1
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Visalli M, Galmarini MV. Multi-attribute temporal descriptive methods in sensory analysis applied in food science: A systematic scoping review. Compr Rev Food Sci Food Saf 2024; 23:e13294. [PMID: 38284596 DOI: 10.1111/1541-4337.13294] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2023] [Revised: 12/07/2023] [Accepted: 12/16/2023] [Indexed: 01/30/2024]
Abstract
Among descriptive sensory evaluation methods, temporal methods have a wide audience in food science because they make it possible to follow perception as close as possible to the moment when sensations are perceived. The aim of this work was to describe 30 years of research involving temporal methods by mapping the scientific literature using a systematic scoping review. Thus, 363 research articles found from a search in Scopus and Web of Science from 1991 to 2022 were included. The extracted data included information on the implementation of studies referring to the use of temporal methods (details related to subjects, products, descriptors, research design, data analysis, etc.), reasons why they were used and the conclusions they allowed to be drawn. Metadata analysis and critical appraisal were also carried out. A quantitative and qualitative synthesis of the results allowed the identification of trends in the way in which the methods were developed, refined, and disseminated. Overall, a large heterogeneity was noted in the way in which the temporal measurements were carried out and the results presented. Some critical research gaps in establishing the validity and reliability of temporal methods have also been identified. They were mostly related to the details of implementation of the methods (e.g., almost no justification for the number of consumers included in the studies, absence of report on panel repeatability) and data analysis (e.g., prevalence of use of exploratory data analysis, only 20% of studies using confirmatory analyses considering the dynamic nature of the data). These results suggest the need for general guidelines on how to implement the method, analyze and interpret data, and report the results. Thus, a template and checklist for reporting data and results were proposed to help increase the quality of future research.
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Affiliation(s)
- Michel Visalli
- Centre des Sciences du Goût et de l'Alimentation, Institut Agro Dijon, CNRS, INRAE, Université Bourgogne, Dijon, France
- INRAE, PROBE Research Infrastructure, ChemoSens Facility, Dijon, France
| | - Mara Virginia Galmarini
- CONICET, Consejo Nacional de Investigaciones Científicas y Tecnológicas, Santa Fe, Argentina
- Facultad de Ingeniería y Ciencias Agrarias, Pontificia Universidad Católica Argentina (UCA), Buenos Aires, Argentina
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2
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Picó-Munyoz R, Tárrega A, Laguna L. Origins of thirstiness sensation and current food solutions. Compr Rev Food Sci Food Saf 2023; 22:4433-4450. [PMID: 37583300 DOI: 10.1111/1541-4337.13229] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Revised: 06/15/2023] [Accepted: 08/01/2023] [Indexed: 08/17/2023]
Abstract
The sensation of thirstiness is the desire to drink water. In certain situations, the ingestion of liquid water can be restricted. As a result, thirstiness is not relieved, resulting in an uncomfortable and distressing situation. The present review describes thirstiness and hydration, the food products and beverages that cause thirstiness, and the beverages and food products currently available to quench thirstiness in individuals with restricted access to liquid ingestion. It also discusses how to measure the effectiveness of calming thirstiness. To diminish thirstiness distress, different alternatives to liquids are proposed. Individuals with swallowing disorders are given thickened water, individuals with restricted water ingestion are given ice cubes or ice popsicles of different flavors, and sportspeople are given energy gels. However, current beverage solutions seem not to relieve thirst fully, although some stimuli like iced water, flavors (especially lemon and mint), or acids seem to work better than plain stimuli and could be added to existing products. Therefore, there is still a need to incorporate these strategies into beverage and food formulations and to test their effectiveness.
