Researchers have categorized people into four 'mouth-behavior' groups based on their oral processing preferences, and claimed that members of those mouth-behavior groups differ in their food texture preferences. If people could be classified into groups based on their liking of different textures, food products could be targeted to specific subgroups, potentially enhancing consumer acceptability. In the first part of our study we grouped people based on their liking ratings of a wide variety of food textures by asking 288 participants to rate their liking of 106 food texture attributes in an online survey. In the second part of our study we further examined relationships among individuals' food texture liking ratings, mouth-behavior group membership, and measurements of four oral physiological parameters (saliva flow rate, chewing efficiency, biting force, and particle size sensitivity). One-hundred participants completed the online survey on food texture liking, classified themselves into one of four mouth-behavior groups (Chewers, Crunchers, Smooshers, and Suckers), and were measured for four oral physiological parameters. We refuted the idea that large texture-liking subgroups exist. Although our participants self-categorized themselves into the four mouth-behavior groups similarly to previous researchers, our texture liking measurements did not support the presumed preferences of those mouth-behavior groups. Clustering of participants on their oral physiological measurements produced a 'low particle-size sensitivity' cluster, a 'high biting force' cluster, a 'high saliva flow rate' cluster, and a 'low saliva flow and low chewing efficiency' cluster. Neither our texture liking nor our oral physiological measurements predicted membership in the four mouth-behavior groups. This article is protected by copyright. All rights reserved.

中文翻译：

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食物质地的喜好及其与口腔生理参数和口腔行为组的关系

研究人员根据人们的口腔加工偏好将他们分为四个“口腔行为”组，并声称这些口腔行为组的成员对食物质地的偏好不同。如果可以根据人们对不同质地的喜好进行分组，食品就可以针对特定的子群体，从而有可能提高消费者的接受度。在我们研究的第一部分，我们通过在线调查让 288 名参与者对他们对 106 种食物质地属性的喜欢程度进行评分，根据他们对各种食物质地的喜好程度将人们分组。在我们研究的第二部分中，我们进一步检查了个人的食物质地喜欢等级、口腔行为组成员资格和四个口腔生理参数（唾液流量、咀嚼效率、咬合力和粒度敏感性）。100 名参与者完成了关于食物质地喜好的在线调查，将自己分为四个口腔行为组（咀嚼者、咀嚼者、Smooshers 和吮吸者）之一，并测量了四个口腔生理参数。我们驳斥了存在大型纹理喜欢子组的想法。尽管我们的参与者与之前的研究人员类似地将自己分为四个嘴巴行为组，但我们的质地喜好测量并不支持这些嘴巴行为组的假定偏好。参与者在口腔生理测量上的聚类产生了“低粒度敏感性”聚类、“高咬合力”聚类、“高唾液流速”聚类和“ 低唾液流量和低咀嚼效率'集群。我们的质地喜好和我们的口腔生理测量都不能预测四个嘴巴行为组的成员身份。本文受版权保护。版权所有。