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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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Soraruf I, Monaco V, Sacchi M, Cianchetti M. Study on the effects of shoe cushioning on trail-running: perception, bench test and biomechanical approach. FOOTWEAR SCIENCE 2023. [DOI: 10.1080/19424280.2023.2181875] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
Affiliation(s)
- Isabella Soraruf
- The BioRobotics Institute, Scuola Superiore Sant’Anna, Pisa, Italy
- Department of Excellence in Robotics & AI, Scuola Superiore Sant’Anna, Pisa, Italy
- OberAlp Group SpA, Bolzano, IT, Italy
| | - Vito Monaco
- The BioRobotics Institute, Scuola Superiore Sant’Anna, Pisa, Italy
- Department of Excellence in Robotics & AI, Scuola Superiore Sant’Anna, Pisa, Italy
| | | | - Matteo Cianchetti
- The BioRobotics Institute, Scuola Superiore Sant’Anna, Pisa, Italy
- Department of Excellence in Robotics & AI, Scuola Superiore Sant’Anna, Pisa, Italy
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3
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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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4
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New Isolated Autochthonous Strains of S. cerevisiae for Fermentation of Two Grape Varieties Grown in Poland. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12073483] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
Abstract
Many commercial strains of the Saccharomyces cerevisiae species are used around the world in the wine industry, while the use of native yeast strains is highly recommended for their role in shaping specific, terroir-associated wine characteristics. In recent years, in Poland, an increase in the number of registered vineyards has been observed, and Polish wines are becoming more recognizable among consumers. In the fermentation process, apart from ethyl alcohol, numerous microbial metabolites are formed. These compounds shape the wine bouquet or become precursors for the creation of new products that affect the sensory characteristics and quality of the wine. The aim of this work was to study the effect of the grapevine varieties and newly isolated native S. cerevisiae yeast strains on the content of selected wine fermentation metabolites. Two vine varieties—Regent and Seyval blanc were used. A total of 16 different yeast strains of the S. cerevisiae species were used for fermentation: nine newly isolated from vine fruit and seven commercial cultures. The obtained wines differed in terms of the content of analyzed oenological characteristics and the differences depended both on the raw material (vine variety) as well as the source of isolation and origin of the yeast strain used (commercial vs. native). Generally, red wines characterized a higher content of tested analytes than white wines, regardless of the yeast strain used. The red wines are produced with the use of native yeast strains characterized by higher content of amyl alcohols and esters.
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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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Crepalde LT, Vidigal MCTR, Carneiro JDDS, Minim VPR. Integration of the optimized descriptive profile and temporal dominance of sensations methodologies. J SENS STUD 2021. [DOI: 10.1111/joss.12651] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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7
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Hayward L, Jantzi H, Smith A, McSweeney MB. How do consumers describe cool climate wines using projective mapping and ultra-flash profile? Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.104026] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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8
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Fujimoto H, Narita Y, Iwai K, Hanzawa T, Kobayashi T, Kakiuchi M, Ariki S, Wu X, Miyake K, Tahara Y, Ikezaki H, Fukunaga T, Toko K. Bitterness compounds in coffee brew measured by analytical instruments and taste sensing system. Food Chem 2020; 342:128228. [PMID: 33046282 DOI: 10.1016/j.foodchem.2020.128228] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2020] [Revised: 09/24/2020] [Accepted: 09/24/2020] [Indexed: 11/25/2022]
Abstract
We investigated the bitter compounds in coffee brews using multivariate analysis of the data obtained from analytical instrument and electronic taste sensor experiments. Coffee brews were prepared from coffee beans roasted to four different degrees. Each brew was fractionated into four fractions by liquid-liquid extraction. The relative amounts of 30 compounds in each fraction were analyzed by analytical instruments, and the bitterness response value of each fraction was analyzed by a taste sensor. Candidate bitter compounds in the coffee brews were identified with reference to their variable importance in projection and by coefficient of projection to latent structure regression (PLS-R) analysis. PLS-R analysis suggested that nicotinic acid, l-lactic acid, and nicotinamide contributed to the bitterness of the coffee brews. In fact, the coffee brews with added nicotinic acid, l-lactic acid, and nicotinamide had an increased bitterness response value compared to those without.
