How Do We Determine the Texture of Food? The Sensory and Scientific Methods

December 28, 2025 •

2 min read

Food companies routinely use sensory panels and advanced instruments to evaluate texture, as studies show it is a key driver of consumer preferences and purchase decisions. So, how do we determine the texture of food? The process involves both human perception and objective, mechanical measurement.

Quick Summary

Food texture is determined through a combination of subjective sensory evaluation, using human panels, and objective instrumental analysis with specialized equipment to measure mechanical properties.

Key Points

Dual Approach: Food texture is determined through a combination of subjective human sensory evaluation and objective mechanical instrumental analysis.
Sensory Panels: Trained human panels and consumer tests provide direct insight into how texture is perceived by consumers, assessing mouthfeel during eating.
Instrumental Tests: Specialized machines perform tests like Texture Profile Analysis (TPA) and shearing to objectively measure mechanical properties, such as hardness and springiness.
Texture Attributes: Key properties like hardness, chewiness, and cohesiveness, along with geometrical features like graininess, contribute to the overall textural experience.
Influential Factors: Texture is not static and is affected by ingredients, processing methods (e.g., cooking, extrusion), storage conditions, and packaging.
Objective vs. Subjective: While instrumental analysis offers precise, repeatable data for quality control, sensory analysis is crucial for validating that the measurements align with consumer perception and satisfaction.

The Two Core Methods: Sensory vs. Instrumental

Determining the texture of a food product involves both human perception and scientific measurement. Food scientists use two main approaches: sensory evaluation with human panels and instrumental analysis with specialized equipment. These methods provide essential data for quality control, product development, and understanding consumer preferences.

Sensory Evaluation: The Human Factor

Sensory evaluation assesses food characteristics using human senses. Trained sensory panels identify and quantify specific textural attributes like hardness or chewiness using standardized scales. Consumer testing with untrained individuals provides insight into market acceptance but is more subjective. Mouthfeel is evaluated during the initial, masticatory, and residual stages of eating.

Instrumental Analysis: The Objective Data

Instrumental analysis objectively measures the physical properties of food using equipment. This method is faster and more cost-effective for large-scale production, offering precise data that can be correlated with human perception.

Common instrumental methods include:

Texture Profile Analysis (TPA): Mimics chewing by compressing a sample twice to provide data on hardness, cohesiveness, and springiness.
Penetration/Puncture Tests: Measure the force needed to penetrate a sample, indicating firmness, often used for fruits and gels.
Shearing Tests: Measure the force required to cut a sample, used for meat tenderness.
Viscosity Testing: Measures the flow properties of liquids, relating to consistency and thickness.

Decoding the Language of Texture: Key Attributes

Texture involves mechanical, geometrical, and other physical characteristics. Mechanical characteristics include hardness, cohesiveness, adhesiveness, springiness, and chewiness. Geometrical characteristics relate to particles (gritty/grainy) or structure (fibrous). Other characteristics primarily relate to mouthfeel, such as moisture and oiliness.

Factors Influencing Food Texture

Several factors influence a food's final texture:

Ingredients: The types and amounts of components like starches, proteins, fats, and hydrocolloids dictate structure.
Processing Methods: Cooking, freezing, extrusion, and homogenization significantly alter texture.
Storage Conditions: Temperature and humidity changes impact texture over time, as seen in bread staling.
Packaging: Can influence texture by controlling moisture and protecting against damage.

Comparison: Sensory vs. Instrumental Analysis


Feature	Sensory Analysis (Human Panels)	Instrumental Analysis (Machines)
Subjectivity	Inherently subjective.	Highly objective.
Cost	High.	Lower operational cost.
Speed	Slow.	Rapid and efficient.
Variability	Can be influenced by panelist factors.	Minimal variability.
Insight	Directly measures consumer perception.	Quantifies physical properties; requires correlation to sensory data.
Best for...	Initial product development.	Quality control and process monitoring.

For more on correlating these methods, refer to the article on Instrumental Analysis or Human Evaluation.

Conclusion

Determining food texture is a combination of human sensory perception and objective instrumental analysis. This allows for precise measurement and description of attributes, ensuring product quality and consistency. By understanding the factors influencing texture and using both evaluation methods, the food industry can create products that satisfy consumers.

Frequently Asked Questions

While often used interchangeably, texture is the specific mechanical, geometrical, and physical properties of food. Mouthfeel refers to the overall sensory experience of these properties as they are perceived in the mouth, including touch, temperature, and even sound.

Texture is a critical component of the overall eating experience, profoundly influencing consumer satisfaction and preferences. A food with an undesirable texture, like a soggy chip or mushy vegetable, can be rejected regardless of its flavor.

Food companies use instrumental texture analysis, especially during the quality control phase of production. This allows them to quickly and objectively check that batches meet the required textural standards and adjust manufacturing processes as needed.

TPA is a popular instrumental test that simulates the chewing process. A probe compresses a food sample twice, and the resulting force-time graph is used to calculate parameters such as hardness, adhesiveness, and chewiness.

Yes, texture can significantly influence the perception of taste and flavor. For example, a creamy texture can make a food taste richer, while a crunchy texture can enhance the perception of freshness.

Different ingredients play specific roles in shaping texture. Proteins can provide structure and chewiness, starches and gums (hydrocolloids) influence viscosity and thickness, and fats contribute to smoothness and mouth-coating properties.

The texture of liquids and semi-liquids, such as sauces, yogurts, or soups, is often measured using a viscometer. This instrument quantifies the liquid's resistance to flow, which determines its viscosity and consistency.

Neither method is inherently better, as they serve different purposes. Instrumental analysis provides objective, quantitative data, while sensory evaluation provides direct consumer perception. The most effective approach is to use both methods and correlate the instrumental data with human sensory ratings.