Perception Of Food Texture Research Articles

Food Texture Perception and Its Influence on Consumer Preferences

Abstract Purpose: The general purpose of this study was to evaluate food texture perception and its influence on consumer preferences. Methodology: The study adopted a desktop research methodology. Desk research refers to secondary data or that which can be collected without fieldwork. Desk research is basically involved in collecting data from existing resources hence it is often considered a low cost technique as compared to field research, as the main cost is involved in executive’s time, telephone charges and directories. Thus, the study relied on already published studies, reports and statistics. This secondary data was easily accessed through the online journals and library. Findings: The findings reveal that there exists a contextual and methodological gap relating to food texture perception and its influence on consumer preferences. Preliminary empirical review revealed that that food texture plays a pivotal role in shaping consumer preferences and purchase decisions across various product categories. Through a review of empirical studies, it was found that texture preferences are influenced by sensory experiences, cultural norms, and individual differences. Cross-cultural variability in texture preferences was noted among Western, Asian, and Middle Eastern populations, highlighting the importance of considering cultural factors in product development. Furthermore, texture was found to elicit emotional responses during eating, with certain textures evoking positive emotions while others elicited negative ones. The practical implications of texture research were underscored, emphasizing its relevance for food manufacturers, marketers, and policymakers in developing products that align with consumer expectations and promoting healthier food choices. Unique Contribution to Theory, Practice and Policy: The Sensory-Specific Satiety theory, Elaboration Likelihood Model (ELM) and Schema theory may be used in anchoring future studies on food texture perception and its influence on consumer preferences. The study provided recommendations that contributed to theory, practice, and policy in the field of food science and consumer behavior. The study suggested further exploration of texture perception mechanisms, tailored product development strategies based on sensory evaluations, and sensory marketing approaches emphasizing texture cues. Additionally, it recommended integrating sensory considerations into food regulations, promoting consumer education on texture-related labeling, and investing in sensory research and innovation. These recommendations aimed to enhance understanding of texture perception, improve product development and marketing strategies, and inform policy initiatives to meet consumer preferences effectively.

Artificial saliva induced structural breakdown of surimi gels with starch under continuous compressive motions

Food texture perception is dynamic, influenced by food properties and oral processing. Using the Repeatable Dual Extrusion Cell (RDEC), the oral processing dynamics of surimi gel with different corn starch concentrations (0–15%) in the presence of 1 ml artificial saliva or water were studied. The force-time curve showed increased peak forces with higher corn starch concentrations, peaking significantly at 10%, then decreasing at 15%. Salivary amylase played a crucial role in gel sample degradation, especially in samples with 5% starch, with a work value depletion ratio of 0.535 for sample with 1 ml water (SGW-5) and 0.406 for sample with 1 ml saliva (SGS-5). SEM analysis confirmed the formation of a continuous starch network with reduced intermolecular spaces in SGS-5. The starch-iodine complex showed decreasing order with increasing starch concentration, and SGS-5 exhibited the highest degradation rate (61.61 ± 0.92%). Mathematical modeling revealed that initial decay rates (k1) in gel sample decreased with increasing starch concentration, and samples with starch and artificial saliva had higher initial degradation rates. These findings highlight the intricate interplay between saliva and starch in the surimi gel matrix under continuous compressive motions by RDEC apparatus, providing insights for formulating food products with tailored textures properties.

The impact of temperature and a chemesthetic cooling agent on lingual roughness sensitivity.

