Sensory Texture Research Articles

Synaesthesia in its protean guises

This article is a commentary on the article ‘Defining synaesthesia’ (Simner, 2012).

Quality Evaluation of Banana Skin Extract Jellies

Due to the great volume of banana skin resulting from the industrialization of banana and to their high pectin content, the objectives of the present study were to evaluate the effect of the following factors: extract/sugar, pectin and citric acid on the chemical, physical and sensory qualities of the jellies obtained. A complete factorial experimental design was used (2(3)) with 3 central points to evaluate the influence of the factors on the dependent variables, testing the linear models. The chemical properties underwent few alterations and the instrumental and sensory texture attributes were mainly affected by the extract/sugar ratio and the pectin level. The brittleness, elasticity and gumminess increased with increases in the extract/ sugar ratio and pectin level. According to the sensory analysis and the purchasing intention, the best formulations were those obtained using a higher extract/sugar ratio (60/40) and lower pectin level (0.5 g/ 100), combined with the highest (20 mL) or lowest volumes of citric acid (15 mL), with scores for all the attributes in the range from 'I liked slightly' to 'I liked moderately'.

Effects of Curing Methods on the Quality Characteristics of Pork Jerky

The purpose of this study was to investigate the quality characteristics of pork jerky prepared under two curing methods (immersion and tumbling). Jerky was dried using cured pork meat immersed for 6, 12, 24, or 48 h, or tumbled for 10, 20, 30, or 60 min. In jerky manufacturing, the tumbling process had a significant influence on increased moisture contents, reduced textural hardness, and improved in sensorial tenderness, juiciness, and overall acceptance compared to immersion. Within the same curing method, longer curing times resulted in an increase in the moisture content, redness, and TBA values. Additionally, the sensorial texture, juiciness, and overall acceptance of pork jerky tumbled for 30 and 60 min had significantly higher sensory scores than other treatments.

Evaluation of Tactile Presentation in a 3D Space

This paper describes a basic research on the method for presenting haptic texture sensation in a three dimensional space. A vibratory pin-array display for tactile stimulation was attached to the Phantom force display to provide surface information of an object in addition to its shape to the user. The haptic presentation of textures on the surface of an icosahedron was evaluated by three-stage discrimination experiments. A basic discrimination of difference between visual and haptic renderings was almost perfectly answered while more intricate textures lowered the correct answer ratio to around seventy percent. The discrimination of stripe, mesh and melon-rind textures was not very easy even with a visual guidance since in part strictly accurate motion of a finger to pick up the salient feature of the textures was not possible. Without visual guidance the haptic exploration produced over fifty percent correct answer to textures with very similar features, while the chance rate was twenty-five percent. These results, although limited, demonstrated that the very small difference in texture features was properly presented to the users. The authors consider that tactile presentation of textures increased the sensation of reality greatly as compared to the force sensation via the stylus of a force display conventionally used in the field.

Effect of inulin as a fat replacer on texture and sensory properties of muffins

SummaryEfforts related to nutrient optimisation are responsible for the increasing importance of tailoring bakery product formulations. Aim of this study was to replace 50%, 75% or 100% baking fat in a muffin formulation by commercial inulin preparations and to investigate its impact on baking characteristics, texture and sensory properties of the muffins. With increasing amounts of added inulin, product moisture and crumb density increased significantly, whereas muffin volume decreased. Quantitative descriptive analysis revealed significant effects on product appearance, sensory texture properties, and smell and taste. The replacement of 50% baking fat in the formulation resulted in muffins that were comparable or slightly higher in crumb firmness. The complete elimination of baking fat with inulin and water, however, led to products, which were downgraded because of high toughness, low volume and the lack of a product‐typical taste.

Sensory texture of cooked rice is rather linked to chemical than to physical characteristics of raw grain

This paper describes the multidimensional features of the texture of cooked rice (in particular the visual aspect and mechanical attributes) determined by sensorial analysis and links these attributes with a wide range of physicochemical characteristics of raw grain (in particular certain cell wall components). Textural classes of cooked rice did not fit classical grain ranking, which is primarily based on shape. For the classification of cultivars, it would be preferable to use chemical characteristics of raw kernels such as amylose content and Tgel (for prediction of firmness), but also protein (adhesiveness and stickiness) and arabinoxylan contents (deformation), which determine the textural properties of cooked rice. Leached amylose has been measured, and the particular role of soluble amylose on the surface behaviour (stickiness and adhesiveness) of the cooked grain is discussed.

