title: Bolus matters: the influence of food oral breakdown on dynamic texture perception.
abstract: This review article focuses on design of food structure, characterisation of oral processing by boli characterisation and dynamic texture perception. Knowledge of the food properties governing bolus formation and bolus properties determining temporal changes in texture perception is of major importance. Such knowledge allows academia to better understand the mechanisms underlying texture perception and food industry to improve product texture. For instance, such knowledge can be used for developing foods with desired texture perception that fit in a healthy diet or that are customized to specific consumer groups. The end point of oral processing is the formation of a safe-to-swallow bolus. The transitions of solid and soft solid foods into bolus are accompanied by tremendous modifications of food properties. The review discusses dynamic changes in bolus properties resulting in dynamic changes of texture perception during oral processing. Studies monitoring chewing behaviour are discussed to complement the relationships between bolus properties and dynamic texture perception. We conclude that texture perception evolves over mastication time and depends on food properties, such as mechanical properties, mainly in the beginning of oral processing. Towards the middle and end of oral processing, bolus properties depend on food properties and explain texture perception better than food properties.
authors.affiliation: TI Food and Nutrition, P.O. Box 557, 6700 AN Wageningen, The Netherlands. markus.stieger@wur.nl and Wageningen University, Agrotechnology and Food Sciences Group, P.O. Box 8129, 6700EV, The Netherlands.
authors.forename: Marine
authors.initials: M
authors.lastname: Devezeaux de Lavergne
authors.affiliation: TI Food and Nutrition, P.O. Box 557, 6700 AN Wageningen, The Netherlands. markus.stieger@wur.nl and NIZO food research BV, P.O. Box 20, 6710 BA Ede, The Netherlands.
authors.forename: Fred
authors.initials: F
authors.lastname: van de Velde
authors.affiliation: TI Food and Nutrition, P.O. Box 557, 6700 AN Wageningen, The Netherlands. markus.stieger@wur.nl and Wageningen University, Agrotechnology and Food Sciences Group, P.O. Box 8129, 6700EV, The Netherlands.
authors.forename: Markus
authors.initials: M
authors.lastname: Stieger
mesh_terms: D005504:Food Analysis; D006801:Humans; D008409:Mastication; D009055:Mouth / Q000502:physiology*; D055697:Taste Perception