Oral Processing and Texture Perception

Food Oral Processing: Fundamentals of Eating and Sensory Perception

Volumn , Issue , 2012, Pages 159-176

  Engelen, Lina ^a   de Wijk, René A ^b  

^a UNIVERSITY OF SYDNEY   (Australia)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

ORAL PROCESSING; TEXTURE PERCEPTION;

EID: 84878617830     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781444360943.ch8     Document Type: Chapter

References (74)

1. Bardow, A., Moe, D., Nyvad, B. and Nauntofte, B. (2000) The buffer capacity and buffer systems of human whole saliva measured without loss of CO2. Archives of Oral Biology, 46(1), 12.
2. Blissett, A., Prinz, J.F., Wulfert, F., Taylor, A.J. and Hort, J. (2007) Effect of bolus size on chewing, swallowing, oral soft tissue and tongue movement. Journal of Oral Rehabilitation, 34(8), 572-582.
3. Casas, M.J., Kenny, D.J. and Macmillan, R.E. (2003) Buccal and lingual activity during mastication and swallowing in typical adults. Journal of Oral Rehabilitation, 30(1), 9-16.
4. Chale-Rush, A., Burgess, J.R. and Mattes, R.D. (2007) Evidence for human orosensory (taste?) sensitivity to free fatty acids. Chemical Senses, 32(5), 423-431.
5. Chen, J. and Lolivret, L. (2011) The determining role of bolus rheology in triggering a swallowing. Food Hydrocolloids, 25(3), 325-332.
6. Christensen, C.M., Brand, J.G. and Malamud, D. (1987) Salivary changes in solution pH: A source of individual differences in sour taste perception. Physiology & Behaviour, 40, 221-227.
7. Courcoux, P., Chaunier, L., Valle, G.D., Lourdin, D. and Semenou, M. (2005) Paired comparisons for the evaluation of crispness of cereal flakes by untrained assessors: correlation with descriptive analysis and acoustic measurements. Journal of Chemometrics, 19(3), 129-137.
8. Cruz, A. and Green, B.G. (2000) Thermal stimulation of taste. Nature, 403, 889-892.
9. de Wijk, R.A., Engelen, L. and Prinz, J.F. (2003a) The role of intra-oral manipulation on the perception of sensory attributes. Appetite, 40(1), 1-7.
10. de Wijk, R.A., Janssen, A.M. and Prinz, J.F. (2011) Oral movements and the perception of semi-solid foods. Physiology & Behavior, 104(3), 423-428.
11. de Wijk, R.A., Polet, I.A., Bult, J.H. and Prinz, J.F. (2008) Vibromyography of oral processing varies with type of semi-solid food and with sensory judgements. Physiology & Behavior, 95(3), 521-526.
12. de Wijk, R.A., Prinz, J.F., Engelen, L. and Weenen, H. (2004) The role of a-amylase in the perception of oral texture and flavour in custards. Physiology & Behaviour, 83, 81-91.
13. de Wijk, R.A., Prinz, J.F. and Janssen, A.M. (2006a) Explaining perceived oral texture of starch-based custard desserts from standard and novel instrumental tests. Food Hydrocolloids, 20(1), 24-34.
14. de Wijk, R.A., Rasing, F. and Wilkinson, C. (2003b) Sensory flavor-texture interaction for custard desserts. Journal of Texture Studies, 34(2), 131-146.
15. de Wijk, R.A., Van Gemert, L.J., Terpstra, M.E.J. and Wilkinson, C.L. (2003c) Texture of semi-solids: Sensory and instrumental measurements on vanilla custard desserts. Food Quality and Preferences, 14(4), 305-317.
16. de Wijk, R.A., Wulfert, F. and Prinz, J.F. (2006b) Oral processing assessed by M-mode ultrasound imaging varies with food attribute. Physiology & Behavior, 89(1), 15-21.
17. Engelen, L., de Wijk, R.A., Prinz, J.F., Janssen, A.M., van der Bilt, A., Weenen, H. and Bosman, F. (2003a) A comparison of the effects of added saliva, alpha-amylase and water on texture perception in semisolids. Physiology & Behavior, 78(4-5), 805-811.
