Correlating instrumental textural properties to human sensory data using biomimetic molar probes: Case study with...

The textural properties of foods influence consumer purchasing decisions and eating experiences. However, current instrumental textural analysis methods do not provide quantitative data that matches well to sensory evaluations performed by humans. To enhance the alignment between instrumental textural properties and sensory evaluations, this study developed two types of biomimetic probes (M1 and M2) based on the morphology of human molars. The textural properties of four hazelnut samples were measured using these simulated molar probes and then compared to those obtained using two conventional texture analyzer probes (P/50 and HPD). The impact of test speed (0.1, 1.0 and 10.0 mm/s) during uniaxial compression of the samples was also assessed. Additionally, changes in the particle size distribution, surface electromyography (EMG) signals and sensory evaluation of the hazelnut samples during oral processing were measured. Multimodal data analysis methods were then used to establish correlations between the instrumental textural properties and sensory evaluations of the hazelnut samples. The hardness values obtained by the texture analyzer using a specific molar probe (M1) and test speed (10.0 mm/s) showed the highest correlation with the sensory hardness values (r _s  = 0.8857). In contrast, a different molar probe (M2) and test speed (1.0 mm/s) led to the highest correlation between the instrumental and sensory fracturability values (r _s  = 0.9714). Overall, the two biomimetic probes exhibited notable advantages over the conventional probes for the texture analysis of the hazelnut. This study therefore provided valuable information for the establishment of standardized instrumental textural tests that better match sensory evaluations.