1
|
Gotow N, Moritani A, Hayakawa Y, Akutagawa A, Hashimoto H, Kobayakawa T. Effect of a warm-up sample on stabilizing the performance of untrained panelists in time-intensity evaluation. J SENS STUD 2017. [DOI: 10.1111/joss.12309] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Naomi Gotow
- Human Informatics Research Institute, National Institute of Advanced Industrial Science and Technology (AIST), Tsukuba Central 6, 1-1-1 Higashi; Tsukuba Ibaraki 305-8566 Japan
| | - Ami Moritani
- Global R&D - Health Care, Kao Corporation, 2-3-1 Bunka, Sumida-ku; Tokyo 131-8501 Japan
| | - Yoshinobu Hayakawa
- Global R&D - Health Care, Kao Corporation, 2-3-1 Bunka, Sumida-ku; Tokyo 131-8501 Japan
| | - Akihito Akutagawa
- Global R&D - Health Care, Kao Corporation, 2-3-1 Bunka, Sumida-ku; Tokyo 131-8501 Japan
| | - Hiroshi Hashimoto
- Global R&D - Health Care, Kao Corporation, 2-3-1 Bunka, Sumida-ku; Tokyo 131-8501 Japan
| | - Tatsu Kobayakawa
- Human Informatics Research Institute, National Institute of Advanced Industrial Science and Technology (AIST), Tsukuba Central 6, 1-1-1 Higashi; Tsukuba Ibaraki 305-8566 Japan
| |
Collapse
|
2
|
Gotow N, Moritani A, Hayakawa Y, Akutagawa A, Hashimoto H, Kobayakawa T. High consumption increases sensitivity to after-flavor of canned coffee beverages. Food Qual Prefer 2015. [DOI: 10.1016/j.foodqual.2015.04.007] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
3
|
Gotow N, Moritani A, Hayakawa Y, Akutagawa A, Hashimoto H, Kobayakawa T. Development of a Time-Intensity Evaluation System for Consumers: Measuring Bitterness and Retronasal Aroma of Coffee Beverages in 106 Untrained Panelists. J Food Sci 2015; 80:S1343-51. [PMID: 25943978 DOI: 10.1111/1750-3841.12880] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2014] [Accepted: 02/22/2015] [Indexed: 12/01/2022]
Abstract
In order to develop products that are acceptable to consumers, it is necessary to incorporate consumers' intentions into products' characteristics. Therefore, investigation of consumers' perceptions of the taste or smell of common beverages provides information that should be useful in predicting market responses. In this study, we sought to develop a time-intensity evaluation system for consumer panels. Using our system, we performed time-intensity evaluation of flavor attributes (bitterness and retronasal aroma) that consumers perceived after swallowing a coffee beverage. Additionally, we developed quantitative evaluation methods for determining whether consumer panelists can properly perform time-intensity evaluation. In every trial, we fitted an exponential function to measured intensity data for bitterness and retronasal aroma. The correlation coefficients between measured time-intensity data and the fitted exponential curves were greater than 0.8 in about 90% of trials, indicating that we had successfully developed a time-intensity system for use with consumer panelists, even after just a single training trial using a nontrained consumer. We classified participants into two groups based on their consumption of canned coffee beverages. Significant difference was observed in only AUC of sensory modality (bitterness compared with retronasal aroma) among conventional TI parameters using two-way ANOVA. However, three-way ANOVA including a time course revealed significant difference between bitterness and retronasal aroma in the high-consumption group. Moreover, the high-consumption group more easily discriminated between bitterness and retronasal aroma than the low-consumption group. This finding implied that manufacturers should select consumer panelists who are suitable for their concepts of new products.
Collapse
Affiliation(s)
- Naomi Gotow
- Human Technology Research Inst, National Inst. of Advanced Industrial Science and Technology (AIST) Tsukuba Central 6, 1-1-1 Higashi, Tsukuba, Ibaraki, 305-8566, Japan
| | - Ami Moritani
- Global R&D-Human Health Care, Kao Corp, 2-3-1 Bunka, Sumida-ku, Tokyo, 131-8501, Japan
| | - Yoshinobu Hayakawa
- Global R&D-Human Health Care, Kao Corp, 2-3-1 Bunka, Sumida-ku, Tokyo, 131-8501, Japan
| | - Akihito Akutagawa
- Global R&D-Human Health Care, Kao Corp, 2-3-1 Bunka, Sumida-ku, Tokyo, 131-8501, Japan
| | - Hiroshi Hashimoto
- Global R&D-Human Health Care, Kao Corp, 2-3-1 Bunka, Sumida-ku, Tokyo, 131-8501, Japan
| | - Tatsu Kobayakawa
- Human Technology Research Inst, National Inst. of Advanced Industrial Science and Technology (AIST) Tsukuba Central 6, 1-1-1 Higashi, Tsukuba, Ibaraki, 305-8566, Japan
| |
Collapse
|
4
|
Freitas MLF, de Lima Dutra MB, Bolini HMA. Time–intensity profile of pitanga nectar (Eugenia uniflora L.) with different sweeteners: Sweetness and bitterness. FOOD SCI TECHNOL INT 2015; 22:58-67. [DOI: 10.1177/1082013214568795] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2014] [Accepted: 12/19/2014] [Indexed: 11/17/2022]
Abstract
Pitanga has been used by the Brazilian food industry mainly for juice production. This fruit shows good economic potential due to its high concentration of vitamins and minerals. The aim of the present work was to characterize the time–intensity profile of pitanga nectar sweetened with different sweeteners to verify differences on the perception of sweet and bitter tastes. The sweeteners used to replace sucrose were sucralose, aspartame, stevia 40% rebaudioside A, stevia 95% rebaudioside A, neotame, and 2:1 cyclamate/saccharin blend. Fifteen assessors were selected according to their discriminating capability and trained to participate in the time–intensity analysis for sweetness and bitterness. The samples prepared with sucralose and 2:1 cyclamate/saccharin blend presented a similar sweetness profile to the sample prepared with sucrose, and the samples prepared with sucralose and aspartame presented a similar bitterness profile to the sample prepared with sucrose. Thus, sucralose would be the most suitable sweetener to replace sucrose in pitanga nectar.
Collapse
Affiliation(s)
| | - Mariana Borges de Lima Dutra
- National Institute of Education, Science and Technology of the South of Minas Gerais State, Minas Gerais, Brazil
| | | |
Collapse
|
5
|
Vázquez-Araújo L, Parker D, Woods E. Comparison of Temporal-Sensory Methods for Beer Flavor Evaluation. J SENS STUD 2013. [DOI: 10.1111/joss.12064] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Laura Vázquez-Araújo
- Chemical Engineering Department; Faculty of Sciences; University of Vigo; Campus Ourense, As Lagoas s/n 32004 Ourense Spain
- Laboratory of Agro-food Biotechnology; CITI-University of Vigo; Av. Galicia 2, Tecnópole-Tecnological Park of Galicia, San Cibrao das Viñas 32900 Ourense Spain
| | - Debbie Parker
- Campden BRI; Sensory Brewing Services; Coopers Hill Road, Nutfield Surrey RH1 4YH United Kingdom
| | - Eleanor Woods
- Campden BRI; Sensory Brewing Services; Coopers Hill Road, Nutfield Surrey RH1 4YH United Kingdom
| |
Collapse
|
6
|
Techakriengkrai I, Paterson A, Piggott JR. Relationships of Sweetness in Lager to Selected Volatile Congeners. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2004.tb00633.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
|