ABSTRACT
The food industry spends a large amount of resources in an attempt to promote their products for marketing purposes. In addition to the smell and taste of foods, the look and feel of food also plays an important role in appeal and satiation. Texture, viscosity, crunch, and color are all sensory factors that affect the desirability and satiation effect of the substance that we ingest. Anatomically, this can be undergroped given that olfactory, gustatory, and visual stimuli all converge on the same neurons in the orbitofrontal cortex and basolateral amygdala. The somesthetic quality of food varies depending on degree of mastication and modification. Crackiness, crispiness, and hardness are sensations perceived at the start of the chewing epoch. Texture differences have been shown to have a significant effect on the satiation factors of solid and semisolid foods. For instance, thicker yogurt and custards had a greater enhancing effect on expected satiation than less thick versions.
