Development of a lexicon of Japanese texture terms related to bakery products for a trained panel

A survey and analysis of bakery products were conducted using a trained panel. Data were obtained on terms used to describe the texture of nine bakery products. Sixty-nine of these terms were positioned as major texture terms for bakery products. Principal component analysis was applied to investigate the relationship between the bakery products and terms. The textures of bakery products were interpreted as texture related to hardness, texture related to airy softness, fat-derived texture, and texture related to moisture felt in the oral cavity during chewing. A set of databases that can be used to establish and communicate performance evaluations has been created, and typical texture terms and their lexical characteristics for each bakery product have been clarified.

Automated summary

A survey and analysis were conducted on bakery products, focusing on the texture terms used for the products. Principal component analysis was applied to examine the relationship between bakery products and terms. The textures of bakery products were categorized into hardness, airy softness, fat-derived texture, and moisture-related texture felt during chewing. The study created a database for performance evaluations, with clarified texture terms and characteristics for each bakery product.