A quantitative information measure applied to texture perception attributes during mastication-Reference-Cited by-同舟云学术

A quantitative information measure applied to texture perception attributes during mastication

Published:2023-12-04 Issue:1 Volume:55 Page:
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:Journal of Texture Studies

Author:

Sturtewagen Luka¹,van Mil Harald²,de Lavergne Marine Devezeaux³⁴,Stieger Markus³⁴,van der Linden Erik¹³^ORCID,Odijk Theo⁵

Affiliation:

1. Laboratory of Physics and Physical Chemistry of Foods Wageningen University Wageningen The Netherlands

2. Mathematical Institute Leiden University Leiden The Netherlands

3. TI Food and Nutrition Wageningen The Netherlands

4. Division of Human Nutrition and Health Wageningen University Wageningen The Netherlands

5. Lorentz Institute for Theoretical Physics Leiden University Leiden The Netherlands

Abstract

AbstractWe have calculated an entropy or information measure of previously reported experimentally determined temporal dominance of sensations (TDS) data of texture attributes for two sets of emulsion filled gels throughout the mastication cycle. The samples were emulsion filled gels and two‐layered emulsion filled gels. We find that the entropy measure follows an average curve, which is different for each set. The specifics of the entropy curve may serve as a fingerprint for the perception of a specific food sample.

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12816

Reference44 articles.

1. Psychological complexity and the cost of information processing

2. Some informational aspects of visual perception.

3. The magical number seven: Still magic after all these years?

4. Texture Profile Method

5. Science and Information Theory