Relationship between sensory and instrumental texture profile attributes

Texture relationships were studied using both sensory and instrumental texture profile analysis (TPA) techniques to evaluate twenty-one food samples from a wide variety of foods. High linear correlations, were found between sensory and instrumental TPA parameters for hardness (r = 0.76) and springiness (r = 0.83). No significant correlations were found between sensory and instrumental TPA parameters for cohesiveness and chewiness. Logarithmic transformations of data improved correlations between sensory attributes and their instrumental corollaries. The correlation between sensory hardness and the logarithm of instrumental hardness was improved to r = 0.96. The correlation between the logarithm of both sensory and instrumental springiness was improved to r = 0.86. The correlation between the logarithms of both sensory and instrumental chewiness was improved to r = 0.54, which was significant at P < 0.05.