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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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Keefer HRM, Rovai D, Drake M. A Timely Application-Temporal methods, past, present, and future. J Food Sci 2023; 88:21-52. [PMID: 36793208 DOI: 10.1111/1750-3841.16491] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 12/30/2022] [Accepted: 01/19/2023] [Indexed: 02/17/2023]
Abstract
Eating is a dynamic experience, and temporal sensory methods have been proposed to document how products change over the course of consumption or use (nonfood). A search of online databases yielded approximately 170 sources related to temporal evaluation of food products that were compiled and reviewed. This review summarizes the evolution of temporal methodologies (past), offers guidance in selecting appropriate methods (present), and provides insights into the future of temporal methodologies in the sensory space. Temporal methods have evolved to document a variety of characteristics in food products including how the intensity of a specific attribute changes over time (Time-Intensity), which specific attribute is dominant at each time during evaluation (Temporal Dominance of Sensations), which attributes are present at each time point during evaluation (Temporal Check-All-That-Apply), and many others (Temporal Order of Sensations, Attack-Evolution-Finish, and Temporal Ranking). In addition to documenting the evolution of temporal methods, this review considers the selection of an appropriate temporal method based on the objective and scope of research. When choosing a temporal method, researchers should also consider the selection of panelists to perform the temporal evaluation. Future temporal research should focus on validation of new temporal methods and explore how methods can be implemented and improved to add to the usefulness of temporal techniques for researchers.
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Affiliation(s)
- Heather R M Keefer
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, North Carolina, USA
| | - Dominic Rovai
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, North Carolina, USA
| | - MaryAnne Drake
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, North Carolina, USA
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3
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Ghosh S, Sarkar T, Chakraborty R, Shariati MA, Simal-Gandara J. Nature's palette: An emerging frontier for coloring dairy products. Crit Rev Food Sci Nutr 2022; 64:1508-1552. [PMID: 36066466 DOI: 10.1080/10408398.2022.2117785] [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] [Indexed: 11/03/2022]
Abstract
Consumers all across the world are looking for the most delectable and appealing foods, while also demanding products that are safer, more nutritious, and healthier. Substitution of synthetic colorants with natural colorants has piqued consumer and market interest in recent years. Due to increasing demand, extensive research has been conducted to find natural and safe food additives, such as natural pigments, that may have health benefits. Natural colorants are made up of a variety of pigments, many of which have significant biological potential. Because of the promising health advantages, natural colorants are gaining immense interest in the dairy industry. This review goes over the use of various natural colorants in dairy products which can provide desirable color as well as positive health impacts. The purpose of this review is to provide an in-depth look into the field of food (natural or synthetic) colorants applied in dairy products as well as their potential health benefits, safety, general trends, and future prospects in food science and technology. In this paper, we listed a plethora of applications of natural colorants in various milk-based products.
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Affiliation(s)
- Susmita Ghosh
- Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata, India
| | - Tanmay Sarkar
- Malda Polytechnic, West Bengal State Council of Technical Education, Government of West Bengal, Malda, India
| | - Runu Chakraborty
- Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata, India
| | - Mohammad Ali Shariati
- Research Department, K. G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), Moscow, Russian Federation
- Department of Scientific Research, Russian State Agrarian University - Moscow Timiryazev Agricultural Academy, Moscow, Russian Federation
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Analytical Chemistry and Food Science Department, Faculty of Science, Universidade de Vigo, Ourense, E32004, Spain
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4
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Salazar Cobo MI, Jager G, de Wijk R, de Graaf C, Zandstra EH. Does portion size matter? Dynamic changes in hedonic and emotional responses to foods varying in portion size. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104538] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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5
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Isabel Salazar Cobo M, Jager G, de Graaf C, Zandstra EH. Dynamic changes in hedonic and emotional responses to fruit varying in portion size. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104651] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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6
