Lexicon for multiparameter texture assessment of snack and snack‐like foods in English, Spanish, Chinese, and Hindi

Abstract

Snack food is an important part of human life across the world, in part, due to its convenience, availability, and of course its sensory qualities. Because texture is such a critical aspect of snack foods, a lexicon applicable to various processed and unprocessed snack foods (e.g., crackers, chips, vegetables, yogurt, etc.) is needed. This study also investigated how textures are experienced by vision, hand tactile, lip feel, first bite, multiple bite, and in throat swallowing. This study developed a texture lexicon for various snack foods. Eighty‐five different food products from eight countries around the world were used to create an initial lexicon. The highly trained panel used descriptive analysis techniques to identify 76 texture attributes and develop definitions, techniques, and references for product evaluation. Fifty of the products then were selected and evaluated for intensities using references. Principal component analysis of the data shows that the developed terms differentiated the products. K‐means cluster analysis was done to find the existing clusters between attributes, and correlation analysis used to find the highest correlated and uncorrelated attributes. The article presents attributes, definitions and techniques in English, Hindi, Mandarin Chinese, and Spanish. Practical application The texture lexicon developed in this study for various snack foods can be useful for researchers and food manufacturers to identify and describe similarities and differences present in textures of foods to help with product development and assessment of snack categories in various countries. The lexicon can serve as a tool for texture evaluation for correlating descriptive data, consumer preferences and conduct studies with same standards applicable to wide range of products.

Development of a preliminary sensory lexicon for mate tea

“…Later, the panel leader led a discussion to determine the consensus scores for each attribute. This methodology has been used in previous studies (Chambers et al, ; Kumar & Chambers, ; Tran, James, Chambers, Koppel, & Chambers, ).…”

Understanding the Terminology for Snack Foods and Their Texture by Consumers in Four Languages: A Qualitative Study

“…The list of representative foods served to consumers to establish textural context and to help in determining consumer term options was based on the descriptive sensory analysis results produced by Kumar and Chambers [1], who used a trained panel and expert translators to describe textural terms in various languages (Table 2). The samples used in the study were ready to eat without any preparation and, thus, were served “as is”.…”

“…Cross-cultural understating of sensory terminologies is a major need of today’s global world where the same products are tested and marketed internationally. The growing demand for standards to describe products on a global scale makes it more important to define and understand sensory terminologies, either in analytical sensory description with trained panelists or with consumers to investigate human perception [1,2]. Sensory profiling can help to achieve better understanding of products and meet objectives [3].…”

Determining Which Cooking Method Provides the Best Sensory Differentiation of Potatoes

“…Then, the panel completed five days of evaluation, with one type of cooking method being presented each day. Similar panels have been used by other authors for food products [16,[22][23][24][25][26][27][28][29][30][31] and chemical compounds [32,33].…”