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IDENTIFICATION OF STIMULI CONTROLLING THE SENSORY EVALUATION OF VISCOSITY II. Oral Methods
Abstract
The stimulus associated with oral evaluation of the viscosity of liquid and viscous foods appears to embrace a range of shear rates extending from 10‐1 to 1000 s‐1. The value associated with a particular food depends on its flow characteristics. For liquid foods the stimulus appears to be the shear rate developed at an approximately constant shear stress (∼ 100 dyn cm‐2), whereas for viscous foods it appears to be the shear stress developed at an approximately constant shear rate (∼ 10 s‐1). Additional factors may be involved when evaluating highly viscous non‐Newtonian foods or foods with an oil continuous medium. These are ‘plug flow’ or the spreading coefficient, respectively.
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Cited by
Steele, C. M., Alsanei, W. A., Ayanikalath, S., Barbon, C. E. A., Chen, J., Cichero, J. A. Y., Coutts, K., Dantas, R. O., Duivestein, J., Giosa, L., et al. (2015) · Dysphagia · doi:10.1007/s00455-014-9578-x · Cited by 616
Reference values for healthy swallowing across the range from thin to extremely thick liquids
Steele, C. M., Peladeau-Pigeon, M., Barbon, C. A. E., Guida, B. T., Namasivayam-MacDonald, A. M., Nascimento, W. V., Smaoui, S., Tapson, M. S., Valenzano, T. J., Waito, A. A., et al. (2019) · Journal of Speech, Language, and Hearing Research · doi:10.1044/2019_jslhr-s-18-0448 · Cited by 180
Effects of solution viscosity on perceived saltiness and sweetness
Christensen, C. M. (1980) · Perception & Psychophysics · doi:10.3758/bf03204394 · Cited by 138
Metadata
- Authors
- SHAMA, F., & SHERMAN, P.
- Venue
- Journal of Texture Studies
- Publisher
- Wiley
- Published
- 1973-04
- Volume
- 4
- Issue
- 1
- Pages
- 111-118
- ISSN
- 0022-4901 (ISSN-L)
- 1745-4603
- OpenAlex
- W2165935671
- Cited by
- 419
- References
- 0
- FWCI
- 16.79
- Type
- journal article
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: IDENTIFICATION OF STIMULI CONTROLLING THE SENSORY EVALUATION OF VISCOSITY II. Oral Methods. https://app.cochat.ai/papers/10.1111/j.1745-4603.1973.tb00657.x
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- SHAMA, F., & SHERMAN, P. (1973). IDENTIFICATION OF STIMULI CONTROLLING THE SENSORY EVALUATION OF VISCOSITY II. Oral Methods. Journal of Texture Studies. https://doi.org/10.1111/j.1745-4603.1973.tb00657.x
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
