Oral Sensing of Food Properties

Abstract

AbstractFood properties are perceived through oral receptors during eating. In this review, various oral receptors involved in food oral processing of food are briefly described. Touch and taste are the most important senses in oral perception. Different tactile receptors are used to determine the mechanical properties, size, shape and their temporal/spatial changes of food materials in the oral cavity. Instrumental test results are often inconsistent with sensory‐perceived food properties. A multiple‐point pressure sensor inserted into the mouth with food can be used to mimic the human tactile systems and to relate instrumental and sensory results. Three evaluation systems of food properties with artificial tongues which were designed in different concepts are presented. Physiological research results are useful to simulate oral processing to design texture, flavor and appearance of diets for people with different eating functions.Practical ApplicationsFood oral processing is a dynamic process in which a mouthful of food is reduced in heterogeneity and converted into a more homogenized swallowable bolus. Human‐mimetic sensing technologies have been recently developed to analyze the physical and chemical properties, these complex interactions and drastic changes of foodstuffs during oral processing. As practical applications, two current social topics are discussed in terms of homogenization of foods during oral processing. First, with the increase of elderly population, a need for texture‐modified foods has emerged: hard food must be converted into paste‐like, where the function of oral processing is partly done by pre‐oral processing. Second, WASHOKU, the traditional dietary cultures of the Japanese, was added to UNESCO's Intangible Cultural Heritage list in 2013. Seasoning in the mouth, one of the features of oral processing of WASHOKU, is addressed. To improve food texture and flavor is needed for people with various ages and regions.