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Current Pharmaceutical Design


ISSN (Print): 1381-6128
ISSN (Online): 1873-4286

Gastrophysics of the Oral Cavity

Author(s): Ole G. Mouritsen

Volume 22, Issue 15, 2016

Page: [2195 - 2203] Pages: 9

DOI: 10.2174/1381612822666160219120940

Price: $65


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.

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

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