Consumer perception of crispness and crunchiness in fruits and vegetables

Food Quality and Preference

Volumn 13, Issue 1, 2002, Pages 23-29

  Fillion, Laurence ^a   Kilcast, David ^a  

^a LEATHERHEAD FOOD RESEARCH   (United Kingdom)

Author keywords

Consumer; Crispness; Crunchiness; Free choice profiling; Fruit and vegetables; Generalised procrustes analysis; Texture terminology

Indexed keywords

ADULT; ARTICLE; CONSUMER; CONTROLLED STUDY; CORRELATION FUNCTION; DATA ANALYSIS; DENSITY; FEMALE; FOOD PREFERENCE; FOOD QUALITY; FRACTURE; FRUIT; GEOMETRY; HUMAN; HUMAN EXPERIMENT; LINGUISTICS; MALE; MEDICAL LITERATURE; METHODOLOGY; NOMENCLATURE; NORMAL HUMAN; SENSORY STIMULATION; SOUND; VEGETABLE;

PROCRUSTES;

EID: 0036135059     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0950-3293(01)00053-2     Document Type: Article

References (28)

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10. A guide to the use and interpretation of generalised Procrustes analysis
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13. Crispness and crunchiness of selected low-moisture foods
14. Force-deformation conditions associated with the evaluation of brittleness and crispness in selected foods
15. Sensory evaluation by quantitative descriptive analysis
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19. Pleasantness of food sounds
20. Crispness and crunchiness: A difference in pitch?
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22. Instrumental measures of crispness and their correlation with sensory assessment
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25. The quantification of crispness
26. A new approach to sensory analysis of foods and beverages
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