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• W945640654 abstract "Publisher Summary This chapter discusses that the importance of flavor to the acceptability of food has long been acknowledged. It is only more recently that texture has also been recognized to be of significant importance in consumers' responses to foods. This chapter discusses that of all the sensory stimulating properties of food, it is texture that produces the most complex sensory experience. A very significant portion of food texture perception is derived from sensations originating in the oral cavity. The labia (lips) are the most anterior structure of the oral cavity. The portion of the labia inside the oral cavity has a moist mucous lining, as do the majority of the tissues in the oral cavity. The mucous lining contains many minor salivary glands, which consist of small aggregates of salivary secretory cells that empty saliva into the oral cavity. The oral cavity contains receptors serving the senses of taste and somesthesis (skin senses), and it is the latter sense that is most important for the perception of texture. The perception of food texture requires the active manipulation or deformation of food. This is significant because differences in the degree, rate, and force of food manipulation and deformation will result in different textural sensations both for physiological and physical reasons. Lending support to the hypothesis that vibratory sensations are involved is the finding that sound, a product of vibration, occurs when cellular foods are crushed. To develop acceptable food products it is necessary to do more than measure the sensory and hedonic responses of consumers." @default.
• W945640654 created "2016-06-24" @default.
• W945640654 creator A5062121109 @default.
• W945640654 date "1984-01-01" @default.
• W945640654 modified "2023-10-01" @default.
• W945640654 title "Food Texture Perception" @default.
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• W945640654 doi "https://doi.org/10.1016/s0065-2628(08)60057-9" @default.
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