The Experts below are selected from a list of 324 Experts worldwide ranked by ideXlab platform
Eero P Simoncelli - One of the best experts on this subject based on the ideXlab platform.
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sound Texture Perception via statistics of the auditory periphery evidence from sound synthesis
Neuron, 2011Co-Authors: Josh H. Mcdermott, Eero P SimoncelliAbstract:SUMMARY Rainstorms, insect swarms, and galloping horses produce ‘‘sound Textures’’—the collective result of many similar acoustic events. Sound Textures are distinguished by temporal homogeneity, suggesting they could be recognized with time-averaged statistics. To test this hypothesis,we processed real-world Textures with an auditory model containing filters tuned for sound frequencies and their modulations, and measured statistics of the resulting decomposition. We then assessed the realism and recognizability of novel sounds synthesized to have matching statistics. Statistics of individual frequency channels, capturing spectral power and sparsity, generally failedtoproduce compellingsyntheticTextures;however, combining them with correlations between channels produced identifiable and natural-sounding Textures. Synthesis quality declined if statistics were computed from biologically implausible auditory models. The results suggest that sound Texture Perception is mediated by relatively simple statistics of early auditory representations, presumably computed by downstream neural populations. The synthesis methodology offers a powerful tool for their further investigation.
Sliman J Bensmaia - One of the best experts on this subject based on the ideXlab platform.
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Neural Mechanisms of Tactile Texture Perception
Oxford Research Encyclopedia of Neuroscience, 2019Co-Authors: Justin D. Lieber, Sliman J BensmaiaAbstract:The ability to identify tactile objects depends in part on the Perception of their surface microstructure and material properties. Texture Perception can, on a first approximation, be described by a number of nameable perceptual axes, such as rough/smooth, hard/soft, sticky/slippery, and warm/cool, which exist within a complex perceptual space. The Perception of Texture relies on two different neural streams of information: Coarser features, measured in millimeters, are primarily encoded by spatial patterns of activity across one population of tactile nerve fibers, while finer features, down to the micron level, are encoded by finely timed temporal patterns within two other populations of afferents. These two streams of information ascend the somatosensory neuraxis and are eventually combined and further elaborated in the cortex to yield a high-dimensional representation that accounts for our exquisite and stable Perception of Texture.
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speed invariance of tactile Texture Perception
Journal of Neurophysiology, 2017Co-Authors: Zoe M Boundysinger, Hannes P Saal, Sliman J BensmaiaAbstract:Our brain forms stable representations of objects regardless of viewpoint, a phenomenon known as invariance that has been described in several sensory modalities. Here, we explore invariance in the...
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Texture Perception through direct and indirect touch an analysis of perceptual space for tactile Textures in two modes of exploration
Somatosensory and Motor Research, 2007Co-Authors: Takashi Yoshioka, Sliman J Bensmaia, James C Craig, Steven S HsiaoAbstract:Considerable information about the Texture of objects can be perceived remotely through a probe. It is not clear, however, how Texture Perception with a probe compares with Texture Perception with the bare finger. Here we investigate the Perception of a variety of Textured surfaces encountered daily (e.g., corduroy, paper, and rubber) using the two scanning modes—direct touch through the finger and indirect touch through a probe held in the hand—in two tasks. In the first task, subjects rated the overall pair-wise dissimilarity of the Textures. In the second task, subjects rated each Texture along three continua, namely, perceived roughness, hardness, and stickiness of the surfaces, shown previously as the primary dimensions of Texture Perception in direct touch. From the dissimilarity judgment experiment, we found that the Texture percept is similar though not identical in the two scanning modes. From the adjective rating experiments, we found that while roughness ratings are similar, hardness and sticki...
