Correlation between instrumental and sensory ratings by evaluation of some texture reference scales

Abstract

The objective of this study was to investigate instrumental-sensory relationships of some texture scales using argentine foods as references. Textural characteristics of these foods were instrumentally investigated by the texture profile analysis technique. Principal component analysis (PCA) was used to describe the main attributes of the food samples. High Pearson's correlation coefficients were found between hardness and fracturability (r = 0.94; P < 0.0001), hardness and gumminess (r = 0.71; P < 0.0001) and springiness and cohesiveness (r = 0.85; P < 0.0001). PCA identified two significant principal components, which accounted for 81.2% of the variance in the instrumental data. Additionally, a trained panel described the texture characteristics of the food samples according to the standard reference scales. The correlation curves showed nonlinear relationships (R 2 between 85.6% and 99.9%) which were used to predict sensory attributes of other food samples. Some texture attributes like hardness and fracturability were accurately predicted by mechanical properties, while others like cohesiveness and adhesiveness were less representative.

The relationship between instrumental tests and sensory determinations of peach and nectarine texture

“…When hardness is determined instrumentally as less than 3,535 N, the fruits reach a sensory 'melting' score of 8.9 (on a 0 to 15 scale, where 0 = 'no melting', and 15 = 'extremely melting'); when the 'TPA hardness' is higher, the pulp is perceived as low melting, reaching a value of 4.1. Other studies have reported the importance of the first compression hardness test of TPA ('TPA hardness') as a variable that correlates directly with the sensory perceived firmness of grape berries (Le Moigne et al, 2008), and on other foods (Loredo and Guerrero, 2011).…”

The effect of UV‐C in combination with H2O2 treatments on microbial response and quality parameters of fresh cut pear discs

“…Food references selected to show the most representative texture parameters in pear discs: hardness, fracturability, and juiciness scales were well identified by the panellists during the training process and were well assigned into the corresponding scale during the successive sessions. These results indicate that the panel acquired a good degree of training and was able to quantitatively evaluate the individual mechanical parameters of texture (García Loredo & Guerrero, 2011). Two‐way analysis of variance ( anova ) of data showed that there were no significant differences among panellists (Tukey′s test P < 0.05), demonstrating consistency in results (data are not shown).…”

“…The definitions for sensory texture parameters used to train the panel were the following: hardness was the force required to compress a substance between molar teeth (in the case of solids) or between tongue and palate (in the case of semi‐solids); fracturability was the force with which a sample crumbles cracks or shatters and juiciness was the a mount of juice released on the first three chews (Szczesniak, 1963). For the training and use of texture scales, sensory data corresponding to the standard food references were obtained from García Loredo & Guerrero (2011) for hardness and fracturability scales and from Szczesniak & Ilker (1988) for juiciness scale. Judges used the reference samples prepared according to the descriptions by these authors regarding type, size, temperature, brand and manufacturer of the food products.…”

“…Two well‐known food references and an evaluation form were also provided with the sample. This form included instructions and the line scale corresponding to the texture attribute with the positions of the references indicated on it (García Loredo & Guerrero, 2011).…”

Effect of Serving Plate Types and Color Cues on Liking and Purchase Intent of Cheese-Flavored Tortilla Chips

“…Fracturability encompasses crunchiness, crispiness, crumbliness, and brittleness. Previous studies have reported a strong positive correlation between instrumental fracturability and sensory crunchiness [ 15 ] and fracture testing is among the most suitable techniques for simulating eating [ 16 ].…”