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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Autores principales: Garcia Loredo, A.B., Guerrero, S.N.
Formato: JOUR
Materias:
Principal component analysis
Sensory evaluation
Texture profile analysis
Food samples
Instrumental data
Non-linear relationships
Pearson's correlation coefficients
Principal Components
Sensory attributes
Sensory ratings
Textural characteristic
Texture characteristics
Correlation methods
Hardness
Textures
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_09505423_v46_n9_p1977_GarciaLoredo
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
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spelling todo:paper_09505423_v46_n9_p1977_GarciaLoredo2023-10-03T15:50:23Z Correlation between instrumental and sensory ratings by evaluation of some texture reference scales Garcia Loredo, A.B. Guerrero, S.N. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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
Garcia Loredo, A.B.
Guerrero, S.N.
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.
format JOUR
author Garcia Loredo, A.B.
Guerrero, S.N.
author_facet Garcia Loredo, A.B.
Guerrero, S.N.
author_sort Garcia Loredo, A.B.
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
url http://hdl.handle.net/20.500.12110/paper_09505423_v46_n9_p1977_GarciaLoredo
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AT guerrerosn correlationbetweeninstrumentalandsensoryratingsbyevaluationofsometexturereferencescales
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