Instrumental methods for bolus characterization during oral processing to understand food perceptions

Abstract : Food oral processing plays a key role in the sensory perception of food. The objective of this review is to give an overview of instrumental methods used to characterize food boli in connection with perceptions. Texture, structure, rheology, tribology and hydration, as well as the enzyme activities of the food bolus, can be investigated during oral processing and provide tools to help us understand perceptions. Recent publications have proposed integrated systemic approaches that include the physical characterization of food bolus evolution and the corresponding dynamics of perceptions. On the basis of these recent publications focused on gels and breads, this review proposes a synthetic analysis of methods and results. The major constraints in bolus characterization are identified and new perspectives for the future are proposed.
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Article dans une revue
Current Opinion in Food Science, Elsevier, 2016, Sensory sciences and consumer perception \textbullet Food physics and material science, 9, pp.42--49. 〈10.1016/j.cofs.2016.05.002〉
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https://hal-agroparistech.archives-ouvertes.fr/hal-01565158
Contributeur : Armelle Sielinou <>
Soumis le : mercredi 19 juillet 2017 - 15:14:25
Dernière modification le : vendredi 20 octobre 2017 - 10:11:17

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Maud Panouille, Anne Saint-Eve, Isabelle Souchon. Instrumental methods for bolus characterization during oral processing to understand food perceptions. Current Opinion in Food Science, Elsevier, 2016, Sensory sciences and consumer perception \textbullet Food physics and material science, 9, pp.42--49. 〈10.1016/j.cofs.2016.05.002〉. 〈hal-01565158〉

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