A Note on Instrumental Measures of Adhesiveness and Their Correlation with Sensory Perception. Issue 1 (28th October 2013)

• Record Type: Journal Article
• Authors: Brenner, Tom; Nishinari, Katsuyoshi
• Is Part Of: Journal of texture studies. Volume 45:Issue 1(2014)
• Page Start: 74
• Page End: 79
• Publication Date: 2013-10-28
• Subjects: Adhesiveness -- correlation -- polysaccharide gels -- sensory evaluation -- texture profile analysis; Food texture -- Periodicals; Food -- Composition -- Periodicals; 664.02
• DOI: 10.1111/jtxs.12050
• Languages: English
• ISSNs: 0022-4901

Abstract

Abstract: In this discussion paper, we shortly review the reasons that the instrumental texture profile analysis parameter adhesiveness and other instrumental adhesiveness measures generally fail to predict the textural perception of food adhesiveness. We refer to the literature to demonstrate the varying degree of correlation between instrumental and sensory measures of adhesiveness for different foods and different experimental procedures. We conclude that the measurement of sensory adhesiveness is in general difficult to imitate instrumentally, and is further complicated when large differences in texture attributes other than adhesiveness are present. Practical Applications: The instrumental texture profile analysis and other instrumental methods are often used to estimate the adhesiveness of foods. Different measures of adhesiveness are appropriate for different stages of production or consumption. This discussion paper highlights the ambivalence inherent to instrumental estimation of adhesiveness as a predictive tool of textural adhesiveness, and explains factors that can compromise or invalidate the correlation between instrumental and textural adhesiveness parameters.