Oral processing behavior, sensory perception and intake of composite foods

Eck, Arianne van; Stieger, Markus

doi:10.1016/j.tifs.2020.10.008

Cited by 37 publications

(28 citation statements)

References 76 publications

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“…Several studies encompassed food texture influence on mastication (Chen & Engelen, 2012;Lucas, Prinz, Agrawal, & Bruce, 2004; Laurence Mioche, Bourdiol, & Monier, 2003;Prakash, Tan, & Chen, 2013;van Eck & Stieger, 2020). Relationships between texture attributes and mechanical properties were also shown before (Diehl & Hamann, 1980;Ishihara et al, 2011;Mathevon, Mioche, Brown, & Culioli, 1995;Mathoniere, Mioche, Dransfield, & Culioli, 2000) and sometimes discussed in the same vein.…”

Section: Sensory Propertiesmentioning

confidence: 97%

Ease of mastication index—Quantification of mastication effort using quality function deployment

Ilić

Tomašević

Đjekić

2021

Journal of Texture Studies

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An effort required to masticate a bite of food seems important for a broad group of consumers considering many foodstuffs. Consumers with specific needs (elderly, people with impaired oral functioning) are also interested in ease of mastication.Besides understanding the relationships between mastication and sensory perception, a better insight into foodstuffs' mastication effort is needed to gain vital information when choosing the food and judging its quality. However, there is not much work describing the quantification of mastication effort as a quality grade. Within this research, we: (a) analyzed consumers' demands toward mastication attributes, (b) examined mastication, mechanical, and sensory parameters for nine foodstuffs (meat and dairy products), and (c) developed a quality function deployment model that connects consumers' demands with a multidimensional technical scale, enabling mastication effort quantification through a novel "ease of mastication index" (EMI).As a single-value quality score, EMI answers how much effort must be applied to masticate certain foodstuff. It is a left-sided index (it can have only positive values up to EMI = 1), having the maximal value for creamy cheese (0.96) and minimal (0.40) for fermented sausage in the present study, meaning the latter was the most difficult case study product for mastication. This study's practical application may be seen in the proposed model usage for foodstuffs research and development, bearing in mind ease of mastication. EMI may play an essential role as a novel quality indicator that can be considered crucial for broad and specific consumer groups.

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Section: Sensory Propertiesmentioning

confidence: 97%

Ease of mastication index—Quantification of mastication effort using quality function deployment

Ilić

Tomašević

Đjekić

2021

Journal of Texture Studies

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“…Food texture (which includes viscosity, hardness, elasticity, among others) is a set of mechanical, geometric, and superficial attributes that can be perceived through mechanical, tactile, and, when appropriate, visual, and auditory modalities. They are also perceived during the conversion of the food structure into bolus through a complex series, which involves ingestion, processing, lubrication, and swallowing ( Joyner, 2018 ; van Eck & Stieger, 2020 ). Unlike aroma and taste, which are associated with specific molecular structures, food texture is a cognitive property based on the interaction of different senses (touch, hearing, and vision) ( Pascua, Koç, & Foegeding, 2013 ; van Eck & Stieger, 2020 ).…”

Section: Recreating Sensory Texture For Patients With Anosmia and Ageusiamentioning

confidence: 99%

“…They are also perceived during the conversion of the food structure into bolus through a complex series, which involves ingestion, processing, lubrication, and swallowing ( Joyner, 2018 ; van Eck & Stieger, 2020 ). Unlike aroma and taste, which are associated with specific molecular structures, food texture is a cognitive property based on the interaction of different senses (touch, hearing, and vision) ( Pascua, Koç, & Foegeding, 2013 ; van Eck & Stieger, 2020 ).…”

Section: Recreating Sensory Texture For Patients With Anosmia and Ageusiamentioning

confidence: 99%

“…, grains, cereals, hard vegetables, and crispy snacks) are good options for individuals with anosmia and ageusia since prolonged taste and crunching can stimulate and make eating more satisfying ( Morrison, 2021 ; Zhang, 2021 ). Another option is to consume foods with different textures in order to improve tactile interaction and pleasure, instead of consuming more foods or adding sugar, salt, or fat to the diet ( Burges Watson et al, 2020 ; van Eck & Stieger, 2020 ). Different textures lead to continuous transitions of food structures, resulting in intraoral sensory variety during intake and consumer appreciation ( van Eck & Stieger, 2020 ).…”

Section: Recreating Sensory Texture For Patients With Anosmia and Ageusiamentioning

confidence: 99%

See 1 more Smart Citation

Olfactory and gustatory disorders caused by COVID-19: How to regain the pleasure of eating?

Oliveira¹,

Sousa²,

Pastore³

2022

Trends in Food Science & Technology

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Background Recently, anosmia and ageusia (and their variations) have been reported as frequent symptoms of COVID-19. Olfactory and gustatory stimuli are essential in the perception and pleasure of eating. Disorders in sensory perception may influence appetite and the intake of necessary nutrients when recovering from COVID-19. In this short commentary, taste and smell disorders were reported and correlated for the first time with food science. Scope and approach The objective of this short commentary is to report that taste and smell disorders resulted from COVID-19 may impact eating pleasure and nutrition. It also points out important technologies and trends that can be considered and improved in future studies. Key findings and conclusions Firmer food textures can stimulate the trigeminal nerve, and more vibrant colors are able to increase the modulation of brain metabolism, stimulating pleasure. Allied to this, encapsulation technology enables the production of new food formulations, producing agonist and antagonist agents to trigger or block specific sensations. Therefore, opportunities and innovations in the food industry are wide and multidisciplinary discussions are needed.

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“…In this manuscript, we focus on individual products. However, we would also like to highlight recent contributions addressing food oral processing across a whole meal or even diet ( 102 , 103 ). Just like heterogeneous structures in an individual product, the spatio-temporal arrangement of different meal components modulates oral processing and thus impacts hedonic (e.g., liking) or health related (e.g., intake) outcomes.…”

Section: Way Forwardmentioning

confidence: 99%

Food Oral Processing—An Industry Perspective

et al. 2021

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We illustrate how scientific understanding of Food Oral Processing enables food product development with specific benefits for several target populations. in vivo, in vitro, and in silico approaches are discussed in the context of their ability to quantify oral processing from the molecular to the macroscopic scale. Based on this understanding, food structures with enhanced performance in terms of hedonic and nutritional properties as well as appropriateness for age and certain medical conditions can be developed. We also discuss current gaps and highlight development opportunities from an industry perspective.

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Oral processing behavior, sensory perception and intake of composite foods

Cited by 37 publications

References 76 publications

Ease of mastication index—Quantification of mastication effort using quality function deployment

Ease of mastication index—Quantification of mastication effort using quality function deployment

Olfactory and gustatory disorders caused by COVID-19: How to regain the pleasure of eating?

Food Oral Processing—An Industry Perspective

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