Bolus matters: impact of food oral breakdown on dynamic texture perception

M.S.M. Devezeaux de Lavergne

Research output: Thesisinternal PhD, WU

Abstract

Background and aims:

Texture is an important, yet complex, quality attribute of food. Food structure and properties can be linked to texture perception during the first bite. However, the perception of attributes during chew down is more difficult to explain, as food requires to be broken down to be swallowed safely. Food oral processing, which  is a recent discipline connecting food science to the physiology of the eating process, is considered to be the key for understanding dynamic food texture perception. The aim of this thesis is to understand the link between food properties and texture perception by investigating oral food breakdown, in simple model foods.

Methods:

Gels were used as a model for soft solid foods. Several properties of the gels were controlled by modifying the composition of gels, including fracture stress and fracture strain, oil droplets binding to the gels matrix, melting, serum release and mechanical contrast. The texture perception of the gels was measured using several sensory methods. Qualitative descriptive analysis (QDA), progressive profiling and temporal dominance of sensations (TDS) were compared in the assessment of dynamic texture perception. In order to link gel properties to texture perception, the oral processing of gels was measured through analyses on the gel bolus and measurements of chewing behaviour. Gel boli were expectorated at various stages of oral processing and were analysed for gel fragments size and number, mechanical properties and saliva incorporation. These analyses were used to quantify the degree of breakdown of gels and to relate bolus properties to changes in texture perception. Chewing behaviour was measured using Electromyography (EMG) to understand the role of oral processing behaviour in bolus formation and dynamic texture perception.

Results:

Dynamic texture perception of gels could be measured by QDA, progressive profiling and TDS which were complementary methods. Fracture properties of gels could predict the perception of first bite texture attributes. Fracture stress and fracture strain were correlated to first bite firmness and brittleness respectively. During chew down, the link between gel properties and texture perception became less clear. Nonetheless, fracture properties and other gels properties, such as melting and serum release, related to chew down perception. Bolus properties depended on gel properties, but related better to chew down texture perception than gel properties. Mainly changes in mechanical properties and fragmentation of the bolus could explained the perception of complex texture attributes, such as creaminess and graininess respectively. Chewing behaviour depended on products properties. In addition, chewing behaviour impacted the formation of the bolus and could result in differences in dynamic texture perception between groups of individuals.

Conclusions:

The oral breakdown of food is a valuable input to understand the perception of complex chew down texture attributes. Such an input could be used to design foods with a desired texture sensory profile for reformulation of foods fitting in a healthier diet or foods for target consumer groups.

Original languageEnglish
QualificationDoctor of Philosophy
Awarding Institution
  • Wageningen University
Supervisors/Advisors
  • van Boekel, Tiny, Promotor
  • Stieger, Markus, Co-promotor
  • van de Velde, F., Co-promotor, External person
Award date22 Oct 2015
Place of PublicationWageningen
Publisher
Print ISBNs9789462574496
Publication statusPublished - 2015

Fingerprint

Gels
Food
Mastication
Bites and Stings
Stress Fractures
Freezing
Oral Stage
Food Quality
Food Handling
Food Technology
Electromyography
Serum
Saliva
Oils
Eating

Keywords

  • texture analysis
  • texture
  • food
  • structure
  • properties
  • perception
  • digestion
  • gels
  • electromyography
  • mastication
  • qualitative analysis
  • sausages