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vibrotaction and Texture Perception
Behavioural Brain Research, 2002Co-Authors: Mark Hollins, Sliman J BensmaiaAbstract:Several recent studies support Katz's hypothesis that vibrotaction plays a role in the Perception of tactile Textures with elements too small and closely spaced to be processed spatially. For example, eliminating vibration by preventing movement of a stimulus surface across the skin compromises psychophysical scaling and discrimination of fine, but not coarse, Textures. Fine-Texture discrimination is also impaired when vibrotactile channels are desensitized by adaptation. A role for vibrotaction in Texture Perception is plausible, given the keenness of this submodality: the sensory qualities produced by a sinusoidal vibration uniquely specify its frequency and amplitude, and subjects can distinguish some complex vibrations that differ in waveform but have the same spectral components. Finally, imposed vibration can modify the perceived Texture of a haptically-examined surface. Taken together, these lines of evidence support the view that vibrotaction is both necessary and sufficient for the Perception of fine tactile Textures.
Mark Hollins - One of the best experts on this subject based on the ideXlab platform.
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vibrotaction and Texture Perception
Behavioural Brain Research, 2002Co-Authors: Mark Hollins, Sliman J BensmaiaAbstract:Several recent studies support Katz's hypothesis that vibrotaction plays a role in the Perception of tactile Textures with elements too small and closely spaced to be processed spatially. For example, eliminating vibration by preventing movement of a stimulus surface across the skin compromises psychophysical scaling and discrimination of fine, but not coarse, Textures. Fine-Texture discrimination is also impaired when vibrotactile channels are desensitized by adaptation. A role for vibrotaction in Texture Perception is plausible, given the keenness of this submodality: the sensory qualities produced by a sinusoidal vibration uniquely specify its frequency and amplitude, and subjects can distinguish some complex vibrations that differ in waveform but have the same spectral components. Finally, imposed vibration can modify the perceived Texture of a haptically-examined surface. Taken together, these lines of evidence support the view that vibrotaction is both necessary and sufficient for the Perception of fine tactile Textures.
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Vibrotaction and Texture Perception
Behavioural Brain Research, 2002Co-Authors: Mark Hollins, S. J. Bensmaa, E. A. RoyAbstract:Several recent studies support Katz's hypothesis that vibrotaction plays a role in the Perception of tactile Textures with elements too small and closely spaced to be processed spatially. For example, eliminating vibration by preventing movement of a stimulus surface across the skin compromises psychophysical scaling and discrimination of fine, but not coarse, Textures. Fine-Texture discrimination is also impaired when vibrotactile channels are desensitized by adaptation. A role for vibrotaction in Texture Perception is plausible, given the keenness of this submodality: the sensory qualities produced by a sinusoidal vibration uniquely specify its frequency and amplitude, and subjects can distinguish some complex vibrations that differ in waveform but have the same spectral components. Finally, imposed vibration can modify the perceived Texture of a haptically-examined surface. Taken together, these lines of evidence support the view that vibrotaction is both necessary and sufficient for the Perception of fine tactile Textures. © 2002 Elsevier Science B.V. All rights reserved.
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evidence for the duplex theory of tactile Texture Perception
Attention Perception & Psychophysics, 2000Co-Authors: Mark Hollins, Ryan S RisnerAbstract:Three experiments are reported bearing on Katz’s hypothesis that tactile Texture Perception is mediated by vibrational cues in the case of fine Textures and by spatial cues in the case of coarse Textures. Psychophysical responses when abrasive surfaces moved across the skin were compared with those obtained during static touch, which does not provide vibrational cues. Experiment 1 used two-interval forced-choice procedures to measure discrimination of surfaces. Fine surfaces that were readily discriminated when moved across the skin became indistinguishable in the absence of movement; coarse surfaces, however, were equally discriminable in moving and stationary conditions. This was shown not to result from any inherently greater difficulty of fine-Texture discrimination. Experiments 2 and 3 used free magnitude estimation to obtain a more comprehensive picture of the effect of movement on Texture (roughness) Perception. Without movement, Perception was seriously degraded (the psychophysical magnitude function was flattened) for Textures with element sizes below 100 p,m; above this point, however, the elimination of movement produced an overall decrease in roughness, but not in the slope of the magnitude function. Thus, two components of stimulation (presumably vibrational and spatial) contribute to Texture Perception, as Katz maintained; mechanisms for responding to the latter appear to be engaged at Texture element sizes down to 100 ^m, a surprisingly small value.
Markus Stieger - One of the best experts on this subject based on the ideXlab platform.
