Food texture is a critical sensory attribute that strongly
influences food preference, mastication, and swallowing.
The frequent use of texture-related onomatopoeic terms in
Japanese, including “mochi-mochi,” “kari-kari,” and “shakishaki,”
suggests that texture plays a pivotal role in food
perception and eating behavior. During mastication, texture is
detected via mechanoreceptors in the periodontal ligament,
oral mucosa, and jaw-closing muscle spindles. These signals
regulate masticatory force and frequency. During swallowing,
texture information is used to determine whether the bolus is
safe to swallow. Thus, oral texture perception is essential for
efficient and safe feeding behavior. Despite its importance,
the physiological mechanisms underlying texture perception
remain poorly understood, as prior research has primarily
relied on instrumental measurements and human sensory
evaluation. One major obstacle has been the lack of
appropriate animal models for investigating texture perception.
To address this, we established behavioral evaluation
systems in rats under conditions that exclude gustatory and
olfactory cues. Using conditioned aversion and preference
learning paradigms, we demonstrated that rats can
discriminate various texture features, including viscosity,
springiness, hardness, and particulate properties. This review
summarizes our behavioral models and highlights their
potential application in combination with neuroscience
techniques such as manipulation of neuronal activity, genetargeted
receptor manipulation, and circuit mapping. These
approaches offer new opportunities to clarify the neural
mechanisms and receptor systems involved in oral texture
perception.
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