Aktar, T, Chen, J, Ettelaie, R et al. (1 more author) (2015) Tactile Sensitivity and Capability of Soft-Solid Texture Discrimination. Journal of Texture Studies, 46 (6). pp. 429-439. ISSN 0022-4901
Abstract
The sensation and perception of food texture is regulated by tactile-dominated mechanisms and therefore, it is believed that one's capability in discriminating food textural properties could be related to one's tactile sensitivity. However, evidence to support this hypothesis is currently not available. This work aims to test this hypothesis by examining tactile sensitivity of individuals' (touch detection threshold and two-point discrimination threshold) and texture discrimination capability. A range of soft-solid food samples with controlled firmness and elastic moduli were designed for textural discrimination tests. A total of 32 healthy subjects threshold of touch detection was found to be 0.028g for the fingertip and 0.013g for the tongue. Similarly, the mean threshold of two-point discrimination was 1.42mm and 0.62mm for the fingertip and tongue, respectively. Threshold for firmness discrimination (compressing until yielding) of the gel samples was 13.3% for the fingertip and 11.1% for the tongue. However, the elasticity discrimination threshold (by gentle pressing) of the population was found to be much smaller at 2.3% and 1.2% for the fingertip and the tongue respectively. Results show that tongue is slightly more sensitive than the fingertip in discriminating food texture (P<0.05). An expected correlation between individual's capability of texture discrimination and their tactile sensitivity was not observed. Practical Applications: Texture discrimination capability is a significant factor for food texture preference and appreciation. In order to understand texture perception, it is essential to identify the relevant factors and define characteristics that govern the processes involved. Having a meaningful and reliable texture discrimination indicator is critically important for the food industry in the development and optimization of new food products, and in particular for specific food design for individuals' with special needs, e.g., elderly, dysphagic patients, etc. With this study, we illustrate the differential threshold for soft-solid texture (firmness and elasticity) and also investigate the capabilities of tactile sensation (touch detection and two-point discrimination) and evaluate potential correlations. The results and correlations may provide information about texture sensitivity and also might provide useful information to R&D researchers. Methodologies could also be applied in general food sensory studies and also investigating relationships between sensory psychology and sensory physiology.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2015, Wiley. This is the peer reviewed version of the following article: "Aktar, T., Chen, J., Ettelaie, R. and Holmes, M. (2015), Tactile Sensitivity and Capability of Soft-Solid Texture Discrimination. Journal of Texture Studies, 46: 429–439." , which has been published in final form at http://dx.doi.org/10.1111/jtxs.12142. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving. |
Keywords: | Tactile sensation; texture discrimination; texture perception; texture sensation; touch sensitivity; two-point discrimination |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 19 Feb 2016 15:55 |
Last Modified: | 03 Nov 2017 20:45 |
Published Version: | http://dx.doi.org/10.1111/jtxs.12142 |
Status: | Published |
Publisher: | Wiley |
Identification Number: | 10.1111/jtxs.12142 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:95209 |