Gastrophysics of the oral cavity

Ole G. Mouritsen

Gastrophysics of the oral cavity

^*Corresponding author af dette arbejde

5 Citationer (Scopus)

Abstract

Background: Gastrophysics is the science that pertains to the physical and physico-chemical description of the empirical world of gastronomy, with focus on sensory perception in the oral cavity and how it is related to the materials properties of food and cooking processes. Flavor (taste and smell), mouthfeel, chemesthesis, and astringency are all related to the chemical properties and the texture of the food and how the food is transformed in the oral cavity. Methods: The present topical review will primarily focus attention on the somatosensory perception of food (mouthfeel or texture) and how it interacts with basic tastes (sour, bitter, sweet, salty, and umami) and chemesthetic action. Results: Issues regarding diet, nutrition, and health will be put into an evolutionary perspective, and some mention will be made of umami and its importance for (oral) health.

Originalsprog	Engelsk
Tidsskrift	Current Pharmaceutical Design
Vol/bind	22
Udgave nummer	15
Sider (fra-til)	2195-2203
Antal sider	9
ISSN	1381-6128
Status	Udgivet - 1 apr. 2016

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Citationsformater

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abstract = "Background: Gastrophysics is the science that pertains to the physical and physico-chemical description of the empirical world of gastronomy, with focus on sensory perception in the oral cavity and how it is related to the materials properties of food and cooking processes. Flavor (taste and smell), mouthfeel, chemesthesis, and astringency are all related to the chemical properties and the texture of the food and how the food is transformed in the oral cavity. Methods: The present topical review will primarily focus attention on the somatosensory perception of food (mouthfeel or texture) and how it interacts with basic tastes (sour, bitter, sweet, salty, and umami) and chemesthetic action. Results: Issues regarding diet, nutrition, and health will be put into an evolutionary perspective, and some mention will be made of umami and its importance for (oral) health.",

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AU - Mouritsen, Ole G.

PY - 2016/4/1

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AB - Background: Gastrophysics is the science that pertains to the physical and physico-chemical description of the empirical world of gastronomy, with focus on sensory perception in the oral cavity and how it is related to the materials properties of food and cooking processes. Flavor (taste and smell), mouthfeel, chemesthesis, and astringency are all related to the chemical properties and the texture of the food and how the food is transformed in the oral cavity. Methods: The present topical review will primarily focus attention on the somatosensory perception of food (mouthfeel or texture) and how it interacts with basic tastes (sour, bitter, sweet, salty, and umami) and chemesthetic action. Results: Issues regarding diet, nutrition, and health will be put into an evolutionary perspective, and some mention will be made of umami and its importance for (oral) health.

KW - Flavor

KW - Mouthfeel

KW - Oral health

KW - Somatosensory system

KW - Taste

KW - Umami

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M3 - Journal article

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JO - Current Pharmaceutical Design

JF - Current Pharmaceutical Design

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Gastrophysics of the oral cavity

Abstract

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