Pierson A, Magnen J LE
Laboratoire de Physiologie des Sensibilités Chimiques et Regulations Alimentaires, Collége de France, Paris, France.
J Texture Stud. 1970 Jul;1(3):327-337. doi: 10.1111/j.1745-4603.1970.tb00733.x.
Chewing and swallowing patterns were recorded in three subjects eating freely pieces of foods of various initial textures in an attempt to assess objectively these food textures as sensory stimuli in the mouth. In each phase of masticatory and swallowing movements corresponding to each piece of food, variations were noted differentiating the 16 textures tested. The number of masticatory movements, the time of mastication up to complete swallowing, the time course of the force of mastication and the number and distribution of swallowing movements were found to be the most discriminating parameters. In considering them, foods might be placed on a scale from hard and dry to soft and fluid textures. The results confirm the validity of recording chewing and swallowing movements as a new method for describing the true dimensions of oral sensory stimulations by food textures.
记录了三名受试者自由咀嚼和吞咽各种初始质地食物块时的咀嚼和吞咽模式，旨在客观评估这些食物质地作为口腔中的感觉刺激物。在与每块食物相对应的咀嚼和吞咽运动的每个阶段，都注意到了区分所测试的16种质地的差异。咀嚼运动的次数、直至完全吞咽的咀嚼时间、咀嚼力的时间进程以及吞咽运动的次数和分布被发现是最具区分性的参数。考虑到这些参数，食物可以按照从硬而干到软而流质的质地进行分级。结果证实了记录咀嚼和吞咽运动作为一种描述食物质地引起的口腔感觉刺激真实维度的新方法的有效性。
