Biophysical investigations using atomic force microscopy can elucidate the link between mouthfeel and flavour perception.
Nat Food
; 5(4): 281-287, 2024 Apr.
Article
en En
| MEDLINE
| ID: mdl-38605131
ABSTRACT
Food texture, along with taste and odour, is an important factor in determining food flavour. However, the physiological properties of oral texture perception require greater examination and definition. Here we explore recent trends and perspectives related to mouthfeel and its relevance in food flavour perception, with an emphasis on the biophysical point of view and methods. We propose that atomic force microscopy, combined with other biophysical techniques and more traditional food science approaches, offers a unique opportunity to study the mechanisms of mouthfeel at cellular and molecular levels. With this knowledge, food composition could be modified to develop healthier products by limiting salt, sugar, fat and calories while maintaining sensory qualities and consumer acceptance.
Texto completo:
1
Banco de datos:
MEDLINE
Asunto principal:
Microscopía de Fuerza Atómica
/
Percepción del Gusto
/
Boca
Límite:
Humans
Idioma:
En
Revista:
Nat Food
Año:
2024
Tipo del documento:
Article
País de afiliación:
Alemania