Oral tactile sensitivity underpins food texture perception, but few studies have investigated mechanoreception in oral tissues. During food consumption, oral tissues are exposed to a wide range of temperatures and chemical entities. The objective of the present study was to assess the influence of thermal sensations on lingual roughness sensitivity. Just-noticeable difference thresholds (JNDs) were determined using the staircase method for surface roughness from stainless steel coupons (Ra; 0.177-0.465 µm). Thresholds were assessed when cooling or heating the metal stimuli (n = 32 subjects). Compared to the JND threshold obtained at an ambient stimulus temperature (21 °C: 0.055 ± 0.010 μm), a cold (8 °C) temperature significantly (P = 0.019) reduced tongue sensitivity (i.e. increased JND) to surface roughness (0.109 ± 0.016 μm, respectively) whereas warm and hot temperatures had no significant effect (35 °C: 0.084 ± 0.012 μm; 45 °C: 0.081 ± 0.011 μm). To assess whether the effect of cooling on roughness thresholds is TRPM8-dependent, we collected roughness thresholds in a second cohort of subjects (n = 27) following the lingual application of the cooling compound Evercool 190 (24.3 µM). Interestingly, when Evercool 190 was used to elicit the cold sensation, lingual roughness JNDs were unaffected compared to the control application of water (EC: 0.112 ± 0.016 μm; water: 0.102 ± 0.017 μm; P = 0.604). That lingual roughness sensitivity is decreased by cold temperature, but not chemicals evoking cold sensations, suggests the mechanism underpinning thermal modulation is not TRPM8 dependent.

Effect of texture preference on food texture perception: Exploring the role of matching food texture and preference

This study aimed to investigate the influence of smooth texture preference on smoothness perception. An online questionnaire (Study 1, n = 464) and a sensory evaluation test (Study 2, n = 65) were administered to Japanese elderly participants (65–74 years), with common Japanese confectionery (Daifuku) as test foods. Through the online questionnaire, four distinct texture preference groups were formed based on the factors of preference for smoothness and firmness of the inner bean paste layer. Analysis of the food preference scale for imbalanced diet (FPSID) revealed that smooth-texture likers were more likely to be picky eaters than firm-texture likers. Furthermore, high (HiSm) and low smoothness preference groups (LoSm) were selected for the food sensory evaluation test to compare perceived textures (smoothness and firmness). Only the HiSm group exhibited a positive association between perceived smoothness and overall texture liking, perceiving smoothness significantly more intense than the LoSm group in situations where overall texture liking was high. This finding indicates that smooth texture preference does not act independently but rather interacts with food texture matching to affect perception. Our findings suggest that when food texture aligns with individuals’ preferences, it elicits hedonic emotions and dynamically enhances food texture perception. This preference-involved perceptual process may contribute to the development of more explicit texture preferences.

Does the Gel Biter create an illusion of food texture perception due to differences in mastication speed ?

Does the Gel Biter create an illusion of food texture perception due to differences in mastication speed ?

A Comprehensive Review of Food Hydrogels: Principles, Formation Mechanisms, Microstructure, and Its Applications.

Food hydrogels are effective materials of great interest to scientists because they are safe and beneficial to the environment. Hydrogels are widely used in the food industry due to their three-dimensional crosslinked networks. They have also attracted a considerable amount of attention because they can be used in many different ways in the food industry, for example, as fat replacers, target delivery vehicles, encapsulating agents, etc. Gels-particularly proteins and polysaccharides-have attracted the attention of food scientists due to their excellent biocompatibility, biodegradability, nutritional properties, and edibility. Thus, this review is focused on the nutritional importance, microstructure, mechanical characteristics, and food hydrogel applications of gels. This review also focuses on the structural configuration of hydrogels, which implies future potential applications in the food industry. The findings of this review confirm the application of different plant- and animal-based polysaccharide and protein sources as gelling agents. Gel network structure is improved by incorporating polysaccharides for encapsulation of bioactive compounds. Different hydrogel-based formulations are widely used for the encapsulation of bioactive compounds, food texture perception, risk monitoring, and food packaging applications.

