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We have calculated a quantitative measure of information of experimentallydetermined temporal dominance of sensations (TDS) frequencies of textureattributes, for a set of diverse samples throughout the mastication cycle. Thesamples were emulsion filled gels, two-layered emulsion filled gels, andsausages. For the majority of the samples we find one master curve, whereswallowing takes place after the information increases from its minimum. Themaster curve may indicate a simplifying principle during mastication andsubsequent swallowing. We have also calculated a particular complexity measure.This measure displays an increase just before swallowing.

A Quantitative Information Measure applied to Texture Perception Attributes during Mastication