• Open Access

The Role of Oral Processing in Dynamic Sensory Perception

Authors

  • Kylie D. Foster,

    1. Authors Foster, Grigor, Cheong, and Yoo are with Inst. of Food, Nutrition & Human Health, Massey Univ. Private Bag 102904, North Shore Mail Centre, Auckland 0745, New Zealand. Author Bronlund is with School of Engineering & Advanced Technology, Massey Univ., Private Bag 11-222, Palmerston North, New Zealand. Author Morgenstern is with The New Zealand Inst. for Plant & Food Research Limited, Private Bag 4704, Christchurch Mail Centre, Christchurch 8140, New Zealand. Direct inquiries to author Foster (E-mail: k.foster@massey.ac.nz).
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  • John M.V. Grigor,

    1. Authors Foster, Grigor, Cheong, and Yoo are with Inst. of Food, Nutrition & Human Health, Massey Univ. Private Bag 102904, North Shore Mail Centre, Auckland 0745, New Zealand. Author Bronlund is with School of Engineering & Advanced Technology, Massey Univ., Private Bag 11-222, Palmerston North, New Zealand. Author Morgenstern is with The New Zealand Inst. for Plant & Food Research Limited, Private Bag 4704, Christchurch Mail Centre, Christchurch 8140, New Zealand. Direct inquiries to author Foster (E-mail: k.foster@massey.ac.nz).
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  • Jean Ne Cheong,

    1. Authors Foster, Grigor, Cheong, and Yoo are with Inst. of Food, Nutrition & Human Health, Massey Univ. Private Bag 102904, North Shore Mail Centre, Auckland 0745, New Zealand. Author Bronlund is with School of Engineering & Advanced Technology, Massey Univ., Private Bag 11-222, Palmerston North, New Zealand. Author Morgenstern is with The New Zealand Inst. for Plant & Food Research Limited, Private Bag 4704, Christchurch Mail Centre, Christchurch 8140, New Zealand. Direct inquiries to author Foster (E-mail: k.foster@massey.ac.nz).
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  • Michelle J.Y. Yoo,

    1. Authors Foster, Grigor, Cheong, and Yoo are with Inst. of Food, Nutrition & Human Health, Massey Univ. Private Bag 102904, North Shore Mail Centre, Auckland 0745, New Zealand. Author Bronlund is with School of Engineering & Advanced Technology, Massey Univ., Private Bag 11-222, Palmerston North, New Zealand. Author Morgenstern is with The New Zealand Inst. for Plant & Food Research Limited, Private Bag 4704, Christchurch Mail Centre, Christchurch 8140, New Zealand. Direct inquiries to author Foster (E-mail: k.foster@massey.ac.nz).
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  • John E. Bronlund,

    1. Authors Foster, Grigor, Cheong, and Yoo are with Inst. of Food, Nutrition & Human Health, Massey Univ. Private Bag 102904, North Shore Mail Centre, Auckland 0745, New Zealand. Author Bronlund is with School of Engineering & Advanced Technology, Massey Univ., Private Bag 11-222, Palmerston North, New Zealand. Author Morgenstern is with The New Zealand Inst. for Plant & Food Research Limited, Private Bag 4704, Christchurch Mail Centre, Christchurch 8140, New Zealand. Direct inquiries to author Foster (E-mail: k.foster@massey.ac.nz).
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  • Marco P. Morgenstern

    1. Authors Foster, Grigor, Cheong, and Yoo are with Inst. of Food, Nutrition & Human Health, Massey Univ. Private Bag 102904, North Shore Mail Centre, Auckland 0745, New Zealand. Author Bronlund is with School of Engineering & Advanced Technology, Massey Univ., Private Bag 11-222, Palmerston North, New Zealand. Author Morgenstern is with The New Zealand Inst. for Plant & Food Research Limited, Private Bag 4704, Christchurch Mail Centre, Christchurch 8140, New Zealand. Direct inquiries to author Foster (E-mail: k.foster@massey.ac.nz).
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Abstract

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.

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