Assessing tactile acuity in oral tissues: Challenges of stimulus development

The human oral cavity is comprised of a variety of mechanosensitive structures likely involved in food texture perception. However, studies evaluating oral tactile acuity are often limited to the tongue, which may miss relevant contributions coming from other oral tissues. To address this knowledge gap, the relative acuities of three oral soft tissues, the tongue, the hard palate, and the gums, were assessed in adults (n = 90) using the forced-choice staircase technique. It was hypothesized the tongue would show superior acuity over the more keratinized surfaces due to its flexible nature and thinner epidermis, while the palate would be superior to the gums due to the palate’s high density of mechanoreceptive endings. Discrimination acuities for the tissues were assessed using three different sets of stimuli previously adapted for use on the tongue, punctate-pressure (F; 0.0044–0.010 g), edge-sharpness (∡; 90.0–135.0°), and surface roughness (Ra; 0.177–0.465 μm), via a just-noticeable-difference (JND) task. Participants were found to have significantly lower JNDs with their tongues for all percepts tested (p ≤ 0.019, all), while discrimination thresholds on the palate were only significantly lower than those seen on the gums in the roughness assessment condition (p = 0.013). Both the gums and palate, however, showed similar acuity to previously obtained sensitivity values for the fingertip for all tested percepts. These findings do suggest that all tissues are highly sensitive and likely critical for texture perception, but the lack of significant difference between the palate and gums may also be partially attributable to the stimuli being ill-suited for use in palate assessments. While all stimuli used were well-suited for use in lingual evaluations, the palate’s curved geometry and limited accessibility made application and evaluation of both the punctate-pressure and edge sharpness stimuli challenging. Further adaptation of stimuli to optimize them for use on more-rigid tissues could provide further insight into the relative acuity of these different tissues.

Grating orientation task: A screening tool for determination of oral tactile acuity in children

Oral tactile sensitivity is logically linked to food texture perception. However, there is currently no widely accepted method to determine oral tactile sensitivity, particularly in children. The aim of this study was to determine the suitability of the grating orientation task to measure tactile acuity in a large and diverse sample of 5–12-year-old children. A total of 1817 Australian children (921 boys, 896 girls) participated. Three grating widths (0.5, 0.75 and 1.25 mm) and two square sizes (1 cm2 and 2 cm2) were utilized. Grating squares were presented in random order, 8 times total either vertically or horizontally on the tongue, and children were asked to identify the orientation of groove and sureness of their responses. Oral tactile sensitivity was calculated as R-index values. Spearman’s correlation coefficients and one-way ANOVA were performed to investigate correlations and statistical differences between R-index values and child’s characteristics. Overall, 1 cm2 grating square in 0.5 mm groove width effectively discriminated oral tactile acuity in the sample of children, showing a near ideal normal distribution of R-index (p = 0.97 by Shapiro-Wilk test). Oral tactile acuity was not significantly different by age, age group, gender or BMIz (p > 0.05). No relationship was found between oral tactile acuity and BMI (r = -0.03) or waist circumference (r = 0.01). The measured R-index was highly correlated to the R Index without the surety question (Accuracy index, r = 0.86). The study illustrated that grating orientation task is a simple suitable method to measure in oral tactile acuity in children.

Influence of meat texture on oral processing and bolus formation

Changes that happen with aging have an effect on food texture perception and oral processing behaviour. Mastication and saliva incorporation are two major aspects of oral processing which can be used to evaluate the texture perception of food. This study aimed to investigate inter-oral responses of healthy individuals during chewing in relation to cooked meat texture. Mastication variables were recorded during the chewing process and boluses were collected and analysed for saliva impregnation and particle size distribution. Increasing hardness of meat did not change the number or duration of chewing cycles, but particle breakdown was significantly increased (P < 0.05) with the hardness of meat. As a result more saliva was required to agglomerate harder particles in order to make a safe swallow cohesive bolus. Two different groups were identified in relation to texture responses where one group was able to swallow samples with less saliva incorporated into it and cohesiveness was due to less fragmented muscle fibres and meat juice whereas other group had relatively higher saliva incorporation to obtain cohesiveness of particles.

Impact of sol-gel transition on the acoustic properties of complex model foods: Application to agar/gelatin gels and emulsion filled gels

Quantitative Ultrasound techniques are good candidates for the in situ and real-time mechanical characterization of tongue-food-palate system, and thus to improve the understanding of the determinants of texture perception of food. Different model foods (consisting in gels and emulsion filled gels composed of agar and/or gelatin) have been designed for their contrasting properties in terms of texture perceptions. Prior to the feasibility study of a Quantitative Ultrasound method to monitor their mechanical breakdown during a compression, the aim of this study is to determine the respective roles of structure and mechanical properties of the different model foods in the variations of ultrasonic wave properties. Ultrasonic velocity, reflectivity, and attenuation were monitored during the sol-gel transition (from 50°C to 20°C) at 1 MHz in pulse-echo mode, and were confronted to visco-elastic moduli and mass density measurements. The results put in evidence the role of biopolymer concentration (independently from Young’s and shear moduli) on the variations of velocity and reflectivity, resulting from joint variations of mass density and bulk modulus. Moreover, the ultrasonic attenuation was confirmed to depend on molecular relaxation phenomena of water, which are important in high-concentration gelatin samples.

