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Food oral processing: conversion of food structure to textural perception.
H Koç1, C J Vinyard, G K Essick
1Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, NC, USA. hkoc@ncsu.edu
Annual Review of Food Science and Technology
|December 19, 2012
Summary
Understanding food texture involves studying oral processing, including jaw and tongue movements. This research links how food structure changes during eating to how we perceive its texture.
Area of Science:
- Food science and sensory analysis
- Biomechanics of oral processing
- Neuroscience of texture perception
Background:
- Food oral processing involves complex muscle and tongue movements to prepare food for swallowing.
- Simultaneously, food structure transforms into a bolus, forming a cognitive representation of texture.
- Physiological signals during oral processing are dynamic due to continuous food breakdown and saliva lubrication.
Purpose of the Study:
- To bridge the gap between food transformations during oral processing and sensory texture perception.
- To investigate how food structure influences oral processing patterns.
- To understand the relationship between processing patterns, textural properties, and cognitive representations.
Main Methods:
- Analysis of muscle activities, jaw movements, and tongue movements during food consumption.
- Assessment of mechanical properties (rheological, fracture) and sensory attributes of various foods.
- Correlation of physiological data with perceived textural properties at different oral processing stages.
Main Results:
- Identified distinct patterns of oral processing associated with specific food structures.
- Demonstrated a link between mechanical breakdown, saliva interaction, and perceived texture.
- Showcased the dynamic nature of sensory perception throughout the oral processing sequence.
Conclusions:
- Understanding the interplay between food structure, oral processing, and sensory perception is crucial.
- This knowledge facilitates the design of foods with desired nutritional, health, and sensory qualities.
- Further research can optimize food product development for enhanced consumer enjoyment and health benefits.
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