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Affiliation(s)
| | - Yusaku Narita
- R&D Department, UCC Ueshima Coffee Co., Ltd., Hyogo, Japan.
| | - Kazuya Iwai
- R&D Department, UCC Ueshima Coffee Co., Ltd., Hyogo, Japan.
| | - Taku Hanzawa
- R&D Department, UCC Ueshima Coffee Co., Ltd., Hyogo, Japan.
| | | | | | - Shingo Ariki
- R&D Department, UCC Ueshima Coffee Co., Ltd., Hyogo, Japan.
| | - Xiao Wu
- Research and Development Center for Five-Sense Devices, Kyushu University, Fukuoka, Japan.
| | - Kazunari Miyake
- Graduate School of Information Science and Electrical Engineering, Kyushu University, Fukuoka, Japan.
| | - Yusuke Tahara
- Research and Development Center for Five-Sense Devices, Kyushu University, Fukuoka, Japan.
| | | | - Taiji Fukunaga
- R&D Department, UCC Ueshima Coffee Co., Ltd., Hyogo, Japan.
| | - Kiyoshi Toko
- Research and Development Center for Five-Sense Devices, Kyushu University, Fukuoka, Japan; Institute for Advanced Study, Kyushu University, Fukuoka, Japan.
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9
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How Chemical and Sensorial Markers Reflect Gentian Geographic Origin in Chardonnay Wine Macerated with Gentiana lutea Roots? Foods 2020; 9:foods9081061. [PMID: 32764291 PMCID: PMC7466338 DOI: 10.3390/foods9081061] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Revised: 07/24/2020] [Accepted: 07/27/2020] [Indexed: 01/03/2023] Open
Abstract
A Burgundian Chardonnay wine was enriched with Gentiana lutea root powders originating from two French mountain sites (Massif Central and Jura) in order to prepare semi-dry gentian aromatized Chardonnay wine-based drinks. These novel alcoholic beverages were chemically and sensorially characterized for evaluating if the gentian geographic origin influenced bitter and elemental and volatile composition and sensory profiles in the final products. For that, the chemical fingerprint of gentian powders and wines were carried by headspace solid phase microextraction gas chromatography coupled to mass spectrometry (HS-SPME-GC), liquid chromatography coupled to diode array detector (LC-DAD) and inductive coupled plasma optical emission spectroscopy (ICP-OES). The mineral and volatile analysis show that the geographic distinction is more obvious in gentian powders compared to gentian macerated wines. Interestingly the maceration process in Chardonnay wine involves extraction processes revealing statistical distinctions in other chemical markers of gentian origin, like for amarogentin and loganic acid or some mineral elements such as barium and aluminum that affect undoubtedly bitterness perception and sensory properties in macerated wines compared to unmacerated wine. Additionally, the gentian volatile 2-methoxy-3-sec-butylpyrazine and the Chardonnay wine volatile ethyl-9-decenoate differentiated, respectively by extraction and powder adsorption mechanisms could be responsible of more subtle sensory differentiations between macerated wines from two distinct gentian origins.
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Abstract
Due to socioeconomic changes, the demand for and interest in alcoholic beverages have recently been increasing. Among various alcoholic drinks, consumer preference for wine could be varied. It might be related with its complexity, as wine is known to have characteristics that are difficult to understand. Several factors, such as intrinsic or extrinsic factors interact to influence wine complexity and consumer perception. Many studies have been conducted to understand the complexity of wine, allowing deeper insight into its perception by consumers. Studies over the last decade on wine sensory perception using descriptive analysis and consumer tests were reviewed. Additionally, chemical analysis studies were included because flavor constituents information would contribute to a better understanding of sensory perception. Descriptive sensory analysis of wine was reviewed considering panels and flavor characterization for better understanding wine-related research. Several consumer studies regarding liking/preference, emotion, context, and extrinsic factors to understand consumer preference or perception were reviewed. Research on chemical constituents may affect consumer perception and is thus presented in this review. However, most of the research was focused on a narrow range of wine, thus is missing overall wine category evaluations. Furthermore, evaluations were mainly in wine-producing countries, resulting in limited understanding of an emergent market. This review will help guide wine researchers and industry by providing information on factors influencing consumer wine perception.
