บทคัดย่องานวิจัย

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Food-mouth interactions: towards a better understanding of fruit texture.

Harker, F. R.; Hallett, I. C.; Murray, S. H.; Carter, G.;

Acta Horticulturae Year: 1998 Issue: No. 464 Pages: 461-466 Ref: 13 ref.

1998

บทคัดย่อ

Food-mouth interactions: towards a better understanding of fruit texture.

Fruit texture is described by sensory terms such as crispness, juiciness, grittiness and flouriness. Instrumental measurements, however, define mechanical properties of the fruit tissues using units such as force, pressure and energy. Attempts to relate instrumental and sensory measurements of texture often fail. For example, 2 apples of similar instrumental firmness may vary such that one is crisp and juicy, while the other is dryish and floury. In this overview, an investigation into the cellular basis of fruit texture and in particular how cell structure breaks down during chewing is described. The approach is multidisciplinary requiring an understanding of fruit physiology, fruit microstructure, instrumental and sensory assessment of texture, neuromuscular mechanisms involved in chewing, and sensitivity of the mouth. It is suggested that such information may provide a basis for an improved understanding of fruit texture.