Gastrophysics of the Oral Cavity

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Gastrophysics of the Oral Cavity. / Mouritsen, Ole G.

In: Current Pharmaceutical Design, Vol. 22, No. 15, 2016, p. 2195-2203.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Mouritsen, OG 2016, 'Gastrophysics of the Oral Cavity', Current Pharmaceutical Design, vol. 22, no. 15, pp. 2195-2203. https://doi.org/10.2174/1381612822666160219120940

APA

Mouritsen, O. G. (2016). Gastrophysics of the Oral Cavity. Current Pharmaceutical Design, 22(15), 2195-2203. https://doi.org/10.2174/1381612822666160219120940

Vancouver

Mouritsen OG. Gastrophysics of the Oral Cavity. Current Pharmaceutical Design. 2016;22(15):2195-2203. https://doi.org/10.2174/1381612822666160219120940

Author

Mouritsen, Ole G. / Gastrophysics of the Oral Cavity. In: Current Pharmaceutical Design. 2016 ; Vol. 22, No. 15. pp. 2195-2203.

Bibtex

@article{5aca0de906504f85975a552915bd150b,
title = "Gastrophysics of the Oral Cavity",
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.",
keywords = "Flavor, Mouthfeel, Oral health, Somatosensory system, Taste, Umami",
author = "Mouritsen, {Ole G.}",
year = "2016",
doi = "10.2174/1381612822666160219120940",
language = "English",
volume = "22",
pages = "2195--2203",
journal = "Current Pharmaceutical Design",
issn = "1381-6128",
publisher = "Bentham Science Publishers",
number = "15",

}

RIS

TY - JOUR

T1 - Gastrophysics of the Oral Cavity

AU - Mouritsen, Ole G.

PY - 2016

Y1 - 2016

N2 - 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.

AB - 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.

KW - Flavor

KW - Mouthfeel

KW - Oral health

KW - Somatosensory system

KW - Taste

KW - Umami

U2 - 10.2174/1381612822666160219120940

DO - 10.2174/1381612822666160219120940

M3 - Journal article

C2 - 26891805

AN - SCOPUS:84974688503

VL - 22

SP - 2195

EP - 2203

JO - Current Pharmaceutical Design

JF - Current Pharmaceutical Design

SN - 1381-6128

IS - 15

ER -

ID: 230974062