Cite this

Devezeaux de Lavergne, M. S. M. (2015). Bolus matters: impact of food oral breakdown on dynamic texture perception. Wageningen: Wageningen University.
Devezeaux de Lavergne, M.S.M.. / Bolus matters: impact of food oral breakdown on dynamic texture perception. Wageningen : Wageningen University, 2015. 227 p.
@phdthesis{4132d894363b4f138014180917615c9d,
title = "Bolus matters: impact of food oral breakdown on dynamic texture perception",
abstract = "Background and aims: Texture is an important, yet complex, quality attribute of food. Food structure and properties can be linked to texture perception during the first bite. However, the perception of attributes during chew down is more difficult to explain, as food requires to be broken down to be swallowed safely. Food oral processing, which  is a recent discipline connecting food science to the physiology of the eating process, is considered to be the key for understanding dynamic food texture perception. The aim of this thesis is to understand the link between food properties and texture perception by investigating oral food breakdown, in simple model foods. Methods: Gels were used as a model for soft solid foods. Several properties of the gels were controlled by modifying the composition of gels, including fracture stress and fracture strain, oil droplets binding to the gels matrix, melting, serum release and mechanical contrast. The texture perception of the gels was measured using several sensory methods. Qualitative descriptive analysis (QDA), progressive profiling and temporal dominance of sensations (TDS) were compared in the assessment of dynamic texture perception. In order to link gel properties to texture perception, the oral processing of gels was measured through analyses on the gel bolus and measurements of chewing behaviour. Gel boli were expectorated at various stages of oral processing and were analysed for gel fragments size and number, mechanical properties and saliva incorporation. These analyses were used to quantify the degree of breakdown of gels and to relate bolus properties to changes in texture perception. Chewing behaviour was measured using Electromyography (EMG) to understand the role of oral processing behaviour in bolus formation and dynamic texture perception. Results: Dynamic texture perception of gels could be measured by QDA, progressive profiling and TDS which were complementary methods. Fracture properties of gels could predict the perception of first bite texture attributes. Fracture stress and fracture strain were correlated to first bite firmness and brittleness respectively. During chew down, the link between gel properties and texture perception became less clear. Nonetheless, fracture properties and other gels properties, such as melting and serum release, related to chew down perception. Bolus properties depended on gel properties, but related better to chew down texture perception than gel properties. Mainly changes in mechanical properties and fragmentation of the bolus could explained the perception of complex texture attributes, such as creaminess and graininess respectively. Chewing behaviour depended on products properties. In addition, chewing behaviour impacted the formation of the bolus and could result in differences in dynamic texture perception between groups of individuals. Conclusions: The oral breakdown of food is a valuable input to understand the perception of complex chew down texture attributes. Such an input could be used to design foods with a desired texture sensory profile for reformulation of foods fitting in a healthier diet or foods for target consumer groups.",
keywords = "textuuranalyse, textuur, voedsel, structuur, eigenschappen, perceptie, spijsvertering, gels, elektromyografie, masticatie, kwalitatieve analyse, worstjes, texture analysis, texture, food, structure, properties, perception, digestion, gels, electromyography, mastication, qualitative analysis, sausages",
author = "{Devezeaux de Lavergne}, M.S.M.",
note = "WU thesis, no. 6171",
year = "2015",
language = "English",
isbn = "9789462574496",
publisher = "Wageningen University",
school = "Wageningen University",

}

Devezeaux de Lavergne, MSM 2015, 'Bolus matters: impact of food oral breakdown on dynamic texture perception', Doctor of Philosophy, Wageningen University, Wageningen.

Bolus matters: impact of food oral breakdown on dynamic texture perception. / Devezeaux de Lavergne, M.S.M.

Wageningen : Wageningen University, 2015. 227 p.

Research output: Thesisinternal PhD, WU

TY - THES

T1 - Bolus matters: impact of food oral breakdown on dynamic texture perception

AU - Devezeaux de Lavergne, M.S.M.

