A Quantitative Information Measure applied to Texture Perception Attributes during Mastication

2018/06/28 by Leen Sturtewagen, Harald van Mil, Sturtewagen, Leen +9
Agricultural and Biological Sciences · Health Professions · #FOS: Electrical engineering #Sensory Analysis and Statistical Methods #Signal Processing (eess.SP) #Temporomandibular Joint Disorders #electronic engineering #information engineering

paper · pdf · doi:10.48550/arxiv.1807.09585

openalex publication_date 2018/06/28 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/28

Abstract

We have calculated a quantitative measure of information of experimentally determined temporal dominance of sensations (TDS) frequencies of texture attributes, for a set of diverse samples throughout the mastication cycle. The samples were emulsion filled gels, two-layered emulsion filled gels, and sausages. For the majority of the samples we find one master curve, where swallowing takes place after the information increases from its minimum. The master curve may indicate a simplifying principle during mastication and subsequent swallowing. We have also calculated a particular complexity measure. This measure displays an increase just before swallowing.

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