Comparison between temporal dominance of sensations and time intensity results

Abstract

Temporal dominance of sensations (TDS) and time intensity (TI) were used to characterize specific organoleptic properties of six beverage products. Results from these two sensory techniques were compared by using three different statistical approaches. Firstly, both TI and TDS results were analysed by parametric modelling, to determine key parameters of each individual curve. Average parameters over judges and repetitions were used to build ‘time intensity’ curves. Similarities in the results were highlighted; however TI was shown to be more precise in the determination of the perception kinetic. Secondly, a multiple factorial analysis (MFA) was carried out, aiming at getting product perception pattern over the time, as determined by TDS and TI. MFA results confirmed that the two sensory techniques lead to similar conclusions, as attested by the calculated multivariate correlation coefficient RV = 0.854. This was true for product perception pattern over the time, as well as for product description, given that attributes used in both sensorial techniques appeared strongly correlated. Thirdly, for each product and attribute pair, ‘score over time’ curves were extrapolated from raw data by averaging scores for each time measurement over panellists and repetitions. To do so, attribute scores were set to ‘0’ when a panellist had finished evaluating a given attribute. As a result, for each sensory technique, one curve by product and attribute could be obtained, allowing products and techniques comparison. Overall, conclusions of all three statistical approaches were that TI and TDS brought similar information in terms of differences between products, attributes, and evolution over the time. TDS could be used to illustrate product perception as a function of time, whereas TI would be better suited if the determination of the kinetic of one specific attribute is required.