Analysis of Pungency Sensation Effects from an Oral Processing, Sensorial and Emotions Detection Perspective—Case Study with Grilled Pork Meat

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 characteristic...

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Autores principales:	Ilija Djekic, Jovan Ilić, Jianshe Chen, Rastko Djekic, Bartosz G. Sołowiej, Dragan Vujadinović, Igor Tomasevic
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	grilled pork meat pungency sensations hot sauces temporal dominance of pungency sensation facial attributes and emotion detection Technology T Engineering (General). Civil engineering (General) TA1-2040 Biology (General) QH301-705.5 Physics QC1-999 Chemistry QD1-999
Acceso en línea:	https://doaj.org/article/6b23d2f22bc54cdd9d65526af9bd7e83
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spelling	oai:doaj.org-article:6b23d2f22bc54cdd9d65526af9bd7e832021-11-11T15:24:20ZAnalysis of Pungency Sensation Effects from an Oral Processing, Sensorial and Emotions Detection Perspective—Case Study with Grilled Pork Meat10.3390/app1121104592076-3417https://doaj.org/article/6b23d2f22bc54cdd9d65526af9bd7e832021-11-01T00:00:00Zhttps://www.mdpi.com/2076-3417/11/21/10459https://doaj.org/toc/2076-3417Pungency 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.Ilija DjekicJovan IlićJianshe ChenRastko DjekicBartosz G. SołowiejDragan VujadinovićIgor TomasevicMDPI AGarticlegrilled pork meatpungency sensationshot saucestemporal dominance of pungency sensationfacial attributes and emotion detectionTechnologyTEngineering (General). Civil engineering (General)TA1-2040Biology (General)QH301-705.5PhysicsQC1-999ChemistryQD1-999ENApplied Sciences, Vol 11, Iss 10459, p 10459 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	grilled pork meat pungency sensations hot sauces temporal dominance of pungency sensation facial attributes and emotion detection Technology T Engineering (General). Civil engineering (General) TA1-2040 Biology (General) QH301-705.5 Physics QC1-999 Chemistry QD1-999
spellingShingle	grilled pork meat pungency sensations hot sauces temporal dominance of pungency sensation facial attributes and emotion detection Technology T Engineering (General). Civil engineering (General) TA1-2040 Biology (General) QH301-705.5 Physics QC1-999 Chemistry QD1-999 Ilija Djekic Jovan Ilić Jianshe Chen Rastko Djekic Bartosz G. Sołowiej Dragan Vujadinović Igor Tomasevic Analysis of Pungency Sensation Effects from an Oral Processing, Sensorial and Emotions Detection Perspective—Case Study with Grilled Pork Meat
description	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.
format	article
author	Ilija Djekic Jovan Ilić Jianshe Chen Rastko Djekic Bartosz G. Sołowiej Dragan Vujadinović Igor Tomasevic
author_facet	Ilija Djekic Jovan Ilić Jianshe Chen Rastko Djekic Bartosz G. Sołowiej Dragan Vujadinović Igor Tomasevic
author_sort	Ilija Djekic
title	Analysis of Pungency Sensation Effects from an Oral Processing, Sensorial and Emotions Detection Perspective—Case Study with Grilled Pork Meat
title_short	Analysis of Pungency Sensation Effects from an Oral Processing, Sensorial and Emotions Detection Perspective—Case Study with Grilled Pork Meat
title_full	Analysis of Pungency Sensation Effects from an Oral Processing, Sensorial and Emotions Detection Perspective—Case Study with Grilled Pork Meat
title_fullStr	Analysis of Pungency Sensation Effects from an Oral Processing, Sensorial and Emotions Detection Perspective—Case Study with Grilled Pork Meat
title_full_unstemmed	Analysis of Pungency Sensation Effects from an Oral Processing, Sensorial and Emotions Detection Perspective—Case Study with Grilled Pork Meat
title_sort	analysis of pungency sensation effects from an oral processing, sensorial and emotions detection perspective—case study with grilled pork meat
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/6b23d2f22bc54cdd9d65526af9bd7e83
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Analysis of Pungency Sensation Effects from an Oral Processing, Sensorial and Emotions Detection Perspective—Case Study with Grilled Pork Meat

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