Dynamic texture perception and oral processing of semi-solid food gels: Part 1: Comparison between QDA, progressive profiling and TDS

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

Research output: Contribution to journalArticleAcademicpeer-review

45 Citations (Scopus)

Abstract

Texture perception of food is a dynamic phenomenon depending on food properties and oral processing. Several sensory techniques enable to measure texture perception over time. The aim of this study was to compare quantitative descriptive analysis (QDA), temporal dominance of sensation (TDS) and progressive profiling in the assessment of dynamic texture of emulsion filled gels varying in fracture stress (low/high), fracture strain (low/high) and oil release (oil droplets bound/unbound to the gel matrix). The QDA results revealed that the variation of mechanical properties led to significant differences in texture properties perceived at first bite (firmness and brittleness). Texture attributes perceived at later stages of mastication showed significant differences between gels depending on the first bite properties e.g. soft gels were perceived as more melting. Progressive profiling showed that creaminess increased over eating time while firmness decreased. TDS results were in agreement with the other methods and additionally conveyed information on the succession of perceived attributes over time. The TDS sensory trajectories demonstrated that for all gels dynamic perception evolved in a similar fashion but samples with a high or low fracture strain differed at the end of oral processing. We conclude that texture perception of semi-solid gels is dynamic and can be measured by either of the three sensory methods. The mechanical properties of the gels influence the perception of texture attributes at first bite and at later stages of mastication. QDA, TDS and progressive profiling gave matching and complementary results in the assessment of dynamic sensory texture.
Original languageEnglish
Pages (from-to)207-217
JournalFood Hydrocolloids
Volume43
DOIs
Publication statusPublished - 2015

Fingerprint

mouth
Gels
Textures
texture
gels
Food
Processing
Chemical analysis
firmness
Brittleness
Mastication
mastication
Oils
mechanical properties
Time Perception
Stress Fractures
stress fractures
Mechanical properties
oils
overeating

Keywords

  • emulsion-filled gels
  • sensory texture
  • rheological properties
  • mechanical-properties
  • temporal dominance
  • time
  • microstructure
  • sensations

Cite this

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title = "Dynamic texture perception and oral processing of semi-solid food gels: Part 1: Comparison between QDA, progressive profiling and TDS",
abstract = "Texture perception of food is a dynamic phenomenon depending on food properties and oral processing. Several sensory techniques enable to measure texture perception over time. The aim of this study was to compare quantitative descriptive analysis (QDA), temporal dominance of sensation (TDS) and progressive profiling in the assessment of dynamic texture of emulsion filled gels varying in fracture stress (low/high), fracture strain (low/high) and oil release (oil droplets bound/unbound to the gel matrix). The QDA results revealed that the variation of mechanical properties led to significant differences in texture properties perceived at first bite (firmness and brittleness). Texture attributes perceived at later stages of mastication showed significant differences between gels depending on the first bite properties e.g. soft gels were perceived as more melting. Progressive profiling showed that creaminess increased over eating time while firmness decreased. TDS results were in agreement with the other methods and additionally conveyed information on the succession of perceived attributes over time. The TDS sensory trajectories demonstrated that for all gels dynamic perception evolved in a similar fashion but samples with a high or low fracture strain differed at the end of oral processing. We conclude that texture perception of semi-solid gels is dynamic and can be measured by either of the three sensory methods. The mechanical properties of the gels influence the perception of texture attributes at first bite and at later stages of mastication. QDA, TDS and progressive profiling gave matching and complementary results in the assessment of dynamic sensory texture.",
keywords = "emulsion-filled gels, sensory texture, rheological properties, mechanical-properties, temporal dominance, time, microstructure, sensations",
author = "{Devezeaux de Lavergne}, M.S.M. and {van Delft}, J.M. and {van de Velde}, F. and {van Boekel}, M.A.J.S. and M.A. Stieger",
year = "2015",
doi = "10.1016/j.foodhyd.2014.05.020",
language = "English",
volume = "43",
pages = "207--217",
journal = "Food Hydrocolloids",
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Dynamic texture perception and oral processing of semi-solid food gels: Part 1: Comparison between QDA, progressive profiling and TDS. / Devezeaux de Lavergne, M.S.M.; van Delft, J.M.; van de Velde, F.; van Boekel, M.A.J.S.; Stieger, M.A.

In: Food Hydrocolloids, Vol. 43, 2015, p. 207-217.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - Dynamic texture perception and oral processing of semi-solid food gels: Part 1: Comparison between QDA, progressive profiling and TDS

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

AU - van Delft, J.M.

AU - van de Velde, F.

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

AU - Stieger, M.A.

PY - 2015

Y1 - 2015

N2 - Texture perception of food is a dynamic phenomenon depending on food properties and oral processing. Several sensory techniques enable to measure texture perception over time. The aim of this study was to compare quantitative descriptive analysis (QDA), temporal dominance of sensation (TDS) and progressive profiling in the assessment of dynamic texture of emulsion filled gels varying in fracture stress (low/high), fracture strain (low/high) and oil release (oil droplets bound/unbound to the gel matrix). The QDA results revealed that the variation of mechanical properties led to significant differences in texture properties perceived at first bite (firmness and brittleness). Texture attributes perceived at later stages of mastication showed significant differences between gels depending on the first bite properties e.g. soft gels were perceived as more melting. Progressive profiling showed that creaminess increased over eating time while firmness decreased. TDS results were in agreement with the other methods and additionally conveyed information on the succession of perceived attributes over time. The TDS sensory trajectories demonstrated that for all gels dynamic perception evolved in a similar fashion but samples with a high or low fracture strain differed at the end of oral processing. We conclude that texture perception of semi-solid gels is dynamic and can be measured by either of the three sensory methods. The mechanical properties of the gels influence the perception of texture attributes at first bite and at later stages of mastication. QDA, TDS and progressive profiling gave matching and complementary results in the assessment of dynamic sensory texture.

AB - Texture perception of food is a dynamic phenomenon depending on food properties and oral processing. Several sensory techniques enable to measure texture perception over time. The aim of this study was to compare quantitative descriptive analysis (QDA), temporal dominance of sensation (TDS) and progressive profiling in the assessment of dynamic texture of emulsion filled gels varying in fracture stress (low/high), fracture strain (low/high) and oil release (oil droplets bound/unbound to the gel matrix). The QDA results revealed that the variation of mechanical properties led to significant differences in texture properties perceived at first bite (firmness and brittleness). Texture attributes perceived at later stages of mastication showed significant differences between gels depending on the first bite properties e.g. soft gels were perceived as more melting. Progressive profiling showed that creaminess increased over eating time while firmness decreased. TDS results were in agreement with the other methods and additionally conveyed information on the succession of perceived attributes over time. The TDS sensory trajectories demonstrated that for all gels dynamic perception evolved in a similar fashion but samples with a high or low fracture strain differed at the end of oral processing. We conclude that texture perception of semi-solid gels is dynamic and can be measured by either of the three sensory methods. The mechanical properties of the gels influence the perception of texture attributes at first bite and at later stages of mastication. QDA, TDS and progressive profiling gave matching and complementary results in the assessment of dynamic sensory texture.

KW - emulsion-filled gels

KW - sensory texture

KW - rheological properties

KW - mechanical-properties

KW - temporal dominance

KW - time

KW - microstructure

KW - sensations

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EP - 217

JO - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

ER -