Identification of Key Textural Attributes of Viscoelastic Syrups By Regression Analysis

Regression analysis was used to identify key textural attributes in the sensory evaluation of table syrups with varying viscoelastic properties. The syrups were sensorily evaluated in the mouth, while being poured out of a bottle and while the syrup was spreading on a flat surface. The triplet “Viscous,”“Smooth,” and “Slippery” gave the best average coefficient of determination (R 2 ) in the mouth; the triplet “Watery,”“Even,” and “Drippy” gave the best R 2 for pouring; and the triplet “Viscous,”“Even,” and “Smooth” the best R 2 for spreading. The results suggested that there were significantly different texture perception cues in the three different evaluation procedures.