Texture term usage and hedonic ratings in two age-diverse cohorts of Americans

This study explores the use of food texture terms by adults in the northeastern United States. The purpose of the study was to compare the effect of food texture on food liking and texture term usage among age groups via two complementary online surveys that differed in the specific task given to participants. Survey 1 gathered common food items associated with 25 texture terms using open-ended questions from 345 participants (45% men, 55% women; age range = 20-79 years); it also collected liking scores for foods with these textures. Next, a new group of participants (n = 349, 46% men, 54% women; age range = 20-79 years) completed Survey 2, which asked them to match up to three texture terms to 32 different foods drawn from Survey 1, using a provided list of 35 texture terms. Tough, Chalky, and Rubbery had a negative impact on food liking scores while Tender, Juicy, and Crispy were associated with higher mean food liking scores. Soft, Crunchy, Crispy, Juicy, and Greasy were commonly used texture terms regardless of age. Within those aged 50-79 years, Smooth, Tender, Crunchy, Soft, Moist, Crispy, and Creamy were used more often while Chalky, Rough, Mealy, Foamy/Airy, Gritty were used less often. Our results identified commonly used texture terms and revealed differential usage in older and younger adults. These data deepen our understanding of the texture of foods in the modern food environment, highlighting how texture perception may vary with age.

Automated summary

This study examines the use of food texture terms by adults in the northeastern United States. The findings reveal that terms such as Tender, Juicy, and Crispy are associated with higher food liking scores, while Tough, Chalky, and Rubbery have a negative impact on food liking. Soft, Crunchy, Crispy, Juicy, and Greasy are commonly used texture terms across all age groups. However, there are differences in texture term usage between older and younger adults.