Sensory implications of thickened beverages for Dysphagia: Taste-Texture interactions

Dysphagia, a prevalent swallowing disorder, affects 15–40 % of the elderly and individuals with neurological ailments like stroke, head and neck cancer, and Parkinson's disease. A primary clinical strategy to manage dysphagia involves modifying the texture properties of foods and beverages. To achieve this, the industry uses starches and gums at varying concentrations to increase fluid food viscosity, helping to reduce the risk of aspiration. While this approach optimizes rheological properties, thus facilitating safe swallowing, it often negatively impacts sensory perception, particularly taste, flavor, and mouthfeel. These sensory-related complaints are the leading criticism driving low compliance, leading to dehydration, malnutrition, and health risks. This review synthesizes the current research on thickened beverages' sensory and textural properties, focusing on the relationship between rheological characteristics and sensory perception. Key factors such as viscosity, thickener type, critical overlap concentration, and the impact on taste and aroma release kinetics are examined. Evidence suggests thickeners vary in techno-functional properties, influencing sensory attributes, acceptance, and overall eating experience. A comprehensive understanding of taste-texture interactions is essential for identifying strategies to enhance consumer compliance through optimizing thickened beverages, improving taste and flavor perception, and promoting adherence in dysphagia management.