Development of the texture lexicon from the viewpoint of food oral processing and its application to sensory evaluation

2014 Fiscal Year Final Research Report

• Project/Area Number: 24500963
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Eating habits, studies on eating habits
• Research Institution: National Agriculture and Food Research Organization
• Principal Investigator: HAYAKAWA Fumiyo 独立行政法人農業・食品産業技術総合研究機構, 食品総合研究所・食品機能研究領域, 主任研究員 (00282905)
• Project Period (FY): 2012-04-01 – 2015-03-31
• Keywords: 官能評価 / テクスチャー / 用語

Outline of Final Research Achievements

Since food texture changes dynamically during eating, sensory evaluation of food texture is necessary to design in relation to oral processing such as “at first bite”, “during chewing down” and “at swallowing”. In this study, 445 Japanese texture terms which had been listed in our previous study were characterized from the view point of dynamic perception. The timing of texture perception described by each term was clarified by questionnaires to experienced sensory evaluation panelists and interviews to experts in food texture. We developed Japanese texture lexicon including the information concerned with oral processing. Additionally, we tried to apply the lexicon to sensory evaluation in selecting and defining descriptors.

Free Research Field

食生活学