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Texture Profile Method
Abstract
SUMMARY: A texture profile method was developed that uses the A. D. Little flavor profile method as a model. A texture profile is defined as the organoleptic analysis of the texture complex of a food in terms of its mechanical, geometrical, fat, and moisture characteristics, the degree of each present, and the order in which they appear from first bite through complete mastication. The texture profile analysis requires a panel of judges with prior knowledge of the texture classification system, use of standard rating scales, and proper panel procedures with regard to the mechanics of testing and sample control.
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Citations
Cited by
Szczesniak, A. S. (2002) · Food Quality and Preference · doi:10.1016/s0950-3293(01)00039-8 · Cited by 1,664
TASTE PREFERENCES AND FOOD INTAKE
Drewnowski, A. (1997) · Annual Review of Nutrition · doi:10.1146/annurev.nutr.17.1.237 · Cited by 1,045
Quick and dirty but still pretty good: a review of new descriptive methods in food science
Valentin, D., Chollet, S., Lelièvre, M., & Abdi, H. (2012) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.2012.03022.x · Cited by 391
Textural properties of agarose gels. I. Rheological and fracture properties
Barrangou, L. M., Daubert, C. R., & Allen Foegeding, E. (2006) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2005.02.019 · Cited by 145
JACK, F. R., PATERSON, A., & PIGGOTT, J. R. (1993) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.1993.tb01275.x · Cited by 57
Metadata
- Authors
- BRANDT, M. A., SKINNER, E. Z., & COLEMAN, J. A.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 1963-07
- Volume
- 28
- Issue
- 4
- Pages
- 404-409
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W2096761998
- Cited by
- 489
- References
- 0
- FWCI
- 6.57
- Type
- journal article
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: Texture Profile Method. https://app.cochat.ai/papers/10.1111/j.1365-2621.1963.tb00218.x
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- BRANDT, M. A., SKINNER, E. Z., & COLEMAN, J. A. (1963). Texture Profile Method. Journal of Food Science. https://doi.org/10.1111/j.1365-2621.1963.tb00218.x
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
