The Role of Oral Processing in Dynamic Sensory Perception
Article first published online: 1 MAR 2011
© 2011 Institute of Food Technologists®
Journal of Food Science
Volume 76, Issue 2, pages R49–R61, March 2011
How to Cite
Foster, K. D., Grigor, J. M.V., Cheong, J. N., Yoo, M. J.Y., Bronlund, J. E. and Morgenstern, M. P. (2011), The Role of Oral Processing in Dynamic Sensory Perception. Journal of Food Science, 76: R49–R61. doi: 10.1111/j.1750-3841.2010.02029.x
- Issue published online: 1 MAR 2011
- Article first published online: 1 MAR 2011
- MS 20100819 Submitted 7/21/2010, Accepted 12/6/2010.
- food structure;
- sensory perception;
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.