Dynamic aspects of texture perception during cheese consumption and relationship with bolus properties

Saint-Eve, Anne; Panouillé, Maud; Capitaine, Chloé; Déléris, Isabelle; Souchon, Isabelle

doi:10.1016/j.foodhyd.2014.12.015

Cited by 51 publications

(38 citation statements)

References 29 publications

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“…The physical properties of the fat layer boluses were significantly lower compared to the lean layer sample, including the apparent particle size and mechanical properties. Dynamic textural perception of the food bolus was found to be linked to the physical properties and dynamic evolution of bolus properties in the mouth [8]. Therefore, the two different parts of stewed pork with brown sauce contributed to individuals' dynamic textural perception.…”

Section: Discussionmentioning

confidence: 96%

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Impact of the Breakdown Behavior on Chinese Traditional Stewed Pork with Brown Sauce: Physical Properties Using Microstructural Analysis

Liu

Deng

Gong

et al. 2017

Journal of Food Quality

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The potential physics differences of Chinese traditional stewed pork during mastication were investigated. Ten subjects chewed and expectorated the fat and lean layers of stewed pork with brown sauce at different stages of mastication. The produced boluses were analyzed for their physical properties. The results suggested the subjects' saliva secretion and moisture content of the boluses during mastication increased significantly depending on subjects and food types studied ( < 0.05) and led to increase of bolus apparent particle size because of saliva uptake. Bolus first peak force tended to decrease significantly, whereas bolus flowability increased significantly during mastication ( < 0.05). Further, microstructure of boluses revealed series processing was conducted by comminution, aggregation, hydration, and dilution. The boluses ready-to-swallow possessed a higher flowability and a homogenetic matrix. Therefore, the changes in physics and microstructure of bolus contributed to dynamic texture perception of traditional Chinese stewed pork with brown sauce.

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Section: Discussionmentioning

confidence: 96%

“…Texture perception is the sensory manifestation of the food structure, and this reacts to the force applied to the bolus at different stages of mastication [8]. Therefore, the bolus particle size and mechanical properties related to the degree of structure could significantly influence texture perception in the mouth.…”

Section: Introductionmentioning

confidence: 99%

Impact of the Breakdown Behavior on Chinese Traditional Stewed Pork with Brown Sauce: Physical Properties Using Microstructural Analysis

Liu

Deng

Gong

et al. 2017

Journal of Food Quality

View full text Add to dashboard Cite

show abstract

“…; Saint‐eve et al . ). Tribological measurements can be used to mimic mouth condition and friction can relate to perception of fat related attributes (Prakash et al .…”

Section: Introductionmentioning

confidence: 97%

Uncoupling the Impact of Fracture Properties and Composition on Sensory Perception of Emulsion‐Filled Gels

Lavergne

Strijbosch

Broek

et al. 2015

Journal of Texture Studies

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The aim of the study is to investigate the effect of fracture properties and composition of emulsion-filled gels on dynamic texture perception. Twelve emulsion-filled gels varying in fracture stress (High/Low) and strain (High/Low) were prepared from three binary gel mixtures. Mechanical properties, syneresis, friction properties, microstructure, melting behavior, oral breakdown and texture perception of the gels were determined. Gels varying in composition but exhibiting similar fracture properties were obtained. Serum release, melting in mouth and friction varied between gels differing in composition. Fracture properties and melting of gels impacted oral breakdown. Fracture properties impacted perception of texture attributes at first bite and during chew down. Melting and syneresis impacted chew down perception of gels. We conclude that fracture stress mainly impacted texture perception at first bite, whereas fracture strain impacted perception of chew down texture attributes with high fracture strain gels being perceived creamy. The composition of gels impacted properties such as melting and serum release, which accounted for high variations in perception of moistness and creaminess between samples. PRACTICAL APPLICATIONSFracture properties of food are known to impact the perception of first bite texture attributes. Moreover, they are known to control breakdown of food during oral processing. However, little is known about the impact of fracture properties on perception of chew down texture attributes. The current study highlights the impact of fracture properties on chew down texture perception. It identifies other gel properties depending on gels composition that account for variation in perception between gels. The use of emulsion-filled gels enabled the investigation of sensory attributes related to fat perception. Such knowledge can be used for food reformulation, for instance formulation of low fat soft solid foods. This study indicates which mechanical properties should be controlled to obtain a desired texture profile of soft solid foods.

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“…; Saint‐Eve et al . ). From first bite to swallowing, the mechanical properties, stress state and geometry of food particles or bolus continuously change (Hutchings and Lillford ; Booth et al .…”

Section: Viewing Human Mastication By Mechanicsmentioning

confidence: 97%

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

2016

Journal of Texture Studies

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With 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 Applications Population 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.

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Dynamic aspects of texture perception during cheese consumption and relationship with bolus properties

Cited by 51 publications

References 29 publications

Impact of the Breakdown Behavior on Chinese Traditional Stewed Pork with Brown Sauce: Physical Properties Using Microstructural Analysis

Impact of the Breakdown Behavior on Chinese Traditional Stewed Pork with Brown Sauce: Physical Properties Using Microstructural Analysis

Uncoupling the Impact of Fracture Properties and Composition on Sensory Perception of Emulsion‐Filled Gels

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

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