Oral Processing Research Articles

Sensory Profile in Infant/Toddler: Birth to 36 Months

Objectives: Sensory processing patterns refer to a person’s ability to receive and respond to sensory events which are important to succeed in daily routine activities. This study aims to determine the sensory processing patterns in infants/toddlers. Methods: This is a cross-sectional study. A total of 518 infants/toddlers participated in this study. Their ages ranged from birth to 36 months. Parents completed the infant/toddler sensory profile for all participants. Results: No significant difference was observed between girls and boys in sensory processing from birth to 6 months; however, there is a significant difference between girls and boys in low registration, sensory sensitivity, and sensory avoidance from 7-36 months. In addition, no significant difference was detected between children born by cesarean and those born through natural childbirth in terms of sensory processing (quadrants and scores) from birth to 6 months and 7-36 months. There is a significant difference between preterm and full-term children (birth to 6 months) in auditory processing. The findings also indicate only a significant difference in oral sensory processing between the preterm and full-term children (7-36 months). Discussion: We discussed sensory processing patterns in children and their differences based on different factors. The results of this study can provide considerations for Iranian occupational therapists and psychologists.

The Test of Mastication and Swallowing Solids and the Timed Water Swallow Test: Reliability, associations, age and gender effects, and normative data.

Quantitative measures can increase precision in describing swallowing function, improve interrater and test-retest reliability, and advance clinical decision-making. The Test of Mastication and Swallowing Solids (TOMASS) and the Timed Water Swallow Test (TWST) are functional tests for swallowing that provide quantitative results. To explore the relationship between TOMASS and TWST; evaluate test-retest and interrater reliability; explore age and gender effects; and gather normative data. Healthy community dwelling participants (n = 298, ≥ 20 years old) were recruited. Of those, 126 were included in the reliability study. Participants completed the TWST and TOMASS. Associations between TWST and TOMASS measures were found using Pearson's correlation coefficient. Age was positively associated with an increase in the number of bites (n = 292, r = 0.15, p = 0.009), masticatory cycles (n = 291, r = 0.33, p < 0.0001) and duration (n = 292, r = 0.32, p < 0.0001) for the TOMASS. For the TWST, age was positively associated with an increase in duration (n = 296, r = 0.23, p < 0.0001), and negatively associated with volume (n = 296, r = -0.205, p < 0.0001), and swallowing capacity (n = 296, r = -0.24, p < 0.0001). Females required more bites, masticatory cycles, swallows and longer time than males in TOMASS. In TWST, females required more swallows, longer time, and had lower volume per swallow and reduced swallowing capacity than males. Intraclass correlation coefficient (ICC) revealed good test-retest reliability and moderate to excellent interrater reliability. This study provides support for the validity of the TOMASS and TWST. Reduced efficiency in one of the tests might indicate a need to evaluate performance in the other. Extended chewing time and increased number of masticatory cycles might be compensatory behaviours for reduced oral processing abilities that are motor, sensory and/or mechanical. The TOMASS and TWST are functional tests of swallowing that provide quantitative results. They are easy to incorporate as part of the clinical evaluation of swallowing due to low cost and quick administration. Age and gender effects were found for the TWST and TOMASS, but they were only tested on relative measures rather than absolute measures. Different types of crackers used for TOMASS led to differences in performance and in normative values. What is already known on the subject Associations between performance during TWST and TOMASS were found: time, number of swallows and time per swallow were correlated, meaning that need for more time and more swallows is reflected in both drinking and chewing. The study provides further support for age and gender effects in TWST and TOMASS, on both relative and also on absolute measures, which were not investigated previously. Longer durations in TOMASS and TWST with an increase in age, are likely to be the result of compensatory behaviours to allow safe swallowing. Normative data for a country-specific cracker are presented (Israel). What are the potential or actual clinical implications of this work? Reduced efficiency in one of the tests might indicate a need to evaluate performance in the other. Establishing country specific norms for commonly available crackers is necessary, since crackers size and ingredients, such as fat content and moisture, influence chewing and swallowing. There is a balancing act between safety and efficiency in older adults' swallowing behaviour. Reducing pace in eating and drinking probably supports safer swallowing.