Quantitative ultrasound for the dynamic biomechanical analysis of tongue-food interface during oral processing: An in vitro study

The development of non-invasive methods is critical for a better understanding of the biomechanical phenomena involved in the dynamic mechanisms of food texture perception during oral processing. The aim of the present study is to investigate in vitro the potential of a quantitative ultrasound device in order to monitor the mechanical properties of tongue-food interface during a compression. A tongue-palate bio-mimicking set-up was designed, consisting in a traction-compression machine equipped with tongue and palate phantoms. Gels and emulsion filled gels were considered as model foods for their wide ranges of texture properties. Finally, a 1 MHz ultrasonic transducer positioned under the tongue records in real-time the pulse-echo response of the tongue-food-palate system during a compression. The results put in evidence in vitro the potential of tongue-food interface reflexion coefficient to monitor the competitive and collaborative contributions (i) of the tongue-palate system (roughness, lubrication, and velocity) and (ii) of food properties (composition, structure, and rheology) on the mechanical properties of the tongue interface during occlusion cycles. The study paves the way for the use of quantitative ultrasound methods to monitor tongue-food-palate system during oral processing.

Texture-dependent effects of pseudo-chewing sound on perceived food texture and evoked feelings in response to nursing care foods

Because chewing sounds influence perceived food textures, unpleasant textures of texture-modified diets might be improved by chewing sound modulation. Additionally, since inhomogeneous food properties increase perceived sensory intensity, the effects of chewing sound modulation might depend on inhomogeneity. This study examined the influences of texture inhomogeneity on the effects of chewing sound modulation. Three kinds of nursing care foods in two food process types (minced-/puréed-like foods for inhomogeneous/homogeneous texture respectively) were used as sample foods. A pseudo-chewing sound presentation system, using electromyogram signals, was used to modulate chewing sounds. Thirty healthy elderly participants participated in the experiment. In two conditions with and without the pseudo-chewing sound, participants rated the taste, texture, and evoked feelings in response to sample foods. The results showed that inhomogeneity strongly influenced the perception of food texture. Regarding the effects of the pseudo-chewing sound, taste was less influenced, the perceived food texture tended to change in the minced-like foods, and evoked feelings changed in both food process types. Though there were some food-dependent differences in the effects of the pseudo-chewing sound, the presentation of the pseudo-chewing sounds was more effective in foods with an inhomogeneous texture. In addition, it was shown that the pseudo-chewing sound might have positively influenced feelings.

The effect of a crunchy pseudo-chewing sound on perceived texture of softened foods

Elderly individuals whose ability to chew and swallow has declined are often restricted to unpleasant diets of very soft food, leading to a poor appetite. To address this problem, we aimed to investigate the influence of altered auditory input of chewing sounds on the perception of food texture. The modified chewing sound was reported to influence the perception of food texture in normal foods. We investigated whether the perceived sensations of nursing care foods could be altered by providing altered auditory feedback of chewing sounds, even if the actual food texture is dull. Chewing sounds were generated using electromyogram (EMG) of the masseter. When the frequency properties of the EMG signal are modified and it is heard as a sound, it resembles a “crunchy” sound, much like that emitted by chewing, for example, root vegetables (EMG chewing sound). Thirty healthy adults took part in the experiment. In two conditions (with/without the EMG chewing sound), participants rated the taste, texture and evoked feelings of five kinds of nursing care foods using two questionnaires. When the “crunchy” EMG chewing sound was present, participants were more likely to evaluate food as having the property of stiffness. Moreover, foods were perceived as rougher and to have a greater number of ingredients in the condition with the EMG chewing sound, and satisfaction and pleasantness were also greater. In conclusion, the “crunchy” pseudo-chewing sound could influence the perception of food texture, even if the actual “crunchy” oral sensation is lacking. Considering the effect of altered auditory feedback while chewing, we can suppose that such a tool would be a useful technique to help people on texture-modified diets to enjoy their food.

