Bolus matters: the influence of food oral breakdown on dynamic texture perception

Marine Devezeaux de Lavergne, Fred van de Velde, Markus Stieger*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

83 Citations (Scopus)


This review article focuses on design of food structure, characterisation of oral processing by boli characterisation and dynamic texture perception. Knowledge of the food properties governing bolus formation and bolus properties determining temporal changes in texture perception is of major importance. Such knowledge allows academia to better understand the mechanisms underlying texture perception and food industry to improve product texture. For instance, such knowledge can be used for developing foods with desired texture perception that fit in a healthy diet or that are customized to specific consumer groups. The end point of oral processing is the formation of a safe-to-swallow bolus. The transitions of solid and soft solid foods into bolus are accompanied by tremendous modifications of food properties. The review discusses dynamic changes in bolus properties resulting in dynamic changes of texture perception during oral processing. Studies monitoring chewing behaviour are discussed to complement the relationships between bolus properties and dynamic texture perception. We conclude that texture perception evolves over mastication time and depends on food properties, such as mechanical properties, mainly in the beginning of oral processing. Towards the middle and end of oral processing, bolus properties depend on food properties and explain texture perception better than food properties.

Original languageEnglish
Pages (from-to)464-480
JournalFood & Function
Publication statusPublished - 2017


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