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Journal Articles Foods Year : 2022

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

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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.

Dates and versions

hal-03807852 , version 1 (10-10-2022)

Licence

Attribution - CC BY 4.0

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Cite

Caroline Bondu, Christian Salles, Magalie Weber, Elisabeth Guichard, Michel Visalli. Construction of a Generic and Evolutive Wheel and Lexicon of Food Textures. Foods, 2022, 11 (19), pp.3097. ⟨10.3390/foods11193097⟩. ⟨hal-03807852⟩
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