Textural Complexity is a Food Property – Shown Using Model Foods

Complexity, Uncertainty, and Entropy: Applications to Food Sensory Perception and Other Complex Phenomena

Complexity has been studied in various areas of science, such as ecology and sensory science. One important aspect is the quantification of the complexity of a system. There exist a multitude of different approaches. One approach relates complexity to information, with its measure introduced by Shannon. This is equal to the negative value of entropy, or uncertainty. In this review, we discuss the different approaches that are used to quantify and measure complexity in the realm of food sensory perception. We address how the food sensory field could benefit from an approach that is based on an information-theoretical footing, to allow for one quantitative measure, thus improving comparison and reproducibility among different laboratories. Reversely, the review is intended to inspire the physics community to explore complex phenomena, such as sensory perception, in terms of a general information-theoretical measure, such as entropy and other fields.

Advancing textural heterogeneity: Effect of manipulating multi-component model foods on the perception of textural complexity

The aim of this study was to identify the individual and interacting effects of varying the mechanical properties of two inserts (к-carrageenan beads; 1, 2 and 4% w/w and/or agar-based disks; 0.3, 1.2 and 3% w/w) in pectin-based gels on the perception of textural complexity. A full factorial design was utilised, 16 samples were characterised with sensory and instrumental tests. Rate-All-That-Apply (RATA) was performed by 50 untrained participants. RATA selection frequency provided different information to attribute intensity regarding the detection of low yield stress inserts. In the two-component samples, the perception of textural complexity (n = 89) increased with insert yield stress for both к-carrageenan beads and agar disks. However, with the addition of medium and high yield stress к-carrageenan beads to three-component samples, the increases in perceived textural complexity caused by increased agar yield stress were eliminated. The definition of textural complexity, the number and intensity of texture sensations, as well as their interactions and contrasts, was in line with the results, and the hypothesis that not only mechanical properties but also the interaction of components play a key role in the perception of textural complexity.

Current Perspectives on Food Oral Processing

Food oral processing (FOP) is a fast-emerging research area in the food science discipline. Since its first introduction about a decade ago, a large amount of literature has been published in this area, forming new frontiers and leading to new research opportunities. This review aims to summarize FOP research progress from current perspectives. Food texture, food flavor (aroma and taste), bolus swallowing, and eating behavior are covered in this review. The discussion of each topic is organized into three parts: a short background introduction, reflections on current research findings and achievements, and future directions and implications on food design. Physical, physiological, and psychological principles are the main concerns of discussion for each topic. The last part of the review shares views on the research challenges and outlooks of future FOP research. It is hoped that the review not only helps readers comprehend what has been achieved in the past decade but also, more importantly, identify where the knowledge gaps are and in which direction the FOP research will go.

As good as expected? How consumer expectations and addition of vegetable pieces to soups influence sensory perception and liking

The aim of this study was to determine the effect of mechanical contrast and flavour concentration of carrot particles added to soups on expected and perceived sensations and liking.