Gastrophysics of the Oral Cavity

Title:Gastrophysics of the Oral Cavity

Volume: 22 Issue: 15

Author(s): Ole G. Mouritsen

Affiliation:

Keywords: Taste, flavor, mouthfeel, somatosensory system, umami, oral health.

Abstract: Background: Gastrophysics is the science that pertains to the physical and physico-chemical description of the empirical world of gastronomy, with focus on sensory perception in the oral cavity and how it is related to the materials properties of food and cooking processes. Flavor (taste and smell), mouthfeel, chemesthesis, and astringency are all related to the chemical properties and the texture of the food and how the food is transformed in the oral cavity. Methods: The present topical review will primarily focus attention on the somatosensory perception of food (mouthfeel or texture) and how it interacts with basic tastes (sour, bitter, sweet, salty, and umami) and chemesthetic action. Results: Issues regarding diet, nutrition, and health will be put into an evolutionary perspective, and some mention will be made of umami and its importance for (oral) health.

Cite this article as:

G. Mouritsen Ole, Gastrophysics of the Oral Cavity, Current Pharmaceutical Design 2016; 22 (15) . https://dx.doi.org/10.2174/1381612822666160219120940