ABSTRACT
This chapter explains development and applications of the Texture Profile Method and reviews the method since its inception. It explores the expansion/revisions made in the methodology and procedures, and discusses some of the components of the method in greater detail than shown in the original papers. The emerging relationships of sensory descriptions of texture with instrumental measures encouraged exploration into developing consumer testing methodology for assessing consumer awareness of texture. The Texture Profile continues to be widely used within General Foods, both domestically and abroad, to evaluate a variety of products for a variety of research and development objectives. The rating scales of the Texture Profile have received their fair share of comment from the technical community, including some of the originators of the system. The Flavor and Texture Profile methods are illustrative of the former and the Quantitative Descriptive Analysis Method is illustrative of the latter.