On the Oral Health and Chewing Enjoyment of the Elderly: A Review from the Point of Mechanics

AbstractWith the advent of an aging society, the biggest challenge for the study of food science and technology is how to provide the best diet for older people with reduced chewing ability. General health is usually associated with oral health and healthy ageing is affected by what humans eat. Foods for the elderly should give them the maximum masticatory pleasure while satisfying their nutritional needs. It is well known that food oral processing is not only dominated by oral cavity structure and physiological state of human body, but also affected by the mechanical processes of food destruction in the mouth. Perception of food texture is thought to be the cognition of the human brain to the information of food deformation and fracture during oral processing. Increasing chewing difficulty due to the impaired dental functions is an major problem affecting the ability of food intake for many older people. From the viewpoint of mechanics, the manner of the deformation or breaking of an object is strongly dominated by its mechanical and geometrical properties of the materials and the conditions in which the object is loaded. It is therefore suggested that the food destruction process in the mouth might be investigated using the methods established in the engineering field. In this review, the main factors that affecting chewing behaviors of the elderly are analysed and discussed. The possibility of applying fracture mechanics theory and material structural optimization techniques to the design and production of food structures for older people is proposed.Practical ApplicationsPopulation aging means that the food industry is required to provide best diet for older consumers who may encounter chewing difficulty and dysphagia problems. People with deficient oral strategy need foods not only having easy‐to‐chew/swallow feature, but also can satisfy their chewing pleasure. Food structure design is a new direction of food science for the development of food products. The fundamental issue is to have a proper understanding how designed food is formed and fractured in the mouth. This work analyses the main factors that influence the chewing behaviors of the elderly and introduces fracture mechanics theory into the field of food oral processing. It will provide a new view‐angle to understand both the food destruction process and the texture perception mechanism in the mouth.

Tactile Sensitivity and Capability of Soft‐Solid Texture Discrimination

AbstractThe sensation and perception of food texture is regulated by tactile‐dominated mechanisms and therefore, it is believed that one's capability in discriminating food textural properties could be related to one's tactile sensitivity. However, evidence to support this hypothesis is currently not available. This work aims to test this hypothesis by examining tactile sensitivity of individuals' (touch detection threshold and two‐point discrimination threshold) and texture discrimination capability. A range of soft‐solid food samples with controlled firmness and elastic moduli were designed for textural discrimination tests. A total of 32 healthy subjects threshold of touch detection was found to be 0.028 g for the fingertip and 0.013 g for the tongue. Similarly, the mean threshold of two‐point discrimination was 1.42 mm and 0.62 mm for the fingertip and tongue, respectively. Threshold for firmness discrimination (compressing until yielding) of the gel samples was 13.3% for the fingertip and 11.1% for the tongue. However, the elasticity discrimination threshold (by gentle pressing) of the population was found to be much smaller at 2.3% and 1.2% for the fingertip and the tongue respectively. Results show that tongue is slightly more sensitive than the fingertip in discriminating food texture (P &lt; 0.05). An expected correlation between individual's capability of texture discrimination and their tactile sensitivity was not observed.Practical ApplicationsTexture discrimination capability is a significant factor for food texture preference and appreciation. In order to understand texture perception, it is essential to identify the relevant factors and define characteristics that govern the processes involved. Having a meaningful and reliable texture discrimination indicator is critically important for the food industry in the development and optimization of new food products, and in particular for specific food design for individuals' with special needs, e.g., elderly, dysphagic patients, etc. With this study, we illustrate the differential threshold for soft‐solid texture (firmness and elasticity) and also investigate the capabilities of tactile sensation (touch detection and two‐point discrimination) and evaluate potential correlations. The results and correlations may provide information about texture sensitivity and also might provide useful information to R&amp;D researchers. Methodologies could also be applied in general food sensory studies and also investigating relationships between sensory psychology and sensory physiology.

