Abstract
Sensory determination of butter texture properties is usually done with category scales. The present study was undertaken to evaluate the applicability of the magnitude estimation procedure. To obtain individual stimulus‐response‐functions, butter of different temperatures was assessed sensorically for spread‐ability and hardness by means of a trained panel. Instrumental measurements were done with four empirical methods (apparent yield value; extruder; force penetration; sectility). Excellent exponential relationships were achieved between magnitude estimation and instrumental values. Due to individual responses, different constants in the power law equations were found. A second experiment showed that spreadability can be evaluated best by apparent yield value, whereas sensory hardness is imitated by sectility testing.
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