As an independent sub-discipline of food science, the development of food sensory science has gone through more than half century. The success of food sensory research can be seen through the many landmark achievements and the establishment of a series of sensory theories. However, the approaches used in traditional sensory research are largely based on those used in food material science, focusing on the structure and composition of foods, but disregarding the impacts of consumers’ physiological and psychological behavior. This paper begins by asking some very basic questions in food sensory science, which leads to the authors’ reflections on some fundamental principles of food sensory science. A long discussion is presented on the current challenges and possible new breakthroughs in food sensory research. The authors hope that this paper will inspire further thinking and even stir a wide range of debate on future directions and opportunities in food sensory science.

Weakened capability of eating and swallowing is common among elderly population, affecting negatively on their health and well-being. This work measured occlusal force and tongue muscle strength of elderly patients and then assessed whether correlations existed between oral physiological properties and the eating and swallowing capability. A total of 26 elderly patients with potential swallow disorder were recruited in this work. Participants' denture status and daily diet texture were determined by a pre-questionnaire analysis. Their swallowing capability was assessed and rated by water drinking test. Maximum tongue pressure, incisor occlusal force and hand gripping force were measured for each subject. It was observed that participating subjects have on average a significantly lower biting force and maximum tongue pressure than that of normal adults. The swallowing grades assessed by water drinking test showed significant correlations with both the biting force (r=−0.498, P < 0.05) and the tongue muscle strength (r=−0.544, P < 0.05). The biting force of dysphagia participants correlates significantly with dental conditions (P < 0.05). The observed correlation between tongue pressure and diet texture indicates that tongue muscle strength could be used as a reliable indicator of the eating and swallowing capability for elderly people.