Combining sensory and texturometer parameters to characterize different type of cosmetic ingredients.

Significant differences were detected in ten of the eleven evaluated sensory attributes, indicating that ingredients have distinct sensory profiles. The mainly discriminative attributes for the analyzed ingredients were: gloss, opacity, fluidity, freshness, whitening and oily residue. The oils are mostly related to oily residue and slipperiness while extracts are mostly related to gloss, fluidity and freshness attributes. Both Tapioca Starch and Shea Butter were related to non-fluidity, opacity, and Tapioca Starch was related to freshness too. This study was completed by a texturometer analysis which lead to show the opposite correlation between the sensory attribute fluidity and the consistent index.