title: A Framework for Establishing Standard Reference Scale of Texture by Multivariate Statistical Analysis Based on Instrumental Measurement and Sensory Evaluation.
abstract: A framework of establishing standard reference scale (texture) is proposed by multivariate statistical analysis according to instrumental measurement and sensory evaluation. Multivariate statistical analysis is conducted to rapidly select typical reference samples with characteristics of universality, representativeness, stability, substitutability, and traceability. The reasonableness of the framework method is verified by establishing standard reference scale of texture attribute (hardness) with Chinese well-known food. More than 100 food products in 16 categories were tested using instrumental measurement (TPA test), and the result was analyzed with clustering analysis, principal component analysis, relative standard deviation, and analysis of variance. As a result, nine kinds of foods were determined to construct the hardness standard reference scale. The results indicate that the regression coefficient between the estimated sensory value and the instrumentally measured value is significant (R(2) = 0.9765), which fits well with Stevens's theory. The research provides reliable a theoretical basis and practical guide for quantitative standard reference scale establishment on food texture characteristics.
authors.affiliation: School of Computer & Communication Engineering, University of Science and Technology , Beijing 100083, People's Republic of China.|China National Institute of Standardization , Beijing 100191, People's Republic of China.
authors.forename: Ruicong
authors.initials: R
authors.lastname: Zhi
authors.affiliation: China National Institute of Standardization , Beijing 100191, People's Republic of China.
authors.forename: Lei
authors.initials: L
authors.lastname: Zhao
authors.affiliation: China National Institute of Standardization , Beijing 100191, People's Republic of China.
authors.forename: Nan
authors.initials: N
authors.lastname: Xie
authors.affiliation: China National Institute of Standardization , Beijing 100191, People's Republic of China.
authors.forename: Houyin
authors.initials: H
authors.lastname: Wang
authors.affiliation: China National Institute of Standardization , Beijing 100191, People's Republic of China.
authors.forename: Bolin
authors.initials: B
authors.lastname: Shi
authors.affiliation: Dawning Information Industry Company, Ltd. , Beijing 100193, People's Republic of China.
authors.forename: Jingye
authors.initials: J
authors.lastname: Shi
mesh_terms: D005504:Food Analysis / Q000295:instrumentation / Q000379:methods / Q000592:standards*; D006244:Hardness; D006801:Humans; D015999:Multivariate Analysis; D012015:Reference Standards; D013649:Taste
keywords: correlation relationship; hardness; instrumental measurement; multivariate statistical analysis; sensory evaluation; standard reference scale