Identification of Key Textural Attributes of Viscoelastic Syrups By Regression Analysis
作者： CESAR C. ELEJALDE , JOZEF L. KOKINI
DOI: 10.1111/J.1365-2621.1992.TB05448.X
关键词: Flat surface 、 Bottle 、 Regression analysis 、 Coefficient of determination 、 Viscoelasticity 、 Texture perception 、 Mathematics 、 Biological system 、 Texture (geology) 、 Sensory analysis
摘要: Regression analysis was used to identify key textural attributes in the sensory evaluation of table syrups with varying viscoelastic properties. The were sensorily evaluated mouth, while being poured out a bottle and syrup spreading on flat surface. triplet “Viscous,”“Smooth,” “Slippery” gave best average coefficient determination (R2) mouth; “Watery,”“Even,” “Drippy” R2 for pouring; “Viscous,”“Even,” “Smooth” spreading. results suggested that there significantly different texture perception cues three procedures.
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