A Quantitative Information Measure applied to Texture Perception Attributes during Mastication

TL;DR

This study applies a quantitative information measure to analyze texture perception attributes during mastication, revealing a common pattern in sensory information flow and a complexity increase before swallowing across various food samples.

Contribution

It introduces a novel application of information theory to texture perception during mastication, uncovering a potential simplifying principle and complexity dynamics.

Findings

Most samples follow a master curve in information flow during mastication.

Information increases from a minimum before swallowing.

Complexity measure peaks just before swallowing.

Abstract

We have calculated a quantitative measure of information of experimentally determined temporal dominance of sensations (TDS) frequencies of texture attributes, for a set of diverse samples throughout the mastication cycle. The samples were emulsion filled gels, two-layered emulsion filled gels, and sausages. For the majority of the samples we find one master curve, where swallowing takes place after the information increases from its minimum. The master curve may indicate a simplifying principle during mastication and subsequent swallowing. We have also calculated a particular complexity measure. This measure displays an increase just before swallowing.