Details

Autor(en) / Beteiligte

• Cook, David J
• Hollowood, Tracey A
• Linforth, Robert ST
• Taylor, Andrew J

Titel

Original article: Correlating instrumental measurements of texture and flavour release with human perception

Ist Teil von

• International journal of food science & technology, 2005-06, Vol.40 (6), p.631-641

Erscheinungsjahr

2005

Link zum Volltext

Quelle

Wiley Online Library Journals Frontfile Complete

Beschreibungen/Notizen

• Attempts to correlate sensory perception with analytical measurement of the physical or chemical properties of a food are widespread in both industry and academia. Reasons for this are discussed, along with some of the techniques employed. The inter-relationship between instrumental analysis and sensory evaluation in the development and quality control of food products is emphasized. Three examples are drawn from the field of flavour research, where a combination of instrumental and sensory techniques was used for different purposes. Instrumental measures may be used to predict sensory quality within a known design space, provided this has first been validated with appropriate sensory methodology. It is true, however, that a significant correlation between analytical and sensory data does not necessarily imply that a causal relationship exists between the two.