18. Engelen, L., de Wijk, R.A., Prinz, J.F., Janssen, A.M., Weenen, H. and Bosman, F. (2003b) The effect of oral and product temperature on the perception of flavor and texture attributes of semi-solids. Appetite, 41(3), 273-281.
19. Engelen, L., de Wijk, R.A., Prinz, J.F., van der Bilt, A. and Bosman, F. (2003c) The relation between saliva flow after different stimulations and the perception of flavor and texture attributes in custard desserts. Physiology & Behavior, 78(1).
20. Engelen, L., Van den Keijbus, P.A.M., de Wijk, R.A., Veerman, E.C.I., Nieuw Amerongen, A.V., Van der Bilt, A., Prinz, J.F. and Bosman, F. (2007) The effect of saliva composition on texture perception in semi-solids. Archives ofOral Biology, 52, 518-525.
21. Engelen, L. and van Doorn, J.M. (2000) Eating Custard (Internal Report). Wageningen Center for Food Sciences. Waeningen, NED.
22. Fillion, L. and Kilcast, D. (2002) Consumer perception of crispness and crunchiness in fruits and vegetables. Food Quality and Preference, 13(1), 23-29.
23. Gibbons, R. (1979) On the mechanisms of bacterial attachement to teeth., In: Saliva and Dental Caries, (eds. I. Kleinberg, I.D. Mandel and S.A. Ellison) pp. 267-273. Information Retrieval Inc., New York.
24. Green, B.G. (1991) Interactions between chemical and thermal cutaneous stimuli: Inhibition (counterirritation) and integration. Somatosensory & Sensory Research, 8, 301-312.
25. Green, B.G., Lederman, S.J. and Stevens, J.C. (1979) The effect of skin temperature on the perception of roughness. Sensory Processes, 3, 327-333.
26. Green, J.R. and Wang, Y.T. (2003) Tongue-surface movement patterns during speech and swallowing. Journal of the Acoustical Society of America, 113, 20-33.
27. Guinard, J.-X. and Mazzucchelli, R. (1996) The sensory perception of texture and mouth-feel. Trends in Food Science and Technology, 7, 213-219.
28. Heath, M.R. and Prinz, J.F. (1999) Processing of foods and the sensory evaluation of texture, In: Food Texture, Measurement and Perception, (ed. A.J. Rosenthal), pp. 18-29. Chapman and Hall, Oxford.
29. Hector, M.P. and Linden, R.W.A. (1999) Reflexes of salivary secretion, In: Neural Mechanisms ofSalivary Gland Secretion, Vol. 11 (eds. J.R. Garrett, J. Ekström and L.C. Anderson), pp. 197-217. Karger, Basel
30. Hiiemae, K.M. and Palmer, J.B. (2003) Tongue movements in feeding and speech. Critical Reviews in Oral Biology and Medicine, 14(6), 413-429.
31. Hutchings, J.B. and Lillford, PJ. (1988) The perception of food texture - the philosophy of the breakdown path. Journal of Texture Studies, 19, 103-115.
32. Jowitt, R. (1974) The terminology of food texture. Journal of Texture Studies, 5, 351-358.
33. Khan, N.A. and Besnard, P. (2009) Oro-sensory perception of dietary lipids: New insights into the fat taste transduction. Biochimica et Biophysica Acta (BBA) - Molecular and Cell Biology of Lipids, 1791(3), 149-155.
34. Kilcast, D. and Eves, A. (1991), Integrating texture and physiology - techniques, In: Feeding and the Texture of Food, (eds. J.F.V. Vincent and PJ. Lillford), 1st edn., pp. 167-183. Cambridge University Press, New York.
35. Kokkinos, A., le Roux, C.W., Alexiadou, K., Tentolouris, N., Vincent, R.P., Kyriaki, D., Perrea, D., Ghatei, M.A., Bloom, S.R. and Katsilambros, N. (2010) Eating slowly increases the postprandial response of the anorexigenic gut hormones, Peptide YY and Glucagon - Like Peptide - 1. Journal of Clinical Endocrinology Metabolism, 95(1), 333-337.