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Dietz C, Yang Q, Ford R. The impact of time standardising TCATA by modality data on the multisensory profile of beer. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104506] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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7
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Hutchings SC, Cha W, Dunshea FR, Sharma C, Torrico DD. Understanding
dominance
: The effect of changing the definition of
dominance
when using
TDS
with consumers. J SENS STUD 2022. [DOI: 10.1111/joss.12750] [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]
Affiliation(s)
- Scott C. Hutchings
- AgResearch Limited, Te Ohu Rangahau Kai, Massey University Campus, Grasslands Palmerston North New Zealand
| | - Wenxiu Cha
- Faculty of Veterinary and Agricultural Sciences The University of Melbourne Parkville Victoria Australia
| | - Frank R. Dunshea
- Faculty of Veterinary and Agricultural Sciences The University of Melbourne Parkville Victoria Australia
- Faculty of Biological Sciences The University of Leeds Leeds UK
| | - Chetan Sharma
- Department of Wine, Food and Molecular Biosciences Lincoln University Lincoln New Zealand
| | - Damir D. Torrico
- Department of Wine, Food and Molecular Biosciences Lincoln University Lincoln New Zealand
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8
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Temporal Sensory Profiles of Regular and Sodium-Reduced Foods Elicited by Temporal Dominance of Sensations (TDS) and Temporal Check-All-That-Apply (TCATA). Foods 2022; 11:foods11030457. [PMID: 35159607 PMCID: PMC8833930 DOI: 10.3390/foods11030457] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 01/31/2022] [Accepted: 02/01/2022] [Indexed: 12/11/2022] Open
Abstract
Temporal sensory methods can be used to highlight the impact of sodium reduction on the dynamic sensory profile of foods targeted for sodium reduction. Study aims were to compare the temporal sensory attribute profiles of regular and sodium-reduced food products elicited by TDS and TCATA, over single and multiple oral intakes. A total of 20 semi-trained participants evaluated commercially available regular and sodium-reduced canned corn, cooked ham (single intakes), potato chips and cream of mushroom soup (5 intakes) using both TDS and TCATA. Regular and sodium-reduced products differed in not only salty but also other sensory attributes, noticeably dry for chips, sweet for corn, bitter and metallic for ham, thick, creamy, sweet, and starchy for soup. TDS and TCATA provided comparable information for the key sensory attributes characterizing and differentiating the regular and sodium-reduced products. TDS profiled significant differences between samples for a larger number of attributes than TCATA, while TCATA profiles were more consistent across intakes. Multiple intakes changed the duration of attribute dominance but not the number of significantly dominant attributes in TDS profiles. The current findings provide insight for applications of temporal profiling to other food products and development of sodium-reduced foods with attribute profiles acceptable to consumers.
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Galmarini MV, Silva Paz RJ, Enciso Choquehuanca D, Zamora MC, Mesz B. Impact of music on the dynamic perception of coffee and evoked emotions evaluated by temporal dominance of sensations (TDS) and emotions (TDE). Food Res Int 2021; 150:110795. [PMID: 34865810 DOI: 10.1016/j.foodres.2021.110795] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 10/13/2021] [Accepted: 10/28/2021] [Indexed: 11/29/2022]
Abstract
The aim of the present work was to study the temporal effect of music on sensory perception and on the emotional changes while drinking coffee. Two different commercial filter coffees were evaluated by a group of 48 consumers using the Temporal Dominance of Sensations (TDS) method. The description was performed in silence and also while listening to two different musical fragments: one with a "sweet" connotation and the other with a "bitter" one. Under the same conditions (drinking coffee with and without musical stimuli), a different group of 72 consumers evaluated their perceived emotions (joy, fear, neutral, rejection, disgust, surprise, sadness and anger) by Temporal Dominance of Emotions (TDE). Data was analyzed by dominance curves and by ANOVA and MANOVA of the durations of dominance (for emotions and sensations). Coffee perception, in both cases, was modified by the musical stimuli. The duration of dominance of bitter was increased in the presence of "bitter" music, while it decreased with the "sweet" music. Moreover, the sweet attribute was practically not chosen for describing the coffee on its own, but its choice and duration as dominant increased while listening to the "sweet" musical fragment. Music had a larger impact on the perceived emotions. The "sweet" music was related to the emotion of joy, which was accompanied by surprise and also some sadness when drinking coffee (regardless of the type of coffee being drunk). The "bitter" music was linked to the emotions anger and fear. The effect of "sonic seasoning" and translation of emotions with a familiar product was observed.
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Affiliation(s)
- M V Galmarini
- Member of CONICET, Consejo Nacional de Investigaciones Científicas y Tecnológicas, Argentina; Facultad de Ingeniería y Ciencias Agrarias, Pontificia Universidad Católica Argentina (UCA), Argentina.
