The effect of saliva composition on texture perception of semi-solids.

Saliva is expected to be of significance for the perception of food stimuli in the mouth. Mixing the food with saliva, including breakdown and dilution, is considered to be of large importance for semi-solids as these products are masticated without chewing. It is known that there are large variations in composition of saliva originating from different glands and different subjects. In this study we investigated how variations in salivary characteristics affect sensory perception. Eighteen trained subjects participated in the study. Saliva was collected at rest and during three types of stimulation (odour, parafilm chewing and citric acid), and flow rates were determined. The collected saliva was analyzed for protein concentration, buffer capacity, mucin level and alpha-amylase activity. The salivary components measured in this study varied considerably among subjects, but also within subjects as a result of different means of stimulation. Variations in salivary components were correlated with sensory perception of a number of flavour, mouth feel and after feel attributes in the semi-solids mayonnaise and custard dessert. Total protein concentration and alpha-amylase activity were observed to correlate most strongly with texture perception.

The effect of maximum bite force on marginal bone loss in mandibular overdenture treatment: an in vivo study.

The impact of bite force on the marginal bone response around implants is a subject of debate. This study focused on the effect of maximum bite force on marginal bone levels in mandibular implant overdenture treatment. In addition, the effect of the sequence of 3 different loading conditions on marginal bone loss was evaluated in vivo. The patient population consisted of a group of 18 patients. They received 2 implants in the mandible and a new denture without attachments during the period of submerged implant healing. After second stage surgery, the denture was provided with a ball, magnet or bar-clip attachment. There was a transition of attachment type after 3 and 6 months of function. The sequence in which the attachments were used was randomised. Radiographic marginal bone loss was measured after the period of submerged implant healing and after 3, 6 and 9 months of functional implant loading. Maximum bite force measurements were obtained just prior to second stage surgery with the new denture without attachment. Bite force measurements were also obtained after 3, 6 and 9 months of loading with the implant-retained overdenture. The latter 3 values were averaged. The mean bone loss during the period of submerged healing and during functional loading was 1.7 mm (0.7 mm) and 1.3 mm (0.6 mm), respectively. A relationship between maximum bite force during the period of submerged healing or during the period of functional loading on the one hand and the amount of marginal bone loss on the other could not be demonstrated. The sequence in which the different attachment types were used did not influence the observed amount of marginal bone loss.

Relating particles and texture perception.

Practically all foods contain particles. It has been suggested that the presence of particles in food may affect the perception of sensory attributes. In the present study we investigated the effect of size and type (hardness and shape) of particles added to a CMC based vanilla custard dessert. The two types of particles included in the study were silica dioxide and polystyrene spheres, varying in size from 2 to 230 microm. Eighteen trained adults participated in the study. They rated the sensation of 17 sensory flavour and texture attributes on a 100-point visual analogue scale (VAS). The results indicate that the addition of particles increased the sensation of roughness attributes and decreased the ratings of a number of presumably favorable texture attributes (smoothness, creamy, fatty and slippery) significantly. These effects increased with increasing particle size up to 80 microm. Roughness ratings deceased for larger particles sizes. Surprisingly, even particles of 2 microm had significant effects: they increased perceived rough lip-tooth feel, and decreased slippery lip-tooth feel and smoothness of the product. The affected attributes had previously been related to lubricative properties of foods. Particles added to semi-solid foods with relatively low levels of fat seem to counteract the lubricating effects of the fat resulting in increased oral friction. In a separate study on size perception the silica dioxide particles were used. By sampling the stimuli between the tongue and palate, subjects rated the size of the particles on a 100-point scale in comparison to anchor stimuli containing no particles and particles of 250 microm. The perceived particle size significantly increased for larger particles. Furthermore, perceived particle size was negatively correlated with roughness ratings. Thus, subjects who were sensitive and perceived the particles as being relatively large reported the same stimuli to have less rough after-feel. In conclusion, particles added to a product induce large effects on texture sensations, and texture sensation is related to individual size perception.

Patient satisfaction and preference with magnet, bar-clip, and ball-socket retained mandibular implant overdentures: a cross-over clinical trial.

PURPOSE: The purposes of this study were to: (1) determine patient satisfaction with implant-supported mandibular overdentures using magnet, bar-clip, and ball-socket attachments; and (2) assess the relation between maximum bite force and patient satisfaction. MATERIALS AND METHODS: In a cross-over clinical trial, 18 edentulous patients with mandibular denture complaints received two mandibular implants and new mandibular and maxillary dentures. The mandibular denture was initially without any kind of attachment system, but it was fitted with one of the attachment types after 3 months. The attachments were changed 3 months thereafter, in random order. A questionnaire on denture complaints was administered at baseline (with the old denture), after 3 months of function with the new denture without attachments, and after 3 months of function with each of the attachments (within-subject comparison). In addition, patients were asked to express their overall appreciation of their dentures on a VAS. Patients' preferences were determined at the end of the experiment. Maximum bite forces were obtained from a previous study with the same population. Five scales of denture complaints were constructed. Mean scale and VAS scores at the five evaluation points were compared among the groups. Pearson correlation was calculated between maximum bite force and scale and VAS scores. RESULTS AND CONCLUSION: Mandibular implant-supported overdenture treatment reduced various denture complaints. The VAS score better reflected patients' preferences than did scale score. Patients strongly preferred bar-clip (10/18 subjects) and ball-socket attachments (7/18 subjects) over magnet attachments (1/18 subjects). Patients' preferences could not be predicted on the basis of baseline observations. Maximum bite force was not correlated to scale or VAS score. Hence, patients with higher maximum bite forces were not necessarily more satisfied.