36. Kremer, S., Bult, J.H., Mojet, J., Kroeze, J.H., Kremer, S., Bult, J.H.F., Mojet, J. and Kroeze, J.H.A. (2007) Food perception with age and its relationship to pleasantness. Chemical Senses, 32(6).
37. Larsen, M.J., Jensen, A.F., Madsen, D.M. and Pearce, E.I.F. (1999) Individual variations of pH, buffer capacity, and concentrations of calcium and phosphate in unstimulated whole saliva. Archives of Oral Biology, 44, 111-117.
38. Lester, L.S. and Kramer, F.M. (1991) The effects of heating on food acceptability and consumption. Journal of Foodservice Systems, 6, 69-87.
39. Lucas, P.W. and Luke, D.A. (1983) Methods for analysing the breakdown of food in human mastication. Archives of Oral Biology, 28(9), 813-819.
40. Mattes, R.D. (2005) Fat taste and lipid metabolism in humans. Physiology & Behavior, 86(5), 691-697.
41. Mazari, A. (1998) Structure and Function of the Muscles of Facial Expression. London University, London.
42. Nieuw Amerongen, A.V., Bolscher, J.G.M. and Veerman, E.C.I. (1995) Salivary mucins:protective functions in relation to their diversity. Glycobiology, 5, 733-740.
43. Noble, A.C. (1995) Application of time-intensity procedures for the evaluation of taste and mouth-feel. American Journal of Enology and Viticulture, 46(1), 128-133.
44. Odake, S., Roozen, J.P. and Burger, J.J. (1998) Effects of saliva dilution on the release of diacetyl and 2-heptanone from cream style dressings. Nahrung, 42, 385-391.
45. Palmer, J.B., Hiiemae, K. and Liu, J. (1997) Tongue-jaw linkages in human feeding: a preliminary videofluorographic study. Archives of Oral Biology, 42, 429-441.
46. Pereira, L.J., de Wijk, R.A., Gavia, M.B.D. and van der Bilt, A. (2006) Effects of added fluids on the perception of solid food. Physiology and Behavior, 88(4-5), 538-544.
47. Primo-Martin, C., Castro-Prada, E.M., Meinders, M.B.J., Vereijken, P.F.G. and Van Vliet, T. (2008) Effect of structure in the sensory characterization of the crispness of toasted rusk roll. Food Research International, 41(5), 480-486.
48. Prinz, J.F. (1999) Quantitative evaluation of the effect of bolus size and number of chewing strokes on the intra-oral mixing of a two-colour chewing gum. Journal of Oral Rehabilitation, 26, 243-247.
49. Prinz, J.F., de Wijk, R.A., Huntjens, L. and Engelen, L. (2007) Is fat perception a thermal effect? Perceptual and Motor Skills, 104, 381-386.
50. Prinz, J.F. and Lucas, P.W. (1997) An optimization model for mastication and swallowing in mammals. Proceeds of the Royal Society, 264, 1715-1721.
51. Prinz, J.F. and Lucas, P.W. (2001) First bite of the cherry: intra-oral manipulation in humans. Journal of Oral Rehabilitation, 28, 614-617.
52. Rolls, E.T., Critchley, H.D., Browning, A.S., Hernadi, I. and Lenard, L. (1999) Responses to the sensory properties of fat of neurons in the primate orbitofrontal cortex. Journal of Neuroscience, 19(4), 1532-1540.
53. Ruth, S.M.v., Roozen, J.P., Nahon, D.F., Cozijnsen, J.L. and Posthumus, M.A. (1996) Flavour release from rehydrated french beans (Phaseolus vulgaris) influenced by composition and volume of artificial saliva. Zeitschrift für Lebensmittel-Untersuchung und -Forschung A, 203(1), 1-6.
54. Schiffman, S. (1977) Food Recognition by the Elderly. Journal ofGerontology, 32(5), 586-592.
