The Role of Oral Processing in Dynamic Sensory Perception

Journal of Food Science

Volumn 76, Issue 2, 2011, Pages

  Foster, Kylie D ^a   Grigor, John M V ^a   Cheong, Jean Ne ^a   Yoo, Michelle J Y ^a   Bronlund, John E ^b   Morgenstern, Marco P ^c  

^a MASSEY UNIVERSITY   (New Zealand)

^b MASSEY UNIVERSITY   (New Zealand)

^c THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

Author keywords

Flavor; Food structure; Mastication; Sensory perception; Texture

Indexed keywords

ARTICLE; EATING; FLOW KINETICS; FOOD; HUMAN; MASTICATION; MOUTH; ODOR; PHYSICAL CHEMISTRY; PHYSIOLOGY; SMELLING; SWALLOWING; TASTE; YOUNG MODULUS;

DEGLUTITION; EATING; ELASTIC MODULUS; FOOD; HUMANS; MASTICATION; MOUTH; ODORS; OLFACTORY PERCEPTION; PHYSICOCHEMICAL PHENOMENA; RHEOLOGY; TASTE; TASTE PERCEPTION;

EID: 79952167225     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.02029.x     Document Type: Article

References (136)

1. Agrawal KR, Lucas PW, Bruce IC. 2000. The effects of food fragmentation index on mandibular closing angle in human mastication. Arch Oral Biol 45:577-84.
2. Agrawal KR, Lucas PW, Bruce IC, Prinz JF. 1998. Food properties that influence neuromuscular activity during human mastication. J Dent Res 77:1931-38.
3. Anderson DJ, Hector MP, Linden RWA. 1985. The possible relation between mastication and parotid secretion in the rabbit. J Physiol-London 364:19-29.
4. Auvray M, Spence C. 2008. The multisensory perception of flavour. Conscious Cogn 17:1016-31.
5. Baek I, Linforth RST, Blake A, Taylor AJ. 1999. Sensory perception is related to the rate of change of volatile concentration in-nose during eating of model gels. Chem Senses 24:155-60.
6. Baines ZV, Morris ER. 1987. Flavour/taste perception in thickened systems: the effect of guar gum above and below C. Food Hydrocolloid 1:197-205.
7. Bellisle F, Lucas F, Amrani R, Le Magnen J. 2000. Chewing and swallowing as indices of the stimulation to eat during meals in humans: effects revealed by the edogram and video recordings. Neurosci Biobehav R 24:223-8.
8. Bender DA, Bender AE. 1997. Nutrition: a reference handbook. New York Oxford Univ. Press. 573 p.
9. Blissett A, Hort J, Taylor AJ. 2006. Influence of chewing and swallowing behavior on volatile release in two confectionery systems. J Texture Stud 37(5):476-96.
10. Boland AB, Delahunty CM, Saskia M, van Ruth . 2006. Influence of the texture of gelatine gels and pectin gels on strawberry flavour release and perception. Food Chem 96:452-60.
11. Bourne M. 2002. Food texture and viscosity: concept and measurement. 2nd ed. San Diego Academic Press. 426 p.
12. Boyar MM, Kilcast D. 1986. Review of food texture and dental science. J Texture Stud 17:221-52.
13. Braxton D, Dauchel C, Brown WE. 1996. Association between chewing efficiency and mastication pattern for meat and influence on tenderness perception. Food Qual Prefer 7:217-23.
14. Brown WE, Eves D, Ellison M, Braxton D. 1998. Use of combined electromyography and kinesthesiology during mastication to chart the oral breakdown of food stuffs: relevance to measurement of food texture. J Texture Stud 29:145-67.
15. Buettner A, Beer A, Hannig C, Settles M. 2001. Observation of the swallowing process by application of videofluoroscopy and real-time magnetic resonance imaging-consequences for retronasal aroma stimulation. Chem Senses 26(9):1211-9.
16. Buettner A, Beer A, Hannig C, Settles M, Schieberle P. 2002. Physiological and analytical studies on flavor perception dynamics as induced by the eating and swallowing process. Food Qual Prefer 13:497-504.
17. Buettner A, Schieberle P. 1999. Influence of mastication on the concentrations of aroma volatiles-some aspects of flavour release and flavour perception. In: Meeting on interaction of food matrix with small ligands influencing flavour and texture. Udine, Italy Elsevier Sci Ltd. p 347-54.
