The subjective measurement of food texture and the objective measurement based on a rheological model are described to clarify the relationship between texture and taste. The authors suggest that the most important sensory property is texture in foods which have relatively low flavor intensity. Additionally, from the fact that the multidimensional evaluation of palatability of foods is strongly influenced by properties requiring physical measurement, they propose the introduction of a new concept, physical taste, for making effective evaluations of food palatability. More quantitative texture studies related to food quality are required as well as research on the traditional four or five basic tastes.
To establish a relationship between perceived sweetness intensity (Y), sucrose concentration (A%) and viscosity of mixed solutions (B poise), mixtures of sucrose solutions in various concentration and sodium carboxymethylcellulose with medium viscosity (CMC–M) in various concentrations were used, resulting in the equation:
where “Y”= sucrose concentration of reference solutions. This equation was effective within the ranges of 4% to 16% sucrose and viscosities of from 1 to 100 poises. This equation was applicable to low and high as well as medium viscosity forms of CMC.
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