Construction of a Generic and Evolutive Wheel and Lexicon of Food Textures
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 fro...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-10-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/19/3097 |
| _version_ | 1797479339087888384 |
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| author | Caroline Bondu Christian Salles Magalie Weber Elisabeth Guichard Michel Visalli |
| author_facet | Caroline Bondu Christian Salles Magalie Weber Elisabeth Guichard Michel Visalli |
| author_sort | Caroline Bondu |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-09T21:44:27Z |
| format | Article |
| id | doaj.art-d63120f2c5ee4fd8a4820763688f7833 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T21:44:27Z |
| publishDate | 2022-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-d63120f2c5ee4fd8a4820763688f78332023-11-23T20:22:02ZengMDPI AGFoods2304-81582022-10-011119309710.3390/foods11193097Construction of a Generic and Evolutive Wheel and Lexicon of Food TexturesCaroline Bondu0Christian Salles1Magalie Weber2Elisabeth Guichard3Michel Visalli4CSGA (Centre des Sciences du Goût et de l’Alimentation), CNRS, INRAE, Institut Agro, Université de Bourgogne-Franche Comté, F-21000 Dijon, FranceCSGA (Centre des Sciences du Goût et de l’Alimentation), CNRS, INRAE, Institut Agro, Université de Bourgogne-Franche Comté, F-21000 Dijon, FranceBIA (Unité Biopolymères, Interactions, Assemblages), INRAE, F-44000 Nantes, FranceCSGA (Centre des Sciences du Goût et de l’Alimentation), CNRS, INRAE, Institut Agro, Université de Bourgogne-Franche Comté, F-21000 Dijon, FranceCSGA (Centre des Sciences du Goût et de l’Alimentation), CNRS, INRAE, Institut Agro, Université de Bourgogne-Franche Comté, F-21000 Dijon, FranceIn 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.https://www.mdpi.com/2304-8158/11/19/3097sensory analysisontologyclassificationhierarchysensory descriptorsgeometrical attributes |
| spellingShingle | Caroline Bondu Christian Salles Magalie Weber Elisabeth Guichard Michel Visalli Construction of a Generic and Evolutive Wheel and Lexicon of Food Textures Foods sensory analysis ontology classification hierarchy sensory descriptors geometrical attributes |
| title | Construction of a Generic and Evolutive Wheel and Lexicon of Food Textures |
| title_full | Construction of a Generic and Evolutive Wheel and Lexicon of Food Textures |
| title_fullStr | Construction of a Generic and Evolutive Wheel and Lexicon of Food Textures |
| title_full_unstemmed | Construction of a Generic and Evolutive Wheel and Lexicon of Food Textures |
| title_short | Construction of a Generic and Evolutive Wheel and Lexicon of Food Textures |
| title_sort | construction of a generic and evolutive wheel and lexicon of food textures |
| topic | sensory analysis ontology classification hierarchy sensory descriptors geometrical attributes |
| url | https://www.mdpi.com/2304-8158/11/19/3097 |
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