Dynamic aspects of texture perception during cheese consumption and relationship with bolus properties
Saint-Eve, Anne | Panouillé, Maud | Capitaine, Chloé | Déléris, Isabelle | Souchon, Isabelle
Texture perception results from a dynamic process induced by food oral processing during consumption. To go further in the understanding of cheese texture, the present study aims to investigate the role of composition, structure and texture of cheeses on the dynamics of bolus formation, in order to gain insight on the dynamics of texture perception. An integrative approach based on sensory, rheological, structural and physiological studies was used. It included the development or the adaptation of existing methods to characterize the dynamics of phenomena. One of the main outcomes was that the swallowing time seems to be the key parameter linking all experimental data sets. This parameter induced large modifications in physical properties of cheese boluses (rheology and hydration), in relation with the composition and the initial structural and physical properties of cheeses. Concerning sensory properties evaluated at the main steps of consumption, differences between cheeses were also observed, mainly due to different modifications of bolus properties depending on products, leading thus in different sensory trajectories in mouth.
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Эту запись предоставил National Agricultural Library