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Affiliation(s)
- Ruth Picó-Munyoz
- Consumer Perception and Behavior and Adapted Nutrition Laboratory, Institute of Agrochemistry and Food Technology (IATA, CSIC), Paterna, Spain
| | - Amparo Tárrega
- Consumer Perception and Behavior and Adapted Nutrition Laboratory, Institute of Agrochemistry and Food Technology (IATA, CSIC), Paterna, Spain
| | - Laura Laguna
- Consumer Perception and Behavior and Adapted Nutrition Laboratory, Institute of Agrochemistry and Food Technology (IATA, CSIC), Paterna, Spain
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3
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Souza Olegario L, González-Mohino A, Estévez M, Madruga MS, Ventanas S. Impact of absence of lactose on the dynamic sensory profile of yogurt: A multiple-intake TDS approach. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113430] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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4
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An U, Du X, Wang W. Consumer Expectation of Flavored Water Function, Sensory Quality, and Sugar Reduction, and the Impact of Demographic Variables and Woman Consumer Segment. Foods 2022; 11:foods11101434. [PMID: 35627002 PMCID: PMC9142066 DOI: 10.3390/foods11101434] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 05/11/2022] [Accepted: 05/11/2022] [Indexed: 02/04/2023] Open
Abstract
This study aimed to investigate consumer expectation of flavored water and potential consumer segments. The results showed flavored water was ranked the fourth most popular drink, after plain water, tea, and coffee, by 901 participants. Consumers highly expected functional flavored water with refreshing (87.4% selection), thirst-quenching (73.7%), and tasty (65.7%) qualities, containing vitamins, minerals, and antioxidants, and providing energy. Expected flavored water sensory qualities included temperature (62.4%), flavor (52.4%), and sweet taste (47.4%); lemon, berry, and lime flavors were most preferred, while bitterness, irritation, astringency, and sourness were least preferred. Pure sugar and honey were rated highest as the sweeteners for flavored water. Likewise, consumers were mostly concerned with taste followed by calories. Single demographic variables (age, reported health condition, drinking frequency, educational level) significantly influenced (p ≤ 0.05) flavored water function, sensory quality, and sugar reduction expectations. Females had higher expectation of flavored water’s refreshing and antioxidant functions. Cluster analysis revealed two consumer segments. The younger, low-education, self-reportedly less healthy cluster (mainly college students) expected various functions and flavors such as low temperature, cooling taste, diverse flavors, and sweet taste (and disliked bitterness). The older, educated, employed, self-reportedly healthy cluster had lower expectations of flavored water functions, were less sensitive to bitterness, and preferred no sweetness or little sweetness. These findings provide informative data to establish marketing and sales strategies for promoting flavored water.
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Affiliation(s)
- Uijeong An
- Department of Nutrition and Food Sciences, Texas Woman’s University, Denton, TX 76204, USA;
| | - Xiaofen Du
- Department of Nutrition and Food Sciences, Texas Woman’s University, Denton, TX 76204, USA;
- Correspondence: ; Tel.: +1-940-898-2667
| | - Wanyi Wang
- Center for Research Design & Analysis, Texas Woman’s University, Houston, TX 77030, USA;
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5
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Ramirez JL, Hampton A, Du X. Examining the consumer view of refreshing perception, relevant fruits, vegetables, soft drinks, and beers, and consumer age and gender segmentations. Food Sci Nutr 2022; 10:2516-2531. [PMID: 35959260 PMCID: PMC9361463 DOI: 10.1002/fsn3.2857] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2021] [Revised: 03/12/2022] [Accepted: 03/15/2022] [Indexed: 12/02/2022] Open
Abstract
Consumer perspective of refreshing perception is underexplored, despite it being an emotional attribute to describe foods, beverages, hygiene products, and household items. An online survey (N = 1518) was designed to collect consumer insight into the importance of refreshing, the definition and factors related to it, and the identification of refreshing fruits, vegetables, and drinks. Nearly all participants (99.8%) cited that they have had the need to consume a food or beverage to feel refreshed, and 76.3% cited that they need this at least once per day. The factors most associated with refreshing were thirst‐quenching (84.1%), temperature (86.2%), and cooling taste (86.0%). Water (86.6%), watermelons (80.8%), and cucumbers (83.5%) were the beverages/foods most frequently specified as refreshing. A second survey (N = 1050) examined refreshing perception specifically related to beer consumption and associated flavor. Beer was rated highly refreshing by 75.5% of participants, affirming its refreshing reputation. Refreshing perceived from beer was most associated with cool temperature (95.4%), flavor of the beer (88.6%), lightened mood (87.1%), and thirst‐quenching (49.0%). Beers with crisp/clean flavors (87.3%) and citrus flavors (35.7%–51.7%) were most frequently specified as refreshing. There were no gender differences in the definition of refreshing and associated thirst‐quenching and cold, although age differences in defining beer refreshing were significant (p ≤ .05). There were significant gender and age differences in types of refreshing vegetables, soft drinks, beer flavors, and varieties. The study provided consumer insight into refreshing perception and the gained knowledge could be used in new product design.
