages with optimized mouthfeel, e.g. reduced calorie or premium products. In this symposium, we will present in-vivo data to show how the tongue moves relative to the palate while a subject is drinking a beverage. In addition, instrumental analytical data demonstrating how these adapted movements are subsequently mimicked in a tribometer to measure lubrication between tongue-palate relevant replicate surfaces will be presented. There will be a discussion on a new optimized instrumental methodology for beverages with fat mimetics. The underlying mechanisms will be discussed and related to dynamic sensory perception.

This session will bring together a cross section of experts from research institutions, and industry to address the fields of formulation, sensory and ingredient science; focus will be on the following areas: (1) chemosensory contributions to mouthfeel, (2) impact of ingredients such as sweeteners, texturizers, and emulsifiers on mouthfeel, (3) impact of flavor modifiers on mouthfeel, and (4) lubrication and in-mouth viscosity as determinants for mouthfeel.
Registration and Ticket required. Professional - $30, Student - $5. Click here to register for this event!
What people want and what they do are often at odds. Silvia Dumitrescu from the International Food Information Council (IFIC) will give us a sneak peak of the IFIC’s Foundation’s 2017 Food & Health Survey (in its 12th year!) to gain a better understanding of what consumers think about food and nutrition.