Effects of the degree of oral processing on the properties of saliva-participating emulsions: using stewed pork with brown sauce as the model

This work investigated the changes in properties of saliva-participating emulsions during different oral processing stages (the whole process from intake to swallowing was divided into five stages, i.e., 20 %, 40 %, 60 %, 80 % and 100 % stage). The stewed pork with brown sauce was masticated and the emulsion was collected for the determination of emulsion stability, droplet size, ζ-potential, interfacial tension, and microstructure. The results showed that the emulsion stability increased gradually during the oral processing and reached the highest level near the swallowing point. The droplet size of emulsion showed a significant downward trend (P < 0.05). Microstructure observations also found different degrees of reduction in fat droplets size at different stages of oral processing. In addition, the ζ-potential of food boluses emulsion was decreased from −16.4 mV to −41.2 mV and the interfacial tension decreased by 52.6 % before and after oral progressing. In conclusion, the oral processing of stewed pork with brown sauce was essentially a process in which fat was constantly emulsified, and saliva might act as an emulsifier. This study provides new insights on understanding the oral processing process and sensory changes of fat.

Flavor release from traditional dry-cured pork during oral processing

The rate of flavor release in the mouth from traditional dry-cured pork was evaluated in this study. It was hypothesized that a slow steady release of flavor would occur on chewing and hydration. To test this, high salt dry-cured pork was chewed and held in oral cavity without swallowing for 4 different chewing stages (B, NC30, C30, EC). Saliva and food bolus from 16 healthy subjects were collected during oral processing, and analyzed for saliva flow rate, total saliva protein content, saliva pH, conductivity, saliva and sodium, and taste components. Results show that oral processing behavior and salivary release have important effects on flavor release of dry-cured pork. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis showed that oral processing has a certain effect on the protein composition and concentration in saliva. This study suggests that the interaction between food and saliva that accompanies chewing can lead to significant changes in sensory perception during oral processing.

Rheology and Tribology of Ethylcellulose-Based Oleogels and W/O Emulsions as Fat Substitutes: Role of Glycerol Monostearate.

Rheological and tribological properties of oleogels and water-in-oil (W/O) emulsions are important for application in fat substitutes. This study investigated the roles of glycerol monostearate (GMS) in tailoring the structural, rheological and tribological properties of ethylcellulose (EC)-based oleogels and W/O emulsions as potential fat substitutes. The addition of GMS contributed to more round and compact oil pores in oleogel networks. The oleogel with 5% GMS had higher crystallinity, leading to solid state (lower tanδ value), mechanical reversibility (higher thixotropic recovery), but a brittle (lower critical strain) structure in the samples. GMS gave the oleogels and emulsions higher oil binding capacity, storage modulus and yield stress. Under oral processing conditions, GMS addition contributed to higher textural attributes and viscosity. Friction coefficients in mixed and boundary regions of oleogels and emulsions were reduced with the increase in GMS content from 0~2%, but increased with 5% GMS. Rheological and tribological properties of lard, mayonnaise and cream cheese can be mimicked by EC oleogels with 5% GMS, or emulsions with 2% GMS and 2–5% GMS, respectively. The study showed the potentials of oleogel and W/O emulsions in designing low-fat products by tuning the structures for healthier and better sensory attributes.

Modelling deformation and flow of food during oral and gastric processing

The breakdown of food structure in the oral cavity influences textural perception, flavour release and consumer preference. It also marks the beginning of a complex chain of events within the digestive tract which can drastically affect the metabolism and health of individuals. In this talk, I will summarise our findings related to the effect of micro-aeration on the oral process of chocolate, using a multidisciplinary approach considering mechanics, thermal analysis, rheology and tribology, mimicking the various stages that food is subjected to in the oral process. In addition I will also present the development of preliminary numerical models that can simulate food flow in the gastric process as well as future plans to extend the modelling capability towards more realistic conditions.

Analysis of natural language processing technology: modern problems and approaches

Introduction. The article presents an overview of modern neural network models for natural language processing. Research into natural language processing is of interest as the need to process large amounts of audio and text information accumulated in recent decades has increased. The most discussed in foreign literature are the features of the processing of spoken language. The aim of the work is to present modern models of neural networks in the field of oral speech processing.Materials and Methods. Applied research on understanding spoken language is an important and far-reaching topic in the natural language processing. Listening comprehension is central to practice and presents a challenge. This study meets a method of hearing detection based on deep learning. The article briefly outlines the substantive aspects of various neural networks for speech recognition, using the main terms associated with this theory. A brief description of the main points of the transformation of neural networks into a natural language is given.Results. A retrospective analysis of foreign and domestic literary sources was carried out alongside with a description of new methods for oral speech processing, in which neural networks were used. Information about neural networks, methods of speech recognition and synthesis is provided. The work includes the results of diverse experimental works of recent years. The article elucidates the main approaches to natural language processing and their changes over time, as well as the emergence of new technologies. The major problems currently existing in this area are considered.Discussion and Conclusions. The analysis of the main aspects of speech recognition systems has shown that there is currently no universal system that would be self-learning, noise-resistant, recognizing continuous speech, capable of working with large dictionaries and at the same time having a low error rate.

