Identification of tactile mechanisms for the evaluation of object sizes during texture perception

Food Quality and Preference

Volumn 20, Issue 4, 2009, Pages 329-334

  Strassburg, Julia ^a   Burbidge, Adam ^a   Hartmann, Christoph ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Mouth mechanics; Oral cavity; Texture perception; Tongue sensitivity; Tongue palate contact

Indexed keywords

EID: 63249126272     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2009.02.004     Document Type: Article

References (21)

1. Chanasattru W., Corradini M., and Peleg M. Determination of practically significant differences in the sensorily perceived consistency of semiliquid foods. Journal of Texture Studies 33 (2002) 445-460
2. Conner C., and Johnson K. Neural coding of tactile texture: Comparison of spatial and temporal mechanisms for roughness perception. The Journal of Neuroscience 12 9 (1992) 3414-3426
3. de Wijk R., and Prinz J. The role of friction in perceived oral texture. Food Quality & Preference 16 (2005) 121-129
4. Engelen L., Prinz J., and Bosman F. The influence of density and material on oral perception of ball size with and without palatal coverage. Archives of Oral Biology 47 (2002) 197-201
5. Goh S., and Charalambides M. Large strain time dependent behavior of cheese. Journal of Rheology 47 (2003) 701-716
6. Jacobs R., Wu C.-H., Goossens K., van Loven K., van Hees J., and van Steenberghe D. Oral mucosal versus cutaneous sensory testing: A review of the literature. Journal of Oral Rehabilitation 29 (2002) 923-950
7. Johansson R., Trulsson M., Olsson K., and Westberg K. Mechanoreceptor activity from human face and oral mucosa. Experimental Brain Research 72 (1988) 204-208
8. Johnson K. The roles and functions of cutaneous mechanoreceptors. Current Opinion in Neurobiology 11 (2001) 455-461
9. Kobayashi K., Kumakura M., Shinkai H., and Ishii K. Three-dimensional fine structure of the lingual papillae and their connective tissue. Kaibogaku Zasshi 69 (1994) 624-635
10. Roininen K., Fillion L., Kilcast D., and Lahteenmaki L. Exploring difficult textural properties of fruit and vegetables for the elderly in Finland and the United Kingdom. Food Quality & Preference 15 (2004) 517-530
11. Sakada S. Physiology of mechanical senses of the oral structure. Frontiers of Oral Physiology 4 (1983) 1-32
12. Steffe J. Rheological methods in food process engineering (1992), Freeman Press
13. Strassburg J., Burbidge A., Hartmann C., and Delgado A. Geometrical resolution limits and detection mechanisms in the oral cavity. Journal of Biomechanics 40 (2007) 3533-3540
14. Szczesniak A. Texture is a sensory property. Food Quality & Preference 13 (2002) 215-225
15. Takahashi J., and Nakazawa F. Palatal pressure patterns of gelatin gels in the mouth. Journal of Texture Studies 22 (1991) 1-11
16. Ten Cate, A. (1994). Oral histology. Development, structure and functions (4th ed.). St. Luis: Mosby.
17. Terpstra M., Janssen A., Prinz J., de Wijk R., Weenen H., and van der Linden E. Modeling of thickness for semisolid foods. Journal of Texture Studies 36 (2005) 213-233
18. Timoshenko S., and Woinoswky-Krieger S. Theory of plates and shells (1959), McGraw-Hill Book Company
19. van Boven R., and Johnson K. The limit of tactile spatial resolution in humans: Grating orientation discrimination at the lip, tongue, and finger. Neurology 44 (1994) 2361-2366
20. Wilkinson C., Dijksterhuis G., and Minekus M. From food structure to texture. Trends in Food Science & Technology 11 (2000) 442-450
21. Yates, N., Barigou, M., Fryer, P., Moore, S. (2001). Squeeze flow of food pastes. In 6th World congress of chemical engineering, Melbourne, Australia, 23-27 September.