Analysis of Pungency Sensation Effects from an Oral Processing, Sensorial and Emotions Detection Perspective-Case Study with Grilled Pork Meat
2021
Autori
Djekić, IlijaIlić, Jovan
Chen, Jianshe
Djekić, Rastko
Solowiej, Bartosz G.
Vujadinović, Dragan
Tomasević, Igor
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
The present study analyzes pungency stimuli during mastication and after swallowing through three perspectives: oral processing, sensory perception and emotion detection. Results may be used by food scientists in understanding different effects that occur while consuming pungent food. Pungency is an interesting sensory stimulus analyzed from different perspectives, in particular the underpinning mechanisms of its sensation and perception. In this study, grilled pork meat coated with three types of hot sauces were investigated regarding its main food oral processing characteristics and evaluated using time-intensity and temporal dominance of pungency sensations methods analyzing the pungency descriptors and intensities. Besides these methods, facial expressions obtained from video capturing were subject to emotion detection. Mastication parameters showed a slight, but not statistically significant, trend of an increased number of chews and consumption time associated with pungency inten...sity, while saliva incorporation indicated an increasing trend depending on the pungency intensity, especially after 25 strokes and before swallowing. Both time intensity and temporal dominance of pungency sensations showed that the complexity of understanding these sensations is in relation to intensity and type. Finally, the use of emotion detection software in analyzing the faces of panelists during mastication confirmed the increase in non-neutral emotions associated with the increase in pungency intensity.
Ključne reči:
temporal dominance of pungency sensation / pungency sensations / hot sauces / grilled pork meat / facial attributes and emotion detectionIzvor:
Applied Sciences-Basel, 2021, 11, 21Izdavač:
- MDPI, Basel
Finansiranje / projekti:
- Government of the Republic of Serbia, Ministry of Education, Science and Technical Development
- Proof of Concept project [5229]
DOI: 10.3390/app112110459
ISSN: 2076-3417
WoS: 000718676700001
Scopus: 2-s2.0-85118764631
Kolekcije
Institucija/grupa
Mašinski fakultetTY - JOUR AU - Djekić, Ilija AU - Ilić, Jovan AU - Chen, Jianshe AU - Djekić, Rastko AU - Solowiej, Bartosz G. AU - Vujadinović, Dragan AU - Tomasević, Igor PY - 2021 UR - https://machinery.mas.bg.ac.rs/handle/123456789/3573 AB - The present study analyzes pungency stimuli during mastication and after swallowing through three perspectives: oral processing, sensory perception and emotion detection. Results may be used by food scientists in understanding different effects that occur while consuming pungent food. Pungency is an interesting sensory stimulus analyzed from different perspectives, in particular the underpinning mechanisms of its sensation and perception. In this study, grilled pork meat coated with three types of hot sauces were investigated regarding its main food oral processing characteristics and evaluated using time-intensity and temporal dominance of pungency sensations methods analyzing the pungency descriptors and intensities. Besides these methods, facial expressions obtained from video capturing were subject to emotion detection. Mastication parameters showed a slight, but not statistically significant, trend of an increased number of chews and consumption time associated with pungency intensity, while saliva incorporation indicated an increasing trend depending on the pungency intensity, especially after 25 strokes and before swallowing. Both time intensity and temporal dominance of pungency sensations showed that the complexity of understanding these sensations is in relation to intensity and type. Finally, the use of emotion detection software in analyzing the faces of panelists during mastication confirmed the increase in non-neutral emotions associated with the increase in pungency intensity. PB - MDPI, Basel T2 - Applied Sciences-Basel T1 - Analysis of Pungency Sensation Effects from an Oral Processing, Sensorial and Emotions Detection Perspective-Case Study with Grilled Pork Meat IS - 21 VL - 11 DO - 10.3390/app112110459 ER -
@article{ author = "Djekić, Ilija and Ilić, Jovan and Chen, Jianshe and Djekić, Rastko and Solowiej, Bartosz G. and Vujadinović, Dragan and Tomasević, Igor", year = "2021", abstract = "The present study analyzes pungency stimuli during mastication and after swallowing through three perspectives: oral processing, sensory perception and emotion detection. Results may be used by food scientists in understanding different effects that occur while consuming pungent food. Pungency is an interesting sensory stimulus analyzed from different perspectives, in particular the underpinning mechanisms of its sensation and perception. In this study, grilled pork meat coated with three types of hot sauces were investigated regarding its main food oral processing characteristics and evaluated using time-intensity and temporal dominance of pungency sensations methods analyzing the pungency descriptors and intensities. Besides these methods, facial expressions obtained from video capturing were subject to emotion detection. Mastication parameters showed a slight, but not statistically significant, trend of an increased number of chews and consumption time associated with pungency intensity, while saliva incorporation indicated an increasing trend depending on the pungency intensity, especially after 25 strokes and before swallowing. Both time intensity and temporal dominance of pungency sensations showed that the complexity of understanding these sensations is in relation to intensity and type. Finally, the use of emotion detection software in analyzing the faces of panelists during mastication confirmed the increase in non-neutral emotions associated with the increase in pungency intensity.", publisher = "MDPI, Basel", journal = "Applied Sciences-Basel", title = "Analysis of Pungency Sensation Effects from an Oral Processing, Sensorial and Emotions Detection Perspective-Case Study with Grilled Pork Meat", number = "21", volume = "11", doi = "10.3390/app112110459" }
Djekić, I., Ilić, J., Chen, J., Djekić, R., Solowiej, B. G., Vujadinović, D.,& Tomasević, I.. (2021). Analysis of Pungency Sensation Effects from an Oral Processing, Sensorial and Emotions Detection Perspective-Case Study with Grilled Pork Meat. in Applied Sciences-Basel MDPI, Basel., 11(21). https://doi.org/10.3390/app112110459
Djekić I, Ilić J, Chen J, Djekić R, Solowiej BG, Vujadinović D, Tomasević I. Analysis of Pungency Sensation Effects from an Oral Processing, Sensorial and Emotions Detection Perspective-Case Study with Grilled Pork Meat. in Applied Sciences-Basel. 2021;11(21). doi:10.3390/app112110459 .
Djekić, Ilija, Ilić, Jovan, Chen, Jianshe, Djekić, Rastko, Solowiej, Bartosz G., Vujadinović, Dragan, Tomasević, Igor, "Analysis of Pungency Sensation Effects from an Oral Processing, Sensorial and Emotions Detection Perspective-Case Study with Grilled Pork Meat" in Applied Sciences-Basel, 11, no. 21 (2021), https://doi.org/10.3390/app112110459 . .