COLLECTION AND CLASSIFICATION OF WORDS FOR DESCRIPTION OF FOOD TEXTURE
- 1 November 1970
- journal article
- Published by Wiley in Journal of Texture Studies
- Vol. 1 (4), 452-463
- https://doi.org/10.1111/j.1745-4603.1970.tb00744.x
Abstract
A correlation matrix was computed from the rating score matrix of texture profiles of 79 foods. Multivariate analysis yielded eight orthogonal factors. The most important dimensions were: hard ↔ soft, cold ↔ warm, oily ↔ juicy, elastic ↔ flaky, heavy, viscous, smooth.Keywords
This publication has 5 references indexed in Scilit:
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- COLLECTION AND CLASSIFICATION OF WORDS FOR DESCRIPTION OF FOOD TEXTUREJournal of Texture Studies, 1970
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