ABSTRACT
Food quality evaluation by consumers is a dynamic and complex process, which varies from person to person and also depends on the food and situation (1-3). Nevertheless, food quality has long been investigated by sensory and instrumental means, often to establish a correlation between results from the two methods (4,5). Since food quality is a multidimensional and complicated subject, it is generally studied in the context of subcategories such as appearance, flavor, tex ture, nutrition, safety, convenience, and stability (3,4). Hence, instrumental qual ity evaluation within a subcategory (e.g., texture) can be expected to provide useful but partial information towards better understanding of the overall food quality (1-3).
