ArticleFoods (Basel, Switzerland)2022
Construction of a Generic and Evolutive Wheel and Lexicon of Food Textures.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Linking Structural and Mechanical Properties to Multimodal Sensory Perception of Fibrousness in Plant-Based Meat Analogs.Journal of texture studies · 2026Article
- Taste of Tradition: Perceptual Quality Aspects and Future Prospects of Three Swedish Classic Cheeses.Food science & nutrition · 2025Article
- PO2/TransformON, an ontology for data integration on food, feed, bioproducts and biowaste engineering.NPJ science of food · 2023Article
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Authors and funding
5 authors.
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Abstract
In the context of data management and processing, food science needs tools to organize the results of diverse studies to make the data reusable. In sensory analysis, there are no classification or wheel of textural attributes that can be used to interpret the results of sensory studies. Research from the literature and databases was used to elaborate a list of attributes related to texture. With the help of a group of experts in food texture, work on these attributes and the related concepts was conducted to classify them into several categories, including intensity levels. The classification was represented as a texture wheel, completed by a generic lexicon of definitions of texture concepts. The work can be useful as a reference in texture attributes related to foods, and thanks to implementation in a general ontology based on food processing and observation, it can help query and interpret texture-related results from sensory studies.
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