Psychorheology of tartar sauce

Two series of tartar sauces were tested, each consisting of 10 samples, measured at 15, 20 and 25C. The yield value, apparent viscosity and thixotropy were determined using a rotational rheometer. The sensory profile and texture acceptability were determined according to international standards. Rheological parameters were significantly influenced by temperature while sensory characteristics were not affected by the temperature, except hedonic characteristcs. Rheological parameters were interrelated with high values of correlation coefficients. Statistically significant linear relations were observed between rheological and sensory data, but correlation coefficients were lower. Sensory texture acceptability had a great effect on the flavor acceptability. The sensory texture and flavor could be predicted with a fair degree of reliability using rheometry.