Oral Receptors

Engelen, Lina

doi:10.1002/9781444360943.ch2

Cited by 12 publications

(18 citation statements)

References 106 publications

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“…The main senses stimulated by oral processing of food are taste, smell and touch (texture). One of the functions of taste is to help individuals in selecting nutritive foods instead of toxic substances . Taste perception is initiated by the physical interaction of the chemical substances present in the food on the sensorial cells that are grouped in the mouth as taste buds .…”

Section: Physiology Of Food Perceptionmentioning

confidence: 99%

“…However, flavour also comprises the chemesthetic, thermal and texture qualities inherent to each food, which can equally influence someone's preference . The taste sensorial system discriminates five types of stimuli: salt, sweet, sour, bitter and umami (monosodium glutamate) . However, other sensorial modalities have been proposed as the ability to taste fatty acids , kokumi – described as ‘mouthfulness’, ‘thickness’ and ‘richness’ (supposedly related to the presence of gamma‐glutamyl peptides) – and metallic components in food .…”

Section: Physiology Of Food Perceptionmentioning

confidence: 99%

“…Taste cells are present mainly on the surface of the tongue and palate , but are also detected in the oesophagus and epiglottis . The taste bud is formed by the union of several taste cells ( cells) .…”

Section: Physiology Of Food Perceptionmentioning

confidence: 99%

“…Type II cells perceive sweet, bitter and umami tastes, whereas type III cells perceive sour and salty tastes . All taste buds present a pore, where chemical components of food can reach the receptors .…”

Section: Physiology Of Food Perceptionmentioning

confidence: 99%

“…The transduction of taste signals differs among stimuli, involving direct ion channels (salt and sour), ion channels blocking (sour and bitter), interaction with G protein receptors in the membrane of taste cells (bitter, sweet and umami) . The perception of fatty acids is possibly linked to potassium channels (KCNA5), fatty acid transporter CD36/FAT and two G protein‐coupled receptors (GPR40 and GPR120) .…”

Section: Physiology Of Food Perceptionmentioning

confidence: 99%

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The influence of oral processing, food perception and social aspects on food consumption: a review

Pereira

Bilt

2016

J of Oral Rehabilitation

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Eating is an essential activity to get energy and necessary nutrients for living. While chewing, the food is broken down by the teeth and dissolved by saliva. Taste, flavour and texture are perceived during chewing and will contribute to the appreciation of the food. The senses of taste and smell play an important role in selecting nutritive food instead of toxic substances. Also visual information of a food product is essential in the choice and the acceptance of food products, whereas auditory information obtained during the chewing of crispy products will provide information on whether a product is fresh or stale. Food perception does not just depend on one individual sense, but appears to be the result from multisensory integration of unimodal signals. Large differences in oral physiology parameters exist among individuals, which may lead to differences in food perception. Knowledge of the interplay between mastication and sensory experience for groups of individuals is important for the food industry to control quality and acceptability of their products. Environment factors during eating, like TV watching or electronic media use, may also play a role in food perception and the amount of food ingested. Distraction during eating a meal may lead to disregard about satiety and fullness feelings and thus to an increased risk of obesity. Genetic and social/cultural aspects seem to play an important role in taste sensitivity and food preference. Males generally show larger bite size, larger chewing power and a faster chewing rhythm than females. The size of swallowed particles seems to be larger for obese individuals, although there is no evidence until now of an 'obese chewing style'. Elderly people tend to have fewer teeth and consequently a less good masticatory performance, which may lead to lower intakes of raw food and dietary fibre. The influence of impaired mastication on food selection is still controversial, but it is likely that it may at least cause adaptation in food choice. Systemic conditions, such as high blood pressure, diabetes and cancer, with or without medicine use, tend to be associated with taste and chewing alterations. However, definite conclusions seem hard to reach, as research protocols vary largely.

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Section: Physiology Of Food Perceptionmentioning

confidence: 99%

Section: Physiology Of Food Perceptionmentioning

confidence: 99%

Section: Physiology Of Food Perceptionmentioning

confidence: 99%

Section: Physiology Of Food Perceptionmentioning

confidence: 99%

Section: Physiology Of Food Perceptionmentioning

confidence: 99%

See 3 more Smart Citations

The influence of oral processing, food perception and social aspects on food consumption: a review

Pereira

Bilt

2016

J of Oral Rehabilitation

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Sensory characterization during repeated ingestion of small‐molecular‐weight phenolic acids

Duizer

Langfried

2015

J Sci Food Agric

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The Human Oral Cavity and Oral Processing of Foods

2023

Food Digestion and Absorption

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The oral processing of foods is a complex process that involves sensory perception, mechanical destruction, biochemical changes, and colloidal destabilization of food. The oral cavity plays a crucial role in coordinating sensory perception and food breakdown. The nervous system and brain regulate the entire process, which can be categorized into oral physiology, oral physics, and oral psychology. Oral physiology examines the responses and alterations in the oral cavity during chewing and swallowing, while oral physics investigates how physical and mechanical forces cause food to deform, fracture, and undergo microstructural changes. Sensory psychology focuses on the perception and measurement of sensory aspects, including mouthfeel properties. Recent research in sensory psychology has aimed to understand how sensory stimuli and brain signals interact, with some studies focusing on the brain’s reward pathways during mastication and texture perception. This chapter provides an overview of the anatomy and physiology of the oral cavity, the oral processing of different food matrices, and the significance of oral processing studies and oro-sensory perception in detail.

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Oral Receptors

Cited by 12 publications

References 106 publications

The influence of oral processing, food perception and social aspects on food consumption: a review

The influence of oral processing, food perception and social aspects on food consumption: a review

Sensory characterization during repeated ingestion of small‐molecular‐weight phenolic acids

The Human Oral Cavity and Oral Processing of Foods

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