Texture is a sensory property
Abstract
Realizing that texture is a sensory property gives proper orientation to facets of texture research. Following the breakthrough in the 1960s and 1970s in surfacing the multi-parameter nature of texture and in defining the general principles of texture acceptability, the field has essentially reverted to commodity work. This paper reviews briefly the state of knowledge and points out specific research areas that could constitute new significant breakthroughs. These include defining the components of complex textural characteristics, developing an understanding of the perceptual interplay among texture parameters and between textural and other (e.g. visual clues, taste) modalities, exploring the breakdown pathways in the mouth for various food categories, and repeating earlier studies on consumer attitudes and preferences in the context of 21st century cultures and lifestyles.
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
The oral texture or mouthfeel of food and drink can influence the way in which multisensory flavours are experienced.
“The oral texture or mouthfeel of food and drink can influence the way in which multisensory flavours are experienced (e.g., [121-123]).”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [122]
Cites
Bourne, M. C. (1978) · Food technology · Cited by 2,705 · see citing works
Classification of Textural Characteristics a
Szczesniak, A. S. (1963) · Journal of Food Science · doi:10.1111/j.1365-2621.1963.tb00215.x · Cited by 1,117 · see citing works
Self-citationSzczesniak, A. S., BRANDT, M. A., & Friedman, H. H. (1963) · Journal of Food Science · doi:10.1111/j.1365-2621.1963.tb00217.x · Cited by 592 · see citing works
Self-citationTHE PERCEPTION OF FOOD TEXTURE ‐ THE PHILOSOPHY OF THE BREAKDOWN PATH
Hutchings, J. B., & Lillford, P. J. (1988) · Journal of Texture Studies · doi:10.1111/j.1745-4603.1988.tb00928.x · Cited by 569 · see citing works
BRANDT, M. A., Skinner, E. Z., & COLEMAN, J. A. (1963) · Journal of Food Science · doi:10.1111/j.1365-2621.1963.tb00218.x · Cited by 493 · see citing works
Sherman, P. (1979) · Academic Press eBooks · Cited by 398 · see citing works
GUIDELINES TO TRAINING A TEXTURE PROFILE PANEL
Civille, G. V., & Szczesniak, A. S. (1973) · Journal of Texture Studies · doi:10.1111/j.1745-4603.1973.tb00665.x · Cited by 394 · see citing works
Self-citationThe sensory perception of texture and mouthfeel
Guinard, J., & Mazzucchelli, R. (1996) · Trends in Food Science & Technology · doi:10.1016/0924-2244(96)10025-x · Cited by 354 · see citing works
CONSUMER AWARENESS OF AND ATTITUDES TO FOOD TEXTURE
Szczesniak, A. S., & KAHN, E. L. (1971) · Journal of Texture Studies · doi:10.1111/j.1745-4603.1971.tb01005.x · Cited by 243 · see citing works
Self-citationFood acceptance and nutrition.
Solms, J., Booth, D., Pangborn, R. M., & Raunhardt, O. (1987) · Figshare · Cited by 228 · see citing works
Consumer awareness of texture and other food attributes.