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11
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Luo Y, Kong L, Xue R, Wang W, Xia X. Bitterness in alcoholic beverages: The profiles of perception, constituents, and contributors. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2019.12.026] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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12
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Vatankhah Lotfabadi S, Mortazavi SA, Yeganehzad S. Study on the release and sensory perception of encapsulated d-limonene flavor in crystal rock candy using the time-intensity analysis and HS-GC/MS spectrometry. Food Sci Nutr 2020; 8:933-941. [PMID: 32148802 PMCID: PMC7020303 DOI: 10.1002/fsn3.1372] [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: 07/27/2019] [Revised: 11/02/2019] [Accepted: 11/04/2019] [Indexed: 12/03/2022] Open
Abstract
This research was conducted to evaluate encapsulated d-limonene perception and release in rock candy. Microcapsules with wall materials of 75/25 of gum Arabic/Maltodextrin by 20% of wall materials) were produced for using in rock candy. To evaluate the flavor release from rock candy by time-intensity method, a model system was developed and time-intensity sensory evaluation was conducted by trained sensory panelists in order to determine the effect of three different matrices (water, water and flavored rock candy, and water with flavored rock candy and citric acid (pH = 3) at three serving temperatures (10, 45, and 75°C) on the perception of d-limonene release. Results showed that release of d-limonene from flavored rock candy with acid citric (pH = 3) at 75°C had the highest perceived sensation whereas the matrix of microcapsule in water at 10°C had the lowest perception. On the other hand, increasing the temperature from 10 to 75°C had significant effects on the release and perception of d-limonene (p < .05). Headspace gas chromatography-mass spectrophotometry confirmed results from time-intensity sensory evaluation, which indicated that the release of d-limonene increased in the presence of sucrose and citric acid (pH = 3).
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Affiliation(s)
| | - Seyyed Ali Mortazavi
- Department of Food Science and TechnologyFaculty of AgricultureFerdowsi University of MashhadMashhadIran
| | - Samira Yeganehzad
- Department of Food ProcessingResearch Institute of Food Science and TechnologyMashhadIran
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13
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14
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Poveromo AR, Hopfer H. Temporal Check-All-That-Apply (TCATA) Reveals Matrix Interaction Effects on Flavor Perception in a Model Wine Matrix. Foods 2019; 8:foods8120641. [PMID: 31817250 PMCID: PMC6963432 DOI: 10.3390/foods8120641] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2019] [Revised: 12/01/2019] [Accepted: 12/02/2019] [Indexed: 11/16/2022] Open
Abstract
Traditionally, the sensory properties of wine were characterized using a trained panel and descriptive analysis (DA)-a static sensory evaluation method. As wine is a complex mixture, with evolving sensory properties, a way to capture these changes is needed in order to fully describe the sensory experience of wine perception. In this study, temporal check-all-that-apply (TCATA), a dynamic sensory evaluation method, was used to characterize model wine samples reminiscent of a white, hybrid wine. Twelve model wines varied in levels of ethanol, glycerol, and caffeic acid, representing commercial levels in Pennsylvania. Samples were evaluated for up to three minutes by a trained TCATA panel (n = 12) for flavor, taste, and mouthfeel attributes. In general, the experimental factors, ethanol and glycerol, along with interactions between factors, had the greatest temporal effects, with significant differences in flavor attributes occurring within the first 30 seconds of evaluation, while taste and mouthfeel attributes showed significant differences throughout the evaluation period. Overall, ethanol had the greatest impact on temporal wine perception. The findings of this study further suggest that a temporal evaluation method, like TCATA, should be paired with DA to completely characterize a complex and evolving sample. Further, changes in wine matrix components affect sensory perception both in direct and indirect ways-the latter indicated by taste-taste suppression and cross-modal interaction effects.
