Abstract
The goals of this study were to examine, using the temporal dominance of sensations (TDS) method, the effects of 1) the sucrose concentration on the temporal sequence of sweetness perception in four fruit-flavored (lemon, peach, strawberry, and vanilla) teas with 0.05, 0.15, and 0.25 M sucrose; and 2) participants’ sex on this temporal sequence. Twenty-four healthy young adults were assigned to female (n = 12) and male (n = 12) groups. Both groups evaluated five sensory attributes in 12 samples (four fruit-flavored teas, each with three sucrose concentrations). As in our preceding study [1], two sensations, sweetness and fruitiness, were dominant after ingesting the 12 teas in both groups, but the temporal sequence of sweetness perception differed between the two groups. On average, the male group reported the first appearance of sweetness earlier in the samples with 0.05 M sucrose compared with the female group, with the samples containing 0.15 and 0.25 M sucrose. The average durations of the sweetness sensation were different between the male and female groups as well as among the sucrose concentrations and the four flavors tested.
Highlights
We examine the influence of sucrose concentrations on the temporal sequence of sweetness perception in fruit-flavored tea with the temporal dominance of sensations (TDS) method, taking into account the participants’ sex
The other sensations were not perceived at a significant level, except the sensation of flavorlessness, which was reported for about 3 s in the last stage of the 30-s interval
The times from the start of ingestion to reporting a significant level of sweetness differed between the two groups and among the three sucrose concentrations (Figure 2)
Summary
The other study [5] used samples of blackcurrant squash composed of different sweeteners and ingredients, and examined nine sensory attributes These studies illustrated specific TDS curves for each sample: for example, a couple of sensory attributes (pasty and diacetyl in [6] and natural sweetness and acidic in [5]) were dominant in the curves and differed in the times taken to be first perceived and in the durations of the sensations. These studies, and others, focused on the differences among samples rather than on the perception of sensory attributes themselves [5]. We examine the influence of sucrose concentrations on the temporal sequence of sweetness perception in fruit-flavored tea with the TDS method, taking into account the participants’ sex
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