Abstract:
Textural complexity in food is a relatively new concept, and not well defined. It has been
related to both the quantity and intensity of texture sensations, as well as their dynamic
interactions and contrasts. Recent research has demonstrated that increased textural
complexity in foods can lead to decreased food intake, and that sensory complexity is an
important factor in consumer preference and product development. To manipulate textural
complexity in food, a robust understanding of the interdependence between physical
complexity and perceptual complexity is needed.
The aim of this thesis was to examine the effect of physical complexity, in two- and threecomponent
gel-based model foods containing varying inclusions, on sensory description,
liking, and the overall and dynamic perception of textural complexity. In three-component
samples, the perception of textural complexity was hypothesised to depend not only on initial
quantifiable mechanical properties, but also on the interactions between the components.
In two-component samples, increasing the mechanical strength of the inclusions led to
significant increases in perceived textural complexity. In three-component samples, no linear
relationship was evident between the number or intensity (e.g., hardness) of components and
perceived complexity. Mediated by the form of the inclusions, for the first time, it was shown
that the interplay of more than two textural components in a model food resulted in
significant effects on perceived textural complexity.
Increased textural complexity was predominantly characterised by the perception of bead- or
particle-related sensory attributes, increased attribute selection, and a more diverse temporal
profile. Temporal evaluations also demonstrated the evolution of textural complexity over
time – perceived complexity increased until a midway point and then declined. Individual
patterns of perceived textural complexity among participants were similar, while different
patterns of liking were clear.
The findings of this thesis have important implications for the design of texturally complex
foods and their associated functional and hedonic effects.