Evaluation of the Sensory Correlation between Touch Sensitivity and the Capacity to Discriminate Viscosity

AbstractThe capacity to discriminate the viscous nature of food materials is critically important in the sensory evaluation and subsequent perception of food texture and acceptability. It is generally assumed that this capability is closely linked to individual's tactile sensitivity, which in itself is a function of the individual's specific capabilities due to experience, age, lifestyle and health status for example. However, no experimental evidence is yet available to validate or disprove this assumption. By comparing the touch sensitivity and the capability of viscosity discrimination among individuals (using finger and tongue sensory perception), this work aims to establish if a correlation exists. Semmes‐Weinstein monofilaments were used for touch sensitivity tests of the index fingers and tongue surfaces. A series of syrup solutions were prepared to give a wide range of viscosities with a viscosity scale factor of 1.2 ± 0.009. A total of 30 healthy subjects (16 female and 14 male; mean age 29.9 ± 9 years; mean body mass index 22.5 ± 2.9 kg/m2) participated in this study. A similar touch sensitivity threshold, 0.023 and 0.021 g, was observed for the index fingertip and for the tongue, respectively. However, the tongue appears to be more sensitive to touch than the fingertips when the force range they cover was compared. The viscosity discrimination threshold was found to be approximately 53% for the index fingertip and around 47% for the tongue. By comparing individual capabilities of viscosity discrimination against touch sensitivity, no significant correlation was observed between the two factors. The results from this work suggest that the capability to discriminate viscosity differences is more likely attributed to experience and is little influenced by one's physiological capability of tactile sensation, e.g., the touch sensitivity.Practical ApplicationsThe capability to discriminate differences in viscosity and the subsequent perception is an important factor for food texture appreciation. Establishment of the underlying factors that characterize the variation in the ability for such discrimination across individuals is not only critically important for our fundamental understanding of the viscosity perception but is also hugely important for the food industry in development of new food products, and in particular for specific food design for individuals with special needs, e.g., elderly, dysphagia patients, etc. Differential threshold for certain tastes and aroma compounds has been investigated. However, little has been reported in the literature about the tactile interpretation of viscosity sensation and perception. Findings from this work could provide new insight for researchers in the food industry and in food development by giving them flexibility to redesign their ingredients especially the one that has thickening effect on the product viscosity. Methodologies used in this experiment could also be applied for general food sensory studies in establishing relationships between sensory psychology and sensory physiology and especially the threshold studies with a similar approach of finding just noticeable difference values of any stimuli. The method could also be applicable to sensory capability studies of some particular groups such as elderly people to assess how weakened physiology affects their sensory capability.

Dynamic texture perception and oral processing of semi-solid food gels: Part 2: Impact of breakdown behaviour on bolus properties and dynamic texture perception

Food texture perception depends on food structure and oral processing behaviour. The aim of this study was to explain dynamic texture perception of emulsion-filled, semi-solid gels by properties of the boli formed during three stages of oral processing. Texture perception of emulsion-filled gels varying in fracture stress and strain was found to be a dynamic process. Specific texture attributes were perceived as dominant sensations in the beginning (firm), middle (moist, refreshing, elastic, sticky) and end of oral processing (grainy, melting, creamy). In the beginning of oral processing mechanical properties of the boli, such as first penetration peak force and flowability, were correlated to sensory firmness. In the middle of oral processing, correlations between boli properties and texture perception were more complex. Perception of moist and refreshing was related to mechanical properties of the boli, such as flowability, rather than to the amount of saliva incorporated into the boli. Perception of elastic and sticky was related to the mechanical bolus properties resilience and adhesiveness. In the end of oral processing, emulsion-filled gels were perceived either as creamy or grainy. Gels perceived as creamy revealed a high bolus flowability while gels perceived as grainy consisted of boli with a high number of broken down particles. We conclude that bolus formation and changes in the properties of the bolus underlay the changes in texture perception during oral processing.

