Eating behaviour explains differences between individuals in dynamic texture perception of sausages

Lavergne, Marine Devezeaux de; Derks, Jakob; Ketel, Eva C.; Wijk, René A. de; Stieger, Markus

doi:10.1016/j.foodqual.2014.12.006

Cited by 103 publications

(95 citation statements)

References 33 publications

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“…The cohesiveness of the food bolus was assumed to be a determining factor to trigger swallowing, which was similar to flowability measured by modified TPA [21]. More precisely, a target value of flowability was needed to ascertain a swallowing point rather than a target value of cohesiveness [12,13,22]. Resilience did not vary significantly during mastication and was lower at 80% and 100% mastication compared to the early stages of chewing (Figure 4(c)).…”

Section: Mechanical Properties Of Bolusmentioning

confidence: 73%

“…For the rich muscle fibers solids, the lean layer samples more easily produced several large crumbs compared to the fat layer samples. As with many other semisolid foods [12,13,19], the fat layer samples produced a large number of small-sized particles measured in the early mastication stages, accounting for most of the bolus, thereby suggesting comminution dominated the initial stages of chewing. As mastication continued, a greater fraction of smaller and rounder fragments agglomerated into large particles with saliva access into the food bolus.…”

Section: Bolusmentioning

confidence: 81%

“…The fat layer samples were easier to break into pieces and would slightly resist under the first compression by the TCPT test compared to the lean layer boluses containing large fragments. The resilience of the bolus was closely related to elasticity, which was the dominant attribute perceived in the middle phase of mastication [12,13]. The adhesiveness of the food bolus increased with chewing cycles and was significantly higher during the later chewing sequences ( < 0.05, Figure 4(d)).…”

Section: Mechanical Properties Of Bolusmentioning

confidence: 92%

“…Data acquisition was carried out at a sample frequency of 200.00 ps. From the TCPT force-time curves, resilience, adhesiveness, and flowability parameters were obtained as the first peak force [11][12][13]. First peak force represents bolus firmness.…”

Section: Characterization Of Mechanical Bolus Properties Using Two Cymentioning

confidence: 99%

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Impact of the Breakdown Behavior on Chinese Traditional Stewed Pork with Brown Sauce: Physical Properties Using Microstructural Analysis

Liu

Deng

Gong

et al. 2017

Journal of Food Quality

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The potential physics differences of Chinese traditional stewed pork during mastication were investigated. Ten subjects chewed and expectorated the fat and lean layers of stewed pork with brown sauce at different stages of mastication. The produced boluses were analyzed for their physical properties. The results suggested the subjects' saliva secretion and moisture content of the boluses during mastication increased significantly depending on subjects and food types studied ( < 0.05) and led to increase of bolus apparent particle size because of saliva uptake. Bolus first peak force tended to decrease significantly, whereas bolus flowability increased significantly during mastication ( < 0.05). Further, microstructure of boluses revealed series processing was conducted by comminution, aggregation, hydration, and dilution. The boluses ready-to-swallow possessed a higher flowability and a homogenetic matrix. Therefore, the changes in physics and microstructure of bolus contributed to dynamic texture perception of traditional Chinese stewed pork with brown sauce.

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Section: Mechanical Properties Of Bolusmentioning

confidence: 73%

Section: Bolusmentioning

confidence: 81%

Section: Mechanical Properties Of Bolusmentioning

confidence: 92%

Section: Characterization Of Mechanical Bolus Properties Using Two Cymentioning

confidence: 99%

See 2 more Smart Citations

Impact of the Breakdown Behavior on Chinese Traditional Stewed Pork with Brown Sauce: Physical Properties Using Microstructural Analysis

Liu

Deng

Gong

et al. 2017

Journal of Food Quality

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show abstract

“…These constraints lead to the fact that (i) the bolus must be collected at different times during the chewing sequence, (ii) we cannot use a single method for characterization of the bolus collected at different stages, and (iii) we need to find a methodology that can cover the large variability observed within the population. However, some very recent works showed clear relationships between bolus property changes, chewing behaviours and sensory perception during the consumption of sausages (de Lavergne, Derks, Ketel, de Wijk, & Stieger, 2015). This interesting study highlights an interest to conduct research in the field.…”

Section: Linking Dynamic Of Food Bolus Formation and Sensory Perceptionmentioning

confidence: 60%

Food oral processing in humans: links between physiological parameters, release of flavour stimuli and flavour perception of food

2018

IJFS

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In humans, food oral processing (FOP) is the first step in the digestive process. It prepares the food for swallowing and to undergo the process of digestion. During chewing, the food is comminuted by the combined action of chewing and saliva to form a bolus. The particle size of the bolus is reduced due to the action of the tongue and the teeth, and the saliva is continuously produced by the salivary glands to humidify and impregnate the food. Saliva lubricates the bolus and enables the cohesion of particles to prepare for swallowing. During food oral processing, the compounds responsible for food flavour and taste are released, leading to the perception of food organoleptic properties and significantly contributing to the consumer's acceptability of the product. Understanding this process of food breakdown and bolus formation thus appears to be a way to revisit food functional properties. However, this process is extremely complex, and as such, its description necessitates a combination of many quantities from different disciplines, i.e., physics, chemistry, physiology, psychology, behavioural science and food science. It depends, on one hand, on food properties and on the other hand, it depends on oral physiology. However, large inter-individual variability is commonly observed, which has important consequences on flavour release and perception. The challenge for the food industry is to be able to develop food considering this large variability, and sensory and nutritional constraints. This challenge is particularly relevant when specific populations (i.e., elderly, infants or obese subjects) are considered.

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Physico‐chemical and sensory properties of marmalades made from mixtures of fruits and under‐exploited Andean tubers

et al. 2017

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Eating behaviour explains differences between individuals in dynamic texture perception of sausages

Cited by 103 publications

References 33 publications

Impact of the Breakdown Behavior on Chinese Traditional Stewed Pork with Brown Sauce: Physical Properties Using Microstructural Analysis

Impact of the Breakdown Behavior on Chinese Traditional Stewed Pork with Brown Sauce: Physical Properties Using Microstructural Analysis

Food oral processing in humans: links between physiological parameters, release of flavour stimuli and flavour perception of food

Physico‐chemical and sensory properties of marmalades made from mixtures of fruits and under‐exploited Andean tubers

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