Food texture assessment is difficult because it is constantly being modified as a food is eaten. While texture has generally been statically assessed, methods aimed at measurement over time are becoming more common. However, even when texture is assessed over time, that assessment is based on averages across all individuals. This study shows that individuals with different Mouth Behaviors eat foods differently in an effort to develop a texture that suits their Mouth Behavior. Because of this, their texture assessments differ over the eating experience. Overall liking was driven by whether individuals were able to transform the product texture into one that aligned with their Mouth Behavior and how well they liked the dominant texture attribute. 1) Better development of products that meet consumer needs and their expectations of texture 2) Consumer-friendly tools to understand texture over time - aimed at improved product attributes 3) Texture development that meets the needs of targeted segments based on their Mouth Behavior 4) Demonstrating the limitations of current texture assessment, with the intent of improving those methods. This article is protected by copyright. All rights reserved.

中文翻译：

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基于口腔行为的消费者对食物质地的感知随着时间的推移

食物质地评估很困难，因为它会随着食物的食用而不断变化。虽然质地通常是静态评估的，但随着时间的推移进行测量的方法正变得越来越普遍。然而，即使随着时间的推移评估纹理，该评估也是基于所有个体的平均值。这项研究表明，具有不同嘴巴行为的人会以不同的方式吃食物，以努力开发适合其嘴巴行为的质地。因此，他们的质地评估因饮食体验而异。整体喜好取决于个人是否能够将产品质地转化为与他们的嘴巴行为一致的质地，以及他们对主要质地属性的喜爱程度。1) 更好地开发满足消费者需求和他们对质地期望的产品 2) 随着时间的推移了解质地的消费者友好工具 - 旨在改进产品属性 3) 质地开发满足基于他们的嘴巴行为的目标细分市场的需求 4)展示当前纹理评估的局限性，旨在改进这些方法。本文受版权保护。版权所有。