Dynamic texture perception and oral processing of semi-solid food gels: Part 1: Comparison between QDA, progressive profiling and TDS

Texture perception of food is a dynamic phenomenon depending on food properties and oral processing. Several sensory techniques enable to measure texture perception over time. The aim of this study was to compare quantitative descriptive analysis (QDA), temporal dominance of sensation (TDS) and progressive profiling in the assessment of dynamic texture of emulsion filled gels varying in fracture stress (low/high), fracture strain (low/high) and oil release (oil droplets bound/unbound to the gel matrix).The QDA results revealed that the variation of mechanical properties led to significant differences in texture properties perceived at first bite (firmness and brittleness). Texture attributes perceived at later stages of mastication showed significant differences between gels depending on the first bite properties e.g. soft gels were perceived as more melting. Progressive profiling showed that creaminess increased over eating time while firmness decreased. TDS results were in agreement with the other methods and additionally conveyed information on the succession of perceived attributes over time. The TDS sensory trajectories demonstrated that for all gels dynamic perception evolved in a similar fashion but samples with a high or low fracture strain differed at the end of oral processing.We conclude that texture perception of semi-solid gels is dynamic and can be measured by either of the three sensory methods. The mechanical properties of the gels influence the perception of texture attributes at first bite and at later stages of mastication. QDA, TDS and progressive profiling gave matching and complementary results in the assessment of dynamic sensory texture.

Differences between Age Groups in the Use of the Temporal Dominance of Sensations Technique across a Range of Food Textures

AbstractUnderstanding the use of temporal dominance of sensations methodology (TDS) with older adults is important for food manufacturers targeting products to older consumers. The aim of this study was to investigate differences in the use of TDS with food texture between a young (21–29) and an older (55–70) age group across a range of different foods (cheese, chocolate, gelatin gel and shortbread). Total duration of the TDS sequence and the number of attributes used and selected were similar between age groups for all food products. The time to first attribute selection and average time per selection differed between age groups only for some products. Selection rates of each attribute were similar between age groups, with the most notable exception of sticky, which was selected at a greater rate by the younger group. Results show that TDS is an appropriate technique to measure the perception of food texture in older adults.Practical ApplicationsIn Western society, a growing aging population presents an opportunity for food manufacturers to design new food products of specific textures. Developing novel textures for this generation requires an understanding of their perception of the texture of any product under development. This study investigates the validity of the relatively new temporal dominance of sensations (TDS) technique with older and younger subjects using a wide range of food textures, and concludes that TDS can be used effectively with older subjects for the assessment of texture perception.

Structural Changes Within a Biscuit Bolus During Mastication

AbstractSolid food undergoes drastic structural changes during its transformation into a cohesive bolus, which play a key role in the perception of different textures during mastication. This article describes the structural changes in biscuits during mastication through particle agglomeration. Apparent particle size and bolus moisture content were measured at different chewing stages by image and gravimetric analyses. The microstructure of the ready‐to‐swallow bolus was also examined with light microscopy and cryo‐scanning electron microscopy (cryo‐SEM). The results reveal that moisture content increased at a parabolic rate during mastication, and the absorbed saliva increased apparent particle size and decreased particle number through agglomeration. Furthermore, both cryo‐SEM and light microscopy indicate that a majority of the solid particles in the ready‐to‐swallow bolus were individual starch granules. The results from cryo‐SEM also suggest that saliva composition varied locally within the final bolus, thereby implying that laminar mixing governs bolus formation during mastication.Practical ApplicationsIn materials science it is well‐known that the properties of a material are related to its structure. This concept can also be applied to the food bolus: the structure of a bolus determines its mechanical and rheological properties. These properties are perceived by senses within our mouths during mastication and translate to the perception of food texture. Hence, texture perception cannot be fully understood without analyzing bolus structure. This article also suggests that bolus structure is related to the type of mixing that operates within the mouth. Identifying the mechanisms involved in mastication will contribute towards a better understanding of texture perception, and can be applied in computational models of food breakdown and flavor release. This knowledge will allow solid food structures to be designed to enhance sensory appeal or follow a particular breakdown path in health food applications.