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    Perception of creaminess in foods
    (Wiley, 2020) Upadhyay, Rituja; Aktar, Tuğba; Chen, Jianshe
    Food texture and mouthfeel play a crucial role in product and consumer acceptability. Creaminess, enjoyed by consumers, is a complex, multimodal sensory perception involving olfactory, gustatory and tactile cues. Oral viscosity and lubrication are the key underlying physical properties that define the mechanism of creaminess perception. Thickness, smoothness, mouth-coating, and dairy flavor can together play roles in the sensation of creaminess. The aim of this review is to present an understanding of the term" creaminess" along with different modalities involved in its perception, and to explore the oral physiological parameters and key physical properties that may be involved in the different oral modalities. An analysis of the previously examined links between food structure and composition and oral physiological parameters is presented. The review also presents a brief summary of previous models describing contributions of taste, aroma, and textural sensations. It emphasizes on the role of oral processing in testing proposed models with experimental evidence supporting those models and the future trends to enhance creaminess.
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    Sensory and oral processing of semisolid foods
    (Springer, 2019) Aktar, Tuğba; Upadhyay, Rituja; Chen, Jianshe
    Texture and mouthfeel are the most critical quality attributes influencing consumers’ acceptance and preference of a food product. As one of the most commonly consumed food types worldwide, semisolid (or soft solid) foods provide a widest possible range of textural features due to easily available techniques for structure and microstructure manipulation of such type of food. This chapter highlights the key textural features and property changes of semisolid food that occur during oral processing, as well as the impact of these changes on consumers’ textural experience. The chapter will also outline physiological mechanisms of texture sensation and instrumental principles of texture assessment. As a whole, this chapter provides readers physical and physiological insights of texture design and texture perception of semisolid foods. © 2019, Springer Nature Switzerland AG.