55. Scott, C.L. and Downey, R.G. (2007) Types of food aversions: animal, vegetable, and texture. The Journal of Psychology: Interdisciplinary and Applied, 141(2), 127-134.
56. Stevens, D.A. and Lawless, H.T. (1988) Responses by humans to oral chemical irritants as a function of locus of stimulation. Perception & Psychophysics, 43, 346-350.
57. Stone, M. (2005) A guide to analysing tongue motion from ultrasound images. Clinical Linguistics and Phonetics, 19, 455-501.
58. Szczesniak, A.S. (1963) Classification of textural characteristics. Journal ofFood Science, 28, 385-389.
59. Szczesniak, A.S. (2002) Texture is a sensory property. Food Quality and Preferences, 13, 215-225.
60. Tabak, L.A., Levine, M.J., Mandel, I.D. and Ellison, S.A. (1982) Role of salivary mucins in the protection of the oral cavity. Journal of Oral Pathology, 11, 1-17.
61. van der Bilt, A., Weijnen, F.G., Bosman, F., Van der Glas, H.W. and Kuks, J.B.M. (2001) Controlled study of EMG activity of the jaw closers and openers during mastication in patients with myasthenia gravis. European Journal of Oral Sciences, 109, 160-164.
62. van der Reijden, W.A., Veerman, E.C.I. and Nieuw Amerongen, A.V. (1993) Shear rate dependent viscoelastic behavior of human glandular salivas. Biorheology, 30, 141-152.
63. van Nieuwenhuijzen, N.H., Primo-Martin, C., Meinders, M.B.J., Tromp, R.H., Hamer, R.J. and Van Vliet, T. (2008) Water Content or Water Activity: What Rules Crispy Behavior in Bread Crust? Journal of Agricultural and Food Chemistry, 56(15), 6432-6438.
64. van Vliet, T., van Aken, G.A., de Jongh, H.H.J. and Hamer, R.J. (2009) Colloidal aspects of texture perception. Advances in Colloid and Interface Science, 150(1).
65. Varela, P., Chen, J., Fiszman, S. and Povey, M.J.W. (2006) Crispness assessment of roasted almonds by an integrated approach to texture description: texture, acoustics, sensory and structure. Journal of Chemometrics, 20(6-7), 311-320.
66. Varela, P., Salvador, A., Gambaro, A. and Fiszman, S. (2008) Texture concepts for consumers: a better understanding of crispy-crunchy sensory perception. European Food Research and Technology, 226, (5) 1081-1090.
67. Veerman, E.C.I., Van den Keijbus, P.A.M., Vissink, A. and Nieuw Amerongen, A.V. (1996) Human glandular salivas: their seperate collection and analysis. European Journal of Oral Sciences 104, 346-352.
68. Verhagen, J.V., Rolls, E.T. and Kadohisa, M. (2003) Neurons in the primate orbitofrontal cortex respond to fat texture independently of viscosity. Journal of Neurophysiology, 90(3), 1514-1525.
69. Vickers, Z.A.T.A. and Bourne, M.C. (1976) A psychoacoustical theory of crsipness. Journal of Food Science, 41(5), 1158-1164.
70. Vincent, J.F.V. (1998) The quantification of crispness. Journal ofthe Science ofFood and Agriculture, 78(2), 162-168.
71. Yoshikawa, S., Nishimaru, S., Tashiro, T. and Yoshida, M. (1970) Collection and classification of words for description of food texture. Journal of Texture Studies, 1(4), 437-442.
72. Young, J.A. and Schneyer, C.A. (1981) Composition of saliva in mammalia. Australian Journal of Experimental Biology & Medical Science, 59, 1-53.
73. Zampini, M.A.S.S. and Spence, C.H.A.R. (2004) The role of auditory cus in modulaiton the perceived crispness and staleness of potato chips. Journal of Sensory Studies, 19(5), 347-363.
74. Zijlstra, N., de Wijk, R.A., Mars, M., Stafleu, A. and de Graaf, C. (2009) Effect of bite size and oral processing time of a semisolid food on satiation. American Journal of Clinical Nutrition, 90(2), 265-279.