Jean Cheong

Citation

Thesis Title
Relating Sensory Perception To Chewing Dynamics

Read article at Massey Research Online:

Food textural properties are perceived throughout the complex process of eating and assessments are made from the first bite through to swallowing. While chewing, food is manipulated continuously in the mouth and modulated by changing food bolus properties, thus influencing the sensations that are perceived. Ms Cheong investigated the use of a dynamic sensory evaluation technique to explore the links between sensory sensations perceived during food oral processing. Her findings demonstrate strong correlations between sensory perceptions and chewing dynamics. Her results provide a new and improved technique for the food industry, in particular for designing foods with desired sensory properties.

Supervisors
Dr Kylie Foster
Professor John Bronlund
Dr John Grigor
Mr Marco Morgenstern