| | | | | | - M C Zamora
- Member of CONICET, Consejo Nacional de Investigaciones Científicas y Tecnológicas, Argentina; Facultad de Ingeniería y Ciencias Agrarias, Pontificia Universidad Católica Argentina (UCA), Argentina
| | - B Mesz
- Universidad Nacional de Tres de Febrero (UNTREF). Instituto de Investigación en Arte y Cultura (IIAC), Sáenz Peña, Argentina
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10
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The combined use of temporal dominance of sensations (TDS) and discrete time-intensity (DTI) to describe the dynamic sensory profile of alcoholic cocktails. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2021.104281] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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11
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Saldaña E, Merlo TC, Patinho I, Rios-Mera JD, Contreras-Castillo CJ, Selani MM. Use of sensory science for the development of healthier processed meat products: a critical opinion. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2020.04.012] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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12
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Rodrigues JF, Andrade RDS, Souza VRD, Abreu LRD, Barcelos ADF, Cruz AGD, Esmerino EA, Pinheiro ACM. Drivers of linking of Prato cheeses: An evaluation using the check all that apply (CATA) and temporal dominance of sensations (TDS) tools. FOOD SCI TECHNOL INT 2021; 28:379-387. [PMID: 34000862 DOI: 10.1177/10820132211018037] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Prato cheese is one of the most consumed dairy products around the word, mainly in Brazil, being the second most produced cheese in the country. However, a great variation in the cheeses sensory profiles is observed. Therefore, knowledge about the attributes that drives the product acceptance is important for Prato cheese standardization, targeting the best production conditions for obtaining cheese quality improvement. Moreover, this study also contributes with information about the TDS and CATA methodologies for the sensory field. TDS and CATA were useful tools determining liking directors of Brazilian Prato cheese. Creamy, Salt and soft attributes were indicated as drivers of liking of Prato cheese, while hard, rubbery and bitter taste contributed negatively to the acceptance of the product.
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Affiliation(s)
| | | | | | | | | | - Adriano Gomes da Cruz
- Departament of Food, Federal Institute of Rio de Janeiro, IFRJ - Rio de Janeiro, Brazil
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13
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BEZERRA JDS, SALES DC, OLIVEIRA JPFD, SILVA YMDO, URBANO SA, LIMA JÚNIOR DMD, BORBA LHF, MACÊDO CS, ANAYA K, RANGEL AHDN. Effect of high somatic cell counts on the sensory acceptance and consumption intent of pasteurized milk and coalho cheese. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.21620] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
| | | | | | | | | | | | | | | | - Katya ANAYA
- Universidade Federal do Rio Grande do Norte, Brasil
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14
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Wakihira T, Miyashita S, Kobayashi M, Uemura K, Schlich P. Temporal Dominance of Sensations paired with dynamic wanting in an ad libitum setting: A new method of sensory evaluation with consumers for a better understanding of beer drinkability. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.103992] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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15
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Molaee Parvarei M, Fazeli MR, Mortazavian AM, Sarem Nezhad S, Mortazavi SA. Comparative effect of probiotic and paraprobiotic addition on rheological and sensory properties of yoghurt. INT J DAIRY TECHNOL 2020. [DOI: 10.1111/1471-0307.12727] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Mitra Molaee Parvarei
- Department of Food Science and Technology Faculty of Pharmacy Tehran Medical Sciences Islamic Azad University Tehran 19395-6466Iran
| | - Mohammad R. Fazeli
- Pharmaceutical Quality Assurance Research Center The Institute of Pharmaceutical Sciences (TIPS) Tehran University of Medical Sciences Tehran 1417614411Iran
| | - Amir M. Mortazavian
- Food Safety Research Center Shahid Beheshti University of Medical Sciences Tehran 19395-4741Iran
| | - Solmaz Sarem Nezhad
- Department of Food Science and Technology Faculty of Pharmacy Tehran Medical Sciences Islamic Azad University Tehran 19395-6466Iran
| | - Seyed Ali Mortazavi
- Department of Food Science and Technology Faculty of Agriculture Ferdowsi University of Mashhad Mashhad 917751163Iran
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16
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Delompré T, Lenoir L, Martin C, Briand L, Salles C. Characterizing the Dynamic Taste and Retro-Nasal Aroma Properties of Oral Nutritional Supplements Using Temporal Dominance of Sensation and Temporal Check-All-That-Apply Methods. Foods 2020; 9:foods9101456. [PMID: 33066203 PMCID: PMC7602034 DOI: 10.3390/foods9101456] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Revised: 09/29/2020] [Accepted: 10/11/2020] [Indexed: 12/15/2022] Open
Abstract
Orally Disintegrating Tablets (ODTs) are used to restore the nutritional status of people suffering from swallowing pathologies such as dysphagia. ODTs are consumed without water intake and are easily swallowed. The main active compounds of ODTs are vitamins and minerals. These nutrients can have a bad taste or aftertaste, which can be masked by sweetening or flavoring. To ensure the effectiveness of masking strategies and to prescribe a product to patients with acceptable sensory qualities, it is essential to perform a precise and complete sensory characterization of these ODTs. Temporal dominance of sensations (TDS) and temporal check-all-that-apply (TCATA) methods were chosen to characterize the temporal sensory perceptions during the consumption of four ODTs varying in galenic forms and flavoring because of their particularly acute temporality in flavor perception. The ODTs presented common and individual sensory properties, mainly related to their galenic form and to the nature of the active ingredients. The use of a nose-clip to stop retro-nasal airflow showed that flavoring had a minimal impact on the sensory taste qualities of the ODTs. A comparison between the TDS and TCATA results indicates that these tests are capable of providing complementary information on the dynamic sensory qualities of the products studied. Although results were generally similar for both methods, TDS showed a greater number of differences in sensory taste attribute, whereas TCATA was more discriminating. These methods allowed for a better understanding of the evolution of sensory perceptions of these ODTs during their consumption, which could help to optimize masking strategies and develop new products with acceptable sensory properties.
