Elucidation of a lingual detection mechanism for high-viscosity solutions in humans-Reference-Cited by-同舟云学术

Elucidation of a lingual detection mechanism for high-viscosity solutions in humans

Published:2022 Issue:1 Volume:13 Page:64-75
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Miles Brittany L.¹^ORCID,Wu Zhenxing²,Kennedy Kelly S.³,Zhao Kai²,Simons Christopher T.¹^ORCID

Affiliation:

1. Department of Food Science & Technology, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210-1007, USA

2. Department of Otolaryngology – Head & Neck Surgery, The Ohio State University, 915 Olentangy River Rd., Columbus, OH 43212-3153, USA

3. Division of Oral & Maxillofacial Surgery and Dental Anesthesiology, The Ohio State University, 305 W. 12th Avenue, Columbus, OH 43210-1267, USA

Abstract

Longer filiform papillae and a higher density on the tongue are associated with sensitivity to viscous solutions corroborating prior theoretical models. From these perceptual and anatomical data, a new model of filiform-based perception is proposed.

Funder

U.S. Department of Agriculture

Ohio State University

National Institute on Deafness and Other Communication Disorders

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2022/FO/D1FO02460D

Reference53 articles.

1. The role of smell, taste, flavour and texture cues in the identification of vegetables

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