Perception and measurement of food texture: Solid foods

被引:93
|
作者
Nishinari, Katsuyoshi [1 ,2 ]
Fang, Yapeng [1 ,2 ]
机构
[1] BTBU, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R China
[2] Hubei Univ Technol, Glyn O Phillips Hydrocolloids Res Ctr, Dept Food & Pharmaceut Engn, Sch Light Ind, Wuhan, Wuchang, Peoples R China
基金
中国国家自然科学基金; 日本学术振兴会;
关键词
flavor release; oral processing; sensory; soft foods; texture; TPA; COOKED RICE; SUCROSE RELEASE; MECHANICAL-PROPERTIES; SENSORY PERCEPTION; HYDROCOLLOID GELS; PROFILE ANALYSIS; TONGUE PRESSURE; BOLUS FORMATION; MUSCLE-ACTIVITY; FLAVOR RELEASE;
D O I
10.1111/jtxs.12327
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
There is still a gap between instrumental measurement and sensory evaluation because of the complexity of food texture in spite of many efforts. In sensory evaluation, the terms describing the texture should be well understood by panelists, which poses a problem of establishing lexicons and training panelists. In the instrumental measurement, more efforts are required to understand the large deformation and fracture behavior of foods. The texture profile analysis (TPA) proposed by Alina Szczesniak, Malcolm Bourne, and Sherman has been applied to many foods, and was useful to develop the understanding of textures. But sometimes confusion of the interpretation of TPA parameters appeared. Many new techniques have been introduced to quantify TPA parameters. Recent efforts to fill the gap between sensory evaluation and instrumental measurements, human measurements, or physiological measurements have been introduced. This endeavor is an effort of synthesizing the dentistry and biomedical approach, sensory and psychological approach, and material science approach, and therefore, the collaboration among these disciplines is necessary. This manuscript mainly discusses texture studies for solid foods.
引用
收藏
页码:160 / 201
页数:42
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