Sensory Perception Optimization of Consumer Products: Toothpaste Tube Squeezability.

IF 2.5 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of texture studies Pub Date : 2025-08-01 DOI:10.1111/jtxs.70036

Baran Teoman, Mark Vandeven, Aileen Cabelly, Monica Morelli, Andrei Potanin

引用次数: 0

Abstract

This study examines the "squeezability" of toothpaste tubes, focusing on how ease of dispensing influences consumer acceptability of the product. Eight toothpaste samples, modified from a commercial product, were evaluated by 27 panelists in terms of acceptability scale. In parallel, instrumental measurements were conducted using a tactile glove and a texture analyzer to assess grip force and squeeze rate. A toothpaste tube can be too hard (paste does not flow easily) or too soft (paste flowing out uncontrollably) to squeeze. In this work, the optimal range or the "golden middle" of squeezability was determined via statistical analysis of the sensory and textural data, offering insights for improving product design and packaging.

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消费品感官知觉优化：牙膏管挤压性。

本研究考察了牙膏管的“可挤压性”，重点是如何易于分配影响消费者对产品的接受程度。8个牙膏样品，由一个商业产品修改，由27个小组成员在可接受程度方面进行评估。同时，使用触觉手套和纹理分析仪进行仪器测量，以评估握力和挤压率。牙膏管可能太硬（牙膏不容易流动）或太软（牙膏不受控制地流出）而无法挤压。在这项工作中，通过对感官和纹理数据的统计分析，确定了可挤压性的最佳范围或“黄金中间”，为改进产品设计和包装提供了见解。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of texture studies 工程技术-食品科技

CiteScore

6.30

自引率

9.40%

发文量

审稿时长

>24 weeks

期刊介绍： The Journal of Texture Studies is a fully peer-reviewed international journal specialized in the physics, physiology, and psychology of food oral processing, with an emphasis on the food texture and structure, sensory perception and mouth-feel, food oral behaviour, food liking and preference. The journal was first published in 1969 and has been the primary source for disseminating advances in knowledge on all of the sciences that relate to food texture. In recent years, Journal of Texture Studies has expanded its coverage to a much broader range of texture research and continues to publish high quality original and innovative experimental-based (including numerical analysis and simulation) research concerned with all aspects of eating and food preference. Journal of Texture Studies welcomes research articles, research notes, reviews, discussion papers, and communications from contributors of all relevant disciplines. Some key coverage areas/topics include (but not limited to): • Physical, mechanical, and micro-structural principles of food texture • Oral physiology • Psychology and brain responses of eating and food sensory • Food texture design and modification for specific consumers • In vitro and in vivo studies of eating and swallowing • Novel technologies and methodologies for the assessment of sensory properties • Simulation and numerical analysis of eating and swallowing