Food texture and perception

Maite Andrea Chauvin

doi:10.7273/000005700

The most complete system of sensory texture determination is the General Foods Sensory Texture Profiling Technique (Brandt et al. 1963; Szczesniak et al. 1963). The first objective of the current research was to validate, through a multidimensional (MDS) representation, the standard texture scales presented for select foods in the General Foods Sensory Texture Profiling Technique. MDS is highly instructive in quantitatively assessing the perceptions of naive panelists' qualitative textural differences of food, as well as a good statistical instrument to graphically validate existing food texture scales. The selected textures of standard foods were rated similarly using MDS and food standard texture scales.; The second objective was to study the sensory textural attributes of apples and pears, and the relationships between human sensory perception, instrumental firmness, and tensile material properties of apples and pears. Significant correlations were observed among the sensory texture attributes of crispness, firmness and fracturability for apples and pears (r> 0.88). Differences in juiciness perception of apples and pears were attributed to differences in cell structure. When correlating sensory to instrumental determinations, the Sinclair iQ"!System texture assessment tool provided acceptable correlations of apple firmness (r = 0.79 to 0.82). Guss pressure sensor provided significant correlations of apple (r = 0.78 to 0.83) and pear (r = 0.83) firmness. Tensile determinations predicted crispness in apples (r = 0.88) and pears (r = 0.85) well.; The third objective was to establish a standard texture scale for dry and wet crisp, crunchy, and crackly foods. The relationship between acoustical and oral sensation of crispness, crunchiness and crackliness of selected standard foods was also evaluated. A consumer study of the newly developed texture scales was validated through MDS. The developed standard scales for crispness, crunchiness and crackliness for dry and wet foods provide individuals interested in auditory texture evaluation a starting point to assist in training panelists in descriptive analysis of food texture. MDS output demonstrated that crispness, crunchiness and crackliness are distinguishable sensory texture attributes that belong to selected discernible concepts and may be accurately recognized by the sole presence of auditory cues.

Food texture and perception

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