Texture is a sensory property
2002; Elsevier BV; Volume: 13; Issue: 4 Linguagem: Inglês
10.1016/s0950-3293(01)00039-8
ISSN1873-6343
Autores Tópico(s)Culinary Culture and Tourism
ResumoRealizing that texture is a sensory property gives proper orientation to facets of texture research. Following the breakthrough in the 1960s and 1970s in surfacing the multi-parameter nature of texture and in defining the general principles of texture acceptability, the field has essentially reverted to commodity work. This paper reviews briefly the state of knowledge and points out specific research areas that could constitute new significant breakthroughs. These include defining the components of complex textural characteristics, developing an understanding of the perceptual interplay among texture parameters and between textural and other (e.g. visual clues, taste) modalities, exploring the breakdown pathways in the mouth for various food categories, and repeating earlier studies on consumer attitudes and preferences in the context of 21st century cultures and lifestyles.
Referência(s)