Measurement of biting velocities at predetermined and individual crosshead speed instrumental imitative tests for predicting sensory hardness of gelatin gels

摘要

Jaw movements during the act of biting were measured for seven subjects trained in descriptive analysis using an electrognathograph. The effectiveness of instrumental imitative tests performed at predefined and individual cross-head speeds (matching velocities measured in vivo) to predict the perception of hardness in 14 gelatin gels was assessed. For all seven subjects, the perception of hardness was adequately described by imitative instrumental tests peformed with dental replicas of individual subjects (0.88 < R < 0.97). For some of the subjects, tests performed at crosshead speeds matching biting speeds improved the instrumental prediction of hardness, suggesting that biting velocity is an important aspect of the perception of hardness in food.