Exploring the dynamics of texture perception

我的研究项目的目的是了解在食物消费过程中的感官知觉。因此，当前提案的目的是研究在口服半固体糊状食物基质加工过程中产生的感知质地和丸剂特性之间的关系。这是由于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，确保食物可以安全吞咽是一个巨大的挑战。了解半固体糊状食物在口腔加工过程中发生的结构-质地关系将有助于应对这一挑战，因为目前很少有研究调查这些半固体食物基质的结构及其对质地感知的贡献。糊状食品通常含有水胶体，为产品提供粘度，并防止水分从产品中迁移。然而，水胶体对纹理感知的影响不同。我推测这是因为在食物的口腔加工过程中产生的丸剂的物理特性。本研究将调查两种泥状食物基质：胡萝卜泥和添加水胶体的火鸡泥。在研究的第一阶段，将使用定量描述性分析来测量泥状食品的感官特性，然后使用渐进式剖面感官评估来进行质地表征。检测食品泥的流变学和力学性能，定量加工后残留在口腔中的残留物。数据将进行分析，以检验产品结构和纹理感知之间的关系，通过动态感官方法测量。在研究的第二阶段，将仔细观察在口服药过程中产生的豆丸的具体质地特性。感觉的时间优势将被用来确定在口头加工的不同阶段的优势属性。选择的优势属性的时间分布将使用时间强度感官评价来表征。在口服处理的不同阶段，参与者将被要求咳出丸剂。在口服处理过程中，该丸剂的物理变化将使用流变学和机械测量来表征。唾液的吸收也将被测量。从根本上说，本研究将提供一幅半固体食物基质在口腔治疗过程中的结构-质地关系图。从应用的角度来看，本研究的结果将用于为吞咽困难患者设计具有适当感官和质地特性的泥状食品

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.**