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Affiliation(s)
- Jessica L. Ramirez
- Department of Nutrition and Food Sciences Texas Woman’s University Denton Texas USA
| | - Amy Hampton
- Department of Nutrition and Food Sciences Texas Woman’s University Denton Texas USA
| | - Xiaofen Du
- Department of Nutrition and Food Sciences Texas Woman’s University Denton Texas USA
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6
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Arboleda AM, Arroyo C, Alonso JC. Creating psychometric scales for perceptual assessment of fruit juices' refreshing and thickness attributes. Appetite 2021; 163:105232. [PMID: 33811945 DOI: 10.1016/j.appet.2021.105232] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2020] [Revised: 01/14/2021] [Accepted: 03/22/2021] [Indexed: 12/01/2022]
Abstract
Persons look for beverages to satisfy thirst (refresh) and feel fulfilled (thick). However, refreshing and thickness are concepts that lack a measurement instrument that captures an accurate judgment of consumers' perceptions. This research aims to propose a tool to assess consumers' refreshing and thickness expectations of fruit juices. Items were developed through a two-stage qualitative-exploratory study, followed by a quantitative study describing the scale's composition using an Item Response Theory approach. Hence, we suggest a set of items to consider when measuring both concepts from a perception task. Moreover, results show that thickness and refreshing are distinct and independent ideas. We provide a theoretical contribution defining each construct and recognizing the attributes that best describe refreshing and thickness for five different fruit juices. Our methodological contribution is creating a scale for each of the concepts. Practically, developing a thickness and refreshing scale is useful for product developers and marketers who expect to satisfy consumers' needs for soft drinks.
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Affiliation(s)
- Ana M Arboleda
- Facultad de Ciencias Administrativas y Económicas, Universidad Icesi, Colombia.
| | - Christian Arroyo
- Facultad de Ciencias Administrativas y Económicas, Universidad Icesi, Colombia
| | - Julio Cesar Alonso
- Facultad de Ciencias Administrativas y Económicas, Universidad Icesi, Colombia
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7
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Zhu Y, Bhandari B, Prakash S. Relating the tribo-rheological properties of chocolate flavoured milk to temporal aspects of texture. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104794] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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8
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Ramirez JL, Du X, Wallace RW. Investigating sensory properties of seven watermelon varieties and factors impacting refreshing perception using quantitative descriptive analysis. Food Res Int 2020; 138:109681. [PMID: 33292957 DOI: 10.1016/j.foodres.2020.109681] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 08/27/2020] [Accepted: 09/06/2020] [Indexed: 12/16/2022]
Abstract
Watermelon (Citrullus lanatus) is known for its refreshing quality, though its sensory attributes have never been related to its perceived refreshment. Modified quantitative descriptive analysis by a trained panel was used to examine the sensory profile of seven watermelon varieties. Eleven attributes including perceived refreshing intensity were measured on a 0-10 line scale using chemical references. Watermelon samples were evaluated with and without nose clips to control orthonasal and retronasal aroma and temperature was included as a variable to observe their effects on perceived refreshment. The dominant watermelon attributes were wateriness, refreshing, crispness, sweet, mealiness, fresh, ripe, and melon. The varieties were best differentiated by refreshing (p < 0.001), crispness (p = 0.002), sweet (p < 0.001), mealiness (p = 0.016), green (p = 0.007), and sour perception (p < 0.001). Captivation and Excursion were the most refreshing varieties. Captivation, Excursion, and Seedless varieties were less refreshing when flavor perception was inhibited; ratings ranged from 6.8 to 7.2 without nose clips and 5.9-6.0 with nose clips (p = 0.002). Refreshing was most positively driven by wateriness, followed by crispness, fresh, melon, and sweet, and negatively driven by mealiness, as indicated by partial least square regression. Samples served cold were more refreshing (ratings of 7.1 without and 6.0 with nose clips) than those served at room temperature (ratings of 4.9 without and 3.5 with nose clips), p < 0.001. This study defined the sensory profile of seven watermelon varieties and showed that flavor, texture, and temperature were responsible for the refreshing perception of watermelon for the first time.
