Inst of Food, Nutrition & Human Health, Massey Univ Private Bag 102904, North Shore Mail Centre, Auckland 0745, New Zealand.
J Food Sci. 2011 Mar;76(2):R49-61. doi: 10.1111/j.1750-3841.2010.02029.x.
Food oral processing is not only important for the ingestion and digestion of food, but also plays an important role in the perception of texture and flavor. This overall sensory perception is dynamic and occurs during all stages of oral processing. However, the relationships between oral operations and sensory perception are not yet fully understood. This article reviews recent progress and research findings on oral food processing, with a focus on the dynamic character of sensory perception of solid foods. The reviewed studies are discussed in terms of both physiology and food properties, and cover first bite, mastication, and swallowing. Little is known about the dynamics of texture and flavor perception during mastication and the importance on overall perception. Novel approaches use time intensity and temporal dominance techniques, and these will be valuable tools for future research on the dynamics of texture and flavor perception.
食物的口腔加工不仅对食物的摄入和消化很重要，而且在质地和味道的感知中也起着重要作用。这种整体的感官感知是动态的，发生在口腔加工的所有阶段。然而，口腔操作和感官感知之间的关系还没有完全被理解。本文综述了最近在口腔食品加工方面的进展和研究结果，重点关注固态食品感官感知的动态特征。所综述的研究从生理学和食品特性两个方面进行了讨论，涵盖了第一口、咀嚼和吞咽。关于咀嚼过程中质地和味道感知的动态以及其对整体感知的重要性，人们知之甚少。一些新的方法使用时间强度和时间主导技术，这些方法将是未来研究质地和味道感知动态的有价值的工具。
