Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, NC, USA.
Annu Rev Food Sci Technol. 2013;4:237-66. doi: 10.1146/annurev-food-030212-182637. Epub 2012 Dec 12.
Food oral processing includes all muscle activities, jaw movements, and tongue movements that contribute to preparing food for swallowing. Simultaneously, during the transformation of food structure to a bolus, a cognitive representation of food texture is formed. These physiological signals detected during oral processing are highly complex and dynamic in nature because food structure changes continuously due to mechanical and biochemical breakdown coupled with the lubricating action of saliva. Multiple and different sensations are perceived at different stages of the process. Although much work has focused on factors that determine mechanical (e.g., rheological and fracture) and sensory properties of foods, far less attention has been paid to linking food transformations that occur during oral processing with sensory perception of texture. Understanding how food structure influences specific patterns of oral processing and how these patterns relate to specific textural properties and their cognitive representations facilitates the design of foods that are nutritious, healthy, and enjoyable.
食物口腔加工包括所有有助于吞咽的肌肉活动、下颌运动和舌部运动。同时，在食物结构向食团转变的过程中，会形成对食物质地的认知表征。这些在口腔加工过程中检测到的生理信号具有高度复杂和动态的性质，因为食物结构由于机械和生化分解以及唾液的润滑作用而不断变化。在不同阶段，会感知到多种不同的感觉。尽管已经有很多工作集中在决定食物的机械特性（例如流变学和断裂）和感官特性的因素上，但很少有人关注将口腔加工过程中发生的食物转化与质地的感官感知联系起来。了解食物结构如何影响特定的口腔加工模式，以及这些模式如何与特定的质地特性及其认知表征相关，有助于设计出营养、健康和美味的食品。