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Affiliation(s)
- Andrew R. Poveromo
- Department of Food Science, The Pennsylvania State University, State College, PA 16802, USA;
| | - Helene Hopfer
- Department of Food Science, The Pennsylvania State University, State College, PA 16802, USA;
- Sensory Evaluation Center (SEC), The Pennsylvania State University, State College, PA 16802, USA
- Correspondence: ; Tel.: +1-814-863-5572
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15
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Chaya C, Criado C, Pozo-Bayón MÁ, Echevarrías-Marco A, Dupas de Matos A. A new index for predicting differences in repeatability of Time-Intensity curves: Time-Intensity Reliability Index (TI-RI). Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.03.013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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16
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Silva Pereira GD, Leite TS, Schmidt FL, Cristianini M, Bolini HMA. Application of time–intensity analysis in model system submitted to homogenization. FOOD SCI TECHNOL INT 2019; 25:462-471. [DOI: 10.1177/1082013219833228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The use of the high pressure homogenizer has been studied in fruit juices, but researches in model system for application in fruit nectar are scarce. Therefore, it is necessary to evaluate the application of these technologies and how the homogenization pressure (PH) can interfere in the sensorial profile of the samples. To prepare the solutions we used guar gum (0.1%), organic acids (0.3%), and sucrose (10%), which were later homogenized (0—control, 25 and 50 MPa) at 25 ℃. The rheological behavior and the temporal profile of the samples were evaluated. The model systems presented pseudoplastic behavior without residual tension and were fitted to the Ostwald–de Waele model. The consistency index reduced and the flow behavior index increased with processing. Apparent viscosity also decreased due to homogenization. In the time–intensity sensorial analysis, it was observed that the samples differed among the evaluated parameters, demonstrating that the samples with tartaric acid presented higher intensity for the sour taste. However, for sweetness, no change was observed. In the viscosity attribute, the model systems presented similar temporal profiles. Therefore, it was noted that the homogenization process favored a greater temporal profile of sour taste, making sensory perception more lasting in a model system for fruit nectar.
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Affiliation(s)
- Gerlândia da Silva Pereira
- Department of Food and Nutrition (DEPAN), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, Brazil
| | - Thiago S Leite
- Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, Brazil
| | - Flávio L Schmidt
- Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, Brazil
| | - Marcelo Cristianini
- Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, Brazil
| | - Helena MA Bolini
- Department of Food and Nutrition (DEPAN), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, Brazil
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17
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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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18
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Spence C, Wang QJ. On the Meaning(s) of Perceived Complexity in the Chemical Senses. Chem Senses 2019; 43:451-461. [PMID: 30010729 DOI: 10.1093/chemse/bjy047] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
Abstract
Complexity is a term that is often invoked by those writing appreciatively about the taste, aroma/bouquet, and/or flavor of food and drink. Typically, the term is used as though everyone knows what is being talked about. Rarely is any explanation given, and the discussion soon moves on to other topics. However, oftentimes it is not at all clear what, exactly, is being referred to. A number of possibilities are outlined here, including physical complexity at the level of individual molecules, at the level of combinations of molecules giving rise to a specific flavor profile (e.g., as in a glass of quality wine or a cup of specialty coffee), at the level of combinations of distinct ingredients/elements (e.g., as when composing a particularly intricate dish in a high-end restaurant, say, or when pairing food with wine), and/or the number of stimuli/steps involved in the process of creation. Of course, people might also be referring to some aspect of their perceptual experience, and one of the intriguing questions in this space concerns the nature of the relationship(s) between these different ways of conceptualizing complexity in the chemical senses. However, given that physical/chemical and perceived complexity so often diverge, we argue that it is the latter notion, or rather inferred complexity, that is the most relevant when it comes to the chemical senses. Finally, we look at the role of expertise and review the evidence suggesting that inferred complexity can emerge either from a unitary taste experience that is judged to be complex, or from a tasting experience having multiple individuable elements.
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Affiliation(s)
- Charles Spence
- Crossmodal Research Laboratory, Oxford University, Anna Watts Building, University of Oxford, Oxford, UK
| | - Qian Janice Wang
- Crossmodal Research Laboratory, Oxford University, Anna Watts Building, University of Oxford, Oxford, UK
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Wang QJ, Mesz B, Riera P, Trevisan M, Sigman M, Guha A, Spence C. Analysing the Impact of Music on the Perception of Red Wine via Temporal Dominance of Sensations. Multisens Res 2019; 32:455-472. [PMID: 31117045 DOI: 10.1163/22134808-20191401] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2019] [Accepted: 03/29/2019] [Indexed: 11/19/2022]
Abstract
Several studies have examined how music may affect the evaluation of food and drink, but the vast majority have not observed how this interaction unfolds in time. This seems to be quite relevant, since both music and the consumer experience of food/drink are time-varying in nature. In the present study we sought to fix this gap, using Temporal Dominance of Sensations (TDS), a method developed to record the dominant sensory attribute at any given moment in time, to examine the impact of music on the wine taster's perception. More specifically, we assessed how the same red wine might be experienced differently when tasters were exposed to various sonic environments (two pieces of music plus a silent control condition). The results revealed diverse patterns of dominant flavours for each sound condition, with significant differences in flavour dominance in each music condition as compared to the silent control condition. Moreover, musical correspondence analysis revealed that differences in perceived dominance of acidity and bitterness in the wine were correlated in the temporality of the experience, with changes in basic auditory attributes. Potential implications for the role of attention in auditory flavour modification and opportunities for future studies are discussed.
