Integration of the optimized descriptive profile and temporal dominance of sensations methodologies

Abstract

AbstractThe multi‐attribute temporal analysis temporal dominance of sensations (TDS) allows for obtaining a qualitative explanation of the interaction and order of perception of the sensory attributes of a product. Considering the need for quantitative complementation of TDS data and a shorter analysis time to obtain a more complete sensory profile, it was proposed that the evaluators who performed the optimized descriptive profile (ODP) also evaluate the samples using the TDS, seeking to integrate the two sensory methodologies. For this, the sensory profile of five grape beverages with different sucrose concentrations and dilution factors was evaluated using the ODP and TDS methodologies. Integration of the ODP and TDS methodologies proved to be adequate, by optimizing the time required for obtaining the complete quantitative profile of the beverages, complemented by the order of perception of the attributes during the evaluation. This allowed for a more comprehensive analysis of the food matrix sensory profile.Practical applicationsThe association between the methodologies temporal dominance of sensations (TDS) and optimized descriptive profile (ODP) permitted the identification of a sensory profile via different approaches, providing better interpretations of the evaluations. The differences between the intensity of attributes in a traditional descriptive analysis (punctual) and dominance perceptions in a temporal analysis, is justified when observed that the most intense attributes are not always those that dominate on the palate while food is ingested (taste over time). Acquisition of the more ample sensory profile (ODP + TDS) allows for better understanding the attributes identified by the panelists. Therefore, when using this sensory analysis industries may be able to reformulate and improve their products, monitoring the interaction of ingredients with evaluator's perceptions.