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March 29, 2026Food Quality and PreferenceOpen Access

Increased aroma content of gummy jelly prolongs chewing strokes and chewing duration to the swallowing threshold

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Authors

JOJumpei OkawaKYK. YamadaAKAye Mya Mya Khaing

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Overview

Examines how aroma level affects swallowing timing in adults, suggesting implications for flavor perception and eating behavior.

Key Points

  • The research aimed to explore how oral function and retronasal aroma affect the swallowing threshold during chewing.
  • Used standardized gummy jellies with varying aroma levels.
  • Measured masticatory performance and salivary flow rate with specific techniques.
  • Assessed retronasal aroma intensity using a portable sensor while chewing.
  • Participants ingested jellies in random order to measure chewing strokes and duration.
  • Higher aroma content significantly increased retronasal aroma intensity.
  • Participants displayed more chewing strokes before swallowing with higher aroma content.
  • Chewing duration was also prolonged with increased aroma levels, independent of masticatory performance.
  • No significant changes were noted in visual analog scale scores for flavor perception.

Cite This Study

Okawa et al. (2026) studied this question.

synapsesocial.com/papers/69c8c115de0f0f753b39ba45https://doi.org/10.1016/j.foodqual.2026.105928
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