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Affiliation(s)
- Qian Janice Wang
- 1Crossmodal Research Laboratory, Department of Experimental Psychology, Oxford University, Oxford, UK.,2Department of Food Science, Aarhus University, Aarslev, Denmark
| | - Bruno Mesz
- 3MUNTREF Tecnópolis, Universidad Nacional de Tres de Febrero, Buenos Aires, Argentina
| | - Pablo Riera
- 4Laboratorio de Inteligencia Artificial Aplicada, Instituto de Ciencias de la Computación, Universidad de Buenos Aires, CONICET, Argentina
| | - Marcos Trevisan
- 5Department of Physics, University of Buenos Aires and Institute of Physics Buenos Aires (IFIBA), CONICET, Argentina
| | - Mariano Sigman
- 6Laboratorio de Neurociencia, CONICET, Universidad Torcuato Di Tella, C1428BIJ Buenos Aires, Argentina.,7Facultad de Lenguas y Educación, Universidad Nebrija, Madrid, Spain
| | - Apratim Guha
- 8Production, Operations and Decision Sciences Area, XLRI, Xavier School of Management, Jamshedpur, India
| | - Charles Spence
- 1Crossmodal Research Laboratory, Department of Experimental Psychology, Oxford University, Oxford, UK
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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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Oliver P, Cicerale S, Pang E, Keast R. A Comparison of Temporal Dominance of Sensation (TDS) and Quantitative Descriptive Analysis (QDA™) to Identify Flavors in Strawberries. J Food Sci 2018; 83:1094-1102. [PMID: 29660132 DOI: 10.1111/1750-3841.14096] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2017] [Revised: 01/15/2018] [Accepted: 01/30/2018] [Indexed: 11/28/2022]
Abstract
Temporal dominance of sensations (TDS) is a rapid descriptive method that offers a different magnitude of information to traditional descriptive analysis methodologies. This methodology considers the dynamic nature of eating, assessing sensory perception of foods as they change throughout the eating event. Limited research has applied the TDS methodology to strawberries and subsequently validated the results against Quantitative Descriptive Analysis (QDA™). The aim of this research is to compare the TDS methodology using an untrained consumer panel to the results obtained via QDA™ with a trained sensory panel. The trained panelists (n = 12, minimum 60 hr each panelist) were provided with six strawberry samples (three cultivars at two maturation levels) and applied QDA™ techniques to profile each strawberry sample. Untrained consumers (n = 103) were provided with six strawberry samples (three cultivars at two maturation levels) and required to use TDS methodology to assess the dominant sensations for each sample as they change over time. Results revealed moderately comparable product configurations produced via TDS in comparison to QDA™ (RV coefficient = 0.559), as well as similar application of the sweet attribute (correlation coefficient of 0.895 at first bite). The TDS methodology however was not in agreement with the QDA™ methodology regarding more complex flavor terms. These findings support the notion that the lack of training on the definition of terms, together with the limitations of the methodology to ignore all attributes other than those dominant, provide a different magnitude of information than the QDA™ methodology. PRACTICAL APPLICATION A comparison of TDS to traditional descriptive analysis indicate that TDS provides additional information to QDA™ regarding the lingering component of eating. The QDA™ results however provide more precise detail regarding singular attributes. Therefore, the TDS methodology has an application in industry when it is important to understand the lingering profile of products. However, this methodology should not be employed as a replacement to traditional descriptive analysis methods.
