College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Beijing, China.
Compr Rev Food Sci Food Saf. 2021 May;20(3):2941-2967. doi: 10.1111/1541-4337.12745. Epub 2021 Apr 21.
Understanding the relationship between the structure of solid foods and their oral processing is paramount for enhancing features such as texture and taste and for improving health-related factors such as management of body weight or dysphagia. This paper discusses the main aspects of the oral processing of solid foods across different categories: (1) oral physiology related to chewing, (2) in-mouth food transformation, (3) texture perception, and (4) taste perception, and emphasis is placed on unveiling the underlying mechanisms of how food structure influences the oral processing of solid foods; this is exemplified by comparing the chewing behaviors for a number of representative solid foods. It highlights that modification of the texture/taste of food based on food structure design opens up the possibility for the development of food products that can be applied in the management of health.
了解固体食物的结构与其口腔加工之间的关系对于增强质地和口感等特征以及改善与健康相关的因素（如体重管理或吞咽困难）至关重要。本文讨论了不同类别固体食物口腔加工的主要方面：（1）与咀嚼有关的口腔生理学，（2）口腔内食物转化，（3）质地感知，和（4）味道感知，并强调揭示食物结构如何影响固体食物口腔加工的潜在机制；通过比较一些代表性固体食物的咀嚼行为来说明这一点。它强调了基于食物结构设计来改变食物的质地/味道为开发可应用于健康管理的食品产品提供了可能性。
