Kurotobi Tomoka, Hoshino Takayoshi, Kazami Yukari, Hayakawa Fumiyo, Hagura Yoshio
AOHATA Corporation, Takehara, Japan.
Graduate School of Biosphere Science, Hiroshima University, Higashihiroshima, Japan.
J Texture Stud. 2018 Jun 23. doi: 10.1111/jtxs.12348.
The primary objective of this study was to investigate the correlations between instrument measurements and sensory attributes of strawberry jam. For this purpose, a series of low sugar strawberry jams were prepared by using different contents of pectin from different sources, which were evaluated by sensory analysis for sensory attributes and by instrument measurements for specific physical properties. Model strawberry jams showed an elastic behavior that increased with higher low-methoxyl (LM) pectin content. These results showed that the apparent viscosity from viscosity measurements was highly correlated with each sensory attribute. As jam is a non-Newtonian fluid, the apparent viscosity was dependent on the shear rate. Moreover, the secondary objective of this study was to discern the physical properties affecting human texture perception based on these relationships. Hence, the instrumental texture perception based on the oral cavity condition was able to predict human texture perception based on the shear rate, which was obtained from the apparent viscosity. These results indicated that human texture perception is judged by apparent viscosity as determined by controlling tongue movement and oral cavity condition (e.g., temperature, saliva, and shear rate).
We could demonstrate the importance of texture measurement using replicated oral processing for each sensory attribute. Specifically, viscosity measurement results indicated that shear rate is a very important factor for texture perception. Moreover, our findings clarified that human texture perception is modified by apparent viscosity corresponding to shear rate. We anticipate that this technology might be applied as a measure of apparent viscosity to control texture for jam quality improvement.
本研究的主要目的是调查草莓酱的仪器测量值与感官属性之间的相关性。为此，使用不同来源的不同果胶含量制备了一系列低糖草莓酱，通过感官分析评估其感官属性，并通过仪器测量其特定物理性质。模型草莓酱表现出弹性行为，且随着低甲氧基（LM）果胶含量的增加而增强。这些结果表明，粘度测量得到的表观粘度与每个感官属性高度相关。由于果酱是非牛顿流体，表观粘度取决于剪切速率。此外，本研究的次要目的是基于这些关系识别影响人类质地感知的物理性质。因此，基于口腔条件的仪器质地感知能够根据从表观粘度获得的剪切速率预测人类质地感知。这些结果表明，人类质地感知是通过控制舌头运动和口腔条件（如温度、唾液和剪切速率）所确定的表观粘度来判断的。
我们可以证明使用重复口腔加工对每个感官属性进行质地测量的重要性。具体而言，粘度测量结果表明剪切速率是质地感知的一个非常重要的因素。此外，我们的研究结果表明，人类质地感知会因与剪切速率相对应的表观粘度而改变。我们预计这项技术可能会作为一种表观粘度测量方法应用于控制果酱质地以提高品质。