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17
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Visalli M, Mahieu B, Thomas A, Schlich P. Concurrent vs. retrospective temporal data collection: Attack-evolution-finish as a simplification of Temporal Dominance of Sensations? Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.103956] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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18
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Does the face show what the mind tells? A comparison between dynamic emotions obtained from facial expressions and Temporal Dominance of Emotions (TDE). Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.103976] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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19
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Using Multiple Sensory Profiling Methods to Gain Insight into Temporal Perceptions of Pea Protein-Based Formulated Foods. Foods 2020; 9:foods9080969. [PMID: 32707881 PMCID: PMC7466195 DOI: 10.3390/foods9080969] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 07/10/2020] [Accepted: 07/20/2020] [Indexed: 11/17/2022] Open
Abstract
The food industry is focused on creating plant-based foods that incorporate pea protein isolates. However, pea protein isolates are often described as having persistent beany, bitter, and astringent notes that can decrease the desirability of the resulting foods and make static sensory profiling difficult. To obtain more realistic descriptions of the sensory experiences associated with this category of products, researchers should consider using temporal methods and multi-intake methods, which allow consumers to evaluate whole food portions. This study aimed to understand better how product composition affected the sensory perception of pea protein-based beverages using three different sensory profiling methods. Particular focus was placed on beany, bitter, and astringent notes. Twelve pea protein-based beverages were formulated; they varied in pea protein type (pellet vs. isolate) and their content of gellan gum, salt, sunflower oil, sugar, and soy lecithin. They were evaluated by 16 trained panelists using three sensory profiling methods: static block profiling, mono-intake temporal dominance of sensations (TDS) profiling, and multi-intake TDS profiling. The static block and mono-intake TDS profiling methods yielded complementary results about the impact of beverage composition on attribute perceptions. Static block profiling revealed that beaniness was mainly affected by gellan gum and oil content and that bitterness and astringency were mainly affected by protein type and gellan gum content. Mono-intake TDS profiling highlighted the dynamics of beaniness and the strong persistence of astringency, and its results suggested that higher gellan gum and salt contents could limit this persistence. Multi-intake TDS profiling found that, throughout the consumption of a full product portion, beaniness and bitterness decreased, indicating an adaptation effect, while fattiness increased, indicating a build-up effect. This study has increased the understanding of how pea protein-based beverages are perceived under conditions that more closely resemble those associated with real-life consumption. It has also revealed how product formulation can reduce bitterness and astringency.
