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Collection and Classification of Words for Description of Food Texture: I: Collection of Words

Yoshikawa, S.; Nishimaru, S.; Tashiro, T.; Yoshida, M.

Journal of Texture Studies 1(4): 437-442

1970


ISSN/ISBN: 1745-4603
PMID: 28370008
DOI: 10.1111/j.1745-4603.1970.tb00742.x
Accession: 059517884

Using a controlled association test, Japanese expressions describing texture were collected in response to 97 food stimulus words. Results were compared with those obtained by Szczesniak in the United States. Frequencies of response were well balanced for some but not for all words with opposite meanings. There were many onomatopoeic words. The median frequency of mention per subject per food was about 3.5 texture words. This became about 7 when words which were mentioned only once were omitted. In the descending order of frequency, the most important words were: hard, soft, juicy, chewy, greasy, viscous, slippery, creamy, crisp (kori-kori), crunchy (kari-kari), and brittle.

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