Whilst we might think that taste is the key driver, texture is actually our first, and often our lasting, impression of the food we eat and is deeply entangled within other sensory properties. According to Ingredion, texture impacts other sensory modalities, even if consumers aren’t aware of it. The overall taste experience is influenced by texture when food and beverages are consumed.
The textural journey starts with the visual appearance of the food product. The expectations of foods we are about to eat can be based on the prior experience of foods we have already tried. Visually we attempt to match up our textural experiences with what we have seen before – hence, the well-known phrase: “we eat with our eyes”. At this point you will assess whether something is likely to be dry and perhaps crispy or whether something looks creamy, and should result in an expectation of a smooth flowing consistency in the mouth.
The next step involves the sensation of touch. Parts of the body, principally the hands, often interact with food before it reaches the mouth. The interaction may be direct contact between the food and the hand, or via an implement such as knife, spoon or fork held in the hand. Squeezing of food in the hand, cutting of meat, snapping of a biscuit, all give important clues to the textural quality of the food. Our fingers can act like Texture Analysers. Whether we assess with our fingers, lips, tongue or teeth, texture is our physical link with the foods that we eat. Whether the food is smooth and creamy or brittle and crispy, textures tell a story and help us to connect with our food.
Next, the food goes into the mouth and encounters the teeth, tongue and soft palate. The time devoted to masticating a food, number of chews, and type of chewing motion varies considerably from person to person, and from one food to another but generally follows a common sequence. Firstly, a consumer would bite off a piece of food with the incisors or alternatively soft foods are usually wiped off the spoon with the lips. The incisors would cut the food into small pieces where necessary passing onto the cuspids or bicuspids to puncture or tear apart as necessary.
The textural journey starts with the visual appearance of the food product. The expectations of foods we are about to eat can be based on the prior experience of foods we have already tried. Visually we attempt to match up our textural experiences with what we have seen before – hence, the well-known phrase: “we eat with our eyes”. At this point you will assess whether something is likely to be dry and perhaps crispy or whether something looks creamy, and should result in an expectation of a smooth flowing consistency in the mouth.
The next step involves the sensation of touch. Parts of the body, principally the hands, often interact with food before it reaches the mouth. The interaction may be direct contact between the food and the hand, or via an implement such as knife, spoon or fork held in the hand. Squeezing of food in the hand, cutting of meat, snapping of a biscuit, all give important clues to the textural quality of the food. Our fingers can act like Texture Analysers. Whether we assess with our fingers, lips, tongue or teeth, texture is our physical link with the foods that we eat. Whether the food is smooth and creamy or brittle and crispy, textures tell a story and help us to connect with our food.
Next, the food goes into the mouth and encounters the teeth, tongue and soft palate. The time devoted to masticating a food, number of chews, and type of chewing motion varies considerably from person to person, and from one food to another but generally follows a common sequence. Firstly, a consumer would bite off a piece of food with the incisors or alternatively soft foods are usually wiped off the spoon with the lips. The incisors would cut the food into small pieces where necessary passing onto the cuspids or bicuspids to puncture or tear apart as necessary.
The molars then grind into small particles, simultaneously mixing the food into a paste with the saliva using both tongue and teeth. Soft, smooth foods are manipulated by the tongue more than by the teeth. This process is mainly one of mixing the food with saliva when there are no hard pieces to be broken down by the teeth (mush phase). Finally, after continued grinding and mixing the bolus is swallowed.
We also eat with our ears. According to Ingredion, the sound made when experiencing different textures can affect the perception of taste. The sense of sound perceived by the ears is an important factor in determining the degree of crispness or crunchiness of foods, for example.
Texture is playing more pronounced roles in product development and creating new and just-right textures can be a new territory for product formulators trying to ensure the best eating experience for consumers. We eat with our eyes, nose, tongue, and ears, so in order to gain maximum enjoyment and pleasure from our food, all of the sensory attributes must be in harmony.
For more information on how to measure texture, please visit the Texture Analysis Properties section on our website.
The TA.XTplus texture analyser is part of a family of texture analysis instruments
and equipment from Stable Micro Systems. An extensive portfolio of
specialist attachments is available to measure and analyse the textural properties of a huge range of food products. Our technical experts can also custom design instrument fixtures according to individual specifications.
No-one understands texture analysis like we do!
To discuss your specific test requirements click here...
We also eat with our ears. According to Ingredion, the sound made when experiencing different textures can affect the perception of taste. The sense of sound perceived by the ears is an important factor in determining the degree of crispness or crunchiness of foods, for example.
Texture is playing more pronounced roles in product development and creating new and just-right textures can be a new territory for product formulators trying to ensure the best eating experience for consumers. We eat with our eyes, nose, tongue, and ears, so in order to gain maximum enjoyment and pleasure from our food, all of the sensory attributes must be in harmony.
There
is a Texture Analysis test for virtually any physical property. Contact
Stable Micro Systems today to learn more about our full range of
solutions.
For more information on how to measure texture, please visit the Texture Analysis Properties section on our website.
The TA.XTplus texture analyser is part of a family of texture analysis instruments
and equipment from Stable Micro Systems. An extensive portfolio of
specialist attachments is available to measure and analyse the textural properties of a huge range of food products. Our technical experts can also custom design instrument fixtures according to individual specifications.No-one understands texture analysis like we do!
To discuss your specific test requirements click here...
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