Sensory Textural/Rheological Properties—A Polyglot List

Abstract

A listing is provided of 54 English terms for sensory textural/rheological properties of foods and their equivalents in 22 other languages. Translation into the other languages was done by about 50 collaborators who had a good command of English and their own language and who were well versed in textural/rheological terms. The original purpose of this work was to provide a new approach to developing a better understanding of textural/rheological properties and words used to describe them by utilizing the principles of linguistics. It is hoped that the publication of this list will stimulate interest in a deeper analysis.