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Affiliation(s)
- Jessica L Ramirez
- Department of Nutrition and Food Sciences, Texas Woman's University, Denton, TX, USA.
| | - Xiaofen Du
- Department of Nutrition and Food Sciences, Texas Woman's University, Denton, TX, USA.
| | - Russell W Wallace
- Horticultural Sciences, Texas A&M AgriLife Research & Extension Center, Lubbock, TX, USA.
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9
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Patarata L, Martins S, Silva JA, Fraqueza MJ. Red Wine and Garlic as a Possible Alternative to Minimize the Use of Nitrite for Controlling Clostridium Sporogenes and Salmonella in a Cured Sausage: Safety and Sensory Implications. Foods 2020; 9:E206. [PMID: 32079181 PMCID: PMC7073624 DOI: 10.3390/foods9020206] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Revised: 02/11/2020] [Accepted: 02/14/2020] [Indexed: 12/13/2022] Open
Abstract
The use of nitrite in meat products has been questioned due to its potential association with colon cancer. This work aimed to evaluate the behavior of Clostridium sporogenes (used as a surrogate for Cl. botulinum) and Salmonella in a dry-cured sausage, chouriço, made with and without nitrite and nitrate or with red wine and garlic, and to study the sensory implications through a consumer test. The survival of Cl. sporogenes and Salmonella was determined mainly by the reduction in water activity (aw), but the use of wine or wine and garlic contributed to the control of Salmonella during processing. The challenge test with Cl. sporogenes revealed no effect of the curing salts, wine, or garlic on the population of this microorganism. The use of curing salts resulted in a more reddish color that was recognized by the consumer as over-cured and artificial when compared with chouriço made with wine or wine and garlic, which were better rated in the hedonic test. In cured sausages of small caliber, the use of nitrite might be reconsidered, as the values of aw necessary to inhibit Clostridium toxinogenesis and growth are achieved rapidly.
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Affiliation(s)
- Luis Patarata
- CECAV, Animal and Veterinary Research Center, University of Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal; (S.M.); (J.A.S.)
| | - Sílvia Martins
- CECAV, Animal and Veterinary Research Center, University of Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal; (S.M.); (J.A.S.)
| | - José António Silva
- CECAV, Animal and Veterinary Research Center, University of Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal; (S.M.); (J.A.S.)
| | - Maria João Fraqueza
- CIISA, Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, 1300-477 Lisbon, Portugal;
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10
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Djekic I, Petrovic J, Božičković A, Djordjevic V, Tomasevic I. Main environmental impacts associated with production and consumption of milk and yogurt in Serbia - Monte Carlo approach. THE SCIENCE OF THE TOTAL ENVIRONMENT 2019; 695:133917. [PMID: 31756863 DOI: 10.1016/j.scitotenv.2019.133917] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/26/2019] [Revised: 08/01/2019] [Accepted: 08/13/2019] [Indexed: 06/10/2023]
Abstract
Dairy consumption studies or life cycle assessment of dairy products have been in research focus for several years providing useful information. However, limited number of studies confronted the two types of data in order to analyze environmental impacts associated with consumers. The objective of this research was to calculate these impacts, namely global warming potential (GWP), ozone depletion potential (ODP), cumulative energy demand (CED), acidification potential (AP) and eutrophication potential (EP) related to the consumption of milk and yogurt in Serbia. In the present paper, life cycle assessment study was performed using data from nine dairy farms and ten dairy plants. The system boundary applied is 'cradle-to-retail' comprising data from cow farms, raw milk transportation, processing and transportation of dairy products. In parallel, a survey on the consumption of milk and yogurt was conducted analyzing responses from 957 dairy product consumers. It was found that milk production is responsible for the emission of 1.511 kg CO2e/kg of milk, 7.720 MJe/kg, 0.1363 mg R11e/kg, 12.164 g SO2e/kg and 17.825 g PO4e/kg while the results for yogurt are slightly higher 1.672 kg CO2e/kg, 7.804 7.720 MJe/kg, 0.1369 mg R11e/kg, 12.238 g SO2e/kg and 17.609 g PO4e/kg. Further calculations also revealed that weekly emission of GWP, CED, ODP, AP and EP associated with an average consumer of milk and/or yogurt in Serbia was estimated at values of 2.254 kg CO2e/week, 10.926 MJe/week, 0.19261 mg R11e/week, 17.191 g SO2e/week and 24.363 g PO4e/week. These results may be of interest to all actors in the dairy chain giving them a wider perspective of sustainable consumption of dairy products.
