On the relation between texture perception and fundamental mechanical parameters for liquids and time dependent solids

• Published in: Food quality and preference Vol. 13; no. 4; pp. 227 - 236
• Main Author: VAN VLIET, Ton
• Format: Conference Proceeding Journal Article
• Language: English
• Published: Oxford Elsevier 01-06-2002
• Subjects: Biological and medical sciences; Food industries; Fundamental and applied biological sciences. Psychology; gels; General aspects; Methods of analysis, processing and quality control, regulation, standards; mouth; Viscosity; Fracture mechanics; Organoleptic properties; Sensorial perception; Mechanical properties; Sensory analysis; Liquid medium; Foodstuff; Texture; Rheological properties
• ISSN: 0950-3293; 1873-6343
• DOI: 10.1016/s0950-3293(01)00044-1

Abstract Aspects of the relationship between texture perception in the mouth and fundamental mechanical parameters for liquids and time dependent solids are discussed. The emphasis is on the physical side of the relation. The importance is stressed of the incorporation of a thorough knowledge of rheology and fracture mechanics for the establishment of physical sound relations. Various examples are discussed where basic rheology and fracture mechanics (can) contribute to a better understanding of the relation between texture perception and fundamental mechanical parameters. Further progress in the establishment of casual relations is still hampered by weak definition of texture terms, insufficient knowledge of the deformations involved in the mouth, the inhomogeneous character of many products and insufficient development and understanding of relevant theoretical concepts in the field of rheology and fracture mechanics. Author Keywords: Texture; Viscosity; Mastication; Rheology