Sensory profiling of textural properties of meat from dairy cows exposed to a compensatory finishing strategy

A compensatory finishing strategy was evaluated to improve the quality of meat from dairy cows. The experiment included ten pairs of Holstein Friesian dairy cows. Each pair was the progeny of the same sire, in the same parity, and approximately at the same number of days in lactation before entering the experiment. Within each pair, one cow was allocated to a compensatory finishing strategy, dried off for 4 days, and further restricted in energy intake for another 17 days followed by 6 weeks of ad libitum feeding. The strategy improved the sensory texture and flavour of both M. longissimus dorsi (LD) and M. semimembranosus (SM). This was supported by lower shear force in both muscles (P < 0.02). The effect can be ascribed to various factors; in LD an increased amount of IMF plays a significant role, whereas in SM an increased protein turnover is suggested to be the dominating factor.

Application of RVA and Time‐Lapse Photography to Explore Effects of Extent of Chlorination, Milling Extraction Rate, and Particle‐Size Reduction of Flour on Cake‐Baking Functionality

ABSTRACTThree factors (extent of chlorination, milling extraction rate, and particle‐size reduction) in cake‐baking functionality of Croplan 594W flour were explored using a Rapid Visco‐Analyser (RVA) and time‐lapse photography. The extent of chlorination and milling extraction rate showed dramatic effects, but postmilling to reduce flour particle size was a less significant factor. RVA results showed that starch pasting was accelerated, and both peak and set‐back viscosities were enhanced, with increasing extent of chlorination. These effects were exaggerated by the high sugar concentration relevant to cake baking, compared to the same effects in water. Cake baking with chlorinated flours, in a formulation with 50% sugar (%S) and 275 parts total solvent (TS), showed that, as the extent of chlorination increased, cake moisture content and edge height decreased. Cake center height and shape factor were curvilinear, with maxima near flour with pH 4.6. Dramatic collapse occurred for cakes baked with unchlorinated flour samples, due to delayed starch pasting, as documented by time‐lapse photography and comparison to the geometry of the final cooled cakes. Starch pasting and egg white setting occurred too early for the cakes baked with excessively chlorinated flour (pH ≤4.0), but too late for the cakes baked with unchlorinated or insufficiently chlorinated flours (pH ≥4.9), compared to the ideal starch pasting and egg white setting behavior with appropriately chlorinated flours (pH &gt;4.0 and &lt;4.9). Informal sensory texture evaluation showed that cake mouthfeel was related to both moisture content per se and the relationship between moisture content and cake relative humidity (%RH). Excessive flour chlorination resulted in unacceptably dry cake mouthfeel.

3‐D DYNAMIC OPTICAL TECHNIQUES TO MODEL FOOD MECHANICAL DEFORMATION

ABSTRACT Finding new instrumental rheological parameters that better describe sensory textures can improve correlation between rheological and sensory measurements of food. Two optical three‐dimensional (3‐D) techniques commonly used in mechanical engineering field were studied. These techniques have never been used in food science. Digital image correlation and Breuckmann scanning systems were successful to distinguish gelatin gels and soft cheeses varying in firmness and viscoelastic properties. These two systems were coupled with a universal testing machine to provide information regarding 3‐D displacements and surface deformation of sample. Mathematical models were developed to determine surface displacement profiles of samples from their firmness and viscoelastic properties. Three parameters were obtained to describe surface displacement profiles linked to samples textural properties. These parameters may be useful to develop models predicting accurately food sensory texture from instrumental measurements. PRACTICAL APPLICATIONSFinding new instrumental rheological parameters that better describe sensory textures to improve correlation between rheological and sensory measurements of food.

