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IDENTIFICATION OF MASTICATION MARKERS WHICH REPRESENT SENSORY CUES IN THE ASSESSMENT OF FOOD TEXTURE BY CONSUMERS, AND THE EXTENT OF INDIVIDUAL VARIATION THEREIN

Objective



To identify characteristics of the mastication process which may act as sensory cues for assessment of food texture, and to examine the extent of individual variation in these characteristics and its influence in texture perception amongst consumers (the methodology will be applied to meat, baked goods and fruit).
The intention is to allow food textures to be measured consistently across cultural and language barriers and to provide a non-subjective method of assessment which will allow greater streamlining of quality assurance methods and simplify textural analysis in the development of new products.

Call for proposal

Data not available

Coordinator

Institute of Food Research
Address
Reading Laboratory Earley Gate Whiteknights Road
RG6 2EF Reading
United Kingdom
 

Participants (2)

Institut National de la Recherche Agronomique (INRA)
France
Address
Centre De Theix
63122 Saint-genès-champanelle
 
Meat and Livestock Commission
United Kingdom
Address
Winterhill House Snowdon
MK6 1AX Milton Keynes