[Taste science~The relationship between aging and taste sensitivity~]

Statistical modeling for temporal dominance of sensations data incorporating individual characteristics of panelists: an application to data of milk chocolate

We discuss the modeling of temporal dominance of sensations (TDS) data, time series data appearing in sensory analysis, that describe temporal changes of the dominant taste in the oral cavity. Our aims were to obtain the transition process of attributes (tastes and mouthfeels) in the oral cavity, to express the tendency of dominance durations of attributes, and to specify factors (such as sex, age, food preference, dietary habits, and sensitivity to a particular taste) affecting dominance durations, simultaneously. To achieve these aims, we propose an analysis procedure applying models based on the semi-Markov chain and the negative binomial regression, one of the generalized linear models. By using our method, we can take differences among individual panelists and dominant attributes into account. We analyzed TDS data for milk chocolate with the proposed method and verified the performance of our model compared with conventional analysis methods. We found that our proposed model outperformed conventional ones; moreover, we identified factors that have effects on dominance durations. Results of an experiment support the importance of reflecting characteristics of panelists and attributes.

Supplementary Information

The online version contains supplementary material available at 10.1007/s13197-021-05260-9.