RELATIONSHIP BETWEEN SENSORY AND INSTRUMENTAL TEXTURE PROFILE ATTRIBUTES

TLDR

Texture relationships were studied using sensory and instrumental texture profile analysis on 21 food samples, and logarithmic transformations of the data improved the correlations between sensory attributes and their instrumental counterparts. High linear correlations were observed between sensory and instrumental hardness (r = 0.76) and springiness (r = 0.83), while cohesiveness and chewiness showed no significant correlation; logarithmic transformation further increased hardness to r = 0.96, springiness to r = 0.86, and chewiness to r = 0.54 (P < 0.05).

Abstract

Texture relationships were studied using both sensory and instrumental texture profile analysis (TPA) techniques to evaluate twenty‐one food samples from a wide variety of foods. High linear correlations were found between sensory and instrumental TPA parameters for hardness (r = 0.76) and springiness (r = 0.83). No significant correlations were found between sensory and instrumental TPA parameters for cohesiveness and chewiness. Logarithmic transformations of data improved correlations between sensory attributes and their instrumental corollaries. The correlation between sensory hardness and the logarithm of instrumental hardness was improved to r=0.96. The correlation between the logarithm of both sensory and instrumental springiness was improved to r=0.86. The correlation between the logarithms of both sensory and instrumental chewiness was improved to r=0.54, which was significant at P&lt;0.05.