A quantitative information measure applied to texture perception attributes during mastication

Luka Sturtewagen, Harald van Mil, Marine Devezeaux de Lavergne, Markus Stieger, Erik van der Linden*, Theo Odijk

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

Abstract

We have calculated an entropy or information measure of previously reported experimentally determined temporal dominance of sensations (TDS) data of texture attributes for two sets of emulsion filled gels throughout the mastication cycle. The samples were emulsion filled gels and two-layered emulsion filled gels. We find that the entropy measure follows an average curve, which is different for each set. The specifics of the entropy curve may serve as a fingerprint for the perception of a specific food sample.
Original languageEnglish
Article number12816
Number of pages8
JournalJournal of Texture Studies
Volume55
Issue number1
Early online date4 Dec 2023
DOIs
Publication statusPublished - Feb 2024

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