Eating behaviour explains differences between individuals in dynamic texture perception of sausages

Food Quality and Preference

Volumn 41, Issue , 2015, Pages 189-200

  Devezeaux de Lavergne, Marine ^a,b   Derks, Judith A M ^a,b   Ketel, Eva C ^b   de Wijk, Rene A ^a,b   Stieger, Markus ^a,b  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Bolus; Eating duration; EMG; Oral processing; TDS; Texture

Indexed keywords

EID: 84920069114     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2014.12.006     Document Type: Article

References (35)

1. Bouteille R., Cordelle S., Laval C., Tournier C., Lecanu B., This H., Schlich P. Sensory exploration of the freshness sensation in plain yoghurts and yoghurt-like products. Food Quality and Preference 2013, 282-292.
2. Brown W.E., Langley K.R., Martin A., MacFie H.J.H. Characterisation of patterns of chewing behaviour in human subjects and their influence on texture perception. Journal of Texture Studies 1994, 25:455-468.
3. Chen J.S., Lolivret L. The determining role of bolus rheology in triggering a swallowing. Food Hydrocolloids 2011, 25:325-332.
4. de Wijk R.A., Terpstra M.E.J., Janssen A.M., Prinz J.F. Perceived creaminess of semi-solid foods. Trends in Food Science & Technology 2006, 17:412-422.
5. de Wijk R.A., Zijlstra N., Mars M., de Graaf C., Prinz J.F. The effects of food viscosity on bite size, bite effort and food intake. Physiology & Behavior 2008, 95:527-532.
6. Delorme A., Makeig S. EEGLAB: An open source toolbox for analysis of single-trial EEG dynamics. Journal of Neuroscience Methods 2004, 134:9-21.
7. Devezeaux de Lavergne M., van Delft M., van de Velde F., van Boekel M.A.J.S., Stieger M. Dynamic texture perception and oral processing of semi-solid food gels: Part 1: Comparison between QDA, progressive profiling and TDS. Food Hydrocolloids 2015, 43:207-217.
8. Engelen L., van den Keybus P.A.M., de Wijk R.A., Veerman E.C.I., Amerongen A.V.N., Bosman F., Prinz J.F., van der Bilt A. The effect of saliva composition on texture perception of semi-solids. Archives of Oral Biology 2007, 52(518):525.
9. Fontijn-Tekamp F.A., van der Bilt A., Abbink J.H., Bosman F. Swallowing threshold and masticatory performance in dentate adults. Physiology & Behaviour 2004, 83:431-436.
10. Hiiemae K., Heath M.R., Heath G., Kazazologlu E., Murray J., Sappar D., Hamblett K. Natural bites, food consistency and feeding behaviour in man. Archives of Oral Biology 1996, 41:175-189.
11. Hill S.W., McCutcheon N.B. Contributions of obesity, gender, hunger, food preference, and body size to bite size, bite speed, and rate of eating. Appetite 1984, 5:73-83.
12. Hummel T., Barz S., Pauli E., Kobal G. Chemosensory event-related potentials change with age. Electroencephalography and Clinical Neurophysiology 1998, 108:208-217.
13. Hutchings A.C., Foster K.D., Grigor J.M.V., Bronlund J.E., Morgenstern M.P. Temporal dominance of sensations: A comparison between younger and older subjects for the perception of food texture. Food Quality and Preference 2013, 31:106-115.
14. Hutchings S.C., Foster K.D., Hedderley D.I., Morgenstern M.P. Differences between age groups in the use of the temporal dominance of sensations technique across a range of food textures. Journal of Texture Studies 2014, 10.1111/jtxs.12066.
15. Hutchings J.B., Lillford P.J. The perception of food texture - The philosophy of the breakdown path. Journal of Texture Studies 1988, 19:103-115.
16. James B., Young A., Smith B., Kim E., Wilson A., Morgenstern M.P. Texture changes in bolus to the "point of swallow" - Fracture toughness and back extrusion to test start and end points. Procedia Food Science 2011, 1:632-639.
