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Relative importance of texture properties in the sensory quality and acceptance of commercial crispy products
Author(s) -
Jaworska Danuta,
Hoffmann Monika
Publication year - 2008
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.3283
Subject(s) - flavour , texture (cosmology) , flavor , food science , food products , mathematics , quality (philosophy) , sensory system , business , marketing , psychology , computer science , chemistry , cognitive psychology , artificial intelligence , physics , quantum mechanics , image (mathematics)
BACKGROUND: Understanding the textural properties of a food can be important for producers and marketers of crispy products. Relationships between texture, overall sensory quality (OSQ) and consumer acceptance of different products have been a field of interest for many authors. Despite this, results of research concerning the importance of texture remain inconclusive. The aim of this study was to evaluate the relationship between texture and other sensory attributes on an example of potato chips and their OSQ and consumer acceptance. To determine which attributes played a dominant role in the OSQ of chips, statistical correlations were calculated. RESULTS: Among the 11 attributes analysed, three had a positive relationship with the OSQ. These were: fried potato odour ( r = 0.487), fried potato flavour ( r = 0.597) and crispness ( r = 0.570). The negative relation was observed for off‐flavour notes ( r = − 0.740; − 0.693). Among the texture attributes, also negative, but without a dominant influence on OSQ, were hardness and undesirable type of fragmentation. CONCLUSION: Texture properties were found to be significantly correlated with OSQ as well as with consumer acceptance, but other attributes, especially those with negative sensory effects, determined OSQ of the products examined and are of crucial importance for consumer acceptance. Copyright © 2008 Society of Chemical Industry