A quantitative information measure applied to texture perception attributes during mastication

Journal of Texture Studies, vol. 55

Abstract

We have calculated an entropy or information measure of previously reported experimentally determined temporal dominance of sensations (TDS) data of texture attributes for two sets of emulsion filled gels throughout the mastication cycle. The samples were emulsion filled gels and two-layered emulsion filled gels. We find that the entropy measure follows an average curve, which is different for each set. The specifics of the entropy curve may serve as a fingerprint for the perception of a specific food sample.

Authors 6

1. Luka Sturtewagen

   Wageningen University & Research

   Affiliation as printed

   Laboratory of Physics and Physical Chemistry of Foods Wageningen University Wageningen The Netherlands

   Laboratory of Physics and Physical Chemistry of Foods, Wageningen University, Wageningen, The Netherlands

2. Harald van Mil Aachen Mathematical Institute

   Leiden University

   Affiliation as printed

   Mathematical Institute Leiden University Leiden The Netherlands

   Mathematical Institute, Leiden University, Leiden, The Netherlands

3. Marine Devezeaux de Lavergne

   TiFN · Wageningen University & Research

   Affiliation as printed

   Division of Human Nutrition and Health Wageningen University Wageningen The Netherlands

   TI Food and Nutrition Wageningen The Netherlands

   Division of Human Nutrition and Health, Wageningen University, Wageningen, The Netherlands

   TI Food and Nutrition, Wageningen, The Netherlands

4. Markus Stieger

   TiFN · Wageningen University & Research

   Affiliation as printed

   Division of Human Nutrition and Health Wageningen University Wageningen The Netherlands

   TI Food and Nutrition Wageningen The Netherlands

   Division of Human Nutrition and Health, Wageningen University, Wageningen, The Netherlands

   TI Food and Nutrition, Wageningen, The Netherlands

5. Erik van der Linden corresponding

   TiFN · Wageningen University & Research

   Affiliation as printed

   Laboratory of Physics and Physical Chemistry of Foods Wageningen University Wageningen The Netherlands

   TI Food and Nutrition Wageningen The Netherlands

   Laboratory of Physics and Physical Chemistry of Foods, Wageningen University, Wageningen, The Netherlands

   TI Food and Nutrition, Wageningen, The Netherlands

6. Theo Odijk Aachen Lorentz Institute for Theoretical Physics

   Leiden University

   Affiliation as printed

   Lorentz Institute for Theoretical Physics Leiden University Leiden The Netherlands

   Lorentz Institute for Theoretical Physics, Leiden University, Leiden, The Netherlands