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bolus matters the influence of food oral breakdown on dynamic Texture Perception
Food & Function, 2017Co-Authors: Marine Devezeaux De Lavergne, Fred Van De Velde, Markus StiegerAbstract:This review article focuses on design of food structure, characterisation of oral processing by boli characterisation and dynamic Texture Perception. Knowledge of the food properties governing bolus formation and bolus properties determining temporal changes in Texture Perception is of major importance. Such knowledge allows academia to better understand the mechanisms underlying Texture Perception and food industry to improve product Texture. For instance, such knowledge can be used for developing foods with desired Texture Perception that fit in a healthy diet or that are customized to specific consumer groups. The end point of oral processing is the formation of a safe-to-swallow bolus. The transitions of solid and soft solid foods into bolus are accompanied by tremendous modifications of food properties. The review discusses dynamic changes in bolus properties resulting in dynamic changes of Texture Perception during oral processing. Studies monitoring chewing behaviour are discussed to complement the relationships between bolus properties and dynamic Texture Perception. We conclude that Texture Perception evolves over mastication time and depends on food properties, such as mechanical properties, mainly in the beginning of oral processing. Towards the middle and end of oral processing, bolus properties depend on food properties and explain Texture Perception better than food properties.
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Moving from molecules, to structure, to Texture Perception
Food Hydrocolloids, 2017Co-Authors: E. Allen Foegeding, Markus Stieger, Fred Van De VeldeAbstract:The two main food biopolymers, proteins and polysaccharides, are used in many foods to form structures that are the basis of product identity and quality. One of the main factors determining food quality is Texture. A simplistic view of food is that molecules are assembled into structures, and the breakdown of structures during oral processing determines Texture. There have been great advancements in understanding mechanisms for how proteins and polysaccharides assemble into structures, and factors determining the mechanical properties of the structures. In contrast, the understanding of how breakdown of structures during oral processing produces specific textural properties is still incomplete. Structuring processes based on protein-polysaccharide mixtures and emulsion gels are evaluated regarding structure formation and Texture Perception. It is shown that these systems can be designed to modulate specific textural properties. Finally, future trends in this area are discussed.
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dynamic Texture Perception oral processing behaviour and bolus properties of emulsion filled gels with and without contrasting mechanical properties
Food Hydrocolloids, 2016Co-Authors: M Devezeaux S M De Lavergne, F Van De Velde, C Tournier, Dominique Bertrand, Christian Salles, Markus StiegerAbstract:Many highly palatable foods are composed of multiple components which can have considerably different mechanical properties leading to contrasting Texture sensations. The aim of this study was to better understand the impact of contrasting mechanical properties in semi-solid gels on oral processing behaviour and dynamic Texture Perception. Four reference emulsion-filled gels without mechanical contrast were prepared using agar (1 or 2 wt%) or gelatine (2.5 or 5.5% wt). Six emulsion-filled gels with contrasting mechanical properties were obtained by combining two different gel layers. Agar reference gels displaying low fracture strain produced boli with many small particles and were perceived as grainy. Gelatine reference gels displaying high fracture strain produced boli with few large particles which melted in mouth and were perceived as creamy. Reference gels with large fracture stress were masticated for long times with a high chewing muscle activity and perceived as firm and grainy. Bolus properties, oral processing behaviour and dynamic sensory Perception of the 6 contrasting gels were compared to the 4 reference gels using Principal Component Analysis. The presence of an agar layer in contrasting gels dominated bolus properties which contained many small particles and did not mix readily in mouth. The temporal sensory profiles and sensory trajectories of contrasting gels fell between the temporal sensory profiles and sensory trajectories of the two gel layers which they were composed of. We conclude that distinct features of dynamic Texture Perception in emulsion-filled gels with mechanical contrast are perceived separately in mouth.
