Food texture oral perception

Earlier, in Chapters 2, 4, and 5, it was pointed out that many foods contain solid particles. Thus the role of the size, shape and hardness of particles in oral perception of texture is of interest. For example, in the confectionary industry the minimum particle size that can be comprehended by the palate is said to be about 25 p,m. Further, particle sizes about 10-15 p,m are considered to be the limit of diminishing effect. On the other hand, in tooth paste, the alumina trihydrate particles with an average diameter 5-20 p,m are used and larger particles are known to contribute to gritty sensation in the mouth (Tyle, 1993). 

Cutler, A. N., Morris, E. R., and Taylor, L. J. 1983. Oral perception of viscosity in fluid foods and model systems. J. Texture Stud. 14 377-395. 

Houska, M., Valentova, H., Novotna, P., Strohalm, J., Sestak, J., and Pokomy, J. 1998. Shear rates during oral and nonoral perception of viscosity of fluid foods. J. Texture Stud. 29(6) 603-615. 

Piqueras-Fiszman, B. and Spence, C. (2012). The influence of the feel of product packaging on the perception of the oral-somatosensory texture of food. Food Quality and Preference, 26, 67-73. 

The properties included under the heading texture are found mainly in macromolecular food components, especially proteins and polysaccharides, as well as products of their interactions and associations with other food ingredients, first and foremost with water. Texture impHes those characteristics of foods that cause tactile or haptic sensations registered by receptors in the oral cavity. Touch by hands is very important. Auditorial perceptions such as crispness are related to a range of textural characteristics. Geometric attributes of texture that simultaneously cause visual and haptic sensations, often referred to as shape and appearance (such as particle size or size of the whole food), are closely related to food colour. The term consistency describes the texture aspects related to physical (mechanical) properties of food, which are also called rheological properties (see Section 7.8.4.1). 

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