Food texture, along with taste and odour, is an important factor in determining food flavour. However, the physiological properties of oral texture perception require greater examination and definition. Here we explore recent trends and perspectives related to mouthfeel and its relevance in food flavour perception, with an emphasis on the biophysical point of view and methods. We propose that atomic force microscopy, combined with other biophysical techniques and more traditional food science approaches, offers a unique opportunity to study the mechanisms of mouthfeel at cellular and molecular levels. With this knowledge, food composition could be modified to develop healthier products by limiting salt, sugar, fat and calories while maintaining sensory qualities and consumer acceptance.

食品质地以及味道和气味是决定食品风味的重要因素。然而，口腔质地感知的生理特性需要更多的检查和定义。在这里，我们探讨与口感及其与食品风味感知相关的最新趋势和观点，重点是生物物理学的观点和方法。我们建议原子力显微镜与其他生物物理技术和更传统的食品科学方法相结合，为研究细胞和分子水平的口感机制提供了独特的机会。有了这些知识，就可以通过限制盐、糖、脂肪和卡路里来修改食品成分，以开发更健康的产品，同时保持感官品质和消费者接受度。