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RELATIONSHIP BETWEEN ORAL AND NONORAL EVALUATION OF TEXTURE IN ACID MILK GELS
Author(s) -
PEREIRA R.B.,
SINGH H.,
JONES V.S.,
MUNRO P.A.
Publication year - 2004
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/j.1745-459x.2004.tb00136.x
Subject(s) - sensory system , texture (cosmology) , food science , correlation , analysis of variance , perception , mathematics , chemistry , artificial intelligence , psychology , computer science , cognitive psychology , statistics , geometry , image (mathematics) , neuroscience
The objectives of this study were to compare oral and nonoral sensory evaluation for discrimination of texture of acid skim milk gels and to establish whether nonoral attributes could be correlated to the oral perception of texture. Trained panelists (n = 13) identified 11 nonoral (visual and in‐hand) and 4 oral attributes during a preliminary profiling session that could be used to discriminate textures (P < 0.001) in a range of acid gels prepared with different solid contents and heat treatment of the milks. Both methods of sensory appraisal were found to discriminate between gels. Correlation analysis showed high interrelationship between individual oral and nonoral attributes (P < 0.01). Principal component analysis revealed that all 4 oral attributes could be combined into one single attribute (PC1), with equal relative importance of the individual attributes in explaining the variance in the oral sensory data set. Canonical correlation analysis revealed good correlation between the oral and nonoral set of attributes (R 2 > 87.5%).