Correlation between instrumental and sensory ratings by evaluation of some texture reference scales
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 use...
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2011
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| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
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| LEADER | 08343caa a22008057a 4500 | ||
|---|---|---|---|
| 001 | PAPER-10354 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518204023.0 | ||
| 008 | 190411s2011 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-79960696714 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 100 | 1 | |a Garcia Loredo, A.B. | |
| 245 | 1 | 0 | |a Correlation between instrumental and sensory ratings by evaluation of some texture reference scales |
| 260 | |c 2011 | ||
| 270 | 1 | 0 | |m Guerrero, S.N.; Departamento de Industrias, Facultad de Ciencias Exactas y Naturales., Universidad de Buenos Aires, Intendente Guiraldes s/n. Ciudad Universitaria, 1428 C.A.B.A., Argentina; email: sguerrero@di.fcen.uba.ar |
| 506 | |2 openaire |e Política editorial | ||
| 504 | |a Anzaldua-Morales, A., Vernon, E.J., (1984), 4, pp. 155-160. , Design of standard scales for the main texture properties detected in Mexican foodstuffs. Proc. IX Intl. Congress on Rheology, Mexico; Bourne, M.C., Texture profile analysis (1978) Food Technology, 32, pp. 62-66 | ||
| 504 | |a Bourne, M.C., (1982) Food Texture and Viscosity: Concept and Measurement, pp. 247-262. , Orlando: Academic Press | ||
| 504 | |a Bourne, M.C., Sandoval, A.M.R., Villalobos, M.C., Buckle, T.S., Training a sensory profile panel and development of standard rating scales in Colombia (1975) Journal of Texture Studies, 6, pp. 43-52 | ||
| 504 | |a Brandt, M.A., Skinner, L.Z., Coleman, J.A., Texture profile method (1963) Journal of Food Science, 28, pp. 404-409 | ||
| 504 | |a Cardello, A.V., Matas, A., Sweeney, J., The standard scales of texture: rescaling by magnitude estimation (1982) Journal of Food Science, 47, pp. 1738-1742 | ||
| 504 | |a Chauvin, M.A., Younce, F., Ross, C., Swanson, B.G., Standard scales for crispness, crackliness and crunchiness in dry and wet foods: relationship with acoustical determinations (2008) Journal of Texture Studies, 39, pp. 345-368 | ||
| 504 | |a Chauvin, M.A., Parks, C., Ross, C., Swanson, B.G., Multidimensional representation of the standard scales of food texture (2009) Journal of Sensory Studies, 24, pp. 93-110 | ||
| 504 | |a Civille, G.V., Liska, I.H., Modifications and applications to foods of the general foods sensory texture profile technique (1975) Journal of Texture Studies, 6, pp. 19-31 | ||
| 504 | |a Civille, G.V., Szczesniak, A.S., Guidelines to training a texture profile panel (1973) Journal of Texture Studies, 4, pp. 204-223 | ||
| 504 | |a Di Monaco, R., Cavella, S., Masi, P., Predicting sensory cohesiveness, hardness and springiness of solid foods from instrumental measurements (2008) Journal of Texture Studies, 39, pp. 129-149 | ||
| 504 | |a Hough, G., Contarini, A., Muñoz, A., Training a texture profile panel and constructing standard rating scales in Argentina (1994) Journal of Texture Studies, 25, pp. 45-57 | ||
| 504 | |a Lyon, C.E., Lyon, B.G., Davis, C.E., Townsend, W.E., Texture profile analysis of patties made from mixed and flake-cut mechanical deboned poultry meat (1980) Poultry Science, 59, pp. 69-76 | ||
| 504 | |a Mcgarigal, K., Cushman, S., Stafford, S., (2000) Multivariate Statistics for Wildlife and Ecology Research, , New York: Springer-Verlag | ||
| 504 | |a Meilgaard, M., Civille, G.V., Carr, B.T., (1999) Sensory Evaluation Techniques, , Florida: CRC Press LLC | ||
