A recent perspectives article delves into various methods for examining the mouthfeel of food using atomic force microscopy in order to gain a better understanding of the biophysical mechanisms that contribute to taste sensations in a broader context. The latest discoveries in this field could pave the way for the development of health-promoting products with reduced salt, fat, sugar, and calories, while still delivering a satisfying mouthfeel.
Melanie Köhler and Veronika Somoza from the Leibniz-Institute for Food Systems Biology and their team have introduced a new research approach in the journal Nature Food. The perspectives article explores different approaches to studying the mouthfeel of food.The study aims to use atomic force microscopy to explore the mouthfeel of food, with a focus on understanding the biophysical mechanisms that contribute to taste sensations. These new findings could potentially lead to the development of healthier products that have reduced salt, fat, sugar, and calories while still providing a satisfying mouthfeel.
The texture of food is important for its overall acceptance among consumers. For instance, many individuals prefer the smooth and creamy consistency of quark and yogurt, while others enjoy the juicy and crunchy texture of apples, as well as the crispy crust of bread. This variety demonstrates the significant impact of mouthfeel preferences on food choices.The definition of mouthfeel heavily relies on the type of food and is not consistently defined. Additionally, the complex interactions between the components, texture, and temperature of food and various sensor molecules and cell types in the mouth make it a challenging area to research. Junior research group leader Melanie Köhler emphasizes the need to study mechanoreceptors, which react to pressure or stretching, in relation to optimal mouthfeel and their impact on the flavor of food. Veronika Somoza, Director of the Leibniz Institute in Freising, further emphasizes the complexity of these interactions in their current perspectives.
In this article, we explore different experimental methods for examining the aspects of mouthfeel from a biophysical perspective. Our focus is on utilizing biological atomic force microscopy.
The atomic force microscope is effective for scanning surfaces at an atomic level and studying interactions between molecules, such as food components and receptor proteins. Additionally, it can be utilized to apply mechanical pressure to cells, activating mechanoreceptors to identify and characterize their cellular signal responses.
Reimagining the conventional definition
Melanie Köhler emphasizes the importance of understanding the various mechanosensory components in oral and extra-oral tissue, as well as their reactions to food constituents. This understanding is crucial for developing new hypotheses about the role of mechanosensors in the overall sensory experience of food, and for addressing unanswered questions in the molecular field.
Looking ahead, Köhler anticipates that future research in food science will challenge our traditional definition of flavor by incorporating mechanical perception. This will lead to a revised understanding of the overall sensory impression of food.
The young scientist explains that taste and smell are not the only factors to consider in food production. Their research approach opens up promising possibilities for creating future nutritional options that are enjoyable and health-conscious, Melanie Köhler continues.