Szczenniak, A. S. (1963) · Food technology · Cited by 172 · see citing works
Oral Sensory Thresholds of Persons with Natural and Artificial Dentitions
Manly, R. S., Pfaffman, C., Lathrop, D. D., et al. (1952) · Journal of Dental Research · doi:10.1177/00220345520310030201 · Cited by 151 · see citing works
DEVELOPMENT AND APPLICATION OF TEXTURE REFERENCE SCALES
M.S., A. M. M. (1986) · Journal of Sensory Studies · doi:10.1111/j.1745-459x.1986.tb00159.x · Cited by 151 · see citing works
CONSUMER AWARENESS OF TEXTURE AND OF OTHER FOOD ATTRIBUTES, II
Szczesniak, A. S. (1971) · Journal of Texture Studies · doi:10.1111/j.1745-4603.1971.tb00581.x · Cited by 131 · see citing works
Self-citationGENERAL FOODS TEXTURE PROFILE REVISITED‐TEN YEARS PERSPECTIVE
SZCZESNIAK, N. S. (1975) · Journal of Texture Studies · doi:10.1111/j.1745-4603.1975.tb01114.x · Cited by 125 · see citing works
Kramer, A., & Szczesniak, A. S. (1973) · Springer eBooks · doi:10.1007/978-94-010-2562-1 · Cited by 123 · see citing works
Self-citationCONSUMER AWARENESS OF AND ATTITUDES TO FOOD TEXTURE II. Children and Teenagers
Szczesniak, A. S. (1972) · Journal of Texture Studies · doi:10.1111/j.1745-4603.1972.tb00624.x · Cited by 103 · see citing works
Self-citationChristensen, C. M. (1984) · Advances in food research · doi:10.1016/s0065-2628(08)60057-9 · Cited by 99 · see citing works
CONSUMER TEXTURE PROFILE TECHNIQUE
Szczesniak, A. S., LOEW, B. J., & Skinner, E. Z. (1975) · Journal of Food Science · doi:10.1111/j.1365-2621.1975.tb01065.x · Cited by 93 · see citing works
Self-citationOBSERVATIONS ON STRAWBERRY TEXTURE A THREE‐PRONGED APPROACH
Szczesniak, A. S., & SMITH, B. J. (1969) · Journal of Texture Studies · doi:10.1111/j.1745-4603.1969.tb00957.x · Cited by 83 · see citing works
Self-citationREVIEW FOOD TEXTURE AND DENTAL SCIENCE
BOYAR, M. M., & KILCAST, D. (1986) · Journal of Texture Studies · doi:10.1111/j.1745-4603.1986.tb00550.x · Cited by 69 · see citing works
THE MEANING OF TEXTURAL CHARCTERISTICS ‐JUICINESS IN PLANT FOODSTUFFS
Szczesniak, A. S., & Ilker, R. (1988) · Journal of Texture Studies · doi:10.1111/j.1745-4603.1988.tb00925.x · Cited by 65 · see citing works
Self-citationTEXTURE CONTRASTS AND COMBINATIONS: A VALUED CONSUMER ATTRIBUTE
Szczesniak, A. S., & KAHN, E. L. (1984) · Journal of Texture Studies · doi:10.1111/j.1745-4603.1984.tb00385.x · Cited by 65 · see citing works
Self-citationBlair, G. W. S. (1958) · Advances in food research · doi:10.1016/s0065-2628(08)60017-8 · Cited by 64 · see citing works
Moskowitz (2017) · Routledge eBooks · doi:10.1201/9780203755600 · Cited by 55 · see citing works
Szczesniak, A. S. (1990) · Food technology · Cited by 48 · see citing works
Self-citationClassification of mouthfeel characteristics of beverages
Szczesniak, A. S. (1979) · Cited by 47 · see citing works
Self-citationTexture and acceptability of human foods
Lillford, P. J. (1991) · Cambridge University Press eBooks · doi:10.1017/cbo9780511600555.012 · Cited by 47 · see citing works
TEXTURAL CHARACTERIZATION OF TEMPERATURE SENSITIVE FOODS
Szczesniak, A. S. (1975) · Journal of Texture Studies · doi:10.1111/j.1745-4603.1975.tb01122.x · Cited by 42 · see citing works
Self-citationElectromyography as a Novel Method for Examining Food Texture
BOYAR, M. M., & KILCAST, D. (1986) · Journal of Food Science · doi:10.1111/j.1365-2621.1986.tb13958.x · Cited by 37 · see citing works
Factors affecting perception and acceptance of food texture by American consumers
M.S., A. M. M., & Civille, G. V. (1987) · Food Reviews International · doi:10.1080/87559128709540817 · Cited by 36 · see citing works
THE SUBJECTIVE JUDGEMENT OF THE ELASTIC AND PLASTIC PROPERTIES OF SOFT BODIES