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dynamic Texture Perception and oral processing of semi solid food gels part 2 impact of breakdown behaviour on bolus properties and dynamic Texture Perception
Food Hydrocolloids, 2015Co-Authors: Marine Devezeaux De Lavergne, Fred Van De Velde, M A J S Van Boekel, Markus StiegerAbstract:Food Texture Perception depends on food structure and oral processing behaviour. The aim of this study was to explain dynamic Texture Perception of emulsion-filled, semi-solid gels by properties of the boli formed during three stages of oral processing. Texture Perception of emulsion-filled gels varying in fracture stress and strain was found to be a dynamic process. Specific Texture attributes were perceived as dominant sensations in the beginning (firm), middle (moist, refreshing, elastic, sticky) and end of oral processing (grainy, melting, creamy). In the beginning of oral processing mechanical properties of the boli, such as first penetration peak force and flowability, were correlated to sensory firmness. In the middle of oral processing, correlations between boli properties and Texture Perception were more complex. Perception of moist and refreshing was related to mechanical properties of the boli, such as flowability, rather than to the amount of saliva incorporated into the boli. Perception of elastic and sticky was related to the mechanical bolus properties resilience and adhesiveness. In the end of oral processing, emulsion-filled gels were perceived either as creamy or grainy. Gels perceived as creamy revealed a high bolus flowability while gels perceived as grainy consisted of boli with a high number of broken down particles. We conclude that bolus formation and changes in the properties of the bolus underlay the changes in Texture Perception during oral processing.
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eating behaviour explains differences between individuals in dynamic Texture Perception of sausages
Food Quality and Preference, 2015Co-Authors: Marine Devezeaux De Lavergne, Rene A De Wijk, Judith A M Derks, Eva C Ketel, Markus StiegerAbstract:Abstract Texture Perception of foods has been demonstrated to be influenced by age, dental health and oral processing behaviour. Eating duration is a significant factor contributing to and determining food oral processing behaviour. The influence of eating duration on dynamic Texture Perception, oral processing behaviour and properties of the food bolus have not been investigated extensively. The aims of this study are (i) to determine the influence of naturally preferred eating duration on dynamic Texture Perception of sausages and (ii) to explain differences in dynamic Texture Perception between short and long duration eaters by chewing behaviour and bolus properties. Two groups of subjects were selected based on their natural eating duration for a controlled portion size of two sausages. The group of “long duration eaters” ( n = 11) took on average twice as long to consume a piece of sausage compared to the group of “short duration eaters” ( n = 12). Independent of eating duration, short and long eating duration subjects chewed sausages with the same chewing frequency ( p = 0.57) and muscle effort rate ( p = 0.15) during oral processing. Total muscle effort and total number of chews were significantly higher ( p p p p p p p
Ana Gimenez - One of the best experts on this subject based on the ideXlab platform.
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temporal aspects of yoghurt Texture Perception
International Dairy Journal, 2013Co-Authors: Fernanda Bruzzone, Gaston Ares, Ana GimenezAbstract:Abstract Temporal dominance of sensations (TDS) methodology was used to study the influence of yoghurt composition on sensory Texture and to compare results with those from quantitative descriptive analysis (QDA). Eight yoghurts with different Texture characteristics were formulated varying fat, modified starch and gelatine concentration. A trained assessor panel evaluated yoghurt Texture using QDA and TDS. TDS provided information about the sequence of attributes that were dominant during consumption. This methodology was useful to characterise yoghurt Texture, providing information about the influence of the evaluated formulation variables that was not gathered by QDA; starch did not significantly increase creaminess intensity but it led to an increase in its total dominance. Differences between attribute intensity and dominance were higher for complex Texture attributes which were evaluated throughout consumption, such as creaminess and mouth coating.
