Construction of a Generic and Evolutive Wheel and Lexicon of Food Textures

Overview

Journal Foods

Specialty Biotechnology

Date 2022 Oct 14

PMID 36230172

Authors

Caroline Bondu

Christian Salles

Magalie Weber

Elisabeth Guichard

Michel Visalli

Affiliations

Soon will be listed here.

Abstract

In the context of data management and processing, food science needs tools to organize the results of diverse studies to make the data reusable. In sensory analysis, there are no classification or wheel of textural attributes that can be used to interpret the results of sensory studies. Research from the literature and databases was used to elaborate a list of attributes related to texture. With the help of a group of experts in food texture, work on these attributes and the related concepts was conducted to classify them into several categories, including intensity levels. The classification was represented as a texture wheel, completed by a generic lexicon of definitions of texture concepts. The work can be useful as a reference in texture attributes related to foods, and thanks to implementation in a general ontology based on food processing and observation, it can help query and interpret texture-related results from sensory studies.

Citing Articles

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Weber M, Buche P, Ibanescu L, Dervaux S, Guillemin H, Cufi J NPJ Sci Food. 2023; 7(1):47.

PMID: 37666867 PMC: 10477341. DOI: 10.1038/s41538-023-00221-2.

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