Abstract:
This study explored links between texture perception and breakdown path throughout oral processing. Five subjects chewed a short dough biscuit recipe. Dynamic textural perception was followed using Temporal Dominance of Sensations. Subjects expectorated at three stages of bolus formation (early, mid, and point of swallow). Visual inspection and moisture content (MC) provided a description of breakdown path. Interindividual differences in perceived texture and breakdown paths were observed. This study indicated differences between how individuals used sensory texture terms to describe bolus structure. The dry-to-sticky dominance transition corresponded to increased mixing and MC. However, there was not a significant change in MC for all subjects.A panel-level analysis agreed with the “Mouth Process” model but there were interindividual differences at the point of swallow. This study suggests that there may not be a universal swallowing threshold for this biscuit recipe in terms of the measured properties but does indicate it may be possible to group consumers using bolus structure swallowing thresholds.
