Correlation between instrumental and sensory ratings by evaluation of some texture reference scales
The objective of this study was to investigate instrumental-sensory relationships of some texture scales using argentine foods as references. Textural characteristics of these foods were instrumentally investigated by the texture profile analysis technique. Principal component analysis (PCA) was use...
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2011
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v46_n9_p1977_GarciaLoredo http://hdl.handle.net/20.500.12110/paper_09505423_v46_n9_p1977_GarciaLoredo |
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paper:paper_09505423_v46_n9_p1977_GarciaLoredo2023-06-08T15:54:44Z Correlation between instrumental and sensory ratings by evaluation of some texture reference scales García Loredo, Analía Belén Guerrero, Sandra Principal component analysis Sensory evaluation Texture profile analysis Food samples Instrumental data Non-linear relationships Pearson's correlation coefficients Principal Components Sensory attributes Sensory evaluation Sensory ratings Textural characteristic Texture characteristics Texture profile analysis Correlation methods Hardness Textures Principal component analysis The objective of this study was to investigate instrumental-sensory relationships of some texture scales using argentine foods as references. Textural characteristics of these foods were instrumentally investigated by the texture profile analysis technique. Principal component analysis (PCA) was used to describe the main attributes of the food samples. High Pearson's correlation coefficients were found between hardness and fracturability (r=0.94; P<0.0001), hardness and gumminess (r=0.71; P<0.0001) and springiness and cohesiveness (r=0.85; P<0.0001). PCA identified two significant principal components, which accounted for 81.2% of the variance in the instrumental data. Additionally, a trained panel described the texture characteristics of the food samples according to the standard reference scales. The correlation curves showed nonlinear relationships (R2 between 85.6% and 99.9%) which were used to predict sensory attributes of other food samples. Some texture attributes like hardness and fracturability were accurately predicted by mechanical properties, while others like cohesiveness and adhesiveness were less representative. © 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology. Fil:Garcia Loredo, A.B. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Guerrero, S.N. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2011 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v46_n9_p1977_GarciaLoredo http://hdl.handle.net/20.500.12110/paper_09505423_v46_n9_p1977_GarciaLoredo |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Principal component analysis Sensory evaluation Texture profile analysis Food samples Instrumental data Non-linear relationships Pearson's correlation coefficients Principal Components Sensory attributes Sensory evaluation Sensory ratings Textural characteristic Texture characteristics Texture profile analysis Correlation methods Hardness Textures Principal component analysis |
| spellingShingle |
Principal component analysis Sensory evaluation Texture profile analysis Food samples Instrumental data Non-linear relationships Pearson's correlation coefficients Principal Components Sensory attributes Sensory evaluation Sensory ratings Textural characteristic Texture characteristics Texture profile analysis Correlation methods Hardness Textures Principal component analysis García Loredo, Analía Belén Guerrero, Sandra Correlation between instrumental and sensory ratings by evaluation of some texture reference scales |
| topic_facet |
Principal component analysis Sensory evaluation Texture profile analysis Food samples Instrumental data Non-linear relationships Pearson's correlation coefficients Principal Components Sensory attributes Sensory evaluation Sensory ratings Textural characteristic Texture characteristics Texture profile analysis Correlation methods Hardness Textures Principal component analysis |
| description |
The objective of this study was to investigate instrumental-sensory relationships of some texture scales using argentine foods as references. Textural characteristics of these foods were instrumentally investigated by the texture profile analysis technique. Principal component analysis (PCA) was used to describe the main attributes of the food samples. High Pearson's correlation coefficients were found between hardness and fracturability (r=0.94; P<0.0001), hardness and gumminess (r=0.71; P<0.0001) and springiness and cohesiveness (r=0.85; P<0.0001). PCA identified two significant principal components, which accounted for 81.2% of the variance in the instrumental data. Additionally, a trained panel described the texture characteristics of the food samples according to the standard reference scales. The correlation curves showed nonlinear relationships (R2 between 85.6% and 99.9%) which were used to predict sensory attributes of other food samples. Some texture attributes like hardness and fracturability were accurately predicted by mechanical properties, while others like cohesiveness and adhesiveness were less representative. © 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology. |
| author |
García Loredo, Analía Belén Guerrero, Sandra |
| author_facet |
García Loredo, Analía Belén Guerrero, Sandra |
| author_sort |
García Loredo, Analía Belén |
| title |
Correlation between instrumental and sensory ratings by evaluation of some texture reference scales |
| title_short |
Correlation between instrumental and sensory ratings by evaluation of some texture reference scales |
| title_full |
Correlation between instrumental and sensory ratings by evaluation of some texture reference scales |
| title_fullStr |
Correlation between instrumental and sensory ratings by evaluation of some texture reference scales |
| title_full_unstemmed |
Correlation between instrumental and sensory ratings by evaluation of some texture reference scales |
| title_sort |
correlation between instrumental and sensory ratings by evaluation of some texture reference scales |
| publishDate |
2011 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v46_n9_p1977_GarciaLoredo http://hdl.handle.net/20.500.12110/paper_09505423_v46_n9_p1977_GarciaLoredo |
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AT garcialoredoanaliabelen correlationbetweeninstrumentalandsensoryratingsbyevaluationofsometexturereferencescales AT guerrerosandra correlationbetweeninstrumentalandsensoryratingsbyevaluationofsometexturereferencescales |
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