Abstract A total of 445 J apanese texture terms were classified. First, with almost the same meaning represented by different C hinese characters, and onomatopoeic words derived from sound classified into same‐term groups for a 271 term groups. Next, eight experts in studies categorized three attributes proposed I nternational S tandard O rganization ( ISO 11036): mechanical attributes, geometrical other attributes. Term compared within each their similarities assessed 96...

The difficulty in masticating and swallowing rice cake was quantified. Healthy subjects ate pieces of (9 g 3 g) a modified product g). We used electromyography to measure the activity jaw-closing -opening muscles during chewing, as well suprahyoid muscle activity, laryngeal movement, sound swallowing. smaller cake, shorter mastication time, fewer number chews, less activity. A consumed with effort than standard same (3 Both sample amount texture influenced mastication, although neither...

The relationship between the physical properties of solid food and masticatory parameters is clarified. Eight foods varying were chosen. Electromyography jaw-closing muscles mandibular kinematics in eleven young subjects recorded. derived from recorded data for entire mastication process, first bite, early, middle, late stages mastication. After calculating values relative to mean value each subject, nine representing group chosen through a cluster analysis. Three principal components...

The ability to estimate the sensory quality of intact tomatoes rapidly and non-destructively using visible near-infrared spectroscopy (Vis-NIRS) is important for tomato industry. In this study, a combination partial least squares regression (PLSR) analysis stepwise selectivity ratio (SWSR) method was used study Vis-NIRS predict 19 attributes in tomatoes. PLSR models constructed based on informative wavelengths selected by SWSR predicted 8 well, particularly sweetness attribute (correlation...

The objective of this study was to quantify the mastication effort for cooked rice. We analyzed patterns while normal subjects ate a spoonful rice that had been prepared by cooking with different amounts water (1.5, 2.0, 3.0, and 4.0 times weight). samples were served same weight, volume solid content, electromyography (EMG) masticatory muscles measured. texture four instrumentally two-bite method. number chews, time, jaw-closing muscle activities per chew evaluated EMG higher in sample...

ABSTRACT Texture vocabularies in English, French, Japanese and Chinese languages are examined, their characteristics described. It wasconfirmed that most frequently used texture concern with the mechanical geometrical properties, to describe solid‐like foods rather than liquid‐like foods. was also shown all languages, terms by experts consumers different. Complete agreement not recognized even among experts, although it is expected validation of fundamental could be reached through...

ABSTRACT A sensory lexicon was developed for describing the characteristics of brewed coffee. panel consisting six untrained coffee professionals and four experienced trained tasters generated 377 expressions in a evaluation 24 samples selected from commercial 52 types. Of these expressions, 127 terms (seven appearance, 61 aroma, 23 taste/flavor, eight mouthfeel 28 overall impression) were lexicon. Twelve assessors who did not have any experiences tasting or special knowledge about validated...

ABSTRACT: Chicken bouillon is well accepted all over the world, but dried bonito stock only preferred by Japanese, and Japanese use as material for soup stock. To learn reason, we compared sensory responses to taste of chicken employing Chinese panelists evaluation. The descriptive terms were 1st designed used analysis food action rate scaling paired comparison. panel evaluated less greasy, no odd taste, weaker in fishy flavor, more well-balanced preferable bouillon. stronger

The majority of the almond-related outbreaks have been associated with Salmonella. Therefore, it is necessary to find an effective method inactivate these organisms on raw almond before distribution in market. This study was conducted assess effectiveness superheated steam (SHS) treatments followed by catalytic infrared (IR) heat treatment Salmonella populations and determine effect quality almond. It has found that SHS for 70 seconds IR able reduce 5.73 +/- 0.11 log CFU/g population, no...

ABSTRACT A lexicon for describing the sensory attributes of French bread was developed. panel experts generated 187 expressions by a evaluation 24 samples from different bakeries. Of these expressions, 96 terms were selected as candidates lexicon. The panelists participated in 14 according descriptors accordance with ISO 11035. principal component analysis and cluster revealed that could be classified into 23 groups. consisting (11 appearance, five aroma, one taste six texture) then made up...

Abstract We report on an extrusion test and its correlation with sensory perception. The was implemented a texture analyzer applied to single‐component or composite polysaccharide gels. force did not depend strongly the volumetric flow rate, indicating predominantly elastic contribution force. correlated highly perception of cutting effort ratio modulus extensibility. A combination Young's well firmness. robust correlations depended weakly rate in extrusion, but were much higher for tapering...

Abstract The primary objective of this study was to investigate the correlations between instrument measurements and sensory attributes strawberry jam. For purpose, a series low sugar jams were prepared by using different contents pectin from sources, which evaluated analysis for specific physical properties. Model showed an elastic behavior that increased with higher low‐methoxyl (LM) content. These results apparent viscosity highly correlated each attribute. As jam is non‐Newtonian fluid,...

Headspace solid phase microextraction (HS-SPME) was used to isolate the off-flavor volatile compounds, which are formed during oxidation of porcine liver induced by iron. Poly(dimethylsiloxane)/divinylbenzene fiber in HS-SPME. Changes compounds oxidized and unsaturated fatty acids iron were examined. Results showed that 1-octen-3-one (metallic), hexanol (weak metallic), 1-octen-3-ol (mushroomlike), (E)-2-nonenal (cardboardlike), (E,E)-2,4-decadienal (fatty, oily) main contributors overall...

日本語のテクスチャー用語を収集し, 以下の知見を得た. 116人を対象としたアンケートによって用語を収集し, 討議により整理したところ332語を得た. これに文献調査の結果から94語を追加して426語とした. テクスチャーの研究者55人に用語の妥当性を評価させ, 専門家4人に面接調査を行って用語を削除, 追加し, 最終的に445語のテクスチャー用語を得た.1960年代に収集されたテクスチャー用語と比較したところ, "もちもち" "ぷりぷり" など新しい用語がみられた. また, 中国語などと比較すると, 日本語のテクスチャー表現は数が多いことが示された.テクスチャー用語の約70%は擬音語・擬態語であることから, 日本語のテクスチャー表現に擬音語・擬態語が重要な役割を果たすことが示唆された.

The Japanese pepper (Zanthoxylum piperitum DC.) is an attractive plant that highly palatable and benefits human health. There are several lineages of plants in Japan. However, the classification each lineage by analyzing its volatile compounds studies on effects differences flavor perception have not been performed detail. Herein, we conducted gas chromatography (GC) GC/mass spectrometry (GC/MS) analysis sensory evaluation analytical panel using 10 commercially available dry powdered...

The objective of this study was to analyze human eating behaviors in chewing and slurping buckwheat noodles. We used electromyography measure the activity jaw-closing, jaw-opening, lip-closing muscles while healthy adults ate one mouthful Slurping noodles required a longer mastication period but smaller muscle per movement than same samples. Total greater slurping. also showed average cycle time variances rhythmical chewing. mechanical properties significantly differed between noodle types...