Abstract Stickiness is a critical, but complex attribute with relevance to many food systems. Consumer perception of stickiness is subjective and variable; however, stickiness ratings and texture insights from trained panels are often used to make decisions about consumer products. Our objectives were to correlate trained panel evaluations to consumer perception of stickiness and to identify texture attributes that contribute to stickiness. Nine diverse caramel samples were assessed by two panels. First, trained panelists participated in texture term generation, Temporal Dominance of Sensation (TDS), and tactile and oral stickiness intensity rating. Next, 75 consumers participated in a two-part test: first, they completed a Check-All-That-Apply (CATA) exercise with the TDS panel-generated terms; second, they rated each sample for overall tactile and oral stickiness intensity. Trained panelist and consumer stickiness ratings were then correlated to each other and to TDS parameters for each attribute. Consumers and trained panelists showed good agreement in tactile (r = 0.85, p

中文翻译：

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消费者对粘性的感知和对焦糖系统中训练有素的小组成员时间评估贡献的质地属性的相关性

摘要 粘性是与许多粮食系统相关的关键但复杂的属性。消费者对粘性的感知是主观且可变的；然而，来自受过训练的小组的粘性评级和质地洞察通常用于做出有关消费品的决策。我们的目标是将经过培训的小组评估与消费者对粘性的感知相关联，并确定有助于粘性的质地属性。两个小组评估了九个不同的焦糖样品。首先，训练有素的小组成员参与纹理术语生成、感觉的时间支配性 (TDS) 以及触觉和口腔粘性强度评级。接下来，75 名消费者参与了两部分测试：首先，他们使用 TDS 小组生成的条款完成了一项 Check-All-That-Apply (CATA) 练习；第二，他们对每个样品的整体触觉和口腔粘性强度进行了评级。然后将经过培训的小组成员和消费者粘性评级相互关联，并与每个属性的 TDS 参数关联起来。消费者和训练有素的小组成员在触觉上表现出良好的一致性 (r = 0.85, p