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Affiliation(s)
- Ilija Djekic
- Department of Food Safety and Quality Management, Institute of Food Technology and Biochemistry, University of Belgrade - Faculty of Agriculture, Nemanjina 6, 11080 Belgrade, Serbia.
| | - Jelena Petrovic
- Center for Food Analysis, Zmaja od Noćaja 11, 11000 Belgrade, Serbia
| | - Aleksa Božičković
- Department of Animal Nutrition, Institute of Animal Science, University of Belgrade - Faculty of Agriculture, Nemanjina 6, 11080 Belgrade, Serbia
| | - Vesna Djordjevic
- Institute of Meat Hygiene and Technology, Kaćanskog 13, 11040 Belgrade, Serbia
| | - Igor Tomasevic
- Department of Animal Origin Products Technology, University of Belgrade - Faculty of Agriculture, Nemanjina 6, 11080 Belgrade, Serbia
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11
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From first to last bite: Temporal dynamics of sensory and hedonic perceptions using a multiple-intake approach. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.103748] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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12
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Palczak J, Blumenthal D, Delarue J. From consumption behaviour to sensory measurement: Sensory characterization of the perceived flavour complexity of a chocolate dessert experience. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.103734] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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13
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Le Calvé B, Saint‐Léger C, Gaudreau N, Cayeux I. Capturing key sensory moments during biscuit consumption: Using TDS to evaluate several concurrent sensory modalities. J SENS STUD 2019. [DOI: 10.1111/joss.12529] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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14
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Sequential aspects of cream cheese texture perception using temporal dominance of sensations (TDS) tool and its relation with flow and lubrication behaviour. Food Res Int 2019; 120:586-594. [DOI: 10.1016/j.foodres.2018.11.009] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2018] [Revised: 10/09/2018] [Accepted: 11/05/2018] [Indexed: 11/20/2022]
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15
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Sensory complexity and its influence on hedonic responses: A systematic review of applications in food and beverages. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2018.06.002] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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16
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Rodrigues JF, Souza VRD, Lima RR, Cruz AGD, Pinheiro ACM. Tds of cheese: Implications of analyzing texture and taste simultaneously. Food Res Int 2018; 106:1-10. [DOI: 10.1016/j.foodres.2017.12.048] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2017] [Revised: 12/14/2017] [Accepted: 12/16/2017] [Indexed: 10/18/2022]
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17
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Tomadoni B, Fiszman S, Moreira MR, Tarrega A. The Role of the Dynamic Sensory Perception in the Reformulation of Shakes: Use of TDS for Studying the Effect of Milk, Fiber, and Flavor Addition. J Food Sci 2017; 83:198-204. [PMID: 29243808 DOI: 10.1111/1750-3841.14008] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2017] [Accepted: 11/13/2017] [Indexed: 12/20/2022]
Abstract
Various factors need to be taken into account when reformulating a food or beverage. The food components, not only macronutrients but also minor ingredients such as flavoring agents, could affect the perception of the sensory sensations, importantly their dynamic aspects, as rising and duration, which are not normally considered. The novelty of this approach is the study of the effects of the addition of several ingredients (fiber, extra milk powder, and strawberry flavoring) on the dynamic perception of a food item (strawberry shakes) using the temporal dominance of sensations (TDS) technique. The occurrence and duration of the key sensory sensations (acid, natural strawberry flavor, thick, sweet, candy strawberry flavor, and milk flavor) extracted from the TDS curves were analyzed and linked to the composition factors and liking and expectations of satiety scores. For example, the addition of flavoring increased the liking scores (increments ranging from 0.3 to 1.1) that was linked to the attenuation of acid sensation; and the addition of extra milk powder increased the expectation of satiety scores (increments ranging from 0.5 to 0.7) that was linked to the perception of early thick sensation in the mouth. In general, the more complex sensory profiles the higher liking and expectations of satiety. PRACTICAL APPLICATION This work is a case study on how temporal sensory methods can contribute important information on the actual perception of food during consumption. Depending on the ingredients added these sensory properties appear at different times and with different dominance during evaluation affecting liking or fullness expectations. In consequence, the temporal sensory properties should be taken into account when designing or reformulating food.
