INFLUENCE OF FOOD MATRIX STRUCTURE AND ORAL BREAKDOWN DURING MASTICATION ON TEMPORAL PERCEPTION OF FLAVOR

Perception of flavor intensity from a series of model foods was record ed during normal mastication by 8 subjects. Samples varied in gelatin concentration (5-25%) and in the sweetener added (sucrose or aspartame ) and represented a range of physical and mechanical properties. All c ontained the same level of a commercial flavor (banana). Mastication p atterns were recorded using electromyography simultaneously with senso ry assessment. Increasing the mechanical strength and melting point of the samples resulted in longer chewing times and lower intensity and more prolonged flavor perception. The temporal pattern of flavor perce ption was closely linked with mastication patterns for each subject bu t exhibited large individual differences. Flavor perception was influe nced by the habitual oral breakdown patterns for individuals.