IMPROVING THE PREDICTION FOR SENSORY TEXTURE ATTRIBUTES FOR MULTICOMPONENT SNACK BARS BY OPTIMIZING INSTRUMENTAL TEST CONDITIONS

ABSTRACT Ten instrumental variables derived from a variety of five test probes (three‐point bending, needle, 2‐mm/6‐mm cylinder compression and small blade shear) and five deformation rates ranging from 5 to 100 cm/min were used to predict the sensory texture attributes for 16 commercial snack bars. Hardness, crispness, brittleness and hand‐evaluated hardness were selected as relevant texture attributes and evaluated from a descriptive analysis by 10 trained panelists. To determine the optimal instrumental test conditions (test probes and deformation rate) for the prediction of each sensory attribute, various model statistics based on partial least squares regression were used. The blade exhibited high predictive abilities, showing validation coefficient determination (Rval) greater than 0.8 for all the sensory attributes evaluated. The results display that, provided the correct instrumental conditions are set, a valuable improvement in the prediction of sensory attributes by instrumental variables can be achieved. PRACTICAL APPLICATIONSTextural attributes are important drivers of liking for snack bar products. The food industry has made a great deal of efforts in optimizing instrumental methodologies for their routine quality control, especially for texture measurements to maintain consumer acceptance. Therefore, a reliable prediction of sensory attributes derived from the instrumental variables is a crucial issue for the successful launch of instrumental analysis in industrial applications. To satisfactorily predict sensory texture attributes, the optimization of instrumental settings is of uttermost importance.

Beef texture characterization using internationally established texture vocabularies in ISO5492:1992: Differences among four different end-point temperatures in three muscles of Holstein steers

'Tenderness' has been an important sensory characteristic for beef, although 'tenderness' has not been commonly defined. On the other hand, ISO5492:1992 provides internationally established vocabularies for sensory analysis with simple definition. The aim of this study was texture characterization for three beef muscles cooked to four end-point temperatures using ISO5492:1992 texture terms in Japanese to develop objective sensory evaluation terms for beef texture other than 'tenderness.' Longissimus, semitendinosus, and psoas major muscles harvested from three Holstein steers were cooked to 45, 60, 72, and 92 degrees C end-point temperatures and evaluated by a trained sensory panel. Correspondence analysis indicated that the 'chewiness' and 'hardness' defined in ISO5492 were distinguished in each muscle. Changes in the 'chewiness' and 'hardness' qualities during cooking were different from each other. These findings suggest that both 'chewiness' and 'hardness' as defined in ISO5492:1992 should be evaluated simultaneously to determine the sensory texture of beef. Warner-Bratzler shear force values (WBSFVs) were also correlated with ISO5492 'chewiness.' This finding suggests that WBSFV indicates ISO5492 'chewiness' rather than undefined 'tenderness.'

Molecular differences of low methoxy pectins induced by pectin methyl esterase I: Effects on texture, release and perception of aroma in gel systems

Six types of low methoxy pectins (two commercial and four modified pectins treated with pectin methyl esterase from Valencia orange) with different degrees of esterification (DE), molecular weights (MW), and degrees of amidation were prepared. Pectin gels containing five aroma compounds were produced and their texture properties, release of aromas, and sensory flavour intensities were investigated. Regarding the gels made with lower MW pectins (<2.1 × 10 5), only headspace concentration of isoamyl acetate was increased, according to the de-esterification of the pectins. In the pectin gels of higher MW (>3.7 × 10 5), however, significantly higher concentrations of aromas in the headspace were shown in the gel with DE value of 6 than the gel with DE value of 40. Perceived flavour intensity was highest in the pectin gel with higher DE (∼40) and lower MW. The sensory texture analysis indicated that the pectin methyl esterase-modified pectin gels had increased hardness, coarseness of mass, springiness, and chewiness. The perceived flavour intensities of the gels showed strong negative correlations with firmness.

Comparisons of sensory descriptive flavor and texture profiles of cooked broiler breast fillets categorized by raw meat color lightness values1

Three replicate trials were conducted to compare sensory descriptive profiles of cooked broiler breast fillets categorized by raw meat color lightness or CIE L* values. In each trial, 20 light, 20 dark, and 30 random fillets (42-d-old birds and deboned at 6 to 8 h postmortem) were obtained from a commercial processing plant. On return to the laboratory, CIE L* a* b* (medial side), pH, and weights were measured. Ten fillets for each of 3 lightness categories were chosen based on the L* values as follows: light, L* > 60; medium (middle of random group), 55 < L* < 59; and, dark, L* < 55. Cook yield, Warner-Bratzler shear force, and descriptive sensory attributes were measured on the chosen fillets after 7 d of frozen storage followed by cooking to an endpoint temperature of 78 to 80 degrees C. Sensory evaluations were performed by trained descriptive panelists using universal intensity scales of 0 to 15 for 9 flavor and 8 texture attributes. Our results show that there were significant differences among the 3 lightness categories for pH, thaw loss, cook yield, and shear force. There were no significant differences in average flavor intensity scores between the 3 lightness categories. However, the average intensity scores of the texture attributes cohesiveness, hardness, rate of breakdown, and chewiness of the light fillets were significantly higher than either the dark or the medium fillets (P < 0.01), which did not differ from each other. These results indicate that sensory flavor profiles of cooked broiler breast fillets are similar regardless of raw meat color lightness (or L* values). There is no difference in the texture profiles between the cooked medium and dark fillets. But the sensory texture profile of fillets categorized as light based on CIE L* values is different from those of the fillets categorized as either medium or dark.

