Marrying oral tribology to sensory perception: a systematic review

Abstract

Graphical abstract

3D Biomimetic Tongue-Emulating Surfaces for Tribological Applications

“…Oral tactile sensation, for example, the highly desirable smoothness 8 of cheese and chocolate to the astringency 12 in wines, assessed by the human tongue are highly sought after aesthetic properies 13 that inform food quality, palatability, choice, and ultimately influence the decision of a consumer to ingest a prospective offering. 14 It is now well-recognized that many complex textural perceptions originate at the oral tribological limit.…”

“… 14 It is now well-recognized that many complex textural perceptions originate at the oral tribological limit. 7 , 8 , 12 , 15 Despite its obvious importance, the tribological mechanism remains largely enigmatic because classical rheological approaches typically used for bulk textural quantifications do not provide access to the measurement of the surface-driven lubrication properties. 7 , 8 Thus, specialist human tasters are employed in the iterative development cycles of food for oral textural assessment, which makes the process costly, time-intensive and subjective.…”

“… 7 , 8 , 12 , 15 Despite its obvious importance, the tribological mechanism remains largely enigmatic because classical rheological approaches typically used for bulk textural quantifications do not provide access to the measurement of the surface-driven lubrication properties. 7 , 8 Thus, specialist human tasters are employed in the iterative development cycles of food for oral textural assessment, which makes the process costly, time-intensive and subjective. Despite the high sensitivity of human perception, in vivo assessment does not provide any objective understanding of the underlying physical mechanism behind the success or failure of a product to confer the just-right texture.…”

Rheological, tribological and sensory attributes of texture‐modified foods for dysphagia patients and the elderly: A review

“…In the case of dysphagia, an understanding of oral lubrication in soft sliding interfaces informs strategies to overcome swallowing difficulties. As such, quantification of the friction coefficients between polymeric analogues of the tongue rolling/sliding against palate surfaces in model oral cavities is used; (i) to approximate the mechanical characteristics of these interactions in the mouth, and (ii) to establish correlations between oral perception and texture of food products characterised instrumentally (Sarkar & Krop, ). When the intricate features of biological surfaces in the oral cavity are examined, it is found that oral lubrication can occur between several surface types—hard–soft (hard palate tongue), soft–soft (soft palate tongue) and involve lubrication by food particles, saliva and other mucosal lubricants.…”

Combine nicely, consume wisely : The role of single food properties in oral processing behavior, intake and sensory perception of composite foods

“…Lubrication behavior of foods has been suggested by many others to influence both the ease of swallowing and smoothness perception (Stokes et al 2013;Campbell et al 2017a;Sarkar & Krop 2019). Figure 3.2 shows the friction coefficients for the carrier boli mixed with different mayonnaises.…”