COLLECTION AND CLASSIFICATION OF WORDS FOR DESCRIPTION OF FOOD TEXTURE

DOI Web Site Web Site PubMed 7 Citations

Bibliographic Information

Other Title
  • III: Classification by Multivariate Analysis

Description

<jats:title>Abstract</jats:title><jats:p>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.</jats:p>

Journal

Citations (7)*help

See more

Keywords

Details 詳細情報について

Report a problem

Back to top