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Abstract:

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.

Registro:

Documento: Artículo
Título:Correlation between instrumental and sensory ratings by evaluation of some texture reference scales
Autor:Garcia Loredo, A.B.; Guerrero, S.N.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales., Universidad de Buenos Aires, Intendente Guiraldes s/n. Ciudad Universitaria, 1428 C.A.B.A., Argentina
Consejo Nacional de Investigaciones Científicas y Técnicas, Rivadavia 1917, 1033 C.A.B.A., Argentina
Palabras clave: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
Año:2011
Volumen:46
Número:9
Página de inicio:1977
Página de fin:1985
DOI: http://dx.doi.org/10.1111/j.1365-2621.2011.02709.x
Título revista:International Journal of Food Science and Technology
Título revista abreviado:Int. J. Food Sci. Technol.
ISSN:09505423
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v46_n9_p1977_GarciaLoredo

Referencias:

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Citas:

---------- APA ----------
Garcia Loredo, A.B. & Guerrero, S.N. (2011) . Correlation between instrumental and sensory ratings by evaluation of some texture reference scales. International Journal of Food Science and Technology, 46(9), 1977-1985.
http://dx.doi.org/10.1111/j.1365-2621.2011.02709.x
---------- CHICAGO ----------
Garcia Loredo, A.B., Guerrero, S.N. "Correlation between instrumental and sensory ratings by evaluation of some texture reference scales" . International Journal of Food Science and Technology 46, no. 9 (2011) : 1977-1985.
http://dx.doi.org/10.1111/j.1365-2621.2011.02709.x
---------- MLA ----------
Garcia Loredo, A.B., Guerrero, S.N. "Correlation between instrumental and sensory ratings by evaluation of some texture reference scales" . International Journal of Food Science and Technology, vol. 46, no. 9, 2011, pp. 1977-1985.
http://dx.doi.org/10.1111/j.1365-2621.2011.02709.x
---------- VANCOUVER ----------
Garcia Loredo, A.B., Guerrero, S.N. Correlation between instrumental and sensory ratings by evaluation of some texture reference scales. Int. J. Food Sci. Technol. 2011;46(9):1977-1985.
http://dx.doi.org/10.1111/j.1365-2621.2011.02709.x