Interactive relationship between the mechanical properties of food and the human response during the first bite

Biting is an action that results from interplay between food properties and the masticatory system. The mechanical factors of food that cause biting adaptation and the recursive effects of modified biting on the mechanical phenomena of food are largely unknown. We examined the complex interaction between the bite system and the mechanical properties. Nine subjects were each given a cheese sample and instructed to bite it once with their molar teeth. An intra-oral bite force–time profile was measured using a tactile pressure-measurement system with a sheet sensor inserted between the molars. Time, force, and impulse for the first peak were specified as intra-oral parameters of the sample fracture. Mechanical properties of the samples were also examined using a universal testing machine at various test speeds. Besides fracture parameters, initial slope was also determined as a mechanical property possibly sensed shortly after bite onset. The bite profile was then examined based on the mechanical parameters. Sample-specific bite velocities were identified as characteristic responses of a human bite. A negative correlation was found between bite velocity and initial slope of the sample, suggesting that the initial slope is the mechanical factor that modifies the consequent bite velocity. The sample-specific bite velocity had recursive effects on the following fracture event, such that a slow velocity induced a low bite force and high impulse for the intra-oral fracture event. We demonstrated that examination of the physiological and mechanical factors during the first bite can provide valuable information about the food–oral interaction.