Swallow indicator methodology as an enhancement to combined time–intensity measurement of flavour release and electromyography for monitoring mastication

Abstract

Flavour-release modelling from solid foods has often been based on data from sensory Time–Intensity (T–I) assessments of perceived flavour combined with electromyography (EMG) to monitor masticatory muscle activity. In the current work, we report the use of a button to indicate swallowing events as part of a T–I console. The resulting measured parameters comprised T–I curve area, duration and maximum intensity, number of chews, time of last chew, chewing rate, number of swallows, time of first and last swallow and swallow rate. These more complete masticatory data were obtained from eight trained panellists chewing a series of gelatin-based gels with varying anethole flavour concentration. The results showed the anticipated increasing values for T–I parameters with increased anethole level, whereas parameters associated with chewing and swallowing rhythm appeared to be largely unaffected. Analysis of variance showed no statistically significant effect of using the swallow button on the measured T–I or EMG parameters except for chew rate.