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STUDY OF FOOD TEXTURES BY RECORDING OF CHEWING AND SWALLOWING MOVEMENTS
1Laboratoire de Physiologie des Sensibilités Chimiques et Regulations Alimentaires, Collége de France, Paris, France.
Journal of Texture Studies
|April 4, 2017
Summary
Objective food texture analysis using chewing and swallowing patterns reveals key parameters. This method quantizes oral sensory experiences, classifying textures from hard to fluid.
Area of Science:
- Oral sensory science
- Food texture analysis
- Biomechanics of mastication
Background:
- Understanding food texture is crucial for sensory perception and eating behavior.
- Objective measurement of oral sensory stimuli from food textures remains a challenge.
Purpose of the Study:
- To objectively assess food textures as sensory stimuli in the mouth.
- To validate a novel method for describing oral sensory dimensions of food.
Main Methods:
- Recording chewing and swallowing patterns in three subjects consuming various food textures.
- Analyzing variations in masticatory and swallowing movements for 16 distinct food textures.
Main Results:
- Key discriminating parameters identified: number of masticatory movements, mastication time, force of mastication, and swallowing patterns.
- Foods can be systematically categorized on a scale from hard/dry to soft/fluid based on these parameters.
Conclusions:
- Recording chewing and swallowing movements provides a valid and objective method for characterizing oral sensory stimulation by food textures.
- This technique offers a new dimension for understanding food perception and texture quantification.