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Affiliation(s)
- Barbara Tomadoni
- Grupo de Investigación en Ingeniería de Alimentos (GIIA), CONICET, Facultad de Ingeniería, UNMdP, 7600 Mar del Plata, Argentina
| | - Susana Fiszman
- Insto. de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Agustín Escardino 7, 46980, Paterna, Valencia), Spain
| | - María R Moreira
- Grupo de Investigación en Ingeniería de Alimentos (GIIA), CONICET, Facultad de Ingeniería, UNMdP, 7600 Mar del Plata, Argentina
| | - Amparo Tarrega
- Insto. de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Agustín Escardino 7, 46980, Paterna, Valencia), Spain
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18
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van Belzen L, Postma E, Boesveldt S. How to quench your thirst. The effect of water-based products varying in temperature and texture, flavour, and sugar content on thirst. Physiol Behav 2017; 180:45-52. [DOI: 10.1016/j.physbeh.2017.08.007] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2017] [Revised: 06/16/2017] [Accepted: 08/11/2017] [Indexed: 10/19/2022]
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19
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Esmerino EA, Castura JC, Ferraz JP, Tavares Filho ER, Silva R, Cruz AG, Freitas MQ, Bolini HMA. Dynamic profiling of different ready-to-drink fermented dairy products: A comparative study using Temporal Check-All-That-Apply (TCATA), Temporal Dominance of Sensations (TDS) and Progressive Profile (PP). Food Res Int 2017; 101:249-258. [PMID: 28941691 DOI: 10.1016/j.foodres.2017.09.012] [Citation(s) in RCA: 49] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2017] [Revised: 09/07/2017] [Accepted: 09/08/2017] [Indexed: 11/17/2022]
Abstract
Despite the several differences in ingredients, processes and nutritional values, dairy foods as yogurts, fermented milks and milk beverages are widely accepted worldwide, and although they have their sensory profiling normally covered by descriptive analyses, the temporal perception involved during the consumption are rarely considered. In this sense, the present work aimed to assess the dynamic sensory profile of three categories of fermented dairy products using different temporal methodologies: Temporal Dominance of Sensations (TDS), Progressive Profiling (PP), Temporal CATA (TCATA), and compare the results obtained. The findings showed that the different sensory characteristics among the products are basically related to their commercial identity. Regarding the methods, all of them collected the variations between samples with great correlation between data. In addition, to detect differences in intensities, TCATA showed to be the most sensitive method in detecting textural changes. When using PP, a balanced experimental design considering the number of attributes, time intervals, and food matrix must be weighed. The findings are of interest to guide sensory and consumer practitioners involved in the dairy production to formulate/reformulate their products and help them choosing the most suitable dynamic method to temporally evaluate them.
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Affiliation(s)
- Erick A Esmerino
- State University of Campinas, Food and Nutrition Department, Cidade Universitária "Zeferino Vaz", s/n, Campinas, São Paulo 13083-862, Brazil; Federal Fluminense University (UFF), Food Technology Department, Rua Vital Brazil Filho, n° 64, Niterói, Rio de Janeiro, Brazil.
