Journal ArticleDOI
COLLECTION AND CLASSIFICATION OF WORDS FOR DESCRIPTION OF FOOD TEXTURE: I: Collection of Words.
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TLDR
Using a controlled association test, Japanese expressions describing texture were collected in response to 97 food stimulus words and the most important words were: hard, soft, juicy, chewy, greasy, viscous, slippery, creamy, crisp (kori-kori), crunchy, and brittle.Abstract:
Using a controlled association test, Japanese expressions describing texture were collected in response to 97 food stimulus words. Results were compared with those obtained by Szczesniak in the United States. Frequencies of response were well balanced for some but not for all words with opposite meanings. There were many onomatopoeic words. The median frequency of mention per subject per food was about 3.5 texture words. This became about 7 when words which were mentioned only once were omitted. In the descending order of frequency, the most important words were: hard, soft, juicy, chewy, greasy, viscous, slippery, creamy, crisp (kori-kori), crunchy (kari-kari), and brittle.read more
Citations
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Journal ArticleDOI
The role of auditory cues in modulating the perceived crispness and staleness of potato chips
TL;DR: In this paper, the authors investigated whether the perception of the crispness and staleness of potato chips can be affected by modifying the sounds produced during the biting action and found that the potato chips were perceived as being both crisper and fresher when either the overall sound level was increased, or when just the high frequency sounds (in the range of 2 kHz-20 kHz) were selectively amplified.
Book ChapterDOI
Consumer expectations and their role in food acceptance
TL;DR: The focus of this chapter concerns factors that influence food acceptance and the operational approach that is used to measure it in the laboratory is described and defined.
Journal ArticleDOI
CONSUMER AWARENESS OF AND ATTITUDES TO FOOD TEXTURE: I: Adults.
Alina S. Szczesniak,Earl L. Kahn +1 more
TL;DR: Intensity of flavor, socially and culturally learned expectations, psychological and physiological factors, sex, socio-economic class, image of a food, and eating occasions influence awareness and attitudes to texture among adult consumers.
Journal ArticleDOI
Liquid texture perceived in the mouth
TL;DR: This article found that three attributes, "thickness", "smoothness", and "slipperiness", were more closely related to the viscous and frictional forces in the mouth.
Journal ArticleDOI
The terminology of food texture
TL;DR: In this article, a glossary of food texture terms is presented as a basis for discussion with the objective of achieving in due course a generally-agreed terminology for food texture.
References
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Journal ArticleDOI
The Texturometer—A New Instrument for Objective Texture Measurement
TL;DR: A new recording instrument, the "texturometer" as discussed by the authors, gave good correlation between instrumental values and subjective evaluation by a trained texture profile panel, which was applied to measurement of the mechanical textural parameters: hardness, cohesiveness, viscosity, elasticity, adhesiveness and gumminess.
Journal ArticleDOI
Texture Profile Method
TL;DR: A texture profile is defined as the organoleptic analysis of the texture complex of a food in terms of its mechanical, geometrical, fat, and moisture characteristics, the degree of each present, and the order in which they appear from first bite through complete mastication as discussed by the authors.