Development of a rapid sensory analysis system by quantitative characterization of relationships between Japanese texture terms and foods

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Texture descriptive terms such as "hardness" or "crispness" play an important role in sensory analysis. Selection and identification of descriptors require a lot of effort in descriptive sensory analysis. The objective of this study is to develop the useful database related to texture descriptors for speeding up the sensory analysis. We used 445 Japanese texture terms that had been collected in our earlier study. Through a literature survey, questionnaires sent to trained sensory panelists and sensory analysis using trained panelists, we collected 935 foods associated with 445 texture terms. The data were applied to correspondence analysis to clarify the relationships among texture terms, texture terms and foods, and among foods quantitatively. As a result, the database which can be used in searching both descriptors and foods was developed. It would contribute to speed up the sensory evaluation.