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Correlating instrumental measurements of texture and flavour release with human perception
Author(s) -
Cook David J.,
Hollowood Tracey A.,
Linforth Robert S. T.,
Taylor Andrew J.
Publication year - 2005
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2005.00973.x
Subject(s) - sensory system , perception , flavour , quality (philosophy) , sensory analysis , texture (cosmology) , instrumental variable , computer science , cognitive psychology , psychology , mathematics , artificial intelligence , econometrics , food science , statistics , chemistry , physics , neuroscience , image (mathematics) , quantum mechanics
Summary Attempts to correlate sensory perception with analytical measurement of the physical or chemical properties of a food are widespread in both industry and academia. Reasons for this are discussed, along with some of the techniques employed. The inter‐relationship between instrumental analysis and sensory evaluation in the development and quality control of food products is emphasized. Three examples are drawn from the field of flavour research, where a combination of instrumental and sensory techniques was used for different purposes. Instrumental measures may be used to predict sensory quality within a known design space, provided this has first been validated with appropriate sensory methodology. It is true, however, that a significant correlation between analytical and sensory data does not necessarily imply that a causal relationship exists between the two.