Perceived texture: direct and indirect methods for use in product development

Increasing consumer interest in texture has made it of primary concern in product development, since manipulating texture can provide product differentiation. Successful development requires both comprehensive understanding of texture as perceived by the consumer, and appropriate measurement methods. Perceived texture results from an array of sensory inputs, arising before and during consumption. Sensory analysis methods provide means to express such percepts, but can be time-consuming and expensive. There are relationships between physiological parameters measured in individuals during food consumption, and perceived texture. Such measures can provide simple and rapid indices of texture, if validated before use, as routine tools in product development applications.