Oral Responses to Fat-containing Confectionary

Eating confectionary requires masticatory effort. Also tongue movements are
important to manipulate the product and to clear the mouth during and after
mastication. For that reason, the composition of confectionary influences
tongue and jaw movements to a large extent. Also the appreciation of
confectionaries is influenced by their textural composition. It is, therefore,
expected that the nature of masticatory and tongue movements during mastication
are indicative of sensory properties of the products. This study aims at
clarifying that relation.

Primary objective: Assess the nature and sequence of tongue and jaw movement
patterns in relation to perceived confectionary properties. Secondary
objective: describe the temporal dynamics of tongue/jaw movements in relation
to perceived product properties (e.g. fat composition).

within subject comparison (double blind, randomised, cross-over) of effects of
different (commercial) confectionary compositions (food grade adjustments of
protein and fat content) on perception and tongue movements

Food composition is varied. This is not a so-called medical intervention study.
However, the format of this application does not allow a distinction between
these two.

Since this study does not entail any medical treatment, no intrinsic benefits
are provided. Instead, participants will be compensated financially. In three
phases, participants are (1) evaluating different product versions in a
Quantitative Descriptive Analysis, (2) evaluating sensory key characteristics
of confectionaries over time by Temporal Dominance Scaling and (3) attending
three sessions for the measurement of their oral behaviours during consumption
of the same products. Each session takes maximally 1.5 hours. In each session,
10 sensors are stuck with double-sided tape to the face and 2 sensors are stuck
with histoacryl to the anterior dorsal tongue (bi-lateral, approximately 2 cm
posterior to the tip of the tongue). Participants typically experience little
or no discomfort by the facial sensors and mild discomfort by the tongue
sensors. The removal of the sensors from the mucosal tongue tissue is generally
easy, in spite of the fact that histoacryl is used. Post-session discomfort, if
any, is characterised by the experience of a *dry spot* on the tongue area
where the sensor was stuck. This feeling disappears in one or two days. If
sensor release from the tongue during mastication, a wire attached to the
sensors prevents these from being swallowed. Subjects are also asked to rate
perceived sensory aspects of the evaluated products. This is done by use of a
computer / mouse in an easy automated fashion. Total number of confectionary
products evaluated is low (5 - 7 items).