Chapter Sixteen
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11 pasta 13 11 product 9
12 eating 12 12 property 7
13 noodle 13 13 assessment 6
14 intrinsic 11 14 category 6
15 microbiological 11 15 classification 6
16 technological 11 16 perception 6
17 fruit 9 17 retention 6
18 color 8 18 analysis 5
19 different 7 19 feature 5
20 physical 6 20 aspect 4
Table 2. Twenty most frequent collocations of quality (lemma-based).
The L1 collocates in Table 2 can be roughly divided into six semantic
categories:
- The food product at stake (e.g. bread, pasta, fruit)
- The specific state/condition of the product (e.g. cooked, frozen,
canned) - The intrinsic behavior of the product (e.g. sensory, nutritional,
microbiological) - The relation to the product’s consumption (e.g. physical, eating,
technical) - The value of excellence (high, good, different)
By categorizing the instances of L1 collocations of quality in Table 2 into
different semantic groups, we can observe a “conditioned” use of quality,
for instance, in co-occurrence with the lexeme technological, quality denotes a
product’s behavior during instrumental investigation/manipulation.
(6) The aim of this research was to determine the effect of different whole
wheat flour milling processes on the technological quality of the whole
wheat flour and resulting whole wheat flour steamed breads. (FST
62.1.Part1)Example (6) refers to the reaction of whole wheat flours when exposed to
different milling processes. The reason I allocate the occurrence of quality
in (6) with the category (4) is based on the fact that instrumental
operationalizations in food science research, investigate the effect of
specific technical methods on a food item, thereby aiming to simulate the
consumption process. The collocation “technical quality” as such refers to
the specialized measurement of a product’s value. A further, domain-
specific use of quality can be seen in (7):