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consumers Texture Perception of milk desserts ii comparison with trained assessors data
Journal of Texture Studies, 2012Co-Authors: Fernanda Bruzzone, Gaston Ares, Ana GimenezAbstract:ABSTRACT Considering the importance of Texture in consumers' acceptance of many dairy products, particularly milk desserts, it is important to rely on methodologies to understand consumers' Texture Perception. The aim of the present work was to study the relationship between consumers' Texture Perception of milk desserts and trained assessors' data. Six commercial milk desserts were evaluated by a panel of 100 consumers, divided into two groups of 50, which evaluated the Texture of the desserts using intensity scales for five Texture attributes or a check-all-that-apply question. Concurrently, seven Texture attributes of the desserts were evaluated by a trained panel. Results showed that both consumer profiling methodologies were able to identify differences in the Texture characteristics of the desserts, providing very similar sensory maps. High correlation between textural attributes evaluated by consumers and trained assessors was found, indicating that consumers were able to evaluate the attributes in a similar way as trained assessors did. PRACTICAL APPLICATIONS Intensity scales and check-all-that-apply (CATA) question seemed to be good alternatives to the use of trained assessors' panels when evaluating consumers' Texture Perception. Although both methodologies provided similar information, CATA questions would be preferred over intensity scales for being easier because consumers only have to check the terms from the question that are considered appropriate for each sample, getting rid of the need of asking consumers to score the intensity of sensory attributes using scales. The application of consumer profiling methodologies has the advantage of being based on consumers' Perception of the products. However, it is important to highlight that these methodologies should be considered complementary to trained assessors data and that they might be particularly recommended for those food companies that do not enough time nor resources to train a panel for a specific application.
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CONSUMERS' Texture Perception OF MILK DESSERTS. II – COMPARISON WITH TRAINED ASSESSORS' DATA
Journal of Texture Studies, 2011Co-Authors: Fernanda Bruzzone, Gaston Ares, Ana GimenezAbstract:ABSTRACT Considering the importance of Texture in consumers' acceptance of many dairy products, particularly milk desserts, it is important to rely on methodologies to understand consumers' Texture Perception. The aim of the present work was to study the relationship between consumers' Texture Perception of milk desserts and trained assessors' data. Six commercial milk desserts were evaluated by a panel of 100 consumers, divided into two groups of 50, which evaluated the Texture of the desserts using intensity scales for five Texture attributes or a check-all-that-apply question. Concurrently, seven Texture attributes of the desserts were evaluated by a trained panel. Results showed that both consumer profiling methodologies were able to identify differences in the Texture characteristics of the desserts, providing very similar sensory maps. High correlation between textural attributes evaluated by consumers and trained assessors was found, indicating that consumers were able to evaluate the attributes in a similar way as trained assessors did. PRACTICAL APPLICATIONS Intensity scales and check-all-that-apply (CATA) question seemed to be good alternatives to the use of trained assessors' panels when evaluating consumers' Texture Perception. Although both methodologies provided similar information, CATA questions would be preferred over intensity scales for being easier because consumers only have to check the terms from the question that are considered appropriate for each sample, getting rid of the need of asking consumers to score the intensity of sensory attributes using scales. The application of consumer profiling methodologies has the advantage of being based on consumers' Perception of the products. However, it is important to highlight that these methodologies should be considered complementary to trained assessors data and that they might be particularly recommended for those food companies that do not enough time nor resources to train a panel for a specific application.
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CONSUMERS' Texture Perception OF MILK DESSERTS. I – RELATIONSHIP WITH RHEOLOGICAL MEASUREMENTS
Journal of Texture Studies, 2011Co-Authors: Gaston Ares, Fernanda Bruzzone, Ana Gimenez, Eliana Budelli, Patricia LemaAbstract:Studying and predicting consumers' Texture Perception of milk desserts are important for dairy companies during new product development and the design of positioning, advertising and communication strategies. In this context, the aim of the present work was to study the relationship between consumers' Texture Perception of milk desserts and rheological measurements. Six commercial milk desserts were evaluated by a panel of 50 consumers, who were asked to answer a check-all-that-apply question. The rheological behavior of the desserts was evaluated using oscillatory tests, flow curves and the evaluation of structural breakdown by α-amylase. Multiple factor analysis showed that data from rheological measurements and consumers' responses to the check-all-that-apply (CATA) question provided similar information and were able to identify differences in the Texture of the evaluated milk desserts. Rheological measurements were able to predict consumers' Perception of the characteristics responsible for the largest Texture differences between the desserts. PRACTICAL APPLICATIONS Check-all-that-apply question consisted on a useful and simple methodology to gather an insight on consumers' Perception of the sensory characteristics of milk desserts, providing information that was in agreement with rheological measurements. The advantage of this methodology is that it only requires participants to select words from a list, being easier, less time consuming and more natural to use.