Among descriptive sensory evaluation methods, temporal methods have a wide audience in
food science because they make it possible to follow perception as close as possible to the …

Highlights•TDS derives a temporal sensory profile as a sequence of perceived
attributes.•Temporal profile can be within one intake (sip, mouthful) or across consumption of …

Consumer evaluation has been used extensively over the past decades to evaluate
acceptability and quality of food products. New methods have been developed to overcome …

Highlights•A dynamic sensory method, TDS, was explained and discussed with
criticism.•Comparisons of TDS with other sensory methods were illustrated.•All the published …

Texture perception of foods has been demonstrated to be influenced by age, dental health
and oral processing behaviour. Eating duration is a significant factor contributing to and …

The research presented validates the hypothesis that Mouth Behavior drives food texture
choice and preferences. During qualitative research, when given a wide array of food …

Understanding the relationship between the structure of solid foods and their oral
processing is paramount for enhancing features such as texture and taste and for improving …

Highlights•Food design paradigms require solid food oral processing knowledge.•Food
structure and oral physiology affect fracture mechanics and particle size.•Saliva and fluid …

Stickinessis an inherent textural property in many sugar‐rich foods, which can be
problematic to the processing of confectionery products. The adhesion between foods and …

Mastication is the first step of food digestion, where foods are broken down and
simultaneously impregnated by saliva resulting in the formation of semi-fluids known as food …