A COMPREHENSIVE FORMULA FOR THE ACCEPTANCE OF FOOD TEXTURE, AND ITS GENERALIZATION TO OVERALL FOOD ACCEPTANCE |
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| Authors: | BIRGER DRAKE |
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| Affiliation: | Swedish Institute for Food Preservation Research (SIK), Fack, S-400 21, Göteborg 16, Sweden |
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| Abstract: | A survey is made of factors contributing to food texture (atoms, molecules, structure, mechanics) together with factors leading to food texture acceptance (stimulus-response, preferences), and a formula is developed for the relations among all these factors. An extension to general acceptance, involving all sensory quality factors, is also made. |
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