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Collection and Classification of Words for Description of Food Texture: Iii: Classification by Multivariate Analysis


Collection and Classification of Words for Description of Food Texture: Iii: Classification by Multivariate Analysis



Journal of Texture Studies 1(4): 452-463



ISSN/ISBN: 1745-4603

PMID: 28370014

DOI: 10.1111/j.1745-4603.1970.tb00744.x

A correlation matrix was computed from the rating score matrix of texture profiles of 79 foods. Multivariate analysis yielded eight orthogonal factors. The most important dimensions were: hard ↔ soft, cold ↔ warm, oily ↔ juicy, elastic ↔ flaky, heavy, viscous, smooth.

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Accession: 059517885

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Related references

Collection and classification of words for description of food texture. III. Classification by multivariate analysis. J. Texture Stud 1(4): 452-63, 1970

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