抄録
This study aimed to compare the physical properties of mayonnaise with its perceived texture. Model mayonnaises with the same composition were prepared under different emulsifying conditions. Perceived textural properties of mayonnaise, such as hardness, fracturability, viscosity and adhesiveness, were evaluated by trained panels using the quantitative descriptive analysis method. Rheological properties and particle size distribution were measured instrumentally. Pearson's correlation coefficients between textural attributes and physical properties were calculated. The storage modulus G′ in the linear region showed significant correlations (p<0.001 or p<0.01) with all of the sensory attributes. No significant correlation was observed between sensory attributes and viscosity-related properties, such as apparent viscosities and flow curve parameters. The particle size at 10% cumulative volume had high correlations (p<0.01 or p<0.05) with all of the sensory attributes studied.
