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COLLECTION AND CLASSIFICATION OF WORDS FOR DESCRIPTION OF FOOD TEXTURE: III: Classification by Multivariate Analysis
S Yoshikawa1, S Nishimaru1, T Tashiro1
1Food Research Institute, Ministry of Agriculture, JapanInspection Office for Exporting Goods, Ministry of Agriculture, JapanChuo University, Tokyo, Japan.
Journal of Texture Studies
|April 4, 2017
Abstract:
A correlation matrix was computed from the rating score matrix of texture profiles of 79 foods. Multivariate analysis yielded eight orthogonal factors. The most important dimensions were: hard ↔ soft, cold ↔ warm, oily ↔ juicy, elastic ↔ flaky, heavy, viscous, smooth.