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Biophysical investigations using atomic force microscopy can elucidate the link between mouthfeel and flavour perception

Nature Food volume 5, pages 281–287 (2024)Cite this article

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Abstract

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.

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Fig. 1: The biophysical elements of mouthfeel.
Fig. 2: Common biophysical tools used to investigate cellular mechanotransduction.
Fig. 3: The powerful and highly versatile atomic force microscope can be applied to decipher mouthfeel in flavour perception.

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Acknowledgements

We acknowledge support for the research for this work from the Leibniz Association through the Leibniz Best Minds programme (M.K., grant number J112/2021).

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Authors and Affiliations

  1. Leibniz Institute for Food Systems Biology at the Technical University of Munich, Freising, Germany

    Melanie Koehler, Julia Benthin, Sanjai Karanth, Marina Wiesenfarth, Karin Sebald & Veronika Somoza

  2. TUM Junior Fellow at the Chair of Nutritional Systems Biology, Technical University of Munich, Freising, Germany

    Melanie Koehler

  3. TUM Graduate School, TUM School of Life Sciences Weihenstephan, Technical University of Munich, Freising, Germany

    Julia Benthin & Marina Wiesenfarth

  4. Chair of Nutritional Systems Biology, TUM School of Life Sciences, Technical University of Munich, Freising, Germany

    Veronika Somoza

  5. Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna, Austria

    Veronika Somoza

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Correspondence to Melanie Koehler.

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Koehler, M., Benthin, J., Karanth, S. et al. Biophysical investigations using atomic force microscopy can elucidate the link between mouthfeel and flavour perception. Nat Food 5, 281–287 (2024). https://doi.org/10.1038/s43016-024-00958-3

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