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Within the small group of scientists interested in multisensory integration, the paper heralded a new direction for the field, a shift from teasing out the mechanics of audio-visual interaction to what Paul Breslin, an experimental psychologist at Rutgers University, described as "the new frontier" of oral perception.
Oral perception cues also contribute increased expectations of satiating capacity when the oral residence time and in-mouth handling are longer and more laborious.
The sensory characteristics of dark chocolate have been studied for many years and to date, its oral perception has been modulated only by playing on conventional factors (e.g. processing, particles size, ingredients or recipe).
In this work, multiparticulate formulations were prepared by dispersion of spherical granules into orange flavoured vehicles thickened with hypromellose (HPMC) at different viscosities in order to assess oral perception of grittiness by a panel of thirty adults through direct scaling on a 100 mm visual analogue scale.
Overall, these data suggest that the participant's intensity ratings for oral perception of linoleic acid were inversely correlated with BMI, WC, preference and consumption of high-fat foods such as fast foods and Mexican street foods, and it may serve as a predisposing factor for fat consumption in humans.
However, linking variation in salivary amylase levels with the oral perception of starch has proven difficult.
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The data collection was based on normative and subjective criteria related to biological (age, gender, malocclusion type), psychological (oral perceptions) and socioeconomic variables.
The validity of the GOHAI in this sample was assessed for (i) concurrent validity: before treatment, GOHAI scores were significantly lower in patients with poor oral health perception (44.5 ± 9.1) and higher in participants with good oral health perception (49.7 ± 6.7) (t-test, P < 0.01); (ii) reliability, assessed using Cronbach's alpha.
Oral sensory perception may play an important role in food preferences, driving food intake and energy balance.
Time-intensity ratings of perceived starch viscosity demonstrated the relevance of this amylolytic cleavage to oral sensory perception and its specificity for starch.
Orthodontic treatment could modify one's oral health perception.
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