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Affiliation(s)
- Penelope Oliver
- the Centre of Advanced Sensory Science, Deakin Univ., 221 Burwood Highway, Burwood, VIC, Australia
| | - Sara Cicerale
- the Centre of Advanced Sensory Science, Deakin Univ., 221 Burwood Highway, Burwood, VIC, Australia
| | - Edwin Pang
- the School of Science, RMIT Univ., Plenty Road, Bundoora, VIC, Australia
| | - Russell Keast
- the Centre of Advanced Sensory Science, Deakin Univ., 221 Burwood Highway, Burwood, VIC, Australia
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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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23
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Analysis of temporal dominance of sensation data using correspondence analysis on Merlot wine with differing maceration and cap management regimes. Food Qual Prefer 2018. [DOI: 10.1016/j.foodqual.2016.11.011] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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24
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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
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25
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Frost SC, Harbertson JF, Heymann H. A full factorial study on the effect of tannins, acidity, and ethanol on the temporal perception of taste and mouthfeel in red wine. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2017.05.010] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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26
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Delattre N, Cariou A. Women perception of shoe cushioning as a function of mechanical properties of footwear using a sensory trained panel method. FOOTWEAR SCIENCE 2017. [DOI: 10.1080/19424280.2017.1403973] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Nicolas Delattre
- Department of Movement Sciences, Decathlon SportsLab, Villeneuve d'Ascq, France
| | - Alexia Cariou
- Department of Affective Sciences, Decathlon SportsLab, Villeneuve d'Ascq, France
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Affiliation(s)
- Richard Gawel
- Australian Wine Research Institute, Paratoo Road, Urrbrae, Australia
| | - Paul A. Smith
- Australian Wine Research Institute, Paratoo Road, Urrbrae, Australia
| | - Sara Cicerale
- Deakin University Faculty of Health, School of Exercise and Nutrition Sciences, Burwood, Australia
| | - Russell Keast
- Deakin University Faculty of Health, School of Exercise and Nutrition Sciences, Burwood, Australia
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28
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Alcaire F, Antúnez L, Vidal L, Zorn S, Giménez A, Castura JC, Ares G. Comparison of static and dynamic sensory product characterizations based on check-all-that-apply questions with consumers. Food Res Int 2017; 97:215-222. [DOI: 10.1016/j.foodres.2017.04.012] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2017] [Revised: 04/06/2017] [Accepted: 04/10/2017] [Indexed: 11/15/2022]
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29
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Perception of carbonation in sparkling wines using descriptive analysis (DA) and temporal check-all-that-apply (TCATA). Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2017.01.017] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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McMahon KM, Diako C, Aplin J, Mattinson DS, Culver C, Ross CF. Trained and consumer panel evaluation of sparkling wines sweetened to brut or demi sec residual sugar levels with three different sugars. Food Res Int 2017; 99:173-185. [PMID: 28784474 DOI: 10.1016/j.foodres.2017.05.020] [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: 01/11/2017] [Revised: 05/18/2017] [Accepted: 05/23/2017] [Indexed: 11/17/2022]
Abstract
The dosage liquid, added at the final stage of sparkling wine production, imparts residual sweetness to the wine. No study has yet analyzed the influence of dosage composition on the final wine's sensory profile or consumer acceptance. In this study, dosage composition was altered through the addition of different sugar types (ST; fructose, glucose, or sucrose) to produce seven sparkling wines of varying residual sugar levels (RSL), including no sugar added, brut (5.3-8.4gST/L) or demi sec (34.9-37.8gST/L). As evaluated by a trained panel (n=9), the interaction between ST and RSL influenced the perception of caramelized/vanilla/honey (CVH) flavor, sweet taste, and sour taste attributes (p<0.05). Demi sec wines displayed lower intensities of green flavor, yeasty flavor, and sour taste compared to the no sugar added wine (p<0.05). Consumers (n=126) also evaluated the sparkling wines and ST, RSL, and their interaction influenced consumer acceptance of different attributes, as well as the perception of the "refreshing" aspect of the wine (p<0.05). Overall consumer acceptance of sparkling wines was highly correlated (r2≤0.88) to CVH, floral, and fruity flavors, as well as sweet taste and creamy mouthfeel. External preference mapping revealed two clusters of consumers. Both consumer clusters liked wines sweetened with fructose, but Cluster 1 liked the demi sec sparkling wine sweetened with fructose (32.8g/L fructose) while Cluster 2 preferred the brut wine sweetened with fructose (8.4g/L fructose). These results suggest that consumer preference for sparkling wine was segmented based on sweetness preference. The results of this study offer winemakers knowledge about the influence of dosage composition on the sensory profile of sparkling wine.
