Correlation analysis of texture and sensory quality in commercial sour bamboo shoots

The relationship between instrumental texture/color measurements and the sensory perception of sour bamboo shoots remains poorly defined, with limited studies exploring these correlations—a gap that impedes objective quality control. Using sour bamboo shoots as a representative model for crispy-textured fermented vegetables, this study investigates these associations to identify quality indicators applicable beyond a single product context. Fifteen restaurant-sourced and twenty pre-packaged sour bamboo shoot samples (used in Luosifen, or River Snail Rice Noodles) were collected. The sample size discrepancy reflects market availability and product diversity. Texture profile analysis (TPA) parameters were measured using a texture analyzer, and chromaticity values were obtained with a colorimeter. Pearson correlation analysis was employed to examine relationships among TPA parameters, chromaticity values, and sensory attributes. Stepwise regression analysis was further used to establish predictive models for sensory indicators. Restaurant-prepared sour bamboo shoots exhibited higher average TPA parameters, as well as greater L* (lightness), a* (red-green value), b* (yellow-blue value), and C* (chroma), but lower adhesiveness (0.20 ± 0.29) and hue angle (ho, 67.43 ± 3.29) compared to pre-packaged samples. Pearson correlation revealed a strong positive relationship between texture and overall sensory scores in restaurant samples, whereas both texture and color jointly influenced sensory acceptance in pre-packaged samples. Stepwise regression confirmed significant associations between b* value and color score in restaurant samples (r = 0.024), and between texture and L* value in pre-packaged samples (r = 0.446). Restaurant-prepared samples demonstrated superior texture attributes, while pre-packaged samples exhibited greater color stability. Beyond descriptive comparison, this study highlights that processing methods shape the correlation patterns between physical parameters and sensory preferences. The b* value is proposed as a potential quality indicator for crispy-textured fermented vegetables, and the established quantitative relationships provide a foundation for instrument-based sensory prediction. These findings support quality control in bamboo shoot processing and offer insights applicable to similar fermented vegetable products.