Relationship between Mechanical Properties and Perceived Texture Described by Onomatopoeic Words

概要

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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; "pare-pari", "shari-shari", "hoku-hoku", "kori-kori", "toro-toro", "gunya-gunya", "karat", "pasa-pasa", "saku-saku", "kotteri" and "fuwa-fuwa", 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 "kori-kori" which concerned significantly to the difficulty of chew. The stresses at 10% and 30% strains correlated positively to the intensity of "saku-saku", "shari-shari" and "pari-pari" affecting the acceptability significantly.
日本食品工学会の論文