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

doi:10.1111/jtxs.12816

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 journal › Article › Academic › peer-review

2 Citations (Scopus)

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 language	English
Article number	12816
Number of pages	8
Journal	Journal of Texture Studies
Volume	55
Issue number	1
Early online date	4 Dec 2023
DOIs	https://doi.org/10.1111/jtxs.12816
Publication status	Published - Feb 2024

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10.1111/jtxs.12816Licence: CC BY

https://edepot.wur.nl/643668Licence: CC BY

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title = "A quantitative information measure applied to texture perception attributes during mastication",

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.",

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AU - Sturtewagen, Luka

AU - van Mil, Harald

AU - de Lavergne, Marine Devezeaux

AU - Stieger, Markus

AU - van der Linden, Erik

AU - Odijk, Theo

PY - 2024/2

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N2 - 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.

AB - 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.

U2 - 10.1111/jtxs.12816

DO - 10.1111/jtxs.12816

M3 - Article

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VL - 55

JO - Journal of Texture Studies

JF - Journal of Texture Studies

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ER -

A quantitative information measure applied to texture perception attributes during mastication

Abstract

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