Establishment of candidate lexicon for descriptive sensory evaluation of meat using questionnaire to consumers and cooking workers

Abstract

Collection and screening of candidate sensory words for descriptive characteristics of meat were carried out to establish candidate lexicon for sensory characterization of meat. The first candidate lexicon including 54 words for taste, 67 words for odor, and 141 words for texture were collected from literatures. Regarding these words, questionnaire survey about the relationship between each word and sensory characteristics of meat were conducted via internet using 522 consumers and 234 cooking workers. According to generalized linear model analysis, the second candidate lexicon, which is available for sensory characterization of meat, including 39 taste words, 44 odor words, and 64 texture words were established. Furthermore, correspondence analysis suggested that items indicating ‘bad sensory characteristics’ were not different between beef, pork, and chicken meat, whereas items meaning ‘good sensory characteristics’ were different between animal species.