Food‐texture dimensions expressed by Japanese onomatopoeic words

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.