Oral Sensing of Food Properties
Oral Sensing of Food Properties
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DOI：
10.1111/jtxs.12099
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发表时间：
2015-06
影响因子：
3.2
通讯作者：
K. Kohyama
中科院分区：
文献类型：
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作者：
K. Kohyama
食物的特性是在进食过程中通过口腔感受器感知的。本文简要介绍了各种口腔受体在食品口腔加工中的作用。触觉和味觉是口感中最重要的感官。不同的触觉感受器被用来确定口腔中食物材料的力学性质、大小、形状及其时空变化。仪器检测结果经常与感官感知的食品特性不一致。插入口腔的多点压力传感器可以用来模拟人类的触觉系统，并将仪器和感官结果联系起来。提出了三种以不同概念设计的人工舌食品品质评价体系。生理学研究结果有助于模拟口腔加工，为不同饮食功能人群设计饮食的质地、风味和外观。实际应用食物口腔加工是一个动态的过程，在这个过程中，一口食物的异质性减少，并转化为更均匀的可吞咽的丸剂。最近发展了仿人传感技术来分析食品在口腔加工过程中的物理和化学性质，这些复杂的相互作用和剧烈的变化。作为实际应用，从口腔加工过程中食物的均质化的角度讨论了当前的两个社会话题。首先，随着老年人口的增加，出现了对质地改良食品的需求：硬质食物必须转变为糊状，其中口腔加工的部分功能是通过口腔前加工完成的。第二，和食是日本人的传统饮食文化，于2013年被联合国教科文组织列入非物质文化遗产名录。口中调味是和食加工的特点之一。不同年龄和地区的人都需要改善食物的质地和风味。
Food properties are perceived through oral receptors during eating. In this review, various oral receptors involved in food oral processing of food are briefly described. Touch and taste are the most important senses in oral perception. Different tactile receptors are used to determine the mechanical properties, size, shape and their temporal/spatial changes of food materials in the oral cavity. Instrumental test results are often inconsistent with sensory-perceived food properties. A multiple-point pressure sensor inserted into the mouth with food can be used to mimic the human tactile systems and to relate instrumental and sensory results. Three evaluation systems of food properties with artificial tongues which were designed in different concepts are presented. Physiological research results are useful to simulate oral processing to design texture, flavor and appearance of diets for people with different eating functions. Practical Applications Food oral processing is a dynamic process in which a mouthful of food is reduced in heterogeneity and converted into a more homogenized swallowable bolus. Human-mimetic sensing technologies have been recently developed to analyze the physical and chemical properties, these complex interactions and drastic changes of foodstuffs during oral processing. As practical applications, two current social topics are discussed in terms of homogenization of foods during oral processing. First, with the increase of elderly population, a need for texture-modified foods has emerged: hard food must be converted into paste-like, where the function of oral processing is partly done by pre-oral processing. Second, WASHOKU, the traditional dietary cultures of the Japanese, was added to UNESCO's Intangible Cultural Heritage list in 2013. Seasoning in the mouth, one of the features of oral processing of WASHOKU, is addressed. To improve food texture and flavor is needed for people with various ages and regions.