Exploring the dynamics of texture perception

我的研究项目的目的是了解人们在食用食物时的感官感受。因此，当前建议的目的是研究在半固体糊状食品基质的口服加工过程中产生的感知质地和团剂特性之间的关系。这是因为需要确保所有人都能获得可安全吞咽并具有适当感官特征的食物。对于有吞咽困难(吞咽困难)的人来说，确保食物可以安全地吞咽可能是一个巨大的挑战。了解半固态果泥食品在口腔加工过程中的结构-质构关系将有助于解决这一挑战，因为目前很少有研究调查这些半固体食品基质的结构及其对质构感知的贡献。果泥食品通常含有亲水胶体，以增加产品的粘度，防止产品中的水分迁移。然而，亲水胶体对质地感知的影响有所不同。我推测这是因为食物在口服加工过程中产生的丸状物质的物理性质。这项研究将研究两种泥食物基质：泥胡萝卜和添加水胶体的泥火鸡。在研究的第一阶段，将使用定量描述分析来测量果泥食品的感官特性，然后使用渐进式轮廓感官评价来进行质构表征。将检测果泥食品的流变学和机械特性，并对加工后残留在口腔中的残留物进行量化。将分析数据，以检验通过动态感官方法测量的产品结构和质地感知之间的关系。在第二阶段的研究中，将仔细研究在口腔加工果泥食品过程中产生的丸状物质的特定质构特性。将进行感觉的时间优势，以确定口头加工不同阶段的优势属性。所选择的主要属性的时间分布将使用时间强度感官评估来表征。在口腔加工的不同阶段，参与者将被要求咳出药丸。然后，将使用流变学和机械测量来表征口服过程中该丸剂的物理变化。还将测量唾液对该丸剂的摄取。从根本上说，这项研究将提供一幅半固体食物基质在口述过程中的结构-质构关系的图景。从应用的角度来看，这项研究的结果将被用于为吞咽困难患者设计具有适当感官和质地特性的果泥食品。

The aim of my research program is to understand sensory perceptions during consumption of food. As such, the objective of the current proposal is to study the relations between perceived textures and bolus properties produced during oral processing of semi-solid pureed food matrices. This is driven by the need to ensure that all individuals have access to food which is safe to swallow and has appropriate sensory characteristics. For individuals with swallowing difficulties (dysphagia), ensuring that food is safe to swallow can be a great challenge. Understanding structure-texture relations occurring during oral processing of semi-solid pureed foods would aid with this challenge as currently few research studies exist investigating the structure of these semi-solid food matrices and their contribution to texture perception. Pureed foods often contain hydrocolloids to provide viscosity to the product and to prevent moisture migration from the product. Hydrocolloids, however, differ in their effects on texture perception. I hypothesize that this is because of the physical properties of the bolus produced during oral processing of the food. This research will investigate two pureed food matrices: pureed carrots and pureed turkey with added hydrocolloids. In the first phase of the research, the sensory properties of the pureed foods will be measured using Quantitative Descriptive Analysis followed by textural characterization using progressive profiling sensory evaluation. Rheological and mechanical properties of the pureed foods will be examined and the residue remaining in the mouth after processing will be quantified. Data will be analyzed to examine the relations between product structure and texture perception as measured via dynamic sensory methods. In the second stage of the research, a closer look will be taken at specific textural properties of the bolus produced during oral processing of the pureed foods. Temporal dominance of sensations will be conducted to determine dominant attributes at various stages of oral processing. The temporal profile of selected dominant attributes will be characterized using time-intensity sensory evaluation. At various stages of oral processing, participants will be required to expectorate the bolus. The physical changes to this bolus during oral processing will then be characterized using rheological and mechanical measures. Salivary uptake of the bolus will also be measured. Fundamentally, this research will provide a picture of structure-texture relations of a semi-solid food matrix during oral professing. From an applied perspective, results from this research will be used to design pureed foods with appropriate sensory and textural properties for individuals with dysphagia.**