ArticleScientific reports2019
Oral somatosensatory acuity is related to particle size perception in chocolate.
Article in Scientific reports, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed.
- Optimization of dark chocolate formulation with roasted coriander cake as cocoa substitute.Food chemistry: X · 2025Article
- Exploring the effects of structure and melting on sweetness in additively manufactured chocolate.Scientific reports · 2024Article
- Production of bioactive and functional frozen yogurt through easy-to-make microspheres incorporation.Journal of food science and technology · 2024Article
- Oral somatosensory alterations and salivary dysfunction in head and neck cancer patients.Supportive care in cancer : official journal of the Multinational Association of Supportive Care in Cancer · 2023Article
- The influence of Bouba- and Kiki-like shape on perceived taste of chocolate pieces.Frontiers in psychology · 2023Article
- Roughness perception: A multisensory/crossmodal perspective.Attention, perception & psychophysics · 2022Review
- Role of Flaxseed Gum and Whey Protein Microparticles in Formulating Low-Fat Model Mayonnaises.Foods (Basel, Switzerland) · 2022Article
- Analgesic Effect of Electroacupuncture on Postherpetic Neuralgia: A Trial Protocol for a Multicenter Randomized Controlled Trial.Pain and therapy · 2021Article
- Predicting thickness perception of liquid food products from their non-Newtonian rheology.Nature communications · 2021Article
- Exploiting Food-Grade Mesoporous Silica to Preserve the Antioxidant Properties of Fresh Olive Mill Wastewaters Phenolic Extracts.Antioxidants (Basel, Switzerland) · 2021Article
- Mechanism for food texture preference based on grittiness.Current biology : CB · 2021Article
- Assessment of Lingual Tactile Sensitivity in Children and Adults: Methodological Suitability and Challenges.Foods (Basel, Switzerland) · 2020Article
- Dynamic Oral Texture Properties of Selected Indigenous Complementary Porridges Used in African Communities.Foods (Basel, Switzerland) · 2019Article
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Authors and funding
4 authors.
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Abstract
Texture affects liking or rejection of many foods for clinically relevant populations and the general public. Phenotypic differences in chemosensation are well documented and influence food choices, but oral touch perception is less understood. Here, we used chocolate as a model food to explore texture perception, specifically grittiness perception. In Experiment 1, the Just Noticeable Difference (JND) for particle size in melted chocolate was ~5 μm in a particle size range commonly found in commercial chocolates; as expected, the JND increased with particle size, with a Weber Fraction of ~0.17. In Experiment 2, individual differences in touch perception were explored: detection and discrimination thresholds for oral point pressure were determined with Von Frey Hairs. Discrimination thresholds varied across individuals, allowing us to separate participants into high and low sensitivity groups. Across all participants, two solid commercial chocolates (with particle sizes of 19 and 26 μm; i.e., just above the JND) were successfully discriminated in a forced-choice task. However, this was driven entirely by individuals with better oral acuity: 17 of 20 of more acute individuals correctly identified the grittier chocolate versus 12 of 24 less acute individuals. This suggests phenotypic differences in oral somatosensation can influence texture perception of foods.
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