Food oral processing plays a key role in the sensory perception of food. The objective of this review is to give an overview of instrumental methods used to characterize food boli in connection with perceptions. Texture, structure, rheology, tribology and hydration, as well as the enzyme activities of the food bolus, can be investigated during oral processing and provide tools to help us understand perceptions. Recent publications have proposed integrated systemic approaches that include the physical characterization of food bolus evolution and the corresponding dynamics of perceptions. On the basis of these recent publications focused on gels and breads, this review proposes a synthetic analysis of methods and results. The major constraints in bolus characterization are identified and new perspectives for the future are proposed.