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    The Texture Profile

    Published: May 1992

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    This document describes the characteristics and procedures of the original texture profile method as developed by General Foods technical stafFin 1963. The development of the texture profile method was based on adaptation of rheological principles to sensory evaluation and on the overall concept of the flavor profile method.

    Author Information:

    Muñoz, AM
    Technical director, Sensory Spectrum Inc., Chatham, NJ

    Szczesniak, AS

    Einstein, MA
    President, Senstek Inc., Mercer Island, WA

    Schwartz, NO
    Consultant, Glen Cove, NY

    Committee/Subcommittee: E18.06

    DOI: 10.1520/MNL10525M

    ISBN10: 0-8031-1756-6
    ISBN13: 978-0-8031-1756-3