18. Business Insights. Future innovations in food and drinks to 2015. Business Insights Ltd; 2009. Available from: . Accessed June 2, 2010.
19. Bult JHF, de Wijk RA, Hummel T. 2007. Investigations on multimodal sensory integration: texture, taste, and ortho- and retronasal olfactory stimuli in concert. Neurosci Lett 411(1):6-10.
20. Buschang PH, Throckmorton GS, Travers KH. 1997. The effects of bolus size and chewing rate on masticatory performance with artificial test foods. J Oral Rehabil 24:522-6.
21. Bylaite E, Adler-Nissen J, Meyer AS. 2005. Effect of xanthan on flavor release from thickened viscous food model systems. J Agr Food Chem 53(9):3577-83.
22. Chen J. 2009. Food oral processing-a review. Food Hydrocolloid 23(1):1-25.
23. Cliff M, Heymann H. 1993. Development and use of time-intensity: methodology for sensory evaluation-a review. Food Res Int 25(5):375-85.
24. Cook DJ, Hollowood TA, Linforth RST, Taylor AJ. 2005. Correlating instrumental measurements of texture and flavour release with human perception. Int J Food Sci Tech 40(6):631-41.
25. de Wijk RA, Engelen L, Prinz JF, Weenen H. 2003. The influence of bite size and multiple bites on oral texture sensations. J Sens Stud 18:423-35.
26. de Wijk RA, Janssen AM, Terpstra MEJ, Prinz JF. 2006a. Perceived creaminess of semi-solid foods. Trends Food Sci Tech 17:412-22.
27. de Wijk RA, Polet I A, Bult JHF, Prinz JF. 2008a. Vibromyography of oral processing varies with type of semi-solid food and with sensory judgements. Physiol Behav 95:521-6.
28. de Wijk RA, Wulfert F, Prinz, J F. 2006b. Oral processing assessed by M-Mode ultrasound imaging varies with food attribute. Physiol Behav 89:15-21.
29. de Wijk RA, Zijlstra N, Mars M, de Graaf C, Prinz JF. 2008b. The effects of food viscosity on bite size, bite effort and food intake. Physiol Behav 95:527-32.
30. Dellow PG, Lund JP. 1971. Evidence for central timing of rhythmical mastication. J Physiol 215:1-13.
31. Duizer LM, Gullett EA, Findlay CJ. 1996. The relationship between sensory time-intensity, physiological electromyography and instrumental texture profile analysis measurements of beef tenderness. Meat Sci 42(2):215-24.
32. Duizer LM, Winger RJ. 2006. Instrumental measures of bite forces associated with scrip products. J Texture Stud 37:1-5.
33. Engelen L, Fontijn-Tekamp A, Van Der Bilt A. 2005. The influence of product and oral characteristics on swallowing. Arch Oral Biol 50(8):739-46.
34. Engelen L, Van Den Keybus PAM, de Wijk RA, Veerman ECI, Nieuw Amerongen AV, Bosman F, Prinz JF, Van Der Bilt A. 2007. The effect of saliva composition on texture perception of semi-solids. Arch Oral Biol 52:518-25.
35. Feldman RS, Kapur KK, Alman, JE, Chauncey HH. 1980. Aging and mastication: changes in performance and in the swallowing threshold with natural dentition. J Am Geriatr Soc 28:97-103.
36. Fischer U, Boulton RB, Noble AC. 1994. Physiological factors contributing to the variability of sensory assessments: relationship between salivary flow rate and temporal perception of gustatory stimuli. Food Qual Prefer 5:55-64.
37. Flynn CS, Bronlund JE, Foster KD, Jones JR, Lentle RG, Morgenstern MP. 2010a. Dynamics of mastication: changes in bolus compositions during mastication (abstract). Leeds Food Oral Processing-Physics, Physiology and Psychology of Eating.
38. Flynn CS, Foster KD, Bronlund JE, Lentle RG, Jones JR, Morgenstern MP. 2010b. Identification of multiple compartments present during the mastication of solid food. Arch Oral Biol doi:
39. Foegeding EA. 2007. Rheology and sensory texture of biopolymer gels. Curr Opin Colloid Int 12:242-50.
40. Foegeding EA, Drake MA. 2007. Sensory and mechanical properties of cheese texture. J Dairy Sci 90:1611-24.
41. Foster KD, Woda A, Peyron MA. 2006. Effect of texture of plastic and elastic model foods on the parameters of mastication. J Neurophysiol 95:3469-79.