발달지연 아동의 고유수용성 감각 기반 치료 활동이 감각처리 및 문제행동에 미치는 효과: 사례 연구

The purpose of this study was to investigate the effect of proprioceptive sensory-based therapeutic activities on sensory processing and problematic behavior in children with developmental delay.&#x0D; The participants of this study were two 5-year-old children diagnosed with developmental delay that was mediated through proprioceptive sensory-based therapeutic activities. The mediation done once a week for 50 minutes per session, for a total of 12 sessions. To examine the effects of proprioceptive sensory-based treatment activities, sensory processing was evaluated using the Sensory Profile and problematic behaviors were evaluated using the Korean Child Behavior Checklist before and after the intervention. Data analysis was performed by calculating the difference in values before and after the intervention, and visual analysis was done using graphs.&#x0D; After the proprioceptive sensory-based treatment activity, participant 1 was clear in the following items: sensory profile, sensory processing, visual processing, vestibular sensory processing, tactile processing, multisensory processing, oral sensory processing, endurance and muscle tone control, body posture movement control, and activity level control. The difference improved from that of the doubt difference, and the results showed improvement in atrophy, depression and anxiety, social immaturity, attention problems, aggression, internalization problems, and externalization problems in the child and adolescent behavior evaluation scale. Participant 2 showed an improvement in all items except the reaction threshold items in the sensory profile, and atrophy, depression/anxiety, social immaturity, thinking problems, attention problems, delinquency, aggression, internalization problems, and externalization in the child and adolescent behavior evaluation scale. Improved results were found on the problem scale.&#x0D; This study confirmed that proprioceptive sensory-based therapeutic activity had a positive effect on sensory processing and problematic behavior in children with developmental delay.

Influence of oral processing behaviour and bolus properties of brown rice and chickpeas on in vitro starch digestion and postprandial glycaemic response

PurposeOral processing behaviour may contribute to individual differences in glycaemic response to foods, especially in plant tissue where chewing behaviour can modulate release of starch from the cellular matrix. The aim of this study was to assess the impact of chewing time of two starch based foods (brown rice and chickpeas) on bolus properties, in vitro starch digestion and postprandial glycaemic excursion in healthy subjects.MethodsIn a cross-over trial participants (n = 26) consumed two carbohydrates-identical test meals (brown rice: 233 g; chickpeas: 323 g) with either long (brown rice: 41 s/bite; chickpeas: 37 s/bite) or short (brown rice: 23 s/bite; chickpeas: 20 s/bite) chewing time in duplicate while glycaemic responses were monitored using a continuous glucose monitoring device. Expectorated boli were collected, then bolus properties (number, mean area, saliva amylase activity) and in vitro starch digestion were determined.ResultsLonger chewing resulted in significantly (p < 0.05) more and smaller bolus particles, higher bolus saliva uptake and higher in vitro degree of intestinal starch hydrolysis (DH_Schewing time%) than shorter chewing for both foods (brown rice: DH_S%23 s = 84 ± 4% and DH_%S41s = 90 ± 6%; chickpeas: DH_S%20 s = 27 ± 3% and DH_%S37s = 34 ± 5%, p < 0.001). No significant effect of chewing time on glycaemic response (iAUC) (p > 0.05) was found for both meals. Brown rice showed significantly and considerably higher in vitro degree of intestinal starch hydrolysis and glycaemic response (iAUC) than chickpeas regardless of chewing time. No significant correlations were observed between bolus properties and in vitro starch hydrolysis or glycaemic response (p > 0.05).ConclusionDifferences in the innate structure of starch based foods (brown rice compared to chickpeas) have a larger effect on postprandial glucose response than differences in mastication behaviour although oral processing behaviour showed consistent effects on bolus properties and in vitro starch digestion.Trial registration ClinicalTrials.gov identifier: NCT04648397 (First posted: December 1, 2020).