| | - John C Castura
- Compusense Inc., 255 Speedvale Ave. W., Guelph, Ontario, Canada
| | - Juliana P Ferraz
- State University of Campinas, Food and Nutrition Department, Cidade Universitária "Zeferino Vaz", s/n, Campinas, São Paulo 13083-862, Brazil
| | - Elson R Tavares Filho
- State University of Campinas, Food and Nutrition Department, Cidade Universitária "Zeferino Vaz", s/n, Campinas, São Paulo 13083-862, Brazil
| | - Ramon Silva
- Federal Institute of Rio de Janeiro (IFRJ), Food Department, Rua Senador Furtado, n° 121/125, Maracanã, Rio de Janeiro 20270-021, Brazil; Federal Fluminense University (UFF), Food Technology Department, Rua Vital Brazil Filho, n° 64, Niterói, Rio de Janeiro, Brazil
| | - Adriano G Cruz
- Federal Institute of Rio de Janeiro (IFRJ), Food Department, Rua Senador Furtado, n° 121/125, Maracanã, Rio de Janeiro 20270-021, Brazil
| | - Mônica Q Freitas
- Federal Fluminense University (UFF), Food Technology Department, Rua Vital Brazil Filho, n° 64, Niterói, Rio de Janeiro, Brazil
| | - Helena M A Bolini
- State University of Campinas, Food and Nutrition Department, Cidade Universitária "Zeferino Vaz", s/n, Campinas, São Paulo 13083-862, Brazil
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21
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Wu Z, Wu J, Cao P, Jin Y, Pan D, Zeng X, Guo Y. Characterization of probiotic bacteria involved in fermented milk processing enriched with folic acid. J Dairy Sci 2017; 100:4223-4229. [PMID: 28434721 DOI: 10.3168/jds.2017-12640] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2017] [Accepted: 02/28/2017] [Indexed: 01/02/2023]
Abstract
Yogurt products fermented with probiotic bacteria are a consumer trend and a challenge for functional food development. So far, limited research has focused on the behavior of the various probiotic strains used in milk fermentation. In the present study, we characterized folic acid production and the sensory and textural characteristics of yogurt products fermented with probiotic bacteria. Yogurt fermented with Lactobacillus plantarum had improved nutrient content and sensory and textural characteristics, but the presence of L. plantarum significantly impaired the growth and survival of Lactobacillus delbrueckii ssp. bulgaricus during refrigerated storage. Overall, L. plantarum was a good candidate for probiotic yogurt fermentation; further studies are needed to understand the major metabolite path of lactic acid bacteria in complex fermentation.
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Affiliation(s)
- Zhen Wu
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Marine Science School, Ningbo University, 315211, Zhejiang, China; Foods for Health Institute, Department of Food Science and Technology, University of California, Davis 95616
| | - Jing Wu
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Marine Science School, Ningbo University, 315211, Zhejiang, China
| | - Pei Cao
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Marine Science School, Ningbo University, 315211, Zhejiang, China
| | - Yifeng Jin
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Marine Science School, Ningbo University, 315211, Zhejiang, China
| | - Daodong Pan
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Marine Science School, Ningbo University, 315211, Zhejiang, China; Department of Food Science and Nutrition, Jinling College, Nanjing Normal University, 210097, Jiangsu, China.
| | - Xiaoqun Zeng
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Marine Science School, Ningbo University, 315211, Zhejiang, China
| | - Yuxing Guo
- Department of Food Science and Nutrition, Jinling College, Nanjing Normal University, 210097, Jiangsu, China
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Verriet J, Leroy F. Yogurt's flexible image during its rise in popularity in post-war Belgium. Appetite 2017; 108:132-140. [DOI: 10.1016/j.appet.2016.09.028] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2016] [Revised: 09/02/2016] [Accepted: 09/24/2016] [Indexed: 01/07/2023]
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Analysis of binary taste-taste interactions of MSG, lactic acid, and NaCl by temporal dominance of sensations. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2016.03.010] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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24
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Braghieri A, Piazzolla N, Galgano F, Condelli N, De Rosa G, Napolitano F. Effect of preservative addition on sensory and dynamic profile of Lucanian dry-sausages as assessed by quantitative descriptive analysis and temporal dominance of sensations. Meat Sci 2016; 122:68-75. [PMID: 27486959 DOI: 10.1016/j.meatsci.2016.07.020] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2015] [Revised: 07/21/2016] [Accepted: 07/25/2016] [Indexed: 11/17/2022]
Abstract
The quantitative descriptive analysis (QDA) was combined with temporal dominance of sensations (TDS) to assess the sensory properties of Lucanian dry-sausages either added with nitrate, nitrite and l-ascorbic acid (NS), or not (NNS). Both QDA and TDS differentiated the two groups of sausages. NNS products were perceived with higher intensity of hardness (P<0.05) and tended to be perceived with higher intensities of flavor (P<0.10), pepper (P<0.20), and oiliness (P<0.20), while resulting lower in chewiness (P<0.20). TDS showed that in all the sausages hardness was the first dominant attribute; then, in NNS products flavor remained dominant until the end of tasting, whereas in NS products oiliness prevailed. In conclusion, TDS showed that the perception of some textural parameters, such as oiliness, during mastication was more dominant in NS products, whereas using conventional QDA this attribute appeared higher in sausages manufactured without preservatives. Therefore, TDS provided additional information for the description and differentiation of Lucanian sausages.