Psychorheology of food dispersions

Psychorheology of food dispersionsFood dispersions are the most frequent and most important food components. Useful information was obtained in the investigations of liquid emulsions. The results obtained in their study were compared with tomato ketchups. They were chosen as an example of food dispersions with low lipid content. A set of 20 samples of tomato ketchups purchased on the native market were analyzed by several rheological procedures (RheoStress 300) and by sensory profiling both of textural and flavour characteristics. The psychorheology was used for the determination of relationships between results of instrumental and sensory measurements. The data base obtained was processed by statistical methods. The temperature affects the results differently, but it is not useful to study temperatures below room temperature. The rheological parameters agree with the Herschel-Bulkley equation. Therefore, the psychorheology was applied as a suitable complex method. About a third of plots between two variables were significantly related. Several statistically significant relationships were obtained between rheological attributes, sensory attributes, and the combinations between rheological and a sensory attributes. Great variance in all characteristics was observed in all samples variables. Similarly as in case of lipid dispersions, the sensory texture acceptability was significantly related with the overall flavour acceptability, similarly as in case of other food dispersions. It proves the importance of texture in consumption of tomato ketchups.

New contact acoustic emission detector for texture evaluation of apples

A new contact acoustic emission detector (CAED) was developed for the instrumental texture evaluation of apples. The goal of this work was to determine the relations between instrumental parameters and sensory texture attributes, and to develop calibration models for prediction of the sensory texture of apples with CAED. Seven apple cultivars were used for the construction and validation of the models. CAED is particularly useful for evaluation of sensory crispness, crunchiness and hardness. There is also a significant correlation of acoustic emission counts with juiciness, mealiness and overall texture. Validation of the models indicates better prediction of these sensory attributes by total acoustic emission counts than prediction by puncture firmness in terms of variance explained, root-mean-square of a model prediction, and bias .

Stereological estimation of cell wall density of DR12 tomato mutant using three-dimensional confocal imaging

The cellular structure of fleshy fruits is of interest to study fruit shape, size, mechanical behaviour or sensory texture. The cellular structure is usually not observed in the whole fruit but, instead, in a sample of limited size and volume. It is therefore difficult to extend measurements to the whole fruit and/or to a specific genotype, or to describe the cellular structure heterogeneity within the fruit. An integrated method is presented to describe the cellular structure of the whole fruit from partial three-dimensional (3D) observations, involving the following steps: (1) fruit sampling, (2) 3D image acquisition and processing and (3) measurement and estimation of relevant 3D morphological parameters. This method was applied to characterize DR12 mutant and wild-type tomatoes (Solanum lycopersicum). The cellular structure was described using the total volume of the pericarp, the surface area of the cell walls and the ratio of cell-wall surface area to pericarp volume, referred to as the cell-wall surface density. The heterogeneity of cellular structure within the fruit was investigated by estimating variations in the cell-wall surface density with distance to the epidermis. The DR12 mutant presents a greater pericarp volume and an increase of cell-wall surface density under the epidermis.

