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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Patterson NM, Kuiper YS, Rodrigues SA, James BJ, Gant N, Hautus MJ. Advancing textural heterogeneity: Effect of manipulating multi-component model foods on the perception of textural complexity. Food Res Int 2023; 165:112533. [PMID: 36869533 DOI: 10.1016/j.foodres.2023.112533] [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: 08/13/2022] [Revised: 01/10/2023] [Accepted: 01/21/2023] [Indexed: 01/26/2023]
Abstract
The aim of this study was to identify the individual and interacting effects of varying the mechanical properties of two inserts (к-carrageenan beads; 1, 2 and 4% w/w and/or agar-based disks; 0.3, 1.2 and 3% w/w) in pectin-based gels on the perception of textural complexity. A full factorial design was utilised, 16 samples were characterised with sensory and instrumental tests. Rate-All-That-Apply (RATA) was performed by 50 untrained participants. RATA selection frequency provided different information to attribute intensity regarding the detection of low yield stress inserts. In the two-component samples, the perception of textural complexity (n = 89) increased with insert yield stress for both к-carrageenan beads and agar disks. However, with the addition of medium and high yield stress к-carrageenan beads to three-component samples, the increases in perceived textural complexity caused by increased agar yield stress were eliminated. The definition of textural complexity, the number and intensity of texture sensations, as well as their interactions and contrasts, was in line with the results, and the hypothesis that not only mechanical properties but also the interaction of components play a key role in the perception of textural complexity.
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Affiliation(s)
- Niamh M Patterson
- School of Psychology, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
| | - Yvonne S Kuiper
- Department of Exercise Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Sophia A Rodrigues
- The University of Waikato, Te Whare Wananga, Private Bag 3105, Hamilton 3240, New Zealand
| | - Bryony J James
- The University of Waikato, Te Whare Wananga, Private Bag 3105, Hamilton 3240, New Zealand
| | - Nicholas Gant
- Department of Exercise Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Michael J Hautus
- School of Psychology, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
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3
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Patterson NM, James BJ, Gant N, Hautus MJ. Temporal drivers of textural complexity: A pilot study and analysis of simultaneous temporal dominance of sensations and temporal textural complexity data. J SENS STUD 2022. [DOI: 10.1111/joss.12807] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
Affiliation(s)
| | | | - Nicholas Gant
- Department of Exercise Science The University of Auckland Auckland New Zealand
| | - Michael J. Hautus
- School of Psychology The University of Auckland Auckland New Zealand
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4
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Abstract
Food oral processing (FOP) is a fast-emerging research area in the food science discipline. Since its first introduction about a decade ago, a large amount of literature has been published in this area, forming new frontiers and leading to new research opportunities. This review aims to summarize FOP research progress from current perspectives. Food texture, food flavor (aroma and taste), bolus swallowing, and eating behavior are covered in this review. The discussion of each topic is organized into three parts: a short background introduction, reflections on current research findings and achievements, and future directions and implications on food design. Physical, physiological, and psychological principles are the main concerns of discussion for each topic. The last part of the review shares views on the research challenges and outlooks of future FOP research. It is hoped that the review not only helps readers comprehend what has been achieved in the past decade but also, more importantly, identify where the knowledge gaps are and in which direction the FOP research will go.
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Affiliation(s)
- Yue He
- Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China;
| | - Xinmiao Wang
- Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China;
| | - Jianshe Chen
- Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China;
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5
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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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6
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Patterson NM, Zhong Y, James BJ, Gant N, Hautus MJ. Effect of basic structural variation, aimed at increasing perceivable textures in model foods, on the perception of textural complexity. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2021.104196] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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7
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Guo Q. Understanding the oral processing of solid foods: Insights from food structure. Compr Rev Food Sci Food Saf 2021; 20:2941-2967. [PMID: 33884754 DOI: 10.1111/1541-4337.12745] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2020] [Revised: 02/17/2021] [Accepted: 03/03/2021] [Indexed: 01/25/2023]
Abstract
Understanding the relationship between the structure of solid foods and their oral processing is paramount for enhancing features such as texture and taste and for improving health-related factors such as management of body weight or dysphagia. This paper discusses the main aspects of the oral processing of solid foods across different categories: (1) oral physiology related to chewing, (2) in-mouth food transformation, (3) texture perception, and (4) taste perception, and emphasis is placed on unveiling the underlying mechanisms of how food structure influences the oral processing of solid foods; this is exemplified by comparing the chewing behaviors for a number of representative solid foods. It highlights that modification of the texture/taste of food based on food structure design opens up the possibility for the development of food products that can be applied in the management of health.
