The transitions which foods undergo during mastication influence oral processing behaviour. Oral processing behaviour depends on oral physiology. Recently, eating capability has been proposed as a concept describing an individual's capability to orally manipulate and swallow foods. Consequently, oral physiology contributes to eating capability. Oral processing behaviour can be influenced by the structural and textural properties of foods and influences dynamic sensory perception and hedonic appreciation. Sensory perception is influenced by product expectations which depend on previous tasting experiences. Product expectations and product familiarity differ between consumer groups. Sensory perception is accompanied by dynamic perception of food evoked emotions which depend on consumption context. Eating behaviour is highly relevant for sensory and emotion perception and consequently for liking of foods. The complex interrelationships between these properties needs to be taken into account when designing food products for target consumer groups such as young adults or healthy elderly.
In order to develop products that will be successful on the market, it is essential to understand the reasons for product acceptance and rejection. However, this is not enough. To be successful products must not only be acceptable, but must 'delight' the consumer. Developing products with the knowledge of how texture acts to aid in this is a critically important tool.
The aim of the project is to determine the influence of structural and textural food properties and expectations of foods on bolus properties, oral processing behaviour, dynamic sensory perception and liking in different consumer groups.