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Impact of oral processing on texture attributes and taste perception
Dengyong Liu1, Yajun Deng1, Lei Sha1
1College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National and Local Joint Engineering Research Centre of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, 121013 China.
Journal of Food Science and Technology
|July 26, 2017
Summary
This review explores how chewing and saliva impact food texture and taste perception during digestion. Understanding these oral processing factors is key for developing foods with desirable sensory properties.
Area of Science:
- Food Science
- Sensory Science
- Human Physiology
Background:
- Mastication initiates digestion by breaking down food and mixing it with saliva to form food boluses.
- Oral processing significantly influences both the perceived texture of food and taste perception.
- Swallowing is triggered by critical conditions related to food bolus properties.
Purpose of the Study:
- To review the impact of oral processing on food texture attributes.
- To examine the role of oral processing in taste perception.
- To identify challenges in characterizing oral physiological processes related to food intake.
Main Methods:
- Literature review focusing on mastication, insalivation, and bolus formation.
- Analysis of oral actions and their relation to swallowing triggers.
- Discussion of sensory attributes and their measurement during oral processing.
Main Results:
- Oral processing, including chewing and salivation, is crucial for texture modification and taste integration.
- Texture characteristics are evaluated under conditions critical for initiating swallowing.
- Individual chewing behaviors present challenges in standardizing oral physiological assessments.
Conclusions:
- A holistic approach integrating food properties (texture, taste) and individual oral physiology is essential.
- Further research is needed to overcome challenges in measuring diverse oral physiological characteristics.
- Optimizing food processing requires a comprehensive understanding of the interplay between food and oral environment.
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