Sensory texture profiling - Historical and scientific perspectives

Food Technology

Volumn 52, Issue 8, 1998, Pages 54-57

  Szczesniak, Alina Surmacka ^a,b,c  

^a General Foods Technical Center   (United States)

^b IFT ^*  (United States)

^c IFT   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0002333479     PISSN: 00156639     EISSN: None     Source Type: Trade Journal    
DOI: None     Document Type: Review

References (23)

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2. Bourne, M.C. 1982. 'Tood Texture and Viscosity,' p. 19. Academic Press, New York.
3. Bourne, M.C., Sandoval, A.M.R., Villalobos, M.V., and Buckle, T.S. 1975 Training a sensory texture profile panel and development of standard rating scales in Colombia. J. Texture Stud. 6: 43-52.
4. Brandt, M.A., Skinner, E.Z., and Coleman, J.A. 1963. Texture profile method. J. Food Sci. 28: 404-409.
5. Cardello, A.V., Matas, A., and Sweeney, J. 1982. The standard scales of texture: Rescaling by magnitude estimation. J. Food Sci. 47: 1738-1740.
6. Caul, J.F. 1957. The profile method of flavor analysis. Adv. Food Res. 7: 1-40.
7. Caul, J.F. 1987. Personal communication. Kansas State Univ., Manhatan.
8. Cwile, G.V. and Liska, I.H. 1975 Modification and application to foods of the General Foods sensory texture profile technique J Texture Stud 6: 19-31.
9. Fizman S.M. Pons P., and Damasis, M.H. 1998. Proposal of new parameters for instrumental texture profile analysis Instrantaneous and retarded recoverable springness J Texture Stud., in press.
10. Friedman, H.H. Whitney, J.E., and Szczesriak, A. S. 1963. The texturometer - A new instrument for objective texture measurement. J. Food Sci. 28 390-396.
11. Meullent, J.F.C. Carpenter, J.A., Lyon, B.G., and Lyon, C.E. 1997 B-cycical instrument for assessing texture profile parameters and its relationship to sensory evaluation of texture. J. Texture Stud. 28: 101-118.
12. Meullenet, J.F.C., Lyon, B.G., Carpenter, J.A., and Lyon, C.E. 1988. Relationship between sensory and instrumental texture profile attributes. J Sensory Stud 13: 77-93.
13. Munoz, A.M. 1986. Development and application of texture reference scales. J. Sensory Stud. 1: 55-83.
14. Peleg, M. 1976. Texture profile analysis parameters obtained by an instron universal testing machine J Food Sci 41: 721-723.
15. Rohm, H. and Veits, V. 1989. Adaptierung der sensorischen Textur-profilanal-yse 1 Mitteilung: Skafierung mechanischer Textureigenschaften. Z. Lebensm. Unters. Forsch. 189: 538-543.
16. Schiffman, S. and Scobey,J 1990. 'The Nutri/System® Ravor Set-Point™ Weight-Loss Cookbook.' Little, Brown and Co., Boston.
17. Szczesniak, A.S. 1963. Classification of textural characteristics. J. Food Sci. 28: 385-389.
18. Szczesniak, A.S. 1971. Consumer awareness of texture and of other food attributes. II. J. Texture Stud. 2: 196-206.
19. Szczesniak, A.S. 1973. Instrumental methods of texture measurements. Chpt. 6 in "Texture Measurements of Foods," ed. A. Kramer and A.S. Szczesriak, pp. 71-108. D Reidel Publishing Co., Dordrecht, Holand.
20. Szczesriak, A.S. 1975. General Foods texture profile revisted - Ten years perspective. J Texture Stud 6: 5-17
21. Szczesriak, A.S. 1990. Texture: is it still and overlooked food attribute? Food Technol. 44(9): 86, 88, 90, 92, 95.
22. Szczesriak, A.S. and Kleyn, D.H. 1963. Consumer awareness of food texture and other attributes. Food Technol 17: 74-77.
23. Szczesriak, A.S., Brandt, M.A., and Friedman, H. 1963. Development of standard rating scales for mechanical parameters of texture and correlation between the objective and the sensory methods of texture evaluation. J. Food Sci. 28: 397-403.