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Affiliation(s)
- Qing Guo
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Beijing, China.,Key Laboratory of Fruits and Vegetables Processing of Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing, China
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8
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9
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van Eck A, Stieger M. Oral processing behavior, sensory perception and intake of composite foods. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.10.008] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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10
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Impact of 'free-from' and 'healthy choice' labeled versions of chocolate and coffee on temporal profile (multiple-intake TDS) and liking. Food Res Int 2020; 137:109342. [PMID: 33233051 DOI: 10.1016/j.foodres.2020.109342] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2020] [Revised: 05/13/2020] [Accepted: 05/17/2020] [Indexed: 11/24/2022]
Abstract
Product reformulation for obtaining "free-from" or "healthy choice" versions may confer significant changes in sensory characteristics which could not meet consumer expectations in terms of sensory perception. Therefore, this paper aims to evaluate the influence of formulations of different product categories on their dynamic sensory profile and consumer acceptability. A sensory panel of 23 semi-trained assessors evaluated two product categories, chocolate and milk coffee, using Temporal Dominance of Sensations (TDS) over three consecutive intakes/sips (multiple-intake TDS) on two replications. TDS allowed us to describe the dynamic profile of classic products over the three intakes and to identify differences in the sensory temporal profile compared to their 'healthier choice' reformulated versions. For the chocolate category, increasing the cocoa and the reduction of lactose content mainly influenced the dominance of sweetness, dairy, cocoa, crunchy and bitterness attributes. No sugar addition and absence of caffeine (decaffeinated version) in ready to drink milk coffee beverage modified temporal perception of sweetness, bitterness, coffee flavor and smoothness texture. Higher overall liking averages were associated with the dominant attributes of chocolate with a higher level of cacao and milk coffee decaffeinated. The obtained results of the present work suggest that the multiple-intake TDS technique can be applied for the evaluation of different food categories, helping to develop healthier products and predicting the liking.
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11
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Palczak J, Blumenthal D, Delarue J. Influence of sensory complexity on preferences for novel gourmet dairy desserts. Does Berlyne’s theory apply to desserts? Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.103957] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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12
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Palczak J, Giboreau A, Rogeaux M, Delarue J. How do pastry and culinary chefs design sensory complexity? Int J Gastron Food Sci 2020. [DOI: 10.1016/j.ijgfs.2019.100182] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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13
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Santagiuliana M, Broers L, Marigómez IS, Stieger M, Piqueras-Fiszman B, Scholten E. Strategies to compensate for undesired gritty sensations in foods. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2019.103842] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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14
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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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15
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van Eck A, Franks E, Vinyard CJ, Galindo-Cuspinera V, Fogliano V, Stieger M, Scholten E. Sauce it up: influence of condiment properties on oral processing behavior, bolus formation and sensory perception of solid foods. Food Funct 2020; 11:6186-6201. [DOI: 10.1039/d0fo00821d] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Foods are rarely consumed on their own. Food oral processing behavior and sensory perception of composite foods varying in properties were investigated in this study.