Blair, G. W. S., & Coppen, F. M. V. (1940) · British Journal of Psychology General Section · doi:10.1111/j.2044-8295.1940.tb00975.x · Cited by 32 · see citing works
THE USE OF INTRAORAL LOAD CELLS IN THE STUDY OF TEXTURE PERCEPTION
Mioche, L., Peyron, M., & Auroy, P. (1993) · Journal of Texture Studies · doi:10.1111/j.1745-4603.1993.tb00048.x · Cited by 15 · see citing works
Physiological Aspects of Texture Perception, Including Mastication
Yeatman, J. N., & Drake, B. K. (1973) · Springer eBooks · doi:10.1007/978-94-010-2562-1_2 · Cited by 11 · see citing works
Integrating texture and physiology – techniques
KILCAST, D., & Eves, A. (1991) · Cambridge University Press eBooks · doi:10.1017/cbo9780511600555.009 · Cited by 11 · see citing works
DENTAL FORCES AND MASTICATION*
Ledley, R. S. (1971) · Journal of Texture Studies · doi:10.1111/j.1745-4603.1971.tb00269.x · Cited by 9 · see citing works
The basic mechanics of mastication: man's adaptive success
Heath, M. (1991) · Cambridge University Press eBooks · doi:10.1017/cbo9780511600555.008 · Cited by 8 · see citing works
Flagged first, then by citations
Cited by
Sorted by citations
Caparros Megido, R., Sablon, L., Geuens, M., Brostaux, Y., Alabi, T., Blecker, C., Drugmand, D., Haubruge, É., & Francis, F. (2014) · Journal of Sensory Studies · doi:10.1111/joss.12077 · Cited by 371 · see citing works
Structuring the meat analogue by using plant-based derived composites
Yuliarti, O., Kiat Kovis, T. J., & Yi, N. J. (2021) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2020.110138 · Cited by 284 · see citing works
Ben Jeddou, K., Bouaziz, F., Zouari-Ellouzi, S., Chaari, F., Ellouz-Chaabouni, S., Ellouz-Ghorbel, R., & Nouri-Ellouz, O. (2017) · Food Chemistry · doi:10.1016/j.foodchem.2016.08.081 · Cited by 183 · see citing works
Wang, Q. J., Mielby, L. A., Junge, J. Y., Bertelsen, A. S., Kidmose, U., Spence, C., & Byrne, D. V. (2019) · Foods · doi:10.3390/foods8060211 · Cited by 168 · see citing works
Taste the feeling or feel the tasting: Tactile exposure to food texture promotes food acceptance
Nederkoorn, C., Theiβen, J., Tummers, M., & Roefs, A. (2018) · Appetite · doi:10.1016/j.appet.2017.09.010 · Cited by 60 · see citing works
Functional strawberry and red beetroot jelly candies rich in fibers and phenolic compounds
Ali, M. R., Mohamed, R. M., & Abedelmaksoud, T. G. (2021) · Food systems · doi:10.21323/2618-9771-2021-4-1-82-88 · Cited by 44 · see citing works
“give deformation for the material to be deformed before it ruptures [33].”
BackgroundStudy of modified atmosphere packaging on the quality of ozonated freeze-dried chicken meat
Zouaghi, F., & Cantalejo, M. J. (2016) · Meat Science · doi:10.1016/j.meatsci.2016.04.032 · Cited by 30 · see citing works
Calvo, F., Gómez, J. M., Alvarez, O., & Ricardez-Sandoval, L. (2022) · Chemical Engineering Research and Design · doi:10.1016/j.cherd.2022.08.011 · Cited by 16 · see citing works
- Authors
- Szczesniak, A. S.
- Corresponding author
- Szczesniak, Alina Surmacka
- Venue
- Food Quality and Preference
- Publisher
- Elsevier BV
- Published
- 2002-06
- Volume
- 13
- Issue
- 4
- Pages
- 215-225
- ISSN
- 0950-3293 (ISSN-L)
- OpenAlex
- W2090392556
- Cited by
- 1,664
- References
- 37
- Citations by year
- 2026: 67 · 2025: 131 · 2024: 118 · 2023: 99 · 2022: 110 · 2021: 101 · 2020: 102 · 2019: 86 · 2018: 81 · 2017: 94 · 2016: 99 · 2015: 89 · 2014: 80 · 2013: 79 · 2012: 73
- FWCI
- 21.49
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Quality and Preference (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
- Keywords
- texture, sensory properties, texture features, texture perception, multisensory interaction, taste and texture, consumer attitudes, consumer preferences, food texture
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