The degree of substitution of OSA-modified starch affects the retention and release of encapsulated mint flavour

This study explored the effect of the degree of substitution (DS) of octenyl succinic anhydride (OSA)-modified starch on the retention and release properties of spray-dried mint flavour microcapsules. The results showed that a higher DS (0.0287, 0.0379) led to greater flavour retention (86.68 %, 90.10 %). The flavour release was negatively correlated with DS during simulated oral processing. A mechanism by which DS affects flavour release was proposed. The emulsifying capacity was improved with increasing DS, thus forming an effective interface. The effective interface increased the partition coefficient, thereby reducing the release. During oral processing, a lower friction coefficient and higher microstructural stability and carrier enzymatic resistance jointly promoted interface stabilization. Data obtained using the EPI suite, a gas chromatograph, a mini traction machine, a Mastersizer analyser and confocal scanning laser microscopy validated this mechanism. This study provides a strategy for designing flavour microcapsules with high retention and slow-release properties using OSA-modified starch.

Strategies to improve meat-like properties of meat analogs meeting consumers’ expectations

Due to environmental and ethical concerns, meat analogs represent an emerging trend to replace traditional animal meat. However, meat analogs lacking specific sensory properties (flavor, texture, color) would directly affect consumers' acceptance and purchasing behavior. In this review, we discussed the typical sensory characteristics of animal meat products from texture, flavor, color aspects, and sensory perception during oral processing. The related strategies were detailed to improve meat-like sensory properties for meat analogs. However, the upscaling productions of meat analogs still face many challenges (e.g.: sensory stability of plant-based meat, 3D scaffolds in cultured meat, etc.). Producing safe, low cost and sustainable meat analogs would be a hot topic in food science in the next decades. To realize these promising outcomes, reliable robust devices with automatic processing should also be considered. This review aims at providing the latest progress to improve the sensory properties of meat analogs and meet consumers’ requirements.

Inferring the paleoecology of the Late Pleistocene giant ground sloths from the Brazilian Intertropical Region

This paper provides diet interpretations for nine giant ground sloth species that lived in the Brazilian Intertropical Region, through the relative muzzle width technique and occlusal surface area (except Mylodonopsis ibseni). We propose that Eremotherium laurillardi, Ocnotherium giganteum, Mylodonopsis ibseni, Glossotherium phoenesis, Catonyx cuvieri, Valgipes bucklandi, Ahytherium aureum, and Australonyx aquae were adapted to had a mixed-feeder diet, having a great oral food processing, which could indicate an adaptation to need less from the fermentation on digestive tract, and similar, or even higher, metabolic requirements in comparison with ungulates of similar body mass. While, N. maquinense was adapted to a browser diet, and probably presented high fermetantion capability and low metabolic requirement, in comparison with all other giant ground sloth taxa.

Weight Status and Associated Risk Factors of Mealtime Behaviours among Children with Autism Spectrum Disorder.

Atypical mealtime behaviours in children with autism spectrum disorder (ASD) have been linked with oral sensory hypersensitivity that may contribute to food selectivity and weight issues. This cross-sectional study aims to determine the association between atypical mealtime behaviours and associated risk factors besides exploring the prevalence of overweight and obesity among Malaysian children with ASD in community settings. A total of 150 children with ASD aged 3–11 years participated in this study. A self-administered questionnaire on sociodemographic variables, mealtime behaviours and oral sensory processing was completed by the caregivers. The prevalence of overweight in the study samples was 18.5%, whereas obesity was 20.0%. In a multivariate analysis model, oral sensory processing (B = 0.608, 95% CI = 0.493, 0.722, p < 0.001), severity of autism symptoms (moderate and severe) (B = 2.585, 95% CI = 0.722, 4.448, p = 0.007) and younger children with ASD (B = −0.694, 95% CI = −1.189, −0.199, p = 0.006) were found as independent predictors of atypical mealtime behaviours. Children with ASD aged 3–11 years old have a higher prevalence of being overweight and obese, thus requiring regular anthropometric screening in community settings by relevant healthcare professionals. Furthermore, a relationship was found between oral sensory difficulties and atypical mealtime behaviours in children with ASD. A multidisciplinary approach is crucial in the overall management of food selectivity in this population.

