Development and Application of Texture Reference Scales

Abstract

Standard texture rating scales of hardness, adhesiveness, fracturability, cohesiveness, and denseness were modified during the training of a Texture Profile panel. New reference materials were selected for each scale to better illustrate the texture characteristics and intensities and to account for previously recommended food products no longer available. In addition, new reference scales for wetness, adhesiveness to lips, roughness, self‐adhesiveness, springiness, cohesiveness of mass, moisture absorption, adhesiveness to teeth, and manual adhesiveness were developed. The application of new texture reference scales reduced the variability among panelists and provided consistent judgments in texture evaluations. Expanded and improved definitions and evaluation procedures for texture attributes are presented. Also, special considerations for the use of reference scales in texture evaluations are discussed.

Texture is a sensory property

“…It was recommended that when testing specific products the scale should be expanded in the intensity range covered by the test products. Experience gained in subsequent practical applications of these scales led to some modifications and development of additional scales described in a publication by Munoz (1986).…”

Sensory Science

“…However, there are also published references for scale values, especially in the evaluation of textural properties (e.g., Munoz, 1986).…”

Sensory differentiation of commercially produced spaghetti

“…The anchored reference standards, terminology definitions and evaluation techniques were agreed upon by the assessors during training and the formal training before evaluation (Szczesniak, 1963;Civille and Szczesniak, 1973;Muñoz, 1985;ISO 11036:1994;Tang et al, 1999).…”