Lexicon for the Sensory Description of French Bre.pdf

Lexicon for the Sensory Description of French Bre.pdf

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Lexicon for the Sensory Description of French Bre

joss_247 76..93 LEXICON FOR THE SENSORY DESCRIPTION OF FRENCH BREAD IN JAPAN FUMIYO HAYAKAWA1,3, NAOKO UKAI2, JUNJI NISHIDA2, YUKARI KAZAMI1 and KAORU KOHYAMA1 1Food Function Division National Food Research Institute National Agriculture and Food Research Organization Tsukuba, Ibaraki, Japan 2Nichifutsu Shoji Co., Ltd. Shibuya, Tokyo, Japan Accepted for Publication May 13, 2009 ABSTRACT A lexicon for describing the sensory attributes of French bread was developed. A panel of experts generated 187 expressions by a sensory evalu- ation of 24 bread samples from different bakeries. Of these expressions, 96 terms were selected as candidates for the lexicon. The panelists participated in a sensory evaluation of 14 bread samples according these 96 descriptors in accordance with ISO 11035. A principal component analysis and cluster analysis revealed that the 96 terms could be classified into 23 groups. The lexicon consisting of 23 terms (11 for appearance, five for aroma, one for taste and six for texture) was then made up by selecting a representative term for each cluster and determining a suitable definition and reference. The lexicon was verified against 23 samples prepared under various conditions in the laboratory by a sensory evaluation. The results show that all of the 23 descrip- tors were useful to differentiate the sensory qualities of French bread samples. PRACTICAL APPLICATIONS Selecting and defining descriptors is a critical step in a descriptive sensory analysis. A well-developed lexicon helps sensory researchers to conduct a precise sensory analysis. Fine-quality French bread has a good appearance, aroma, flavor and texture; therefore, French bread needs to be evaluated for all these factors. The lexicon for French bread developed in this 3 Corresponding author. TEL: +81-29-838-8031; FAX: +81-29-838-7996; EMAIL: fumiyoha@ affrc.go.jp DOI: 10.1111/j.1745-459X.2009.00247.x Journal of Sensory Studies 25 (2010) 76–93. ? 2009, The Author(s) Journal compilation ?

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