title: COLLECTION AND CLASSIFICATION OF WORDS FOR DESCRIPTION OF FOOD TEXTURE: III: Classification by Multivariate Analysis.
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.
authors.affiliation: Food Research Institute, Ministry of Agriculture, JapanInspection Office for Exporting Goods, Ministry of Agriculture, JapanChuo University, Tokyo, Japan.
authors.forename: S
authors.initials: S
authors.lastname: Yoshikawa
authors.affiliation: Food Research Institute, Ministry of Agriculture, JapanInspection Office for Exporting Goods, Ministry of Agriculture, JapanChuo University, Tokyo, Japan.
authors.forename: S
authors.initials: S
authors.lastname: Nishimaru
authors.affiliation: Food Research Institute, Ministry of Agriculture, JapanInspection Office for Exporting Goods, Ministry of Agriculture, JapanChuo University, Tokyo, Japan.
authors.forename: T
authors.initials: T
authors.lastname: Tashiro
authors.affiliation: Food Research Institute, Ministry of Agriculture, JapanInspection Office for Exporting Goods, Ministry of Agriculture, JapanChuo University, Tokyo, Japan.
authors.forename: M
authors.initials: M
authors.lastname: Yoshida