Effect of cross-cultural differences on thickness, firmness and sweetness sensitivity.

Sensitivity of the somatosensory system may be influenced by multiple physiological parameters. Variations in oral physiology can arise from cross-cultural differences which may potentially affect sensory sensitivity. The aim of this case study was to quantify texture and taste sensitivity in Dutch (Caucasian) and Chinese (Asian) adults living in the Netherlands.

Comparison of and relationships between oral physiology, anatomy and food oral processing behavior of Chinese (Asian) and Dutch (Caucasian) consumers differing in age.

The aims of the study were (1) to compare oral physiology, anatomy and food oral processing behavior of consumers by age (Chinese young adults vs Chinese older adults) and by ethnicity (Chinese (Asian) vs. Dutch (Caucasian)) and (2) to explore relationships between oral physiology, anatomy and food oral processing behavior of Chinese consumers. Oral physiology (mastication performance, saliva flow rate and dental status) and anatomy (volume of oral cavity, tongue dimensions, facial anthropometry, height and weight) were determined in Chinese (Asian) young adults (n = 32; 18-30 yrs) and Chinese (Asian) older adults (n = 32; 60-85 yrs) and compared to previously determined oral physiology and anatomy of Dutch (Caucasian) young adults (n = 32; 18-30 yrs) and Dutch (Caucasian) older adults (n = 32; 65-85 yrs).

Relating oral physiology and anatomy of consumers varying in age, gender and ethnicity to food oral processing behavior.

The aim of this study was to link parameters describing oral physiology and anatomy of consumers varying in age, gender and ethnicity to food oral processing behavior. Three groups of healthy consumers were compared: Dutch, Caucasian adults (18-30 yrs, n =32), Chinese, Asian adults (18-30 yrs, n =32) and Dutch, Caucasian older adults (65-85 yrs, n =32). Mastication performance, salivary flow rate (stimulated and unstimulated) and dental status were quantified to characterize oral physiology.

Age, gender, ethnicity and eating capability influence oral processing behaviour of liquid, semi-solid and solid foods differently.

Food oral processing depends on food properties and consumer characteristics. The aim of this study was to determine the effect of age, gender, ethnicity and eating capability on oral processing behaviour of liquid, semi-solid and solid foods. Oral processing behaviour of 18 commercially available foods, ranging from liquids, semi-solids to solids, was compared between Dutch, Caucasian adults (18-30 yrs), Chinese, Asian adults (18-30 yrs), Dutch, Caucasian elderly (60-80 yrs), and consumers with mild swallowing problems and/or low mastication efficiency (18-80 yrs).