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20
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Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers. Meat Sci 2020; 161:107992. [DOI: 10.1016/j.meatsci.2019.107992] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2019] [Revised: 10/25/2019] [Accepted: 10/25/2019] [Indexed: 11/21/2022]
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21
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Lesme H, Courcoux P, Alleaume C, Famelart MH, Bouhallab S, Prost C, Rannou C. Contribution of temporal dominance of sensations performed by modality (M-TDS) to the sensory perception of texture and flavor in semi-solid products: A case study on fat-free strawberry yogurts. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2019.103789] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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22
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Pink pepper extract as a natural antioxidant in chicken burger: Effects on oxidative stability and dynamic sensory profile using Temporal Dominance of Sensations. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108986] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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23
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24
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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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25
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Regan E, O'Neill GJ, Hutchings SC, O'Riordan D. Exploring how age influences sensory perception, thirst and hunger during the consumption of oral nutritional supplements using the check-all-that-apply methodology. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.103736] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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26
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Kawasaki H, Yoshimura W, Wakita A, Kasamatsu C. Visualization of temporal differences between dominant perceptions in temporal dominance of sensations (TDS) and temporal check-all-that-apply (TCATA) perceptions using dominance-highlighted TCATA (dTCATA) curves. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.05.009] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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27
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Measuring dynamics of emotions evoked by the packaging colour of hamburgers using Temporal Dominance of Emotions (TDE). Food Res Int 2019; 124:147-155. [DOI: 10.1016/j.foodres.2018.08.007] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2017] [Revised: 07/28/2018] [Accepted: 08/02/2018] [Indexed: 11/21/2022]
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28
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Wu AZ, Lee RW, Calvé BL, Cayeux I. Temporal profiling of simplified lemonade using temporal dominance of sensations and temporal check‐all‐that‐apply. J SENS STUD 2019. [DOI: 10.1111/joss.12531] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Anna Zhenan Wu
- Human Perception & Bioresponses, R&D, Firmenich Plainsboro New Jersey
| | - Rachel W. Lee
- Human Perception & Bioresponses, R&D, Firmenich Plainsboro New Jersey
| | | | - Isabelle Cayeux
- Human Perception & Bioresponses, R&D, Firmenich Plainsboro New Jersey
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29
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Cardot H, Lecuelle G, Schlich P, Visalli M. Estimating finite mixtures of semi‐Markov chains: an application to the segmentation of temporal sensory data. J R Stat Soc Ser C Appl Stat 2019. [DOI: 10.1111/rssc.12356] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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30
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Menis-Henrique MEC, Janzantti NS, Andriot I, Sémon E, Berdeaux O, Schlich P, Conti-Silva AC. Cheese-flavored expanded snacks with low lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.01.052] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Adding condiments to foods: How does static and dynamic sensory perception change when bread and carrots are consumed with mayonnaise? Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2018.11.013] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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Meyners M, Castura JC. Did assessors select attributes by chance alone in your TDS study, and how relevant is it to know? Food Res Int 2019; 119:571-583. [PMID: 30884691 DOI: 10.1016/j.foodres.2018.10.035] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2018] [Revised: 09/14/2018] [Accepted: 10/08/2018] [Indexed: 10/28/2022]
Abstract
Dominance rates arising from Temporal Dominance of Sensations (TDS) data are almost always plotted and understood with reference to chance and significance lines, which are based on the assumption of random attribute selection. These lines are auxiliary to the chart, and used to interpret the dominance rates; when the dominance rate for some attribute exceeds the significance line, the conventional interpretation is that this attribute is being noticed significantly. Thus, these auxiliary lines are used to provide a convenient, qualitative interpretation of TDS data. However, the concept of the significance lines has some deficiencies that we explore in this paper. We were interested in what real TDS data look like under a true null hypothesis of random attribute selection. To obtain such data, we sampled from real TDS data (keeping products and assessors' selection patterns intact) to create dominance rates based on random attribute selections. Dominance rates exceed the significance line about 5% of the time (across attributes and time points), as expected. These curves differed from any real TDS curves that we have ever observed previously insofar as that they were unusually flattened. Next, we sampled again from real TDS data (keeping attributes and assessors' selection patterns intact) to create dominance rates based on attribute selections for random (hybrid) products. Derived TDS curves much more closely resemble curves from real TDS studies and show a lot of "significances", even though products are artificially created by the permutations. This is due to properties of the products that are inherent to the product category: e.g., hard will occur early during the evaluation of a chocolate (if at all), but not towards the end. From these simulations, we reach two conclusions. First, we recognize that the hypothesis that assessors select the dominant attribute completely at random is almost always false. Second, the reason that it is false is that, regardless of the product, there is a time-dependent category signature present, as well as competition between attributes, such that significances for one attribute depend on which other attributes are on the list. These properties limit the informative value of the conventional TDS significance lines that are widely used. As an alternative, we explore the possibility of context-dependent significance thresholds which are customized for and aligned with research objectives. These reference lines are recommended for improved interpretation of data arising from TDS studies.
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Affiliation(s)
- Michael Meyners
- Procter & Gamble Service GmbH, 65824 Schwalbach am Taunus, Germany.
