食品硬度的感官评价

SENSORY EVALUATION OF FOOD FIRMNESS.

作者信息

Szczesniak Alina S, Bourne Malcolm C

机构信息

General Foods Technical Center, Tarrytown, N.Y., U.S.A.

出版信息

J Texture Stud. 1969 Nov;1(1):52-64. doi: 10.1111/j.1745-4603.1969.tb00956.x.

DOI:10.1111/j.1745-4603.1969.tb00956.x

PMID:28371997

Abstract

How people test foods for firmness without eating them, was studied using 131 respondents and 9 different pairs of foods representing a wide range of firmness. The results were related to correctness of judgment and objective characterization by the Instron machine. Evidence was obtained that the kind of sensory firmness test employed depends on the firmness of the food. Viscosity/ consistency, deformation, puncture, and flexure were used as the degree of 'firmness' increased from a low (whipped toppings) to a very high (carrots) level.

摘要

研究人员使用131名受访者和9组不同的食物（代表了广泛的硬度范围），探讨了人们如何在不吃食物的情况下测试其硬度。研究结果与判断的正确性以及Instron机器的客观表征相关。研究发现，所采用的感官硬度测试类型取决于食物的硬度。随着“硬度”程度从低（搅打奶油）到非常高（胡萝卜）水平的增加，分别使用了粘度/稠度、变形、穿刺和弯曲等测试方法。