Feeding Skill and Behavior Changes in Children With Complex Feeding Disorders Following Therapy in an Intensive Multidisciplinary Feeding Program

Purpose: This study aims to measure and describe changes in oral feeding skills and mealtime behaviors observed in children with complex feeding disorders and/or feeding tube dependence after participation in an intensive multidisciplinary feeding program. This is the first study to use a standardized tool to report feeding outcomes after patients received intensive feeding therapy using a combination of therapeutic strategies. Method: This was a prospective observational study examining the treatment outcomes of 34 patients (range: 13 months to 6.5 years) admitted into the Intensive Multidisciplinary Feeding Program using the Pediatric Eating Assessment Tool (PediEAT). Eighteen patients were tube dependent; 16 patients were oral feeders. All patients received 19 days of intensive feeding intervention. The PediEAT was completed by patient's caregiver at admission and discharge from the feeding program. Caregiver and patient demographics were also collected. Results: Statistical analysis of scores at admission (prescore) and at discharge (postscore) revealed significant improvements in PediEAT total scores and across all subscales for all patients. The largest degree of change was noted in the Problematic Mealtime Behaviors subscale. Patients who were oral feeders also demonstrated significant improvements in the Oral Processing subscale in addition to Problematic Mealtime Behaviors subscale. Tube-dependent patients presented with a large degree of change in the Selective Restrictive Eating subscale and in the Problematic Mealtime Behaviors subscale. Conclusions: This study demonstrates that the use of an individualized approach using a combination of therapeutic strategies results in statistically significant improvements in multiple feeding domains as measured by a validated tool after participating in an intensive multidisciplinary feeding program. Improvement in a child's ability to manage advanced textures and consistencies can have a significant impact on their willingness to engage in mealtimes. It is important to measure and report on their skills, in addition to behavioral responses and intake.

Development and validation of a chewing robot for mimicking human food oral processing and producing food bolus.

More and more studies have being done on the deformation process of food and the formation of food bolus during chewing. However, it is hard to observe the food oral processing (FOP) of subjects and obtain related data directly. A bionic chewing robot based on a six-axis parallel mechanism was proposed in this paper. The robot can not only simulate the movement of the lower jaw but also set a variety of oral processing parameters, such as the number and shape of teeth, oral temperature, saliva volume, chewing cycles, speed and force. Meanwhile, dental wax and peanuts were taken as food samples, and the chewing experiments were carried out by the bionic chewing robot and subjects, respectively. The results showed that the bionic chewing robot could be used to mimic human FOP and produce food bolus. Especially when the chewing cycles met the requirement of swallowing, the median particle size of the peanut bolus and the mixing effect index of the dental wax bolus in the two different experiments were highly consistent. In addition, the robot was proved to have the same food texture detection function as the texture analyzer.

Effect of α-amylase and pH on the rheological properties of thickened liquids containing starch in in vitro conditions relevant to oral processing and swallowing.

The objective of this study was to investigate quantitatively the impact of saliva on the rheological properties of thickened drinks (IDDSI level 3) with different pH. Oral digestion was simulated and followed using a rheometer. An insalivation ratio measured from spitted boli, was used in the in vitro oral digestion experiments, comparing unstimulated human saliva to artificial saliva. The initial viscosity of thickened water samples (pH5.3 and 7.4) was reduced by 80% after only 5s of in vitro oral digestion. A similar viscosity decay was observed with the artificial saliva. This decrease in viscosity was attributed to the breakdown of the starch granule structure by α-amylase and in a lesser extent to a dilution effect. In contrast, the rheological properties of thickened lemon drink (pH=2.7) and thickened orange juice (pH=4.0) were not influenced significantly by human salivary amylase. These results suggest that at these pHs, starch-based thickened drinks can maintain their initial IDDSI level, despite a strong dilution with saliva, which could help in the management of dysphagia. Clinical trials should be performed to confirm this hypothesis. Only human salivary α-amylase should be used to study products between pH3 and 5 to imitate the structural and rheological breakdown happening before swallowing, while α-amylase from Bacillus sp. could also be used outside this range. The method developed in this study can be used to quantify the impact of food oral processing and evaluate rheological properties relevant for swallowing in the presence of saliva.