The effect of oral and product temperature on the perception of flavor and texture attributes of semi-solids.

This study examined the effect of oral and product temperature on the perception of texture and flavor attributes. A trained panel assessed 21 texture and flavor attributes in one high-fat and one low-fat product of two semi-solids: custard dessert and mayonnaise. The products were evaluated at 10, 22 or 35 degrees C in combination with oral temperatures of 27, 35 and 43 degrees C. Results showed that modulation of product and oral temperature had significant effects on a number of attributes. Flavor intensities, melting mouth feel, and fat after feel increased, while subjective thickness decreased with increasing product temperature. Neither product- nor oral temperature had an effect on over-all creaminess. Oral temperature affected a number of mouth feel attributes: melting, heterogeneous and smooth. Furthermore, large differences existed in ratings between the high- and low-fat products of custard and mayonnaise, and they were more prominent in mayonnaise. We conclude that the effect of oral temperature on the perception of sensory attributes in semi-solids was small, but present, while the product temperatures influenced the ratings greatly.

A comparison of the effects of added saliva, alpha-amylase and water on texture perception in semisolids.

The effect of adding saliva or a saliva-related fluid (alpha-amylase solution and water) to custard prior to ingestion on the sensory ratings of odour, flavour and lip-tooth-, mouth- and after-feel sensations was investigated. Saliva had previously been collected from the subjects and each subject received his/her own saliva. Sixteen subjects from a trained panel assessed 17 flavour and texture attributes of soy- and milk-based custard desserts. Immediately prior to administration, two different volumes (0.25 and 0.5 ml) of three different saliva-related fluids (saliva, alpha-amylase solution and water) were added to the product. The added volumes represented an approximately 33% and 66% increase of the volume of saliva present in the mouth during ingestion. The results show that addition of a fluid affected the mouth-feel attributes of melting, thickness and creamy. Melting was the only attribute on which the type of fluid had an effect, where saliva elicited a stronger melting effect than the alpha-amylase solution and water. The volume of the added fluid affected a number of attributes (thick and creamy mouth-feel and fatty after-feel). It can be concluded that in general the sensory attributes of semisolids were relatively stable. Mouth- and after-feel sensations were partly affected, while odour, flavour and lip-tooth-feel sensations were not affected by an increase in volume of saliva or other saliva-related fluid during ingestion.

The relation between saliva flow after different stimulations and the perception of flavor and texture attributes in custard desserts.

Salivary flow rates were measured at rest and after three types of stimulation; odor, Parafilm chewing, and citric acid. The highest flow rate was elicited by citric acid followed by Parafilm and odor, while the lowest flow rate was unstimulated. In order to investigate whether and how the amount of saliva a subject produces influences the sensory ratings, the four types of salivary flow rates were correlated with sensory ratings of three different types of vanilla custard dessert. No significant correlation could be found between any of the salivary flow rates and the sensory ratings. A subject with a larger saliva flow rate during eating did not rate the foods differently from a subject with less saliva flow. The same pattern was seen for all types of stimulation. This finding could indicate that subjects are used to their respective amounts of saliva to such a degree that the differences in sensory ratings between subjects cannot be explained by the interindividual difference in saliva flow rate.

Retention and postinsertion maintenance of bar-clip, ball and magnet attachments in mandibular implant overdenture treatment: an in vivo comparison after 3 months of function.

It could be hypothesised that attachments, which provide more retention against vertical and horizontal dislodgement, will be associated with more favourable parameters of oral function. This in vivo study is designed to provide data regarding initial retention force, loss of retention force after 3 months of function and postinsertion maintenance and complications associated with the use of magnet, bar-clip and ball attachments in mandibular overdenture treatment. Eighteen edentulous subjects received two permucosal implants in the inter-foramina region of the mandible, a new denture and three successive suprastructure modalities (magnet-, bar-clip and ball attachments). The retention force of the attachments at baseline and after 3 months was measured in a standardised way. The amount and type of postinsertion maintenance that was related to the attachment were evaluated. No differences in retention force at baseline and after 3 months of loading were observed for all three attachment types. The mean retention forces of magnet attachments, bar-clip attachments and ball attachments were 8.1, 31.3 and 29.7 N respectively. Functional maintenance complications related to the attachments were predominantly observed in 11/36 magnet attachments. Functional problems in the ball attachment group were relatively rare, easily manageable and seen in 4/36 attachments. The bar-clip attachments exhibited no maintenance problems at all.

The effect of oral temperature on the temperature perception of liquids and semisolids in the mouth.

This work examined the influence of oral temperature on oral perception of temperature in liquids and semisolids. A panel of 20 adults assessed the temperature of water, custard dessert and mayonnaise. Oral temperatures were manipulated by 5-s mouth rinses of 10, 35 and 55 degrees C performed prior to assessments, which resulted in oral temperatures of 27, 35 and 43 degrees C, respectively. The products were evaluated at 10, 22 and 35 degrees C. Results show that subjects were able to differentiate between the product temperatures. A large effect of type of product was seen on perceived temperature, where water was, overall, perceived as significantly colder than custard dessert and mayonnaise. The range of perceived thermal ratings was widest for custard dessert, followed by water and mayonnaise. This might be due to differences in composition and structure of the products. Even though oral temperature was varied considerably in the present study, this did not exert large effects on perceived temperature.