Importance of combining sensory analysis in texture analysis

The importance of combining texture analysis with sensory analysis is as follows:

1, objective data verification:

Although texture analysis can measure many parameters by instruments, sensory analysis can provide more real and objective data verification. For example, instruments may not be able to fully obtain the taste characteristics of food, and sensory analysis can directly ask people's actual feelings about food, and further judge whether the texture parameters are accurate.

2. Integrity of texture parameters:

Sensory analysis can supplement and enrich the parameter system in texture analysis. For example, texture analysis may only include hardness and taste analysis, while sensory analysis can more comprehensively cover texture characteristics such as chewiness, softness and stickiness, as well as the appearance and smell of food.

3, product improvement and optimization:

Through sensory analysis, consumers' intuitive feelings and feedback on products can be obtained, thus helping manufacturers to improve and optimize the texture properties of products. By identifying consumers' preferences and making timely adjustments, the market competitiveness of products can be enhanced.

4, determine the texture of food:

Sensory analysis can help identify the texture of food, including hardness, structure and viscosity. This is very important for food quality evaluation and quality control. Through sensory analysis, we can judge whether the texture of food meets the expectations of consumers, thus guiding the production and improvement of food.

Extended data:

Texture analysis mainly involves the determination of mechanical properties of products, which are usually food because they are related to human sensory characteristics. After 50 years of development, texture research has formed a set of definitions, which relate the sensory characteristics of products with instrumental characteristics, among which instrumental characteristics can be calculated according to the analysis and test results of two-stroke cyclic texture profile.

Texture analyzer tests the product by applying control force and recording the product reaction in the form of force, deformation and time.

Texture analysis can be combined with subjective evaluation method to evaluate the sensory level of product texture and give an objective result. Ideal, acceptable and rejected sensory ratings can be determined by testing samples, which can replicate the way consumers interact with products to experience taste or feeling.

When eating, preparing or using this product, the actions such as chewing, slicing and smearing are equivalent to freshness, tenderness or hardness. Texture analyzer can measure and display many texture characteristics, such as softness, creaminess and freshness (or maturity) of products.