Researchers have categorized people into four “mouth-behavior” groups based on their oral processing preferences, and claimed that members of those mouth-behavior groups differ in their food texture preferences. If people could be classified into groups based on their liking of different textures, food products could be targeted to specific subgroups, potentially enhancing consumer acceptability. In the first part of our study, we grouped people based on their liking ratings of a wide variety of food textures by asking 288 participants to rate their liking of 106 food texture attributes in an online survey. In the second part of our study, we further examined relationships among individuals' food texture liking ratings, mouth-behavior group membership, and measurements of four oral physiological parameters (saliva flow rate, chewing efficiency, biting force, and particle size sensitivity). One-hundred participants completed the online survey on food texture liking, classified themselves into one of four mouth-behavior groups (Chewers, Crunchers, Smooshers, and Suckers), and were measured for four oral physiological parameters. We refuted the idea that large texture-liking subgroups exist. Although our participants self-categorized themselves into the four mouth-behavior groups similarly to previous researchers, our texture liking measurements did not support the presumed preferences of those mouth-behavior groups. Clustering of participants on their oral physiological measurements produced a “low particle-size sensitivity” cluster, a “high biting force” cluster, a “high saliva flow rate” cluster, and a “low saliva flow and low chewing efficiency” cluster. Neither our texture liking nor our oral physiological measurements predicted membership in the four mouth-behavior groups.
|Original language||English (US)|
|Number of pages||14|
|Journal||Journal of texture studies|
|State||Published - Jun 1 2020|
Bibliographical noteFunding Information:
This research has been supported in part by the Minnesota Agricultural Experiment Station project #MN 18‐081and by the University of Minnesota Sensory Center. The authors thank Aaron Rendahl for his assistance with the statistical analysis. Many thanks to the anonymous reviewers of this article for their time, effort, and helpfulness.
This research has been supported in part by the Minnesota Agricultural Experiment Station project #MN 18-081and by the University of Minnesota Sensory Center. The authors thank Aaron Rendahl for his assistance with the statistical analysis. Many thanks to the anonymous reviewers of this article for their time, effort, and helpfulness.
© 2019 Wiley Periodicals, Inc.
- food texture
- liking ratings
- mouth behaviors
- oral physiology
- oral processing
- texture liking
PubMed: MeSH publication types
- Journal Article
- Research Support, Non-U.S. Gov't