17. Jimenez Colmenero F., Barreto G., Mota N., Carballo J. Influence of protein and fat content and cooking temperature on texture and sensory evaluation of bologna sausage. LWT - Food Science and Technology 1995, 28:481-487.
18. Kohyama K., Mioche L., Martin J.F. Chewing patterns of various texture foods studied by electromyography in young and elderly populations. Journal of Texture Studies 2002, 33:269-283.
19. Kremer S., Bult J.H.F., Mojet J., Kroeze J.H.A. Food perception with age and its relationship to pleasantness. Chemical Senses 2007, 32:591-602.
20. Kremer S., Mojet J., Kroeze J.H.A. Differences in perception of sweet and savoury waffles between elderly and young subjects. Food Quality and Preference 2007, 18:106-116.
21. Llewellyn C.H., van Jaarsveld C.H., Boniface D., Carnell S., Wardle J. Eating rate is a heritable phenotype related to weight in children. American Journal of Clinical Nutrition 2008, 88:1560-1566.
22. Meillon S., Viala D., Medel M., Urbano C., Guillot G., Schlich P. Impact of partial alcohol reduction in Syrah wine on perceived complexity and temporality of sensations and link with preference. Food Quality and Preference 2010, 21:732-740.
23. Mioche L. Mastication and food texture perception: Variation with age. Journal of Texture Studies 2004, 35:145-158.
24. Peyron M.A., Gierczynski I., Hartmann C., Loret C., Dardevet D., Martin N., Woda A. Role of physical bolus properties as sensory inputs in the trigger of swallowing. PLoS One 2011, 6:e21167.
25. Pineau N., Schlich P., Cordelle S., Mathonnière C., Issanchou S., Imbert A. Temporal dominance of sensations: Construction of the TDS curves and comparison with time-intensity. Food Quality and Preference 2009, 20:450-455.
26. Sala G., Van de Velde F., Stuart M.A.C., Van Aken G.A. Oil droplet release from emulsion-filled gels in relation to sensory perception. Food Hydrocolloids 2007, 21:977-985.
27. Salles C., Chagnon M.C., Feron G., Guichard E., Laboure H., Morzel M., Semon E., Tarrega A., Yven C. In-mouth mechanisms leading to flavor release and perception. Critical Reviews in Food Science and Nutrition 2010, 51(1):67-90.
28. Slagter A.P., Vanderglas H.W., Bosman F., Olthoff L.W. Force-deformation properties of artificial and natural foods for testing chewing efficiency. Journal od Prosthetic Dentistry 1992, 68:760-799.
29. Stevens J.C., Plantinga A., Cain W.S. Reduction of odor and nasal pungency associated with aging. Neurobiology of Aging 1982, 3:125-132.
30. Szczesniak A.S. Texture is a sensory property. Food Quality and Preference 2002, 13:215-225.
31. Tarrega A., Yven C., Semon E., Salles C. In-mouth aroma compound release during cheese consumption: Relationship with food bolus formation. International Dairy Journal 2011, 21:358-364.
32. Wilkinson C., Dijksterhuis G.B., Minekus M. From food structure to texture. Trends in Food Science & Technology 2000, 11:442-450.
33. Xiong Y.L., Noel D.C., Moody W.G. Textural and sensory properties of low-fat beef sausages with added water and polysaccharides as affected by pH and salt. Journal of Food Science 2006, 64:550-554.
34. Young A.K., Cheong J.N., Hedderley D.I., Morgenstern M.P., James B.J. Understanding the Link between bolus properties and perceived texture. Journal of Texture Studies 2013, 10.1111/jtxs.12025.
35. Yven C., Paratin J., Magnin A., Labouré H., Repoux M., Guichard E., Feron G. Consequences of individual chewing strategies on bolus rheological properties at the swallowing threshold. Journal of Texture studies 2012, 43:309-318.