Comparison Between Quantitative Descriptive Analysis and Physical Measurements of Gel Systems and Evaluation of the Sensorial Method *

Abstract

A study of perceived texture properties was performed on six different gel systems. The results were correlated with eighteen mechanical parameters measured on these gels. The sensorial evaluation was carried out using quantitative descriptive analysis in two locations, England and Switzerland. Data were submitted to canonical analysis, principal component analysis and then compared using a Procrustes analysis. The results show to what extent the method was reproducible, sensitive and transposable. Correlations of sensorial analysis with physical data show how texture words are used, confused and related.

Properties of Mixed and Filled‐type Dairy Gels

“…COMPRESSION TESTS are widely used to measure the firmness of gels (Daget and Collyer, 1984;Jost et al, 1986). The experimental setup and information generated during mechan- ical testing of simple and composite dairy gels is presented in Fig.…”

Instrumental Texture Profile Analysis With Particular Reference to Gelled Systems

“…It should be mentioned that the term firmness was already part of the soft P hard scale in Szczesniak's sensorial classification. Daget and Collyer (1984) designated this parameter as "compressive resistance" to a given deformation. These authors performed a correlation study of sensory analysis and physical data for six different gel systems using gelatin, pectin and K-carrageenan as the primary gelling agent and containing 12% sucrose in all cases.…”

Comparison of visual appearance and texture profiles of jellies in France and Vietnam and validation of attribute transfer between the two countries

“…Interest in cross-cultural sensory studies and sensory profiles has been growing fastly in the recent years (Å strö m, Goldman, & Heiniö , 2006), even if the comparison of sensory profiles between different cultures was already addressed some 20 years ago (Daget & Collyer, 1984;Lundgren et al, 1986). One of the key question is to know if two sensory profiles independently conducted in two different cultures yield similar results.…”