A quantitative information measure applied to texture perception attributes during mastication

Luka Sturtewagen; Harald van Mil; Marine Devezeaux de Lavergne; Markus Stieger; Erik van der Linden; Theo Odijk

doi:10.1111/jtxs.12816

A quantitative information measure applied to texture perception attributes during mastication

J Texture Stud. 2023 Dec 4. doi: 10.1111/jtxs.12816. Online ahead of print.

Authors

Luka Sturtewagen¹, Harald van Mil², Marine Devezeaux de Lavergne^{3

4}, Markus Stieger^{3

4}, Erik van der Linden^{1

3}, Theo Odijk⁵

Affiliations

¹ Laboratory of Physics and Physical Chemistry of Foods, Wageningen University, Wageningen, The Netherlands.
² Mathematical Institute, Leiden University, Leiden, The Netherlands.
³ TI Food and Nutrition, Wageningen, The Netherlands.
⁴ Division of Human Nutrition and Health, Wageningen University, Wageningen, The Netherlands.
⁵ Lorentz Institute for Theoretical Physics, Leiden University, Leiden, The Netherlands.

PMID: 38049369
DOI: 10.1111/jtxs.12816

Abstract

We have calculated an entropy or information measure of previously reported experimentally determined temporal dominance of sensations (TDS) data of texture attributes for two sets of emulsion filled gels throughout the mastication cycle. The samples were emulsion filled gels and two-layered emulsion filled gels. We find that the entropy measure follows an average curve, which is different for each set. The specifics of the entropy curve may serve as a fingerprint for the perception of a specific food sample.

Keywords: TDS; entropy; food; information; sensory; texture.

Grants and funding

Top Institute Food and Nutrition