This study examined perceptual dimensions of food texture using Japanese onomatopoeic words. Photographs of 56 foods were presented to the participants, and they reported onomatopoeic (mimetic) words suitable for the texture of the foods. The participants' responses were collated into a contingency table of photographs by onomatopoeic words. Correspondence analysis was applied to the table, and 15 dimensions were extracted. The biplot of the configurations was rotated by the technique of sparse coding. The obtained dimensions were smoothness/sounds in slurping noodles; adhesiveness; crumbliness/dryness/fluffiness of breads; popping/juiciness of spherical-shaped foods; soft elasticity/smoothness of gel, wateriness/creaminess; bendability of sticky foods; crispness/crunchiness of snacks; crispness of fruits; elasticity; crunchiness of vegetables; breakability of rod-like foods; sizzle (high temperature and oiliness); and two dimensions specifically expressing textures of lemon and pickled plum. These are considered to be basic food-texture dimensions expressed by Japanese onomatopoeic words. This article is protected by copyright. All rights reserved.

中文翻译：

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日语拟声词表达的食物质地维度

本研究使用日语拟声词检查食物质地的感知维度。向参与者展示了 56 种食物的照片，他们报告了适合食物质地的拟声词（拟声词）。参与者的回答通过拟声词整理成一张照片列联表。对该表进行对应分析，提取15个维度。配置的双标图通过稀疏编码技术旋转。获得的尺寸是面条的光滑度/声音；粘性；面包的易碎度/干燥度/蓬松度；球形食物的爆裂/多汁；凝胶的柔软弹性/光滑度，水润度/乳脂状；粘性食物的弯曲性；零食的脆度/脆度；水果的脆度；弹性; 蔬菜的脆度；棒状食物的易碎性；嘶嘶声（高温油腻）；和两个维度，专门表达柠檬和腌李子的质地。这些被认为是由日语拟声词表达的基本食物质地维度。本文受版权保护。版权所有。