BP NEURAL NETWORK FOR EVALUATING SENSORY TEXTURE PROPERTIES OF COOKED SAUSAGE

ABSTRACT In order to replace sensory evaluation by instrumental measurement with more accuracy for texture properties of cooked sausage, correlation analysis between sensory and instrumental texture was established by multiple regression and back propagation (BP) neural network, respectively. Effect of different fat, salt, moisture and starch addition on the texture of cooked sausage was also investigated in this paper. It indicated that the accuracy and goodness of fit of predicting sensory hardness, cohesiveness and juiciness by BP neural network were more significant than those by multiple regressions with lower root mean square error and standard error of prediction. Although both accuracy and bias factors of two models were in acceptable range, BP neural network provides an accurate and selective method for predicting sensory texture evaluation in similar meat products. PRACTICAL APPLICATIONSThe effect of different fat, salt, moisture and starch addition on textural properties of cooked sausage could be valuable to the meat industry in order to select the appropriate components for improving the texture of sausage. Artificial neural network technology used in this study can be useful for the fast, on‐time and convenient detection of texture measurement by instrumental instead of sensory evaluation.

Evaluation of Technological Quality of Meat Produced from Nsukka Local Abattior

The technological quality of raw meat from Nsukka local abattoir was evaluated by analyzing the proximate composition, water holding capacity, pH, Napole yield and sensory colour and texture of longissimus dorsi [LD] and psoas major [PM] of beef and pork. Results show that moisture [71.36 – 72.76%], protein [21.37 – 22.75%], fat [3.81 – 4.36%] and ash [0.80 – 1.30%] contents were within the range known for fresh raw beef and pork. Due to species differences and effect of scalding, pork had significantly lower ultimate pH [5.35 – 5.54] compared to beef [5.83 – 5.91]; with 70% of the pork muscles being in the PSE range contrasted with 38% of those of beef. Also due to muscle differences LD had lower ultimate pH compared to PM, although the differences were not found to be significant [p had higher cooking loss. Napole yield was higher for beef and LD compared respectively to pork and PM. Hardness data showed that pork and PM were harder than beef and LD respectively but the toughness data showed LD to be tougher than PM. Sensory texture [finger feel] data correlated with hardness score [r= -0.73] showing that hardness instead of toughness influenced texture preference. Hardness and toughness as well as sensory texture had high coefficient of variation.

설탕 첨가량에 따른 바닐라 소스의 관능적 특성

This study was performed to determine the quality characteristics of Vanilla Sauce with the addition of sugar(200g, 300g, 400g, 500g, 600g). L, a, b value were no significantly difference as amount of Sugar. While sugar contents and viscosity were increased as amount of sugar. According to sensory evaluation, appearance, texture and overall acceptance were highest in vanilla sauce with 500g sugar. This results showed that vanilla sauce made with milk 1000g, sugar 500g, vanilla essence 3g, starch 45g, egg yolk 40g was the most effective compared with other treatments.

PREDICTING THE SENSORY TEXTURE OF CEREAL SNACK BARS USING INSTRUMENTAL MEASUREMENTS

ABSTRACT Twenty cereal snack bar samples (10 recipes × 2 oven sides) with a wide range of textural attribute intensities were evaluated by both a trained sensory panel and instrumental methods to determine which instrumental methods accurately predict sensory textural attributes of cereal snack bars in product development and quality control. Very few studies have been devoted to assessing the textural properties of cereal snack bars. We undertook a range of instrumental tests (three‐point bending test, cut (shear) test, puncture test, texture profile analysis [TPA] and modified TPA using a probe size smaller than the sample size) using an Instron Universal Testing Machine. Moisture content and water activity of the bars were also measured. Relationships between sensory textural attributes, and instrumental and physical measurements of the bars, were determined by simple regression analysis. Several of the instrumental measurements showed a high degree of correlation (r ≥ 0.85, P &lt; 0.001) with some of the sensory textural attributes. Correlations revealed that some of the instrumental measurements could be used to predict the sensory attributes of firmness, chewiness and crumbliness. The compression energy required for the second compression cycle of the modified TPA gave the best prediction of these attributes. Relationships between other sensory textural attributes (sample recovery, return time for springiness, moistness, mouthfeel, adhesiveness to teeth) and instrumental and physical measurements of the bars were less clear.PRACTICAL APPLICATIONSTexture is one of the most important sensory characteristics that determine consumer preference for cereal snack bars and is usually assessed by sensory evaluation. However, sensory evaluation is time‐consuming and expensive, and therefore, reliable and practical instrumental methods are needed to accurately predict sensory texture attributes. This article demonstrates that some of the sensory texture attributes of cereal snack bars can be well predicted using instrumental methods, and suggests possible instrumental methods that can be used at least in the product development and quality control stages. This study also contributes to enhance the knowledge in the research area of sensory instrumental correlation.