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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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