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Crispness, the Key for the Palatability of “Kakinotane”: A Sensory Study with Onomatopoeic Wordsстатья
Статья опубликована в высокорейтинговом журнале
Информация о цитировании статьи получена из
Web of Science,
Scopus
Статья опубликована в журнале из списка Web of Science и/или Scopus
Дата последнего поиска статьи во внешних источниках: 15 сентября 2021 г.
- Авторы: Saita Atsuhiro, Yamamoto Kosuke, Raevskiy Alexander, Takei Ryo, Washio Hideaki, Shioiri Satoshi, Sakai Nobuyuki
- Журнал: FOODS
- Том: 10
- Номер: 8
- Год издания: 2021
- Первая страница: 1724
- Последняя страница: 1724
- DOI: 10.3390/foods10081724
- Аннотация: Crispness is among the most important food textures that contribute significantly to palatability. This study investigated the association between the perceived crispness and palatability of five types of Japanese rice crackers known as “kakinotane.” Two experiments were conducted using the temporal dominance of sensations (TDS) and temporal drivers of liking (TDL) methods. As descriptors for the TDS evaluation, we used 10 Japanese onomatopoeias to indicate various attributes of crispness. We also measured the mastication sounds and electromyography (EMG) activity during mastication. Principal component analysis data revealed that principal component 1, representing moisture characteristics, contributed more than 60% in both experiments. The palatability of the stimulus, which was described as having a very soft, moist, and sticky texture, BETA-BETA, was significantly lower than the others. However, there was no significant relationship between the amplitude of mastication sound or EMG activity and palatability. We demonstrated that naïve university students can discriminate the fine nuances of the crispness of “kakinotane” using the TDS and TDL methods. Our findings also suggested that the onomatopoeias used as descriptors in the TDS method had a greater influence on describing the nuances of food texture than the physiological data.
- Добавил в систему: Раевский Александр Евгеньевич