Cohesiveness of mass evaluation by time-intensity and single value measurements

被引：7

作者：

Desobry-Banon, S

Vickers, Z

机构：

[1] Univ Minnesota, Dept Food Sci & Nutr, St Paul, MN 55108 USA

[2] Univ Nancy 1, F-54500 Vandoeuvre Les Nancy, France

[3] INPL, ENSAIA, Lab Physicochim & Genie Alimentaires, F-54500 Vandoeuvre Les Nancy, France

来源：

JOURNAL OF FOOD SCIENCE | 1998年 / 63卷 / 01期

关键词：

sensory; texture; time-intensity; mass cohesiveness;

D O I：

10.1111/j.1365-2621.1998.tb15703.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The cohesiveness of mass of three commercial food products and three model systems was determined by Time-intensity (TI) and single-value measurements, Two kinds of TI profiles were identified. The first corresponded to products that initially have a cohesive mass which is broken down during chewing, The second profile was characterized by the development and subsequent breakdown of cohesiveness of mass with oral manipulation, Maximum Intensity (Imax), total duration (DUR), area under the curve (AUG) and time to maximum intensity (Tmax) most significantly differentiated the products. Imax was the TI parameter most closely related to single-value measures of cohesiveness of mass.

引用

页码：174 / 176

页数：3

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