Classification of Japanese Texture Terms

A total of 445 Japanese texture terms were classified. First, terms with almost the same meaning represented by different Chinese characters, and onomatopoeic words derived from the same sound were classified into same-term groups for a total of 271 term groups. Next, eight experts in texture studies categorized the 271 term groups into the three texture attributes proposed by the International Standard Organization (ISO 11036): mechanical attributes, geometrical attributes and other attributes. Term groups were compared within each of the three attributes, and their similarities were assessed by 96 texture scientists/technologists. The data were analyzed by multidimensional scaling and cluster analysis. The classification in this study showed some similarities with the classification of texture terms in other languages. However, the results also revealed some characteristics that were unique to Japanese texture vocabulary, such as a wide variety of terms concerned with stickiness and elasticity. Practical Applications Developing a comprehensive list of texture terms in every language is necessary for comparing terms between languages, as well as for sensory evaluation within each language. The data obtained in this study can be applied to preliminary lexicons of descriptive sensory evaluation of texture. Classification of texture terms helps sensory evaluation researchers to define descriptors and to train panelists. The data also provide useful clues for worldwide understanding of Japanese texture terms.

[1]  S. Yoshikawa,et al.  COLLECTION AND CLASSIFICATION OF WORDS FOR DESCRIPTION OF FOOD TEXTURE: I: Collection of Words. , 1970, Journal of texture studies.

[2]  Birger Drake,et al.  Sensory Textural/Rheological Properties—A Polyglot List , 1989 .

[3]  Hiromitsu Inoue,et al.  Quantitative Study on Qualitative Words for Descriptive Scales in Sensory Analysis , 2002 .

[4]  Doris Jaros,et al.  Foods Associated with Descriptive Texture Terms , 1994 .

[5]  Yasumasa Baba,et al.  Research Survey of Japanese Consumers on Texture Vocabulary (Studies on Japanese texture terms Part 2) , 2006 .

[6]  Long Huang,et al.  COMPARATIVE STUDY OF TEXTURE TERMS: ENGLISH, FRENCH, JAPANESE AND CHINESE , 2008 .

[7]  S. Yoshikawa,et al.  COLLECTION AND CLASSIFICATION OF WORDS FOR DESCRIPTION OF FOOD TEXTURE: III: Classification by Multivariate Analysis. , 1970, Journal of texture studies.

[8]  K. Kohyama,et al.  Collection and Analysis of Foods Associated with Japanese Texture Terms , 2011 .

[9]  A. Szczesniak Classification of textural characteristics , 1963 .

[10]  A. S. Szczenniak Consumer awareness of texture and other food attributes. , 1963 .

[11]  S Yoshikawa,et al.  COLLECTION AND CLASSIFICATION OF WORDS FOR DESCRIPTION OF FOOD TEXTURE: II: Texture Profiles. , 1970, Journal of texture studies.

[12]  A. Szczesniak Texture is a sensory property , 2002 .

[13]  Harald Rohm,et al.  Consumer awareness of food texture in Austria , 1990 .

[14]  A. Szczesniak,et al.  CONSUMER AWARENESS OF TEXTURE AND OF OTHER FOOD ATTRIBUTES, II. , 1971, Journal of texture studies.

[15]  K. Kohyama,et al.  Collection of Japanese Texture Terms (Studies on Japanese texture terms Part 1) , 2005 .

[16]  Harry T. Lawless,et al.  CATEGORIZATION OF ENGLISH AND FINNISH TEXTURE TERMS AMONG CONSUMERS AND FOOD PROFESSIONALS , 1997 .