Document Detail


Perception of oral food breakdown. The concept of sensory trajectory.
MedLine Citation:
PMID:  19501764     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Texture perceived in mouth largely depends on the behaviour of the food when it is broken down and transformed by the mouth elements. Texture results from a dynamic process in which texture attributes are continuously analysed by the oral sensory systems during mastication. However, the particular sequence of perceptual events that occur during oral food breakdown remains unknown. The aim of the present study is to describe the succession of perceptual events that happen in mouth during mastication and to show that for each food a texture pathway can be built. This for, we used a sensory method enabling to evaluate the dynamics of texture perceptions during food consumption: the Temporal Dominance of Sensation. On different breakfast cereals, we measured the sensation dominating at each point of the mastication process. We showed that the dynamics of appearance and disappearance of each texture sensation experienced in mouth during the eating process differed among cereals. However, some common features in this sensory trajectory were also observed for the category of products studied. Hardness, crackliness and crispness were rather perceived at the beginning of the mastication period, brittleness and lightness in the middle and stickiness at the end.
Authors:
Francine Lenfant; Chrystel Loret; Nicolas Pineau; Christoph Hartmann; Nathalie Martin
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Publication Detail:
Type:  Comparative Study; Journal Article; Randomized Controlled Trial     Date:  2009-03-17
Journal Detail:
Title:  Appetite     Volume:  52     ISSN:  1095-8304     ISO Abbreviation:  Appetite     Publication Date:  2009 Jun 
Date Detail:
Created Date:  2009-06-08     Completed Date:  2009-09-29     Revised Date:  2010-02-19    
Medline Journal Info:
Nlm Unique ID:  8006808     Medline TA:  Appetite     Country:  England    
Other Details:
Languages:  eng     Pagination:  659-67     Citation Subset:  IM    
Affiliation:
Nestl? Research Center, Sensory Science Group, Lausanne 26, Switzerland. francine.lenfant@rdls.nestle.com
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MeSH Terms
Descriptor/Qualifier:
Adult
Analysis of Variance
Cereals*
Cross-Over Studies
Eating / physiology*
Female
Food
Humans
Male
Mastication / physiology*
Mouth / physiology
Perception / physiology*
Sensation / physiology*
Surface Properties
Touch Perception / physiology
Young Adult
Comments/Corrections
Erratum In:
Appetite. 2009 Dec;53(3):473

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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