42. Gaviao MBD, Engelen L, Van Der Bilt A. 2004. Chewing behavior and salivary secretion. Eur J Oral Sci 112(1):19-24.
43. Gibbs CH, Mahan PE, Lundeen HC, Brehnan K, Walsh EK, Sinkewiz SL. 1981. Occlusal forces during chewing-influences of biting strength and food consistency. J Prosthet Dent 46:561-67.
44. Gierczynski I, Laboure H, Guichard E. 2008. In vivo aroma release of milk gels of different hardnesses: inter-individual differences and their consequences on aroma perception. J Agr Food Chem 56(5):1697-703.
45. Gierczynski I, Laboure H, Semon E, Guichard E. 2007. Impact of hardness of model fresh cheese on aroma release: in vivo and in vitro study. J Agr Food Chem 55(8):3066-73.
46. González R, Sifre S, Benedito J, Nogués V. 2002. Comparison of electromyographic pattern of sensory experts and untrained subjects during chewing of Mahon cheese. J Dairy Res 69:151-61.
47. Hansson A, Leufven A, Pehrson K, Stenlof B. 2002. Multivariate analysis of the influence of pectin, white syrup, and citric acid on aroma concentration in the headspace above pectin gels. J Agr Food Chem 50(13):3803-9.
48. Harrison M, Hills BP. 1996. A mathematical model to describe flavour release from gelatine gels. Int J Food Sci Tech 31:167-76.
49. Heath MR, Prinz JF. 1999. Oral processing of foods and the sensory evaluation of texture. In: AJ Rosenthal, editor. Food texture: measurement and perception. Gaithersburg, Md. Aspen. p 18-29.
50. Hidaka O, Mormoto T, Masuda Y, Kato T, Matsuo R, Inoue T, Kabayashi M, Takada K. 1997. Regulation of masticatory force during cortically induced rhythmic jaw movements in the anesthetized rabbit. J Neurophysiol 77:3168-79.
51. Hiiemae K, Heath MR, Heath G, Kazazoglu E, Murry J, Sapper D. 1996. Natural bites, food consistency and feeding behavior in man. Arch Oral Biol 41:175-89.
52. Hiiemae KM, Palmer JB. 1999. Food transport and bolus formation during complete feeding sequences on foods of different initial consistency. Dysphagia 14:31-42.
53. Hoebler C, Devaux MF, Karinthis A, Belleville C, Barry JL. 2000. Particle size of solid food after human mastication and in vitro simulation of oral breakdown. Int J Food Sci Nutr 51(5):353-66.
54. Hollowood TA, Linforth RST, Talylor AJ. 2002. The effect of viscosity on the perception of flavor. Chem Senses 27:583-91.
55. Hutchings SC, Bronlund JE, Lentle RG, Foster KD, Jones JR, Morgenstern MP. 2009. Variation of bite size with different types of food bars and implications for serving methods in mastication studies. Food Qual Prefer 20:456-60.
56. Hutchings SC, Foster KD, Bronlund JE, Lentle RG, Jones JR, Morgenstern MP. 2010. Mastication of heterogeneous foods: peanuts inside food matrices. Food oral processing-Physics, physiology and psychology of eating, Leeds, U.K., 5-7 July 2010. (poster)
57. Hutchings JB, Lillford PJ. 1988. The perception of food texture-the philosophy of the breakdown path. J Texture Stud 19:103-15.
58. Jalabert-Malbos ML, Mishellany-Dutour A, Woda A, Peyron MA. 2007. Particle size distribution in the food bolus after mastication of natural foods. Food Qual Prefer 18:803-12.
59. Jemt T, Karlsson S, Hedegard B. 1979. Mandibular movements of young adults recorded by intraorally placed light-emitting diodes. J Prosthet Dent 42:669-73.
60. Juteau-Vigier A, Atlan S, Deleris I, Guichard E, Souchon I, Trelea IC. 2007. Ethyl hexanoate transfer modeling in carrageenan matrices for determination of diffusion and partition properties. J Agr Food Chem 55(9):3577-84.
61. Kemp SE, Hollowood T, Hort J. 2009. Sensory evaluation: a practical handbook. U.K.: Wiley-Blackwell. 196 p.
62. Kim EH-J, Corrigan VK, Hedderley DI, Motoi L, Wilson AJ, Morgenstern MP. 2009. Predicting the sensory texture of cereal snack bars using instrumental measurements. J Texture Stud 40:457-81.
