The role of oral processing in dynamic sensory perception

Kylie D. Foster*, John M.V. Grigor, Jean Ne Cheong, Michelle J.Y. Yoo, John E. Bronlund, Marco P. Morgenstern

*Corresponding author for this work

Research output: Contribution to journalArticle

116 Citations (Scopus)

Abstract

Food oral processing is not only important for the ingestion and digestion of food, but also plays an important role in the perception of texture and flavor. This overall sensory perception is dynamic and occurs during all stages of oral processing. However, the relationships between oral operations and sensory perception are not yet fully understood. This article reviews recent progress and research findings on oral food processing, with a focus on the dynamic character of sensory perception of solid foods. The reviewed studies are discussed in terms of both physiology and food properties, and cover first bite, mastication, and swallowing. Little is known about the dynamics of texture and flavor perception during mastication and the importance on overall perception. Novel approaches use time intensity and temporal dominance techniques, and these will be valuable tools for future research on the dynamics of texture and flavor perception.

Original languageEnglish
Pages (from-to)R49-R61
Number of pages13
JournalJournal of Food Science
Volume76
Issue number2
DOIs
Publication statusPublished - 1 Mar 2011
Externally publishedYes

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    Foster, K. D., Grigor, J. M. V., Cheong, J. N., Yoo, M. J. Y., Bronlund, J. E., & Morgenstern, M. P. (2011). The role of oral processing in dynamic sensory perception. Journal of Food Science, 76(2), R49-R61. https://doi.org/10.1111/j.1750-3841.2010.02029.x