| 504 | |a Meullenet, J., Carpenter, J.A., Lyon, B.G., Lyon, C.E., Bi-cyclical instrument for assessing texture profile parameters and its relationship to sensory evaluation of texture (1997) Journal of Texture Studies, 28, pp. 101-118 | ||
| 504 | |a Meullenet, J., Lyon, B.G., Carpenter, J.A., Lyon, C.E., Relationship between sensory and instrumental texture profile attributes (1998) Journal of Sensory Studies, 13, pp. 77-93 | ||
| 504 | |a Muñoz, A.M., Development and application of texture reference scales (1986) Journal of Sensory Studies, 1, pp. 55-83 | ||
| 504 | |a Otegbayo, B., Aina, J., Sakyi-Dawson, E., Boyanga, M., Asiedu, R., Sensory texture profiling and development of standard ratings scales for pounded jam (2005) Journal of Texture Studies, 36, pp. 478-488 | ||
| 504 | |a Quinn, G.P., Keough, M.J., (2002) Experimental Design and Data Analysis for Biologists, , New York: Cambridge University Press | ||
| 504 | |a Szczesniak, A.S., General foods texture profile revisited - ten years perspective (1975) Journal of Texture Studies, 6, pp. 5-17 | ||
| 504 | |a Szczesniak, A.S., Texture is a sensory property (2002) Food Quality and Preference, 13, pp. 215-225 | ||
| 504 | |a Szczesniak, A.S., Brandt, M.A., Friedman, H.H., Development of standard ratings scales for mechanical parameters and correlation between the objective and sensory methods of texture evaluation (1963) Journal of Food Science, 28, pp. 397-403 | ||
| 504 | |a Wilkinson, C., Dijksterhuis, G.B., Minekus, M., From food structure to texture (2000) Trends in Food Science and Technology, 11, pp. 442-450 | ||
| 504 | |a Yuan, S., Chang, S.K.C., Relationships between sensory and rheological measurements of texture in maturing commercial cheddar cheese over a range of moisture and pH at the point of manufacture (2006) Journal of Texture Studies, 37, pp. 361-382 | ||
| 520 | 3 | |a 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 (R2 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. © 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology. |l eng | |
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales., Universidad de Buenos Aires, Intendente Guiraldes s/n. Ciudad Universitaria, 1428 C.A.B.A., Argentina | ||
| 593 | |a Consejo Nacional de Investigaciones Científicas y Técnicas, Rivadavia 1917, 1033 C.A.B.A., Argentina | ||
| 690 | 1 | 0 | |a PRINCIPAL COMPONENT ANALYSIS |
| 690 | 1 | 0 | |a SENSORY EVALUATION |
| 690 | 1 | 0 | |a TEXTURE PROFILE ANALYSIS |
| 690 | 1 | 0 | |a FOOD SAMPLES |
| 690 | 1 | 0 | |a INSTRUMENTAL DATA |
| 690 | 1 | 0 | |a NON-LINEAR RELATIONSHIPS |
| 690 | 1 | 0 | |a PEARSON'S CORRELATION COEFFICIENTS |
| 690 | 1 | 0 | |a PRINCIPAL COMPONENTS |
| 690 | 1 | 0 | |a SENSORY ATTRIBUTES |
| 690 | 1 | 0 | |a SENSORY EVALUATION |
| 690 | 1 | 0 | |a SENSORY RATINGS |
| 690 | 1 | 0 | |a TEXTURAL CHARACTERISTIC |
| 690 | 1 | 0 | |a TEXTURE CHARACTERISTICS |
| 690 | 1 | 0 | |a TEXTURE PROFILE ANALYSIS |
| 690 | 1 | 0 | |a CORRELATION METHODS |
| 690 | 1 | 0 | |a HARDNESS |
| 690 | 1 | 0 | |a TEXTURES |
| 690 | 1 | 0 | |a PRINCIPAL COMPONENT ANALYSIS |
| 700 | 1 | |a Guerrero, S.N. | |
| 773 | 0 | |d 2011 |g v. 46 |h pp. 1977-1985 |k n. 9 |p Int. J. Food Sci. Technol. |x 09505423 |w (AR-BaUEN)CENRE-318 |t International Journal of Food Science and Technology | |
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| 856 | 4 | 0 | |u https://doi.org/10.1111/j.1365-2621.2011.02709.x |y DOI |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_09505423_v46_n9_p1977_GarciaLoredo |y Handle |
| 856 | 4 | 0 | |u https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v46_n9_p1977_GarciaLoredo |y Registro en la Biblioteca Digital |
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