title: COLLECTION AND CLASSIFICATION OF WORDS FOR DESCRIPTION OF FOOD TEXTURE: II: Texture Profiles.
abstract: Using 40 texture-describing words as rating scales, texture profiles were constructed for 79 foods employing the constant-sum method. The following words were found to be important: soft, hard, juicy, chewy, not chewy, warm, cold, elastic, greasy, moist, and smooth.
authors.affiliation: Food Research Institute, Ministry of AgricultureInspection Office for Exporting Goods, Ministry of Agriculture,Chuo University, Tokyo.
authors.forename: S
authors.initials: S
authors.lastname: Yoshikawa
authors.affiliation: Food Research Institute, Ministry of AgricultureInspection Office for Exporting Goods, Ministry of Agriculture,Chuo University, Tokyo.
authors.forename: S
authors.initials: S
authors.lastname: Nishimaru
authors.affiliation: Food Research Institute, Ministry of AgricultureInspection Office for Exporting Goods, Ministry of Agriculture,Chuo University, Tokyo.
authors.forename: T
authors.initials: T
authors.lastname: Tashiro
authors.affiliation: Food Research Institute, Ministry of AgricultureInspection Office for Exporting Goods, Ministry of Agriculture,Chuo University, Tokyo.
authors.forename: M
authors.initials: M
authors.lastname: Yoshida