63. Kohyama K, Nakayama Y, Yamaguchi I, Yamaguchi M, Hayakawa F, Sasaki T. 2007. Mastication efforts on block and finely cut foods studied by electromyography. Food Qual Pref 18(2):313-20.
64. Kremer S, Bult JHF, Mojet J, Kroeze JHA. 2007. Food perception with age and its relationship to pleasantness. Chem Senses 32(6):591-602.
65. Labbe D, Schlich P, Pineau N, Gilbert F, Martin N. 2009. Temporal dominance of sensations and sensory profiling: acomparative study. Food Qual Prefer 20(3):216-21.
66. Lassauzay C, Peyron MA, Albuisson E, Dransfield E, Woda A. 2000. Variability of the masticatory process during chewing of elastic model foods. Eur J Oral Sci 108:484-92.
67. Ledauphin S, Vigneau E, Qannari EM. 2006. A procedure for the analysis of time intensity curves. Food Qual Prefer 17(3-4):290-5.
68. Lenfant F, Loret C, Pineau N, Hartmann C, Martin N. 2009. Perception of oral food breakdown. The concept of sensory trajectory. Appetite 52:659-67.
69. Lillford PJ. 1991. Texture and acceptability of human foods. In: Vincent JFV, Lillford PJ, editors. Feeding and the texture of food. Cambridge Univ. Press. p 93-121.
70. Lillford PJ. 2001. Mechanisms of fracture in foods. J Texture Stud 32:397-417.
71. Lucas PW, Prinz JF, Agrawal KR, Bruce IC. 2002. Food physics and oral physiology. Food Qual Prefer 13:203-13.
72. Lucas PW, Prinz JF, Agrawal KR, Bruce IC. 2004. Food texture and its effect on ingestion, mastication and swallowing. J Texture Stud 35:159-70.
73. Lucas PW. 2004. Dental functional morphology: how teeth work. Cambridge Univ. Press. 355 p.
74. Lucas PW, Ow RKK, Ritchie GM, Chew CL, Keng SB. 1986. Relationship between jaw movement and food breakdown in human mastication. J Dent Res 65:400-4.
75. Lund JP 1991. Mastication and its control by the brain stem. Crit Rev Oral Biol Med 2:33-64.
76. Mackie DA, Pangborn RM. 1990. Mastication and its influence on human salivary flow and alpha amylase secretion. Physiol Behav 47:593-5.
77. McGowan BA, Lee SY. 2006. Comparison of methods to analyze time-intensity curves in a corn zein chewing gum study. Food Qual Preference 17(3-4):296-306.
78. Medicis SW, Hiiemae KH. 1998. Natural bite sizes for common foods. J Dent Res (Special issue A) 77:295.
79. Mestres M, Kieffer R, Buettner A. 2006. Release and perception of ethyl butanoate during and after consumption of whey protein gels: relation between textural and physiological parameters. J Agr Food Chem 54(5):1814-21.
80. Mestres M, Moran N, Jordan A, Buettner A. 2005. Aroma release and retronasal perception during and after consumption of flavored whey protein gels with different textures. 1. in vivo release analysis. J Agr Food Chem 53(2):403-9.
81. Mioche L. 2004. Mastication and food texture perception: variation with age. J Texture Stud 35:145-58.
82. Mioche L, Bourdiol P, Martin JF, Noël Y. 1999. Variations in human masseter and temporalis muscle activity related to food texture during free and side-imposed mastication. Arch Oral Biol 44:1005-12.
83. Mioche L, Bourdiol P, Monier S. 2003. Chewing behaviour and bolus formation during mastication of meat with different textures. Arch Oral Biol 48:193-200.
84. Mioche L, Martin JF. 1998. Training and sensory judgement effects on mastication as studies by EMG. J Food Sci 63:1-5.
85. Mishellany A, Woda A, Peyron MA. 2006. The challenge of mastication: preparing a bolus suitable for deglutition. Dysphagia 21(2):87-94.
86. Musteata FN, Pawliszyn J. 2007. In vivo sampling with solid phase microextraction. J. Biochem Bioph Meth 70:181-93.
87. Nahon DF, Harrison M, Roozen JP. 2000. Modelling flavour release from aqueous sucrose solutions, using mass transfer and partition coefficients. J Agr Food Chem 48:1278-84.
88. Nayak A, Carpenter GH 2008. A physiological model of tea-induced astringency. Physiol Behav 95:290-4.
