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dc.creatorĐekić, Ilija
dc.creatorIlić, Jovan
dc.creatorChen, Jianshe
dc.creatorĐekić, Rastko
dc.creatorSołowiej, Bartosz G.
dc.creatorVujadinović, Dragan
dc.creatorTomašević, Igor
dc.date.accessioned2021-11-30T16:47:26Z
dc.date.available2021-11-30T16:47:26Z
dc.date.issued2021
dc.identifier.issn2076-3417
dc.identifier.urihttp://aspace.agrif.bg.ac.rs/handle/123456789/5970
dc.description.abstractPungency 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.sr
dc.language.isoensr
dc.publisherMDPIsr
dc.rightsopenAccesssr
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.sourceApplied Sciences (Switzerland)sr
dc.subjectFacial attributes and emotion detectionsr
dc.subjectGrilled pork meatsr
dc.subjectHot saucessr
dc.subjectPungency sensationssr
dc.subjectTemporal dominance of pungency sensationsr
dc.titleAnalysis of Pungency Sensation Effects from an Oral Processing, Sensorial and Emotions Detection Perspective—Case Study with Grilled Pork Meatsr
dc.typearticlesr
dc.rights.licenseBYsr
dc.citation.issue21
dc.citation.rankM22~
dc.citation.spage10459
dc.citation.volume11
dc.identifier.doi10.3390/app112110459
dc.identifier.fulltexthttp://aspace.agrif.bg.ac.rs/bitstream/id/23360/Analysis_of_Pungency_pub_2021.pdf
dc.identifier.scopus2-s2.0-85118764631
dc.identifier.wos000718676700001
dc.type.versionpublishedVersionsr


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