CHARACTERISATION OF PATTERNS OF CHEWING BEHAVIOUR IN HUMAN SUBJECTS AND THEIR INFLUENCE ON TEXTURE PERCEPTION
CHARACTERISATION OF PATTERNS OF CHEWING BEHAVIOUR IN HUMAN SUBJECTS AND THEIR INFLUENCE ON TEXTURE PERCEPTION
复制标题
人类受试者咀嚼行为模式的特征及其对纹理感知的影响
DOI：
10.1111/j.1745-4603.1994.tb00774.x
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发表时间：
1994
影响因子：
3.2
通讯作者：
H. Macfie
中科院分区：
文献类型：
--
作者：
W. E. Brown;K. Langley;Alan Martin;H. Macfie
肌电图被用作一种非侵入性和不显眼的技术来表征一系列食物的咀嚼模式。研究人员记录了受试者对一系列食物（胡萝卜、苹果、烤猪肉、腊肠、饼干和吐司）咀嚼顺序的不同方面的差异。在52个有牙齿的随机样本中，存在咀嚼行为不同的可识别的受试者亚组。这五个亚组分别占样本人口的52%、21%、11%、10%和6%。行为组之间的主要区别因素在于他们的咀嚼时间和咀嚼时的肌肉工作率。在表现出不同咀嚼行为的受试者之间，模型食物的硬度和橡胶性的感官评级存在显著差异。咀嚼行为可能会影响消费者对食物质地的感知。
Electromyography was used as a noninvasive and unobtrusive technique to characterise chewing patterns for a range of foods. Differences between subjects for a variety of aspects of chewing sequence are recorded for a range of foods (carrot, apple, roast pork, salami, biscuit and toast). Identifiable subgroups of subjects differing in chewing behaviour existed within the random sample of 52 dentate subjects. The five subgroups accounted for 52%, 21%, 11%, 10% and 6% of the sample population. Major discriminating factors between the behavioural groups lie in their chewing time and the muscle work rate during chewing. Sensory ratings for firmness and rubberiness of model foods differed significantly between the subjects exhibiting different chewing behaviours. Chewing behaviour may influence consumers’ perceptions about the texture of a food.