1 - Vocabularies and terminologies of food texture description and characterisation

Abstract

This chapter reviews studies of texture terms/lexicon and discusses issues and problems concerned with texture vocabularies for food texture appreciation. Texture terms can be classified by two kinds of strategies: categories defined by researchers and categories derived from panellists' responses. Both strategies have their pros and cons. Discussion will focus on how texture terms are classified in different languages and on the implications to food manufacturers and consumers in a global market. The chapter will also explore comparison of texture vocabularies among different cultures and languages.