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Affiliation(s)
- Arianne van Eck
- TiFN
- 6700 AN Wageningen
- The Netherlands
- Food Quality and Design
- Wageningen University
| | - Erin Franks
- Department of Anatomy and Neurobiology
- Northeast Ohio Medical University
- Rootstown
- USA
| | | | | | - Vincenzo Fogliano
- TiFN
- 6700 AN Wageningen
- The Netherlands
- Food Quality and Design
- Wageningen University
| | - Markus Stieger
- TiFN
- 6700 AN Wageningen
- The Netherlands
- Food Quality and Design
- Wageningen University
| | - Elke Scholten
- TiFN
- 6700 AN Wageningen
- The Netherlands
- Physics and Physical Chemistry of Foods
- Wageningen University
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16
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Nguyen QC, Næs T, Almøy T, Varela P. Portion size selection as related to product and consumer characteristics studied by PLS path modelling. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2018.11.020] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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17
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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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18
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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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19
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Santagiuliana M, Bhaskaran V, Scholten E, Piqueras-Fiszman B, Stieger M. Don't judge new foods by their appearance! How visual and oral sensory cues affect sensory perception and liking of novel, heterogeneous foods. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.05.005] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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20
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Sharma M, Duizer L. Characterizing the Dynamic Textural Properties of Hydrocolloids in Pureed Foods-A Comparison Between TDS and TCATA. Foods 2019; 8:E184. [PMID: 31151243 PMCID: PMC6617281 DOI: 10.3390/foods8060184] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2019] [Revised: 05/19/2019] [Accepted: 05/28/2019] [Indexed: 11/16/2022] Open
Abstract
Pureed foods, a compensatory diet for dysphagia, require the incorporation of hydrocolloids in order to be swallowed safely. The effect of hydrocolloid addition on textural dynamics of pureed foods has not yet been investigated. Starch and xanthan were added to levels that allowed products to meet the criteria of the International Dysphagia Diet Standardization Initiative. Nine pureed carrot matrices made with two concentrations of starch, xanthan, and their blends were characterized for textural evolution using two dynamic sensory techniques: Temporal Dominance of Sensations (TDS) and Temporal Check-All-That-Apply (TCATA). Each test, with four replications, was conducted with 16 panelists. Results indicate that purees were divided into two groups based on sensory responses--grainy and smooth were the primary differentiating attributes for these two groups. Grainy was associated with starch-added samples, while samples with xanthan (alone and in blends) were smooth and slippery. For both groups, thickness was perceived during the first half of processing, adhesiveness in the second half of oral processing, and mouthcoating was perceived toward the end of processing. A comparison of results from these tests showed that both TDS and TCATA gave similar information about texture dynamics and product differentiation of pureed foods.
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Affiliation(s)
- Madhu Sharma
- Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada.
| | - Lisa Duizer
- Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada.
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21
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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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22
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Santagiuliana M, van den Hoek IAF, Stieger M, Scholten E, Piqueras-Fiszman B. As good as expected? How consumer expectations and addition of vegetable pieces to soups influence sensory perception and liking. Food Funct 2019; 10:665-680. [DOI: 10.1039/c8fo01800f] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The aim of this study was to determine the effect of mechanical contrast and flavour concentration of carrot particles added to soups on expected and perceived sensations and liking.
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Affiliation(s)
- Marco Santagiuliana
- TI Food and Nutrition
- 6700 AN Wageningen
- The Netherlands
- Physics and Physical Chemistry of Foods
- Wageningen University
| | | | - Markus Stieger
- TI Food and Nutrition
- 6700 AN Wageningen
- The Netherlands
- Food Quality and Design
- Wageningen University
| | - Elke Scholten
- Physics and Physical Chemistry of Foods
- Wageningen University
- 6700 AA Wageningen
- The Netherlands
| | - Betina Piqueras-Fiszman
- Marketing and Consumer Behaviour
- Department of Social Sciences
- Wageningen University
- 6700 EW Wageningen
- The Netherlands
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23
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van Eck A, Hardeman N, Karatza N, Fogliano V, Scholten E, Stieger M. Oral processing behavior and dynamic sensory perception of composite foods: Toppings assist saliva in bolus formation. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2018.05.009] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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24
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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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25
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26
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Effect of mechanical contrast on sensory perception of heterogeneous liquid and semi-solid foods. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.04.046] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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27
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Mechanical properties affect detectability of perceived texture contrast in heterogeneous food gels. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.02.022] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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28
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Fiszman S, Tarrega A. The dynamics of texture perception of hard solid food: A review of the contribution of the temporal dominance of sensations technique. J Texture Stud 2017; 49:202-212. [DOI: 10.1111/jtxs.12273] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2017] [Revised: 03/27/2017] [Accepted: 04/25/2017] [Indexed: 01/20/2023]
Affiliation(s)
- Susana Fiszman
- Instituto de Agroquimica y Tecnologia de Alimentos (IATA-CSIC); Valencia Spain
| | - Amparo Tarrega
- Instituto de Agroquimica y Tecnologia de Alimentos (IATA-CSIC); Valencia Spain
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