Digital Evaluation of Nitrite-Reduced “Kulen” Fermented Sausage Quality

This study aimed to evaluate nitrite reduction impact on geometry, colour, chemical, microbiological, and sensory traits of dry sausage (kulen) traditionally prepared with red hot paprika powder. Three batches of kulen with different nitrite levels were produced and assessed: N110 (control with 110 mg/kg of sodium nitrite), N55 (55 mg/kg of sodium nitrite), and NF (without sodium nitrite). Samples for the analyses were taken on production day, after 8, 16, 24, 32, and 40 days of ripening and after 50 and 100 days of storage. Four novel digital methods for quality assessment were deployed such as computer vision system (CVS), three-dimensional (3D) laser imaging, oral processing, and temporal dominance of sensations (TDS). Reduction and removal of nitrites from the formulation of kulen did not result in significant ( P &lt; 0.01 ) differences in lightness ( L ∗ ), redness ( a ∗ ), and yellowness ( b ∗ ) of the sausage surface, meat, and fat parts that were measured independently by means CVS. Sausages produced by 50% nitrite reduction (N55) showed no significant ( P &lt; 0.01 ) differences in terms of geometrical, chemical, colour, microbiological, and oral processing parameters compared with the control (N110) batch. On the other hand, the complete removal of nitrites from kulen formulation negatively affected biogenic amine levels and oral processing properties of the product. Nitrite reduction showed no significant effect on TDS curves among the batches. The results of this study indicate that nitrite content in traditional kulen can be reduced by 50% (55 mg/kg of sodium nitrite) without adversely affecting the various quality properties of the product.

Inhibitory effect of Sparassis latifolia polysaccharides on cariogenic bacteria as studied in-vitro simulated oral processing

ABSTRACT Growth inhibition of Streptococcus mutans (SM), Streptococcus salivarius (SS1), and Streptococcus sanguinis (SS2) were determined at different Sparassis latifolia polysaccharides (SLPs) concentrations (2%, 4%, 8%, 16%) mixed with artificial saliva (AS). Metabolomics was determined by the action of 4% SLPs and AS on each bacterium to obtain the bacteriostatic activity of SLPs on oral processing. The results showed that the 16% mixture could inhibit the growth of the oral bacteria S. mutans, S. salivarius, and S. sanguinis. The inhibitory effect on oral bacteria decreased with decreasing polysaccharide concentration. The metabolic pathways and metabolites analyses screened for active inhibitory substances against oral bacteria. These results implied that SLPs are potential new material for developing oral functional products.

Developing an arabic questionnaire to assess sensory processing disorders among preschool Egyptian children

BackgroundSensory processing disorder (SPD) is a neurophysiologic disorder in which sensory input is poorly detected, modulated, interpreted and/or to which atypical responses occur. The objective of this study was to validate an Arabic questionnaire for identification of SPD among preschool Arabic-speaking children with Autism Spectrum Disorders (ASD) and Attention Deficit Hyperactivity Disorder (ADHD). MethodsA newly constructed Arabic questionnaire for assessment of SPD was completed by parents of 100 Egyptian Arabic-speaking children including 40 typically-developing children (control group), 30 children with ASD, and 30 children with ADHD in the age range 3–6 years Results and conclusionSensory processing differences were detected between typically-developing children and children with ASD and ADHD. Significant differences were found in auditory processing, visual processing, oral sensory processing, olfactory processing, total scores and emotional/social response. The current study revealed non-significant differences between ASD and ADHD children as regards auditory, visual, touch, oral sensory, olfactory and total processing scores. On the other hand, ASD children showed higher scores in proprioceptive processing and lower scores in emotional/social response than children with ADHD. The designed Arabic questionnaire is a valid and reliable assessment tool for identification of SPD in preschool Arabic-speaking children.

Modulating aroma release of flavour oil emulsion based on mucoadhesive property of tannic acid

Flavour is a crucial sensory element that determines the consumers’ preference for food and beverages. In this study, we determined the effects of complex gum arabic (GA) and tannic acid (TA) on the aroma release of flavour oil emulsions in vitro by simulating oral processing conditions. GA and TA were used to stabilize flavour oil emulsions. Visualization of in vitro retention using ex vivo porcine tongue, detection of aroma release in the model mouth, and sensory evaluation of flavour emulsions were performed to determine the effect of TA and GA. The results indicated that the retention of emulsions and the release of aroma compounds were modulated by TA and GA, which could be because of interactions that occurred between GA and TA in emulsions and mucins on the tongue. GA enhanced aroma release, whereas TA contributed to the retention or slow release of target aroma compounds.