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Kantono K, Hamid N, Shepherd D, Lin YHT, Skiredj S, Carr BT. Emotional and electrophysiological measures correlate to flavour perception in the presence of music. Physiol Behav 2019; 199:154-164. [DOI: 10.1016/j.physbeh.2018.11.012] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2017] [Revised: 10/20/2018] [Accepted: 11/12/2018] [Indexed: 11/26/2022]
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van Bommel R, Stieger M, Schlich P, Jager G. Dutch consumers do not hesitate: Capturing implicit ‘no dominance’ durations using Hold-down Temporal Dominance methodologies for Sensations (TDS) and Emotions (TDE). Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2018.08.008] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Thomas A, van der Stelt A, Schlich P, Lawlor JB. Temporal drivers of liking for oral nutritional supplements for older adults throughout the day with monitoring of hunger and thirst status. Food Qual Prefer 2018. [DOI: 10.1016/j.foodqual.2017.05.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Multi-Sip Time⁻Intensity Evaluation of Retronasal Aroma after Swallowing Oolong Tea Beverage. Foods 2018; 7:foods7110177. [PMID: 30366388 PMCID: PMC6262627 DOI: 10.3390/foods7110177] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2018] [Revised: 10/23/2018] [Accepted: 10/24/2018] [Indexed: 11/17/2022] Open
Abstract
In most cases, a meal cannot be finished with a single bite and sip. During eating and drinking, consumers receive dynamic food perceptions from sensory attributes in foods. Thus, we performed multi-sip time–intensity (TI) evaluation of sensory attribute. In each of ten trials, the participant evaluated continuously the intensity of retronasal aroma for 60 s after swallowing oolong tea. We compared the TI parameters (Imax: maximum intensity, Tmax: time point at which intensity reached the maximum value, AUC: area under the TI curve, Dplateau: duration between the first and last time points with values exceeding 90% of the maximum intensity, Rinc: rate of intensity increase between the first time points with values exceeding 5% and 90% of the maximum intensity, and Rdec: rate of intensity decrease between the last time points with values exceeding 5% and 90% of the maximum intensity) and TI curves among the ten trials, and approximated each TI curve with an exponential model. Some TI parameters (Imax, Tmax, AUC, and Rinc) differed significantly between the first and subsequent trials. The TI curve was significantly lower in the first trial than in the subsequent trials, and TI curve during the time from starting the evaluation to reaching maximum intensity was significantly lower in the second trial than in the subsequent trials. The time constant of the fitted exponential function revealed that the decay of retronasal aroma intensity was slightly faster in the second through fourth trials than in the first and the fifth through tenth trials. These results indicate that olfaction might be more perceptive while consumers sip a cup of the beverage.
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Silva H, Balthazar C, Silva R, Vieira A, Costa R, Esmerino E, Freitas M, Cruz A. Sodium reduction and flavor enhancer addition in probiotic prato cheese: Contributions of quantitative descriptive analysis and temporal dominance of sensations for sensory profiling. J Dairy Sci 2018; 101:8837-8846. [DOI: 10.3168/jds.2018-14819] [Citation(s) in RCA: 91] [Impact Index Per Article: 15.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2018] [Accepted: 06/07/2018] [Indexed: 12/22/2022]
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Silva AP, Voss HP, van Zyl H, Hogg T, de Graaf C, Pintado M, Jager G. Temporal dominance of sensations, emotions, and temporal liking measured in a bar for two similar wines using a multi-sip approach. J SENS STUD 2018. [DOI: 10.1111/joss.12459] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Ana P. Silva
- Division of Human Nutrition; Wageningen University; Wageningen The Netherlands
- CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital; Universidade Católica Portuguesa; Porto Portugal
| | - Hans-Peter Voss
- CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital; Universidade Católica Portuguesa; Porto Portugal
- VossID; Almere The Netherlands
| | - Hannelize van Zyl
- HEINEKEN Global Innovation and Research; Zoeterwoude The Netherlands
| | - Tim Hogg
- CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital; Universidade Católica Portuguesa; Porto Portugal
- Centro de Excelência da Vinha e do Vinho; Universidade de Trás-os-Montes e Alto Douro; Vila Real Portugal
| | - Cees de Graaf
- Division of Human Nutrition; Wageningen University; Wageningen The Netherlands
