FOOD-MOUTH INTERACTIONS: TOWARDS A BETTER UNDERSTANDING OF FRUIT TEXTURE

F. Roger Harker, Ian C. Hallett, Shona H. Murray, G. Carter
Fruit texture is described by sensory terms such as crispness, juiciness, grittiness and flouriness. Instrumental measurements, however, define mechanical properties of the fruit tissues using units such as force, pressure and energy. Attempts to relate instrumental and sensory measurements of texture often fail. For example, two apples of similar instrumental firmness may vary such that one is crisp and juicy, while the other is dryish and floury. In this overview we describe how we are starting to investigate the cellular basis of fruit texture and in particular how cell structure breaks down during chewing. Our approach is multidisciplinary requiring an understanding of fruit physiology, fruit microstructure, instrumental and sensory assessment of texture, neuromuscular mechanisms involved in chewing, and sensitivity of the mouth. Information gathered in such studies may provide a basis for an improved understanding of fruit texture.
Roger Harker, F., Hallett, Ian C., Murray, Shona H. and Carter, G. (1998). FOOD-MOUTH INTERACTIONS: TOWARDS A BETTER UNDERSTANDING OF FRUIT TEXTURE. Acta Hortic. 464, 461-466
DOI: 10.17660/ActaHortic.1998.464.72
https://doi.org/10.17660/ActaHortic.1998.464.72
464_72
461-466

Acta Horticulturae