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Affiliation(s)
- Kenneth M McMahon
- Washington State University, School of Food Science, Pullman, WA 99164-6376, USA
| | - Charles Diako
- Washington State University, School of Food Science, Pullman, WA 99164-6376, USA
| | - Jesse Aplin
- Washington State University, School of Food Science, Pullman, WA 99164-6376, USA
| | - D Scott Mattinson
- Washington State University, Department of Horticulture, Pullman, WA 99164-6414, USA
| | - Caleb Culver
- Chateau Ste Michelle Wine Estates, Paterson, WA 99345, USA
| | - Carolyn F Ross
- Washington State University, School of Food Science, Pullman, WA 99164-6376, USA.
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32
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Perceived bitterness character of beer in relation to hop variety and the impact of hop aroma. Food Chem 2017; 230:215-224. [PMID: 28407903 DOI: 10.1016/j.foodchem.2017.03.031] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2016] [Revised: 03/03/2017] [Accepted: 03/07/2017] [Indexed: 11/21/2022]
Abstract
The impact of hop variety and hop aroma on perceived beer bitterness intensity and character was investigated using analytical and sensory methods. Beers made from malt extract were hopped with 3 distinctive hop varieties (Hersbrucker, East Kent Goldings, Zeus) to achieve equi-bitter levels. A trained sensory panel determined the bitterness character profile of each singly-hopped beer using a novel lexicon. Results showed different bitterness character profiles for each beer, with hop aroma also found to change the hop variety-derived bitterness character profiles of the beer. Rank-rating evaluations further showed the significant effect of hop aroma on selected key bitterness character attributes, by increasing perceived harsh and lingering bitterness, astringency, and bitterness intensity via cross-modal flavour interactions. This study advances understanding of the complexity of beer bitterness perception by demonstrating that hop variety selection and hop aroma both impact significantly on the perceived intensity and character of this key sensory attribute.
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33
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Nygren T, Nilsen AN, Öström Å. Dynamic changes of taste experiences in wine and cheese combinations. ACTA ACUST UNITED AC 2017. [DOI: 10.1080/09571264.2017.1284655] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Tobias Nygren
- School of Hospitality, Culinary Arts and Meal Science, Örebro University, Örebro, Grythyttan, Sweden
| | - Asgeir Nikolai Nilsen
- School of Hospitality, Culinary Arts and Meal Science, Örebro University, Örebro, Grythyttan, Sweden
| | - Åsa Öström
- School of Hospitality, Culinary Arts and Meal Science, Örebro University, Örebro, Grythyttan, Sweden
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34
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Rodrigues JF, Souza VRD, Lima RR, Carneiro JDDS, Nunes CA, Pinheiro ACM. Temporal dominance of sensations (TDS) panel behavior: A preliminary study with chocolate. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2016.07.002] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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35
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Etaio I, Meillon S, Pérez-Elortondo FJ, Schlich P. Dynamic sensory description of Rioja Alavesa red wines made by different winemaking practices by using Temporal Dominance of Sensations. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:3492-3499. [PMID: 26572805 DOI: 10.1002/jsfa.7533] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/03/2015] [Revised: 11/12/2015] [Accepted: 11/12/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND Although sensory description of wines in scientific literature is very large, there is an evident lack of studies describing wines from a dynamic approach. The objective of this study was to describe the evolution of the sensations perceived in red wines from Rioja Alavesa by using Temporal Dominance of Sensations (TDS) and also to compare wines made with the two winemaking procedures used in Rioja Alavesa: carbonic maceration (CM) and destemming (DS). RESULTS Ten sensory attributes were evaluated in eight wines (four CM and four DS wines) in triplicate by a panel of 16 trained assessors. Red/black berry and woody aromas were dominant firstly, whereas heat, astringent, bitter and pungent sensations were dominant later. CM wines showed higher dominance for woody, spicy, pungent and acid sensations and lower dominance for red/black berry aroma and astringency than DS wines. CONCLUSION This study is the first to describe Rioja wines from a dynamic approach and it also provides information about the dynamic sensory differences between wines made by CM or by DS. In this sense, this work shows the usefulness of TDS to describe and differentiate wines and to provide additional information to the conventional static descriptive analysis. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Iñaki Etaio
- Laboratorio de Análisis Sensorial Euskal Herriko Unibertsitatea (LASEHU), Department of Pharmacy and Food Sciences, Lascaray Research Center, Universidad del País Vasco - Euskal Herriko Unibertsitatea - University of the Basque Country (UPV/EHU), Unamuno etorbidea, 3, 01006, Vitoria-Gasteiz, Spain
| | - Sophie Meillon
- INRA, UMR 1324 Centre des Sciences du Goût et de l'Alimentation, 17 rue Sully, F-21000, Dijon, France