N1 - WU thesis, no. 6171

PY - 2015

Y1 - 2015

N2 - Background and aims: Texture is an important, yet complex, quality attribute of food. Food structure and properties can be linked to texture perception during the first bite. However, the perception of attributes during chew down is more difficult to explain, as food requires to be broken down to be swallowed safely. Food oral processing, which  is a recent discipline connecting food science to the physiology of the eating process, is considered to be the key for understanding dynamic food texture perception. The aim of this thesis is to understand the link between food properties and texture perception by investigating oral food breakdown, in simple model foods. Methods: Gels were used as a model for soft solid foods. Several properties of the gels were controlled by modifying the composition of gels, including fracture stress and fracture strain, oil droplets binding to the gels matrix, melting, serum release and mechanical contrast. The texture perception of the gels was measured using several sensory methods. Qualitative descriptive analysis (QDA), progressive profiling and temporal dominance of sensations (TDS) were compared in the assessment of dynamic texture perception. In order to link gel properties to texture perception, the oral processing of gels was measured through analyses on the gel bolus and measurements of chewing behaviour. Gel boli were expectorated at various stages of oral processing and were analysed for gel fragments size and number, mechanical properties and saliva incorporation. These analyses were used to quantify the degree of breakdown of gels and to relate bolus properties to changes in texture perception. Chewing behaviour was measured using Electromyography (EMG) to understand the role of oral processing behaviour in bolus formation and dynamic texture perception. Results: Dynamic texture perception of gels could be measured by QDA, progressive profiling and TDS which were complementary methods. Fracture properties of gels could predict the perception of first bite texture attributes. Fracture stress and fracture strain were correlated to first bite firmness and brittleness respectively. During chew down, the link between gel properties and texture perception became less clear. Nonetheless, fracture properties and other gels properties, such as melting and serum release, related to chew down perception. Bolus properties depended on gel properties, but related better to chew down texture perception than gel properties. Mainly changes in mechanical properties and fragmentation of the bolus could explained the perception of complex texture attributes, such as creaminess and graininess respectively. Chewing behaviour depended on products properties. In addition, chewing behaviour impacted the formation of the bolus and could result in differences in dynamic texture perception between groups of individuals. Conclusions: The oral breakdown of food is a valuable input to understand the perception of complex chew down texture attributes. Such an input could be used to design foods with a desired texture sensory profile for reformulation of foods fitting in a healthier diet or foods for target consumer groups.

AB - Background and aims: Texture is an important, yet complex, quality attribute of food. Food structure and properties can be linked to texture perception during the first bite. However, the perception of attributes during chew down is more difficult to explain, as food requires to be broken down to be swallowed safely. Food oral processing, which  is a recent discipline connecting food science to the physiology of the eating process, is considered to be the key for understanding dynamic food texture perception. The aim of this thesis is to understand the link between food properties and texture perception by investigating oral food breakdown, in simple model foods. Methods: Gels were used as a model for soft solid foods. Several properties of the gels were controlled by modifying the composition of gels, including fracture stress and fracture strain, oil droplets binding to the gels matrix, melting, serum release and mechanical contrast. The texture perception of the gels was measured using several sensory methods. Qualitative descriptive analysis (QDA), progressive profiling and temporal dominance of sensations (TDS) were compared in the assessment of dynamic texture perception. In order to link gel properties to texture perception, the oral processing of gels was measured through analyses on the gel bolus and measurements of chewing behaviour. Gel boli were expectorated at various stages of oral processing and were analysed for gel fragments size and number, mechanical properties and saliva incorporation. These analyses were used to quantify the degree of breakdown of gels and to relate bolus properties to changes in texture perception. Chewing behaviour was measured using Electromyography (EMG) to understand the role of oral processing behaviour in bolus formation and dynamic texture perception. Results: Dynamic texture perception of gels could be measured by QDA, progressive profiling and TDS which were complementary methods. Fracture properties of gels could predict the perception of first bite texture attributes. Fracture stress and fracture strain were correlated to first bite firmness and brittleness respectively. During chew down, the link between gel properties and texture perception became less clear. Nonetheless, fracture properties and other gels properties, such as melting and serum release, related to chew down perception. Bolus properties depended on gel properties, but related better to chew down texture perception than gel properties. Mainly changes in mechanical properties and fragmentation of the bolus could explained the perception of complex texture attributes, such as creaminess and graininess respectively. Chewing behaviour depended on products properties. In addition, chewing behaviour impacted the formation of the bolus and could result in differences in dynamic texture perception between groups of individuals. Conclusions: The oral breakdown of food is a valuable input to understand the perception of complex chew down texture attributes. Such an input could be used to design foods with a desired texture sensory profile for reformulation of foods fitting in a healthier diet or foods for target consumer groups.

KW - textuuranalyse

KW - textuur

KW - voedsel

KW - structuur

KW - eigenschappen

KW - perceptie

KW - spijsvertering

KW - gels

KW - elektromyografie

KW - masticatie

KW - kwalitatieve analyse

KW - worstjes

KW - texture analysis

KW - texture

KW - food

KW - structure

KW - properties

KW - perception

KW - digestion

KW - gels

KW - electromyography

KW - mastication

KW - qualitative analysis

KW - sausages

M3 - internal PhD, WU

SN - 9789462574496

PB - Wageningen University

CY - Wageningen

ER -

Devezeaux de Lavergne MSM. Bolus matters: impact of food oral breakdown on dynamic texture perception. Wageningen: Wageningen University, 2015. 227 p.