Application of Principal Component Analysis to Food Texture Measurements *

Abstract

In order to clarify the relationship between different texture measurements, a principal component analysis was applied to the analysis of instrumental and sensory texture descriptions obtained on 72 samples of boiled plant protein representing hard gels, soft gels, and pastes. Twelve objective parameters were quantified using the Texturometer, the OKADA Gelometer, and the Curd Meter. Over 80% of the total variance could be explained by the first three components. The first component corresponded to parameters measuring breaking stress or 'hardness', the second to parameters measuring 'springiness', and the third to parameters measuring 'adhesion'. Hard gel samples were characterized by high values for the first component. Soft gel and paste samples could be distinguished from each other on the basis of the third component, with pastes being generally more adhesive.

Instrumental texture profile analysis (TPA) of date flesh as a function of moisture content

“…In addition these techniques are used to detect structure in the relationships between variables. Toda, Wada, Yasumatsu, and Ishii (1971) studied 12 attributes of instrumental texture of gels and used the principle component analysis. They found three principal components (i.e.…”

Seafoods: Chemistry, Processing Technology and Quality

“…gel, at various time/temperature regimes. The gelsetting treatments for the 30 mm tubes, which were used to determine the fold score (Toda et al, 1971), gel strength by the Instron punch test (Lee, 1984), and cohesiveness by axial compression were '90' (90°C for 30 min); '40/90' (40°C for 30 min followed by 90°C for 20 min); and '2/90' (2°C for 20 h followed by 90°C for 20 min). Torsional failure shear stress, shear strain at failure and rigidity (Lanier, 1985) were measured on 21 mm diameter specimens given the following heat treatments: '90' (90°C for 15 min); '40/90' (40°C for 15 min followed by 90°C for 15 min) and '2/90' (2°C for 20 h followed by 90°C for 15 min).…”

Evaluation of a Texture Profile for Cooked Chicken Breast Meat by Principal Component Analysis

“…Data gathered using this profile were analyzed by principal component analysis to find out to what extent the sensory variables were independent and how many underlying textural dimensions they represented. [For the technique of principal component analysis see handbooks (Rummel, 1970;Ueberla, 1971) and for applications of this technique in the textural field (Yoshikawa et al, 1970;Harries et al, 1972;Toda et al, 1971)]. …”