TY  - JOUR
AU  - Đekić, Ilija
AU  - Ilić, Jovan
AU  - Chen, Jianshe
AU  - Đekić, Rastko
AU  - Sołowiej, Bartosz G.
AU  - Vujadinović, Dragan
AU  - Tomašević, Igor
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5970
AB  - 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.
PB  - MDPI
T2  - Applied Sciences (Switzerland)
T1  - Analysis of Pungency Sensation Effects from an Oral Processing, Sensorial and Emotions Detection Perspective—Case Study with Grilled Pork Meat
IS  - 21
SP  - 10459
VL  - 11
DO  - 10.3390/app112110459
ER  - 

@article{
author = "Đekić, Ilija and Ilić, Jovan and Chen, Jianshe and Đekić, Rastko and Sołowiej, Bartosz G. and Vujadinović, Dragan and Tomašević, Igor",
year = "2021",
abstract = "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.",
publisher = "MDPI",
journal = "Applied Sciences (Switzerland)",
title = "Analysis of Pungency Sensation Effects from an Oral Processing, Sensorial and Emotions Detection Perspective—Case Study with Grilled Pork Meat",
number = "21",
pages = "10459",
volume = "11",
doi = "10.3390/app112110459"
}

Đekić, I., Ilić, J., Chen, J., Đekić, R., Sołowiej, B. G., Vujadinović, D.,& Tomašević, I.. (2021). Analysis of Pungency Sensation Effects from an Oral Processing, Sensorial and Emotions Detection Perspective—Case Study with Grilled Pork Meat. in Applied Sciences (Switzerland)
MDPI., 11(21), 10459.
https://doi.org/10.3390/app112110459

Đekić I, Ilić J, Chen J, Đekić R, Sołowiej BG, Vujadinović D, Tomašević I. Analysis of Pungency Sensation Effects from an Oral Processing, Sensorial and Emotions Detection Perspective—Case Study with Grilled Pork Meat. in Applied Sciences (Switzerland). 2021;11(21):10459.
doi:10.3390/app112110459 .

Đekić, Ilija, Ilić, Jovan, Chen, Jianshe, Đekić, Rastko, Sołowiej, Bartosz G., Vujadinović, Dragan, Tomašević, Igor, "Analysis of Pungency Sensation Effects from an Oral Processing, Sensorial and Emotions Detection Perspective—Case Study with Grilled Pork Meat" in Applied Sciences (Switzerland), 11, no. 21 (2021):10459,
https://doi.org/10.3390/app112110459 . .

TY  - CONF
AU  - Đekić, Rastko
AU  - Ilić, Jovan
AU  - Tomašević, Igor
AU  - Đekić, Ilija
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5978
AB  - This study provides an engineering approach in modelling the first bite. Based on the mechanical properties of grilled pork meat obtained by applying compression and Warner Bratzler tests and using the Finite element method, a 3D model of cubic pieces has been created. It was then used for simulating the first bite of pork meat grilled at two temperatures and three positions of the jaws. Stress distribution during impact of upper and lower jaw shows growth of internal stress in the direction of jaw movement, leading to crack development and breaking of meat.
PB  - IOP Publishing Ltd
C3  - IOP Conference Series: Earth and Environmental Science
T1  - Use of engineering tools in modelling first bite-case study with grilled pork meat
IS  - 1
VL  - 854
DO  - 10.1088/1755-1315/854/1/012022
ER  - 

@conference{
author = "Đekić, Rastko and Ilić, Jovan and Tomašević, Igor and Đekić, Ilija",
year = "2021",
abstract = "This study provides an engineering approach in modelling the first bite. Based on the mechanical properties of grilled pork meat obtained by applying compression and Warner Bratzler tests and using the Finite element method, a 3D model of cubic pieces has been created. It was then used for simulating the first bite of pork meat grilled at two temperatures and three positions of the jaws. Stress distribution during impact of upper and lower jaw shows growth of internal stress in the direction of jaw movement, leading to crack development and breaking of meat.",
publisher = "IOP Publishing Ltd",
journal = "IOP Conference Series: Earth and Environmental Science",
title = "Use of engineering tools in modelling first bite-case study with grilled pork meat",
number = "1",
volume = "854",
doi = "10.1088/1755-1315/854/1/012022"
}

Đekić, R., Ilić, J., Tomašević, I.,& Đekić, I.. (2021). Use of engineering tools in modelling first bite-case study with grilled pork meat. in IOP Conference Series: Earth and Environmental Science
IOP Publishing Ltd., 854(1).
https://doi.org/10.1088/1755-1315/854/1/012022

Đekić R, Ilić J, Tomašević I, Đekić I. Use of engineering tools in modelling first bite-case study with grilled pork meat. in IOP Conference Series: Earth and Environmental Science. 2021;854(1).
doi:10.1088/1755-1315/854/1/012022 .

Đekić, Rastko, Ilić, Jovan, Tomašević, Igor, Đekić, Ilija, "Use of engineering tools in modelling first bite-case study with grilled pork meat" in IOP Conference Series: Earth and Environmental Science, 854, no. 1 (2021),
https://doi.org/10.1088/1755-1315/854/1/012022 . .