Impact of texture TDS and flavour TDS tasks and of chocolate-chip biscuit characteristics on oral processing features

Abstract

The objective of the present study was to investigate differences in oral activity when biscuits of the same type but with subtle composition differences are consumed and how performing a Temporal Dominance of Sensations (TDS) task modifies the way one eats. In addition, comparisons were made between performing a texture TDS (T-TDS) and a flavour TDS (F-TDS). Oral activity while eating biscuits with and without conducting a TDS task was recorded using a 3.dimensional motion capture system to monitor the evolution of jaw movements.The results showed that oral activity evolved over the consumption time, differed depending on the texture of the sample and was affected to a small but significant extent when a TDS task was performed simultaneously (the differences averaged <4 cycles, 1 s in duration, 0.1 cycles/s in frequency, and 1 mm in lateral displacement). The biscuit samples were affected equally. Almost no differences were found on comparing oral activity during the execution of the T-TDS and the F-TDS tasks.Overall, the present results show differences in oral activity even for food products of the same category with subtle differences in composition. Performing TDS tasks (regardless of their modality) during sample consumption affected the total number, frequency and lateral amplitude of the chewing movements which should be taken into account for future research. However, these differences were small and affected both samples equally.

Chew on it : Consumer and food characteristics steer oral processing behavior and sensory perception

“…The dynamic nature of perception is reflected on the onset and offset of the attributes during the eating process. Therefore, studying sensory perception in relation to oral processing allows to better understand the underlying structural transitions that trigger specific (texture) sensations [15][16][17] .…”