89. Neyraud E, Peyron MA, Vieira C, Dransfield E. 2005. Influence of bitter taste on mastication pattern. J Dent Res 84:250-4.
90. Nishinari K. 2004. Rheology, food texture and mastication. J Texture Stud 35:113-24.
91. Olthoff LW, Van Der Glas HW, Van Der Bilt A. 2007. Influence of occlusal vertical dimension on the masticatory performance during chewing with maxillary splints. J Oral Rehabil 34:560-5.
92. Pangborn RM, Szczesniak AS. 1974. Effect of hydrocolloids and viscosity on flavor and odor intensities of aromatic flavor compounds. J Texture Stud 4:467-82.
93. Pereira LJ, de Wijk RA, Gaviao MBD, Van Der Bilt A. 2006. Effects of added fluids on the perception of solid food. Physiol Behav 88:538-44.
94. Peyron MA, Blanc O, Lund, JP, Woda A. 2004a. Influence of age on adaptability of human mastication. J Neurophysiol 92:773-9.
95. Peyron MA, Lassauzay C, Woda A. 2002. Effects of increased hardness on jaw movement and muscle activity during chewing of visco-elastic model foods. Exp Brain Res 142:41-51.
96. Peyron MA, Maskawi A, Woda A, Tanguay R, Lund JP. 1997. Effect of food texture and sample thickness on mandibular movement and hardness assessment during biting in man. J Dent Res 76:789-95.
97. Peyron MA, Mishellany A, Woda A. 2004b. Particle size distribution of food boluses after mastication of six natural foods. J Dent Res 83(7):578-82.
98. Peyvieux C, Dijksterhuis G. 2001. Training a sensory panel for TI: a case study. Food Qual Prefer 12(1):19-28.
99. Pineau N, Schlich P, Cordelle S, Mathonniere C, Issanchou S, Imbert A, Rogeaux M, Etievant P, Kosterf E. 2009. Temporal dominance of sensations: construction of the TDS curves and comparison with time-intensity. Food Qual Prefer 20(6):450-55.
100. Pionnier E, Chabanet C, Mioche L, Taylor AJ, Le Quere JL, Salles C. 2004. 2. In vivo nonvolatile release during eating of a model cheese: relationships with oral parameters. J Agr Food Chem 52(3):565-71.
101. Plesh O, Bishop B, McCall W. 1986. Effect of gum hardness on chewing pattern. Exp Neurol 92:502-12.
102. Prinz JF, Lucas PW. 1995. Swallow thresholds in human mastication. Arch Oral Biology 40:401-3.
103. Prinz JF, Lucas PW. 1997. An optimisation model for mastication and swallowing in mammals. P R Soc Lond B 264:1715-21.
104. Pysanenko A, Spanel P, Smith D. 2009. Analysis of the isobaric compounds propanol, acetic acid and methyl formate in humid air and breath by selected ion flow tube mass spectrometry, SIFT-MS. Int J Mass Spectrom 285(1-2):42-8.
105. Ross CF. 2009. Sensory science at the human-machine interface. Trends Food Sci Tech 20(2): 63-72.
106. Saint-Eve A, Martin N, Guillemin H, Semon E, Guichard E, Souchon I. 2006. Flavored yogurt complex viscosity influences real-time release in the mouth and sensory properties. J Agric Food Chem 54:7794-803.
107. Sakamoto H, Harada T, Matsukubo T, Takaesu Y, Tazaki M. 1989. Electromyographic measurement of textural changes of foodstuffs during chewing. Agr Biol Chem 53:2421-33.
108. Sarosiek J, McCallum RW. 2000. Mechanisms of oesophageal mucosal defence. Bailliere Clin Gastr 14(5):701-17.
109. Seo HS, Hwang IK, Han TR, Kim IS. 2007. Sensory and instrumental analysis for slipperiness and compliance of food during swallowing. J Food Sci 72(9):S707-13.
110. Sessle BJ, Yao DY, Yamamura K. 1999. Face primary motor cortex and somatosensory cortex: input and output properties and functional interrelationships in the awake monkey. In: Nakakua Y, Sessle BJ, editors. Neurophysiology of mastication from molecular to systems approach. Tokyo Elsevier. p 482-93.
111. Sprunt JC, Raithatha CE, Smith AC. 2002. Swallow indicator methodology as an enhancement to combined time-intensity measurement of flavour release and electromyography for monitoring mastication. Food Qual Prefer 13(1):47-55.
