Oral mechanisms and inter-individual variability: Links between physiological parameters, sensory stimulus release and food perception

This study explores the oral processing phase of eating, focusing on how mastication and salivation break down food into a bolus. High inter-individual variability in chewing strategies and saliva properties leads to significant differences in bolus structure and physico-chemical characteristics among consumers. These structural differences alter the dynamics and quantity of aroma and taste compound release in saliva and the vapor phase, thereby influencing flavor perception. The authors emphasize the importance of understanding this variability for the food industry, which must design healthy, flavorful products that accommodate diverse consumer profiles.