Host: Japanese Sciety for Food Science and Technology
Name : The 72nd Annual Meeting of JSFST
Number : 72
Location : [in Japanese]
Date : August 27, 2025 - August 29, 2025
[Objective]
Instrumental analysis and sensory evaluation are widely used in food texture research, but their results often differ due to changes in oral stimulation during mastication. This study hypothesized that temporal changes in bolus properties could correspond to trends in sensory evaluation. Therefore, using fried chicken samples with varying palatability, we examined the relationship between bolus changes and sensory perceptions, and further attempted to estimate elasticity and fibrousness—attributes difficult to assess.
[Methods]
Four sensory attributes—elasticity, tenderness, fibrousness, and cohesiveness—were evaluated using the Temporal Dominance of Sensations (TDS) method. Boluses collected at different mastication stages were analyzed using Texture Profile Analysis (TPA) and particle size distribution. Artificial boluses were prepared using a mechanical mastication device, and TPA was conducted at early, middle, and late stages. Results were compared with sensory scores for elasticity and fibrousness.
[Results]
TDS showed that more palatable samples were perceived as elastic in early to middle stages and fibrous in later stages. Higher preference scores correlated with higher elasticity and fibrousness ratings. TPA values such as hardness and chewiness from artificial boluses suggested their relevance to sensory evaluation. These findings suggest that monitoring bolus changes during mastication can help estimate key sensory attributes linked to food preference.
