Dynamic texture perception and oral processing of semi-solid food gels: Part 2: Impact of breakdown behaviour on bolus properties and dynamic texture perception

M.S.M. Devezeaux de Lavergne, F. van de Velde, M.A.J.S. van Boekel, M.A. Stieger

Research output: Contribution to journalArticleAcademicpeer-review

26 Citations (Scopus)

Abstract

Food texture perception depends on food structure and oral processing behaviour. The aim of this study was to explain dynamic texture perception of emulsion-filled, semi-solid gels by properties of the boli formed during three stages of oral processing. Texture perception of emulsion-filled gels varying in fracture stress and strain was found to be a dynamic process. Specific texture attributes were perceived as dominant sensations in the beginning (firm), middle (moist, refreshing, elastic, sticky) and end of oral processing (grainy, melting, creamy). In the beginning of oral processing mechanical properties of the boli, such as first penetration peak force and flowability, were correlated to sensory firmness. In the middle of oral processing, correlations between boli properties and texture perception were more complex. Perception of moist and refreshing was related to mechanical properties of the boli, such as flowability, rather than to the amount of saliva incorporated into the boli. Perception of elastic and sticky was related to the mechanical bolus properties resilience and adhesiveness. In the end of oral processing, emulsion-filled gels were perceived either as creamy or grainy. Gels perceived as creamy revealed a high bolus flowability while gels perceived as grainy consisted of boli with a high number of broken down particles. We conclude that bolus formation and changes in the properties of the bolus underlay the changes in texture perception during oral processing.
Original languageEnglish
Pages (from-to)61-72
JournalFood Hydrocolloids
Volume49
DOIs
Publication statusPublished - 2015

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mouth
Gels
Textures
texture
gels
Food
Processing
Emulsions
mechanical properties
emulsions
Oral Stage
stress fractures
Adhesiveness
Mechanical properties
Stress Fractures
saliva
melting
Saliva
Freezing
adhesion

Cite this

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title = "Dynamic texture perception and oral processing of semi-solid food gels: Part 2: Impact of breakdown behaviour on bolus properties and dynamic texture perception",
abstract = "Food texture perception depends on food structure and oral processing behaviour. The aim of this study was to explain dynamic texture perception of emulsion-filled, semi-solid gels by properties of the boli formed during three stages of oral processing. Texture perception of emulsion-filled gels varying in fracture stress and strain was found to be a dynamic process. Specific texture attributes were perceived as dominant sensations in the beginning (firm), middle (moist, refreshing, elastic, sticky) and end of oral processing (grainy, melting, creamy). In the beginning of oral processing mechanical properties of the boli, such as first penetration peak force and flowability, were correlated to sensory firmness. In the middle of oral processing, correlations between boli properties and texture perception were more complex. Perception of moist and refreshing was related to mechanical properties of the boli, such as flowability, rather than to the amount of saliva incorporated into the boli. Perception of elastic and sticky was related to the mechanical bolus properties resilience and adhesiveness. In the end of oral processing, emulsion-filled gels were perceived either as creamy or grainy. Gels perceived as creamy revealed a high bolus flowability while gels perceived as grainy consisted of boli with a high number of broken down particles. We conclude that bolus formation and changes in the properties of the bolus underlay the changes in texture perception during oral processing.",
author = "{Devezeaux de Lavergne}, M.S.M. and {van de Velde}, F. and {van Boekel}, M.A.J.S. and M.A. Stieger",
year = "2015",
doi = "10.1016/j.foodhyd.2015.02.037",
language = "English",
volume = "49",
pages = "61--72",
journal = "Food Hydrocolloids",
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publisher = "Elsevier",

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Dynamic texture perception and oral processing of semi-solid food gels: Part 2: Impact of breakdown behaviour on bolus properties and dynamic texture perception. / Devezeaux de Lavergne, M.S.M.; van de Velde, F.; van Boekel, M.A.J.S.; Stieger, M.A.

In: Food Hydrocolloids, Vol. 49, 2015, p. 61-72.

Research output: Contribution to journalArticleAcademicpeer-review

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

AU - van de Velde, F.

AU - van Boekel, M.A.J.S.

AU - Stieger, M.A.

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AB - Food texture perception depends on food structure and oral processing behaviour. The aim of this study was to explain dynamic texture perception of emulsion-filled, semi-solid gels by properties of the boli formed during three stages of oral processing. Texture perception of emulsion-filled gels varying in fracture stress and strain was found to be a dynamic process. Specific texture attributes were perceived as dominant sensations in the beginning (firm), middle (moist, refreshing, elastic, sticky) and end of oral processing (grainy, melting, creamy). In the beginning of oral processing mechanical properties of the boli, such as first penetration peak force and flowability, were correlated to sensory firmness. In the middle of oral processing, correlations between boli properties and texture perception were more complex. Perception of moist and refreshing was related to mechanical properties of the boli, such as flowability, rather than to the amount of saliva incorporated into the boli. Perception of elastic and sticky was related to the mechanical bolus properties resilience and adhesiveness. In the end of oral processing, emulsion-filled gels were perceived either as creamy or grainy. Gels perceived as creamy revealed a high bolus flowability while gels perceived as grainy consisted of boli with a high number of broken down particles. We conclude that bolus formation and changes in the properties of the bolus underlay the changes in texture perception during oral processing.

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