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A quantitative information measure applied to texture perception attributes during mastication.

Luka Sturtewagen1, Harald van Mil2, Marine Devezeaux de Lavergne3,4

  • 1Laboratory of Physics and Physical Chemistry of Foods, Wageningen University, Wageningen, The Netherlands.

Journal of Texture Studies
|December 4, 2023
PubMed
Summary

We calculated an information measure for emulsion filled gels during chewing. The unique entropy curve for each gel type can identify specific food perceptions.

Keywords:
TDSentropyfoodinformationsensorytexture

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Area of Science:

  • Food science and sensory analysis
  • Information theory applied to sensory perception

Background:

  • Temporal Dominance of Sensations (TDS) data captures texture perception over time.
  • Emulsion filled gels are complex food systems with varying textural properties.

Purpose of the Study:

  • To quantify texture perception in emulsion filled gels using an information measure.
  • To determine if entropy analysis can differentiate between different gel structures.

Main Methods:

  • Calculation of entropy (information measure) from existing experimental TDS data.
  • Analysis of texture attribute perception throughout the mastication cycle.
  • Comparison of entropy curves for two types of emulsion filled gels.

Main Results:

  • Entropy measures followed distinct average curves for each gel set.
  • The calculated entropy curves differed between emulsion filled gels and two-layered emulsion filled gels.
  • A unique entropy profile was observed for each food sample.

Conclusions:

  • Entropy analysis provides a quantitative method to characterize food texture perception.
  • The entropy curve acts as a potential sensory fingerprint for identifying specific food products.
  • This approach offers insights into the complex relationship between food structure and sensory experience.