| | - Manuela Pintado
- CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital; Universidade Católica Portuguesa; Porto Portugal
| | - Gerry Jager
- Division of Human Nutrition; Wageningen University; Wageningen The Netherlands
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Lecuelle G, Visalli M, Cardot H, Schlich P. Modeling Temporal Dominance of Sensations with semi-Markov chains. Food Qual Prefer 2018. [DOI: 10.1016/j.foodqual.2017.06.003] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Sensory evaluation of dark origin and non-origin chocolates applying Temporal Dominance of Sensations (TDS). Food Res Int 2018; 111:39-49. [PMID: 30007700 DOI: 10.1016/j.foodres.2018.05.007] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2018] [Revised: 04/30/2018] [Accepted: 05/03/2018] [Indexed: 02/05/2023]
Abstract
Dark chocolates are rich sources of polyphenols, widely acknowledged for eliciting several beneficial health effects. However, these compounds are key inducers of bitter taste and astringency, potentially limiting consumers' acceptance of chocolates with higher cocoa contents. In order to gain better insight in consumers' choices, the present study investigated the temporal profile of bitterness and astringency as well as sweet taste as covering agent, during the testing period in 5 dark origin (OR) (66.8-80.1% cocoa) and 6 non-origin (N-OR) (54.5-80.0% cocoa) chocolates with different cocoa contents, applying Temporal Dominance of Sensations (TDS). The temporal profile of the evaluated OR chocolates was characterized by the dominance of bitterness independent of cocoa contents (%cc), reaching maximum dominance rates (DR%) between 60.0 and 80.0% over approximately 75.0% of the testing period, i.e. prior to swallowing. After swallowing, astringency dominated, mostly not significantly. DR (%) of sweetness reached the level of significance only in one sample (OR 67.4%cc). N-OR chocolates with 54.5-60.0%cc were characterized by significant dominances of sweet taste along the entire evaluation period, reaching maximum DR% between 90 and 95%. The increase of cocoa contents was combined with higher DR% of bitter taste. Astringency dominated in N-OR samples at the end of the evaluation period presumably after swallowing. Finally, in N-OR chocolates, cc% highly affected the dominance of the evaluated attributes. This impact was found to be rather minor or absent in OR chocolates. Thus, the TDS-parameters showed variations in attribute's dominance in OR and N-OR chocolates indicating a strong influence of cocoa bean variety and local conditions (environmental and farming conditions as well as post-harvest treatment practices) in addition to cocoa contents.
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Corrêa Simioni SC, Ribeiro MN, de Souza VR, Nunes CA, Pinheiro ACM. Multiple-sip temporal dominance of sensations associated with acceptance test: a study on special beers. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:1164-1174. [PMID: 29487459 DOI: 10.1007/s13197-018-3032-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/30/2017] [Accepted: 01/02/2018] [Indexed: 10/18/2022]
Abstract
In this study, we proposed the use of a multiple-sip temporal dominance of sensations (TDS) test alongside with an acceptance test over repeated consumption for the analysis of special beers, with the aim of contributing to a deeper understanding of consumer behavior regarding temporal descriptions and sensory acceptance. Consumers of special beers sequentially evaluated six sips of a particular type of beer by TDS analysis and an acceptance test was performed for each sip. Four different kinds of specialty beers were evaluated [Bohemian Pilsner (BP), Witbier (WB), Belgian Strong Ale Dubbel (BD), and Russian Imperial Stout (RS)]. In general, the descriptive profile of beers varied temporally, i.e., there was an increased dominance of bitterness and a decreased dominance of fruity, floral, toffee, and coffee attributes. Concurrently, a reduction in sensory acceptance with an increased number of sips, especially the last sip, was observed in two kinds of beers that possessed a strong flavor, BD and RS. BP and WB presented smooth attributes and low notable characteristics, which could have contributed to the maintenance of the acceptance grades as the number of sips increased. The combination of TDS and acceptance over repeated sips can be useful for obtaining detailed descriptions of products that are closer to real time consumption by consumers, and thus aids in ensuring good product performance once released. The information obtained can also help product development scientists to fine-tune product formulations and ensure acceptability.
