Human perception systems are generally geared towards detecting change. Constant stimulation is of low survival value, hence uninteresting. Most sensory methods focus on static judgements, but there is a class of methods especially adapted to measuring perceived change in stimulation from food. Most processes involved in eating, e.g. mastication and salivation, are dynamic processes, so methods acknowledging dynamic properties of eating are likely to produce results more valid than static methods. Food components as texturing agents, flavour systems, etc., have an impact on the dynamics of food breakdown and flavour release. Both from a fundamental - food perception and appreciation - and, from an applied - product development - viewpoint, dynamic sensory methods are worthwhile studying and employing. © 2001 Elsevier Science Ltd.
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