Relationship between Mechanical Properties and Perceived Texture Described by Onomatopoeic Words
Relationship between Mechanical Properties and Perceived Texture Described by Onomatopoeic Words
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拟声词描述的机械性能与感知纹理之间的关系
DOI：
10.11301/jsfe2000.7.119
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发表时间：
2006
期刊：
影响因子：
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通讯作者：
K. Kohyama
中科院分区：
文献类型：
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作者：
Gakuro Ikeda;F. Hayakawa;K. Kohyama
用日语拟声词描述的食品质地与食品的物理性质相关，也与食品的可接受性相关。用11个拟声词：·g Pare-pari·h，·gShari-Shari·h，·ghoku-Hoku·h，·gkori-kori·h，·gtoro-Toro·h，·ggunya-Gunya·h，·gkarat·h，·gpasa-pasa·h，·g Saku-Saku·h，·gkotteri·h和·gfuwa-fuwa·h对11种代表不同质地的食品进行了感官评价；曲奇，果冻，面包，棉花糖，生萝卜，腌萝卜，生鲍鱼，炸鸡，蒸红薯，芝麻豆腐和炖猪肉。一个由11名成员组成的实验室小组描述了食物的质地、咀嚼和吞咽的难度以及质地的可接受性。使用万能试验机进行了机械压缩试验。根据多点薄片传感器测量的样品与板之间的接触面积，将检测到的载荷转换为真实应力。评价的食物质地强度与不同压缩应变下的真实应力有关，也与咀嚼和吞咽的难度和可接受性有关。70%应变下的应力与·gkori-kori·h的强度呈正相关，与咀嚼的难度显著相关。10%和30%应变下的胁迫强度与·gsaku-saku·h、·gShari-Shari·h和·gpanan-pan.h的强度呈显著正相关，影响可接受性。
Food texture described using Japanese onomatopoeic words was correlated with the physical properties and also with the acceptability. Sensory evaluation using the 11 onomatopoeic words; •g pare-pari•h , •gshari-shari•h , •ghoku-hoku•h , •gkori-kori•h , •gtoro-toro•h , •ggunya-gunya•h , •gkarat•h , •gpasa-pasa•h , •g saku-saku•h, •gkotteri•h and •gfuwa-fuwa•h, was carried out on the 11 kinds of foods representing different textures; cookie, jelly, bread, marshmallow, raw radish, pickled radish, raw abalone, fried chicken, steamed sweet potato, sesame tofu and stewed pork. A laboratory panel of 11 members described the food texture as well as the difficulty of chew and swallow and the acceptability of the texture. A mechanical compression test was conducted using a universal testing machine. The detected load was converted to true stress in accordance with the contact area between the sample and the plate measured by a multipoint sheet sensor. The evaluated intensities of food texture were correlated to the true stresses at different compression strains, and also to the difficulty of chew and swallow and the acceptability. The stress at 70% strain correlated positively with the intensity of •gkori-kori•h which concerned significantly to the difficulty of chew. The stresses at 10% and 30% strains correlated positively to the intensity of •gsaku-saku•h, •gshari-shari•h and •gpan-pan•h affecting the acceptability significantly.