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ħ : ¼ÒÈ­ÀÇ Á¦1 °ü¹®, salivation



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2019.08.06 14:58

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My salivation theory states that we prefer foods that are moist or evoke saliva during the mastication process. Saliva is critical for hedonic solute contact with taste buds; simply put, no taste, no pleasure. Saliva also fosters food lubrication and enhances the entire eating experience. Even dry foods like saltines have salt on top and a flaky texture that fosters salivation as it melts down in the mouth. Add fat to a dry food (potato chips are 50 percent fat calories), and you have additional oral lubrication—the perfect ¡°salivation¡± food. Thin potato chips have a texture that melts down very quickly and stimulates salivary flow. The tastiest foods should evoke saliva or at least provide lubrication and moistness. Culinologists and great chefs know this secret. French chefs are masters of food saucing; Chinese (and Asian food in general) and Indian cuisines are almost entirely finished with a sauce or glaze.
We have all experienced ¡°mouth watering¡± when presented with tasty food, especially when we are hungry. Salivation is tied into the whole experience of eating. And Temple et al. (2006) found that as we eat more of the same food, we secrete less saliva—we are actually habituating to the food in a manner similar to Sensory Specific Satiety.8 This amazing response actually means the food becomes less pleasurable as you continue to eat it, and you salivate less! Taken to another level, this means that superior cuisine that keeps you stimulated with texture, colors, and taste will not allow this salivation habituation response to occur. In fact, salivation to a food may be an independent measurement of how much you like it. (Dr. Robert Hyde and I performed a number of salivation experiments under the direction of Professor Rose Marie Pangborn at UC Davis.)

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Fig. 6. Sketch of the salivary proteins (e.g., high-molecular weight mucin) in an extended conformation adsorbed to surfaces (for boundary lubrication) and in bulk solution (origin for saliva's viscoelasticity). Food and beverages can interact with the salivary proteins on the surface and in bulk solution due to physico-chemical interactions or altering salivary protein conformations, as well as affect the composition and rheology of the saliva subsequently secreted into the oral cavity during and after consumption.


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