ABSTRACT
An analysis of the results reported in the above-mentioned papers provides valuable information on the different aspects of sensory perceptions of viscosity. Perhaps the first conclusion to be drawn from these studies is that perceived viscosity may be the response to different physical stimuli as a function of the flow characteristics of the particular liquid food under study. More research is needed to unveil the process by which man perceives the viscosity of different foods; only then the real nature of the stimulus wholly or primarily responsible for the sensation will be ascertained in each particular case. This type of study is not at all easy to perform, mainly because geometry in the mouth changes constantly during swallowing.
