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

质地描述性术语，如“硬度”或“脆度”在感官分析中起着重要作用。在描述性感官分析中，描述符的选择和识别需要付出大量的努力。本研究的目的是开发有用的纹理描述符数据库，以加快感官分析的速度。我们使用了早期研究中收集的445个日语纹理术语。通过文献调查，向训练有素的感官小组成员发送问卷，并由训练有素的小组成员进行感官分析，我们收集了与445个质地术语相关的935种食物。对数据进行对应分析，定量地阐明质构术语之间、质构术语与食品之间以及食品与食品之间的关系。从而建立了一个既可用于描述符检索又可用于食品检索的数据库。这将有助于加快感官评价的速度。

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.