Oral acuity, particle size sensitivity, and food texture preferences in an older adult population

•Older adults detect differences in yogurt samples based on particle size.•Older adults formed two clusters based on liking of food textures.•Food texture liking and oral tactile acuity was higher in Cluster 1.•Smooshers and chewers had higher oral tactile acuity scores than suckers. Changes in sensory sensitivity occur as we age but changes in food texture sensitivity in the older adult population remain poorly understood. The objective of this study was to describe the relationship between oral tactile acuity, mouth behaviour, and particle size sensitivity and their potential influence on preferred food textures in older adults. Older adults (n = 79; mean age = 69.7 yrs) participated in an evaluation of oral health and texture perception through survey measurements of mouth behaviour, and preferred food textures. Oral tactile acuity was assessed using the Grating Orientation Task (GOT) with three grating sizes (0.5, 0.75, and 1.5 mm). Food particle sensitivity was evaluated through a difference-from-control (DFC) sensory assessment of ground quinoa mixed into yogurt, utilizing three particle size ranges (