- Université de Bourgogne UMR Centre des Sciences du Goût et de l'Alimentation, 17 rue Sully, F-21000, Dijon, France
- CNRS, UMR 6265 Centre des Sciences du Goût et de l'Alimentation, 17 rue Sully, F-21000, Dijon, France
| | - Francisco J Pérez-Elortondo
- Laboratorio de Análisis Sensorial Euskal Herriko Unibertsitatea (LASEHU), Department of Pharmacy and Food Sciences, Lascaray Research Center, Universidad del País Vasco - Euskal Herriko Unibertsitatea - University of the Basque Country (UPV/EHU), Unamuno etorbidea, 3, 01006, Vitoria-Gasteiz, Spain
| | - Pascal Schlich
- INRA, UMR 1324 Centre des Sciences du Goût et de l'Alimentation, 17 rue Sully, F-21000, Dijon, France
- Université de Bourgogne UMR Centre des Sciences du Goût et de l'Alimentation, 17 rue Sully, F-21000, Dijon, France
- CNRS, UMR 6265 Centre des Sciences du Goût et de l'Alimentation, 17 rue Sully, F-21000, Dijon, France
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36
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Vidal L, Antúnez L, Giménez A, Medina K, Boido E, Ares G. Dynamic characterization of red wine astringency: Case study with Uruguayan Tannat wines. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.02.002] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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37
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Adapting and enhancing sequential profiling to understand the effects of successive ingestion, using the sensory characteristics of high intensity sweeteners as a case study. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2015.03.012] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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38
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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]
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39
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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.
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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
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Goto TK, Yeung AWK, Suen JLK, Fong BSK, Ninomiya Y. High resolution time–intensity recording with synchronized solution delivery system for the human dynamic taste perception. J Neurosci Methods 2015; 245:147-55. [DOI: 10.1016/j.jneumeth.2015.02.023] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2014] [Revised: 02/12/2015] [Accepted: 02/17/2015] [Indexed: 10/23/2022]
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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.
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Affiliation(s)
| | - Mariana Borges de Lima Dutra
- National Institute of Education, Science and Technology of the South of Minas Gerais State, Minas Gerais, Brazil
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43
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Sokolowsky M, Rosenberger A, Fischer U. Sensory impact of skin contact on white wines characterized by descriptive analysis, time–intensity analysis and temporal dominance of sensations analysis. Food Qual Prefer 2015. [DOI: 10.1016/j.foodqual.2014.07.002] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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44
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Morais E, Pinheiro A, Nunes C, Bolini H. Multiple Time-Intensity Analysis and Temporal Dominance of Sensations of Chocolate Dairy Dessert Using Prebiotic and Different High-Intensity Sweeteners. J SENS STUD 2014. [DOI: 10.1111/joss.12115] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- E.C. Morais
- Department of Food and Nutrition; Faculty of Food Engineering; University of Campinas; Monteiro Lobato Street, 80, PO Box 6121 Campinas SP 13083-862 Brazil
| | - A.C.M. Pinheiro
- Department of Food Science; Federal University of Lavras; Lavras Brazil
| | - C.A. Nunes
- Department of Food Science; Federal University of Lavras; Lavras Brazil
| | - H.M.A. Bolini
- Department of Food and Nutrition; Faculty of Food Engineering; University of Campinas; Monteiro Lobato Street, 80, PO Box 6121 Campinas SP 13083-862 Brazil
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45
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Biasoto ACT, Netto FM, Marques EJN, da Silva MAAP. Acceptability and preference drivers of red wines produced from Vitis labrusca and hybrid grapes. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.03.052] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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46
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Rodrigues J, Gonçalves C, Pereira R, Carneiro J, Pinheiro A. Utilization of temporal dominance of sensations and time intensity methodology for development of low-sodium Mozzarella cheese using a mixture of salts. J Dairy Sci 2014; 97:4733-44. [DOI: 10.3168/jds.2014-7913] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2014] [Accepted: 04/16/2014] [Indexed: 11/19/2022]
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48
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Rosenthal AJ, Share C. Temporal Dominance of Sensations of peanuts and peanut products in relation to Hutchings and Lillford’s “breakdown path”. Food Qual Prefer 2014. [DOI: 10.1016/j.foodqual.2013.09.004] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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49
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