112. Szczesniak AS. 1963. Classification of textural characteristics. J Food Sci 28:385-9.
113. Szczesniak AS. 2002. Texture is a sensory property. Food Qual and Prefer 13:215-25.
114. Takada K, Miyawaki S, Tatsuta M. 1994. The effects of food consistency on jaw movement and posterior temporalis and inferior orbicularis oris muscle activities during chewing in children. Arch Oral Biol 39:793-805.
115. Tarrega A, Yven C, Semon E, Salles C. 2007. Aroma release and chewing activity during eating different model cheeses. In: 5th NIZO dairy conference. Papendal, the Netherlands Elsevier Sci Ltd. p 849-57.
116. Taylor AJ 2002. Release and transport of flavors in vivo: physicochemical, physiological, and perceptual considerations. Compr Rev Food Sci Food Saf 1:45-57.
117. Thexton A, Hiiemae KM. 1997. The effect of food consistency upon jaw movement in the macaque; a cineradiographic study. J Dent Res 76:552-60.
118. Thexton AJ, Hiiemae KM, Crompton AW 1980. Food consistency and bite size as regulators of jaw movement during feeding in the cat. J Neurophysiol 44:456-73.
119. Togashi M, Morita A, Nakazawa F. 2000. Rhythmic and irregular movement of the first molar while eating food with different textures. J Texture Stud 31:257-71.
120. Tortora GJ, Grabowski SR. 1999. Principles of anatomy and physiology. 9th ed. New York John Wiley & Sons Inc. 690 p.
121. Van Der Bilt A, Engelen L, Pereira LJ, Van Der Glas HW, Abbink JH. 2006. Oral physiology and mastication. Physiol Behav 89:22-7.
122. Van Der Bilt A, Van Der Glas HW, Olthoff WL, Bosman F. 1991. The effect of particle size reduction on the jaw gape in human mastication. J Dent Res 70:931-7.
123. Van Der Reijden WA, Veerman ECI, Nieuw Amerongen AV. 1993. Shear rate dependent viscoelastic behavior of human glandular salivas. Biorheology 30:141-52.
124. Van Ruth SM, Roozen JP. 2000. Influence of mastication and saliva on aroma release in a model mouth system. Food Chem 71:339-45.
125. Watt DM. 1976. Monitoring mastication. J Dent 4:271-8.
126. Weel KGC, Boelrijk EM, Alting AC, van Mil PJJM, Burger JJ, Gruppen H, Voragen AGJ, Smit G. 2002. Flavor release and perception is determined by texture rather than by release. J Agric Food Chem 50:5149-55.
127. Westberg KG, Clavelou P, Sandström G, Lund JP. 1998. Evidence that trigeminal brainstem interneurons form subpopulations to produce different forms of mastication in the rabbit. J Neurosci 18:6466-79.
128. Wickwire NA, Gibbs CH, Jacobson AP, Lundeen HC. 1981. Chewing patterns in normal children. Angle Orthodology 51:48-60.
129. Wilkinson C, Dijksterhuis GB, Minekus M. 2000. From food structure to texture. Trends Food Sci Tech 11442-50.
130. Williams SH, Wright BW, Truong VD, Daubert CR, Vinyard CJ. 2005. Mechanical properties of foods used in experimental studies of primate masticatory function. Am J Primatol 67:329-46.
131. Wilson CE, Brown WE. 1997. Influence of food matrix structure and oral breakdown during mastication on temporal perception of flavour. J Sens Stud 12:69-86.
132. Woda A, Foster K, Mishellany A, Peyron MA. 2006. Adaptation of healthy mastication to factors pertaining to the individual or to the food. Physiol Behav 89:28-35.
133. Xu YC, Barringer S. 2010. Comparison of volatile release in Tomatillo and different variaties of tomatoes during chewing. J Food Sci 75(4):C352-8. Available from IFT (ift.org). Posted 3 May 2010.
134. Yamada Y, Yamamura K, Inoue M. 2005. Coordination of cranial motorneurons during mastication. Resp Physiol Neurobi 147:177-89.
135. Yven C, Culioli J, Mioche L. 2005. Meat bolus properties in relation with meat texture and chewing context. Meat Sci 70:365-71.
136. Zampino M, Wantling E, Phillips N, Spence C. 2008. Multisensory flavor perception: assessing the influence of fruit acids and color cues on the perception of fruit flavoured beverages. Food Qual Prefer 19(3):335-43.