Sensory analysis texture studies

Beilken et al. [ 12] have applied a number of instrumental measuring methods to assess the mechanical strength of 12 different meat patties. In all, 20 different physical/chemical properties were measured. The products were tasted twice by 12 panellists divided over 4 sessions in which 6 products were evaluated for 9 textural attributes (rubberiness, chewiness, juiciness, etc.). Beilken etal. [12] subjected the two sets of data, viz. the instrumental data and the sensory data, to separate principal component analyses. The relation between the two data sets, mechanical measurements versus sensory attributes, was studied by their intercorrelations. Although useful information can be derived from such bivariate indicators, a truly multivariate regression analysis may give a simpler overall picture of the relation. 

Thybo, A. K., Martens, M. (1998). Development of a sensory texture profile of cooked potatoes by multivariate data analysis. Journal of Texture Studies, 29,453 68. 

In descriptive analysis small groups of highly trained judges with considerable experience with the commodity under study develop adjectives to characterize the qualitative properties of the product (attributes like appearance, aroma, texture, taste, etc., are analyzed). The data of sensory analysis experiments are subjected to statistical analysis to get reliable results. Instrumental methods are also used to correlate physicochemical measurements with sensory judgments (Table 5). 

It can be concluded from the above discussion that a combination of microscopy, sensory analysis and rheological properties (obtained under high and low deformation) using statistical evaluation methods can provide a correlation between sensory perception (as evaluated by expert panels) and the various characteristics of the gel. The relationship between microstructure and texture is important in optimizing the properties of food products as well as in the development of new products with the desirable properties. Modern techniques of microscopy (such as freeze fracture) can be applied to study the microstructure of gels. The viscoelastic properties of gels, which can be studied using oscillatory techniques (under various conditions of applied strain and frequency) can be correlated to the microstructure. 

In contrast to the mechanical and rheological properties of materials, which have defined physical meanings, no such definitions exist for the psychophysical assessment of equivalent textural properties of foods. To identify material properties, or combinations of these, which are able to model sensory assessments requires a mixture of theory and experimentation. Scientific studies of food texture began during the twentieth century by the analysis of the rheological properties of liquid or semi-solid foods. In particular Kokini14 combined theoretical and experimental approaches in order to identify appropriate rheological parameters from which to derive mathematical models for textural attributes of liquid and semi-solid foods, namely, thickness, smoothness and creaminess. 

The relationships between the levels of polyphenols, acidity, and red pigments in Shiraz wines and their perceived textural profiles as quantified by a trained sensory descriptive analysis panel were explored [52]. A chamois-like feeling when the wine was held in the mouth appeared to be related to an absence of polyphenols. The in-mouth chalklike texture was strongly associated with anthocyanin concentration and was negatively associated with alcohol level and acidity. The astringent subqualities of velvetUke and emery-like roughing were mostly related to polyphenol levels, but these attributes could not be adequately differentiated by the compositional variables under study. Wines that elicited a puckery ... 

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