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Affiliation(s)
- Ada Braghieri
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Via dell'Ateneo Lucano, 10, 85100 Potenza, Italy
| | - Nicoletta Piazzolla
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Via dell'Ateneo Lucano, 10, 85100 Potenza, Italy
| | - Fernanda Galgano
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Via dell'Ateneo Lucano, 10, 85100 Potenza, Italy
| | - Nicola Condelli
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Via dell'Ateneo Lucano, 10, 85100 Potenza, Italy
| | - Giuseppe De Rosa
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, Via Università 133, 80055 Portici, NA, Italy
| | - Fabio Napolitano
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Via dell'Ateneo Lucano, 10, 85100 Potenza, Italy.
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Lewkowska P, Dymerski T, Gębicki J, Namieśnik J. The Use of Sensory Analysis Techniques to Assess the Quality of Indoor Air. Crit Rev Anal Chem 2016; 47:37-50. [PMID: 27105173 DOI: 10.1080/10408347.2016.1176888] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
The quality of indoor air is one of the significant elements that influences people's well-being and health inside buildings. Emissions of pollutants, which may cause odor nuisance, are the main reason for people's complaints regarding the quality of indoor air. As a result, it is necessary to perform tests aimed at identifying the sources of odors inside buildings. The article contains basic information on the characteristics of the sources of indoor air pollution and the influence of the odor detection threshold on people's health and comfort. An attempt was also made to classify and use sensory analysis techniques to perform tests of the quality of indoor air, which would enable identification of sensory experience and would allow for indication of the degree of their intensity.
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Affiliation(s)
- Paulina Lewkowska
- a Faculty of Chemistry, Department of Analytical Chemistry , Gdansk University of Technology , Gdansk , Poland
| | - Tomasz Dymerski
- a Faculty of Chemistry, Department of Analytical Chemistry , Gdansk University of Technology , Gdansk , Poland
| | - Jacek Gębicki
- a Faculty of Chemistry, Department of Analytical Chemistry , Gdansk University of Technology , Gdansk , Poland
| | - Jacek Namieśnik
- a Faculty of Chemistry, Department of Analytical Chemistry , Gdansk University of Technology , Gdansk , Poland
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26
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Castura JC, Antúnez L, Giménez A, Ares G. Temporal Check-All-That-Apply (TCATA): A novel dynamic method for characterizing products. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2015.06.017] [Citation(s) in RCA: 151] [Impact Index Per Article: 18.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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27
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Devezeaux de Lavergne M, Derks JA, Ketel EC, de Wijk RA, Stieger M. Eating behaviour explains differences between individuals in dynamic texture perception of sausages. Food Qual Prefer 2015. [DOI: 10.1016/j.foodqual.2014.12.006] [Citation(s) in RCA: 58] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Cheong JN, Foster KD, Morgenstern MP, Grigor JM, Bronlund JE, Hutchings SC, Hedderley DI. The Application of Temporal Dominance of Sensations (TDS) for Oral Processing Studies: An Initial Investigation. J Texture Stud 2014. [DOI: 10.1111/jtxs.12091] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Jean Ne Cheong
- Institute of Food, Nutrition & Human Health; Massey University; Private Bag 102904, North Shore Mail Centre Auckland 0745 New Zealand
| | - Kylie D. Foster
- Institute of Food, Nutrition & Human Health; Massey University; Private Bag 102904, North Shore Mail Centre Auckland 0745 New Zealand
| | - Marco P. Morgenstern
- The New Zealand Institute for Plant & Food Research Limited; Christchurch New Zealand
| | - John M.V. Grigor
- Institute of Food, Nutrition & Human Health; Massey University; Private Bag 102904, North Shore Mail Centre Auckland 0745 New Zealand
- The Riddet Institute; Massey University; Palmerston North New Zealand
| | - John E. Bronlund
- The Riddet Institute; Massey University; Palmerston North New Zealand
- School of Engineering and Advanced Technology; Massey University; Palmerston North New Zealand
| | - Scott C. Hutchings
- Institute of Food, Nutrition & Human Health; Massey University; Private Bag 102904, North Shore Mail Centre Auckland 0745 New Zealand
| | - Duncan I. Hedderley
- The New Zealand Institute for Plant & Food Research Limited; Palmerston North New Zealand
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