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Affiliation(s)
- Síntia Carla Corrêa Simioni
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras-UFLA, Campus Universitário, Caixa Postal 3037, Lavras, MG CEP 37200-000 Brazil
| | - Michele Nayara Ribeiro
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras-UFLA, Campus Universitário, Caixa Postal 3037, Lavras, MG CEP 37200-000 Brazil
| | - Vanessa Rios de Souza
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras-UFLA, Campus Universitário, Caixa Postal 3037, Lavras, MG CEP 37200-000 Brazil
| | - Cleiton Antônio Nunes
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras-UFLA, Campus Universitário, Caixa Postal 3037, Lavras, MG CEP 37200-000 Brazil
| | - Ana Carla Marques Pinheiro
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras-UFLA, Campus Universitário, Caixa Postal 3037, Lavras, MG CEP 37200-000 Brazil
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Wine and Cheese: Two Products or One Association? A New Method for Assessing Wine-Cheese Pairing. BEVERAGES 2018. [DOI: 10.3390/beverages4010013] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Hutchings SC, de Casanove A, Schlich P, O'Riordan D. The effect of training on the temporal dominance of sensations method: A study with milk protein hydrolysates. J SENS STUD 2017. [DOI: 10.1111/joss.12303] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Scott C. Hutchings
- Faculty of Veterinary and Agricultural Sciences; The University of Melbourne; Parkville Victoria Australia
| | - Aude de Casanove
- Institute of Food and Health, School of Agriculture and Food Science; University College Dublin; Belfield Dublin Ireland
| | - Pascal Schlich
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRA, Univ. Bourgogne Franche-Comté; F-21000 Dijon France
| | - Dolores O'Riordan
- Institute of Food and Health, School of Agriculture and Food Science; University College Dublin; Belfield Dublin Ireland
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Galmarini MV, Loiseau AL, Debreyer D, Visalli M, Schlich P. Use of Multi-Intake Temporal Dominance of Sensations (TDS) to Evaluate the Influence of Wine on Cheese Perception. J Food Sci 2017; 82:2669-2678. [PMID: 29023703 DOI: 10.1111/1750-3841.13932] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2017] [Revised: 08/25/2017] [Accepted: 08/28/2017] [Indexed: 11/26/2022]
Abstract
Even if wine and cheese have long been consumed together, there is little sensory evidence on how wine can influence the perception of cheese. In this work 4 cheeses were dynamically characterized in terms of dominant sensations without and with wine consumption in between intakes. The tasting protocol was based on multi-intake temporal dominance of sensations (TDS) coupled with hedonic rating. Frequent wine and cheese consumers (n = 31) evaluated 4 cheeses (Epoisses, Chaource, and 2 different Comté) over 3 consecutive bites. In the following sessions they performed the same task, but taking sips of wine (rosé Riceys, white Burgundy, red Burgundy, and red Beaujolais) between bites. All cheese-wine combinations were tasted over 4 sessions. TDS data were analyzed in terms of attribute duration of dominance by ANOVA, MANOVA, and canonical variate analysis. Results showed that wine consumption had an impact (P < 0.1) on dominance duration of attributes of cheeses, particularly on salty and some aromatic notes. But, as opposed to a previous work done by the same team, wine had no impact on the preference of cheese; this stayed constant under all the evaluating conditions. PRACTICAL APPLICATION This paper aims to validate an innovative protocol on dynamic sensory data acquisition in which consumers evaluate the impact of a beverage (wine) on a solid food (cheese). This protocol is complementary to a previous one presented in this journal, where the effect of cheese was tested on wine. Together they make up an interesting approach towards developing a new tool for the food sector to better understand the impact of one food product on another. This could lead to a better description of a whole meal, something which is still missing in sensory science.
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Affiliation(s)
- Mara V Galmarini
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRA, Univ. Bourgogne Franche-Comté, 9E Bvd Jeanne d'Arc, 21000, F-21000 Dijon, France.,Member of CONICET, Buenos Aires, Argentina, Godoy Cruz 2290 (C1425FQB) Ciudad Autónoma de Buenos Aires, Argentina.,Facultad de Ingeniería y Ciencias Agrarias, Pontificia Univ. Católica Argentina, Buenos Aires, Argentina
| | - Anne-Laure Loiseau
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRA, Univ. Bourgogne Franche-Comté, 9E Bvd Jeanne d'Arc, 21000, F-21000 Dijon, France
| | - Doëtte Debreyer
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRA, Univ. Bourgogne Franche-Comté, 9E Bvd Jeanne d'Arc, 21000, F-21000 Dijon, France
| | - Michel Visalli
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRA, Univ. Bourgogne Franche-Comté, 9E Bvd Jeanne d'Arc, 21000, F-21000 Dijon, France
| | - Pascal Schlich
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRA, Univ. Bourgogne Franche-Comté, 9E Bvd Jeanne d'Arc, 21000, F-21000 Dijon, France
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Thomas A, Chambault M, Dreyfuss L, Gilbert C, Hegyi A, Henneberg S, Knippertz A, Kostyra E, Kremer S, Silva A, Schlich P. Measuring temporal liking simultaneously to Temporal Dominance of Sensations in several intakes. An application to Gouda cheeses in 6 Europeans countries. Food Res Int 2017; 99:426-434. [DOI: 10.1016/j.foodres.2017.05.035] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2016] [Revised: 04/25/2017] [Accepted: 05/29/2017] [Indexed: 10/19/2022]
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47
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48
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Editorial. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2016.11.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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49
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Thomas A, van der Stelt A, Prokop J, Lawlor J, Schlich P. Alternating temporal dominance of sensations and liking scales during the intake of a full portion of an oral nutritional supplement. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2016.06.008] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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