Evidence map›Paper›PMID 41473538›Full record

ArticleCurrent research in food science2025

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

Jingye Zhu, Huilin Zeng, Ancha Xu, David Julian McClements, Jianshe Chen, Yong Chen

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Article in Current research in food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

6 authors.

Jingye ZhuLaboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China.
Huilin ZengLaboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China.
Ancha XuSchool of Statistics and Mathematics, Zhejiang Gongshang University, Hangzhou 310018, China.
David Julian McClementsLaboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China.
Jianshe ChenLaboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China.
Yong ChenLaboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

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 (

Indexed as

Hazelnut testingOral processingSensory analysisTexture profile analysis

Identifiers

PMID41473538
PMCPMC12745824

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.