Introduction to the Measurement of Sensory and Instrumental Food Texture

Texture is essentially a sensory phenomenon, yet we can use instruments to measure its various aspects. In this chapter, we consider the background to the subject and discuss the key terms used to describe it. While treating sensory and instrumental techniques (both) as objective sciences, we recognise the limitations of instruments in measuring some of the physiological sensations which we perceive. Moreover, we are mindful to the changing nature of food texture through the oral trajectory. Additionally, we endorse the relatively new term ‘food texturology’ in recognition that it is a coherent science.