Electronic sensing system for food texture characterization

An electronic sensing system (ESS) for texture characterization of foods wa s developed to observe and quantify dynamic texture changes during masticat ion. Electrical potentials of masseter muscles on the face, reflecting the chewing patterns and chewing activities, were recorded using surface electr odes. The effect of electrode positions within a 5 mm (+/-2 mm) radius of t he cheekbone and lower jawbone on the ESS recordings of masseter muscle act ivity was investigated. Sensory hardness scores were related moderately to highly (r(2) = 0.64-0.92) to first bite total energy obtained from the ESS measurements, and sensory fracturability scores were related moderately (r( 2) = 0.65-0.83) to first bite total energy and first bite peak energy of th e ESS measurements. The preliminary study demonstrated that the ESS has the potential to characterize texture attributes and study the real-time chang es occurring in the mouth during ingestion of food.