Kansei interaction between flavor and texture in eating quality

Eating quality is comprised of several different factors; chemical (taste and flavor) and physical (temperature, appearance, and sound) actualized properties of the food, as well as latent influences such as the past experience and mental and physical state of the consumer. In the field of Kansei engineering, the relationships between several evaluation factors are called Kansei interaction. The purpose of Kansei research is to produce products that effectively optimize these mutual interactions. The purpose of this study is to clarify the Kansei interaction between flavor and texture in food products. The control sample was plain sausage with no added spices. Three variable sausages were flavored with different seed spices (flavors A, B, and C).The eating quality of the sausages was rated using nine evaluation terms. After eating a sausage set, the panel assigned positive points if they rated the flavored sausage more highly in each of the eating quality categories. The two analytical methods used in this study were mean difference 95% critical interval of means and graphical modeling, a type of cause and effect analysis. There were no significant differences noted for crunchinness and deliciousness between any of the variables. Our study found that the interpretation of the texture of a food may change based on a particular flavoring, and that this ultimately determines the desirability or deliciousness of a product.