Andreani P, de Moraes JO, Murta BHP, Link JV, Tribuzi G, Laurindo JB, Paul S, Carciofi BAM. Spectrum crispness sensory scale correlation with instrumental acoustic high-sampling rate and mechanical analyses.
Food Res Int 2019;
129:108886. [PMID:
32036886 DOI:
10.1016/j.foodres.2019.108886]
[Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2019] [Revised: 11/30/2019] [Accepted: 12/02/2019] [Indexed: 01/21/2023]
Abstract
Mechanical and acoustical instrumental tests can help to predict and compare the sensory crispness of food products. This study proposed a method to correlate crispness sensory analyses to instrumental parameters using the standard products of the Spectrum Crispness Sensory Scale. An acoustic system was developed with a high-sampling rate for characterizing food crispness. Force-displacement and acoustic signals were measured during penetration and compression tests of the products in the Spectrum Scale. A band-pass filter suppressed the texture analyzer's engine and gearbox noise. High correlations were obtained between acoustical and sensory parameters in both tests; however, the penetration test better differentiated the products. The high-sampling rate acoustical measurement system was capable of discriminate crispy products, although the trained sensory panel was still more sensitive to small differences.
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