First bite for hardness judgment as haptic exploratory procedure
First bite for hardness judgment as haptic exploratory procedure
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DOI：
10.1016/j.physbeh.2007.05.006
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发表时间：
2007-11-23
影响因子：
2.9
通讯作者：
Kohyama, Kaoru
中科院分区：
文献类型：
--
作者：
Dan, Haruka;Okamoto, Masako;Kohyama, Kaoru
本研究探讨是否调制的咬行为，而受试者从事食物质地的判断可以解释为一个口内探索程序优化识别指定的感官属性。受试者被要求比较两个奶酪样品的“用臼齿穿透样品所需的力”（本研究中使用的“硬度”定义）。基于此定义，我们假设受试者将咬合时间-力曲线的第一个峰值（即初始骨折的口内现象）作为判断的基本属性。我们观察到显着延长的第一个峰值在判断咬，相比咬没有判断，所有科目。还观察到所有受试者的第二峰值（牙齿与牙齿接触）持续时间缩短和第二峰值力降低。这些主动的咬合调节表明，第一个峰被靶向用于判断，而第二个峰没有被靶向。具有较大最大力或第一峰值咬合力时间积分的样本也被判定为需要更大的力;这些一致性具有统计学显著性。这一结果证实了与第一个峰相关的参数被作为判断线索。我们的结论是，在硬度判断功能的探索性程序，并优化编码的目标感官特性的咬行为。(C)2007年爱思唯尔公司All rights reserved.
This study examines whether the modulation of biting behavior while subjects are engaged in food texture judgment can be explained as an intra-oral exploratory procedure optimized for recognizing a specified sensory attribute. Subjects were asked to compare two cheese samples for "the force required to penetrate the sample with the molar teeth" (the definition for "hardness" used in this study). Based on this definition, we hypothesize that the subjects targeted the first peak of the bite time-force profile (i.e. the intra-oral phenomenon of the initial fracture) as an essential property for judgment. We observed significant elongation of the first peak in the judgmental biting, compared to the biting without judgment, for all subjects. Shortening of the second peak (teeth-to-teeth contact) duration and decrease of the second peak force were also observed for all subjects. These active biting modulations suggested that the first peak was targeted for judgment, whereas the second peak was not targeted. The sample with greater maximum force or time-integral of the bite force at the first peak was also judged as requiring greater force; these agreements were statistically significant. This result confirmed that the parameters related to the first peak were targeted as judgmental cues. We concluded that the biting behavior in hardness judgment functions as the exploratory procedure and was optimized for encoding the target sensory properties. (C) 2007 Elsevier Inc. All rights reserved.