ORAL PHYSIOLOGY AND TEXTURE PERCEPTION OF SEMISOLIDS

• Published in: Journal of texture studies Vol. 39; no. 1; pp. 83 - 113
• Main Authors: ENGELEN, LINA, VAN DER BILT, ANDRIES
• Format: Journal Article
• Language: English
• Published: Malden, USA Malden, USA : Blackwell Publishing Inc 01.02.2008; Blackwell Publishing Inc; Blackwell
• Subjects: ambient temperature; Biological and medical sciences; clinical nutrition; flavor; Food; Food industries; foods; Fundamental and applied biological sciences. Psychology; General aspects; human; humans; ingestion; masticatory performance; Methods of analysis, processing and quality control, regulation, standards; nose; odors; oral sensitivity; people; perception; prediction; product development; quality control; receptors; saliva; semisolids; sensory attributes; sensory evaluation; sensory properties; swallow; taste; teeth; texture; tongue; Texture

In the oral cavity, the food is subjected to several mechanical and chemical processes. It is fractured by the teeth, diluted and broken down by saliva, heated or cooled by the ambient temperature of the mouth, formed into a bolus and finally swallowed. Numerous receptors in the oral cavity and nose...