Intensity Time Research Articles

Relationship between mustard pungency and allyl-isothiocyanate content: A comparison of sensory and chemical evaluations.

The correlation of sensory and chemically evaluated pungency of mustard products was investigated via a time-intensity (TI) study and quantification of allyl isothiocyanate (AITC) contents using high-performance liquid chromatography (HPLC). Sweet, medium hot, hot, and extra hot commercial mustard products from different brands were examined. Notably, we found significant differences (p< 0.05) between the maximum perceived pungency intensity of various mustard products. The maximum perceived intensity (Imax ), the duration of the decreasing phase (DURDec ), and the area under the curve (AUC) values increased proportionally to the increase in the sample AITC content and were also higher in products classified as hot than in sweet mustards. The AITC concentration varied greatly between products from different brands and also between different sensory evaluated pungency levels. Furthermore, sensory evaluations and analytical results were correlated using regression analysis. The best correlation (correlation coefficient 0.891) was observed between the AITC concentration and AUC, when compared to that between the AITC concentration and DURDec (correlation coefficient 0.856) or the Imax value (correlation coefficient 0.803). The calculated regression model indicates that a higher AITC content induces an intensified trigeminal pungency sensation and that the sensory and chemical evaluations of mustard products were positively correlated. Therefore, by using this regression model, the sensory rating of mustard products may be predicted by chemical analysis of the AITC contents. PRACTICAL APPLICATION: This research paper provides a method to quantify the pungency inducing irritant allyl isothiocyanate in commercial mustard products and demonstrates a correlation between sensory and chemical data. Therefore, the amounts of sensory tests in product quality assurance can be reduced and replaced or at least supported by chemical quantification of pungent substances (especially AITC) in mustard products.

Differences in salivary flow and composition between age groups are correlated to dynamic retronasal aroma perception during wine consumption

Salivary flow and composition have been related to the dynamics of retronasal aroma release during wine consumption. However, whether differences in saliva composition among age groups are related to wine aroma perception remains unexplored. Therefore, the aim of this work has been to determine the relationship between salivary parameters and the dynamics of wine retronasal aroma perception in two groups of individuals of different age (young and senior adults). To do so, 22 individuals, 11 from the young group (18–35 years old) and another 11 from the senior group (>55 y.o.) were recruited for this study. The retronasal aroma intensity of two specific aroma attributes (smoked and black pepper) of a red wine was rated by using Time-Intensity (TI) methodology. Saliva was previously collected from each individual. Salivary flow and composition (pH, total protein content, protease and α-amylase activities) were determined in order to characterise the two groups of panellists. Results showed significant differences among age groups (young and seniors) in the TI parameters extracted from the dynamics curves of retronasal aroma perception of both attributes. Thus, smoky and black pepper notes were more intensely rated and for longer times by the senior group than by the younger group. Salivary parameters were also significantly different in both age groups. A significant positive correlation between the salivary total protein content and the maximum intensity (Imax) perceived, and a significant negative correlation between the salivary flow and most TI parameters (Imax, area under the curve and duration time of the perceived stimuli) were found for both aroma attributes.

Evaluation of trigeminal pungency perception of allyl isothiocyanate – A time intensity (TI) study

Allyl isothiocyanate, the primary pungent substance within mustard, horseradish, and wasabi, causes a burning sensation and a lachrymatory effect during consumption. In this time intensity study, the sensory perception of the chemical stimulus allyl isothiocyanate was evaluated in water-based, oil-based, and mustard recipe-based carrier matrices. The results indicate that perceived pungency intensity and time course of perception were both strongly dependent upon allyl isothiocyanate concentration and the composition of the carrier matrices. Increasing allyl isothiocyanate concentrations led to a significant (p < 0.05) increase in maximum intensity of pungency (Imax) in all tested carrier matrices. The intensity of pungency perception for allyl isothiocyanate decreased depending upon the specific matrix used. Specifically, this decrease occurred in the order oil-based carrier < mustard-based carrier < water-based carrier at similar allyl isothiocyanate concentrations. The values for end time of pungency perception (TEnd) and duration of decreasing phase (DURDec) indicate that increasing allyl isothiocyanate concentrations prolong the duration of pungency perception. Allyl isothiocyanate was perceived longer in water than in oil- and mustard-based carrier matrices.

Prospective evaluation of contrast-enhanced ultrasound of breast BI-RADS 3\u20135 lesions

BackgroundTo determine the benefit of contrast-enhanced ultrasound (CEUS) in the assessment of breast lesions.MethodsA standardized contrast-enhanced ultrasound was performed in 230 breast lesions classified as BI-RADS category 3 to 5. All lesions were subjected to qualitative and quantitative analysis. MVI (MicroVascular Imaging) technique was used to derive qualitative analysis parameters; blood perfusion of the lesions was assessed (perfusion homogeneity, type of vascularization, enhancement degree). Quantitative analysis was conducted to estimate perfusion changes in the lesions within drawn regions of interest (ROI); parameters TTP (time to peak), PI (peak intensity), WIS (wash in slope), AUC (area under curve) were obtained from time intensity (TI) curves. Acquired data were statistically analyzed to assess the ability of each parameter to differentiate between malignant and benign lesions. The combination of parameters was also evaluated for the possibility of increasing the overall diagnostic accuracy. Biological nature of the lesions was verified by a pathologist. Benign lesions without histopathological verification (BI-RADS 3) were followed up for at least 24 months.ResultsOut of 230 lesions, 146 (64%) were benign, 67 (29%) were malignant, 17 (7%) lesions were eliminated. Malignant tumors showed statistically significantly lower TTP parameters (sensitivity 77.6%, specificity 52.7%) and higher WIS values (sensitivity 74.6%, specificity 66.4%) than benign tumors. Enhancement degree also proved to be statistically well discriminating as 55.2% of malignant lesions had a rich vascularity (sensitivity 89.6% and specificity 48.6%). The combination of quantitative analysis parameters (TTP, WIS) with enhancement degree did not result in higher accuracy in distinguishing between malignant and benign breast lesions.ConclusionsWe have demonstrated that contrast-enhanced breast ultrasound has the potential to distinguish between malignant and benign lesions. In particular, this method could help to differentiate lesions BI-RADS category 3 and 4 and thus reduce the number of core-cut biopsies performed in benign lesions. Qualitative analysis, despite its subjective element, appeared to be more beneficial. A combination of quantitative and qualitative analysis did not increase the predictive capability of CEUS.

PROFIL SENSORI DESKRIPTIF PRODUK PEMANIS TUNGGAL DAN CAMPURAN

Sweetener as a food additive which gives sweet taste has a different profile from sucrose. Intensity profile and attribute sensation become very useful in developing mixed sweeteners from single sweeteners to create commercial sweeteners having a sucrose-like profile. However, there is only few data of attribute intensity and descriptive profiles of single sweeteners. The aim of this research was to analyze the des-criptive profile of single and mixed sweeteners using quantitative descriptive analysis (QDA), time intensity (TI), and temporal dominance of sensations (TDS) methods. The results of QDA descriptive profile showed that samples of a single sweetener T3 as well as mixed sweetener containing C2 and C5 had the same characteristics as sucrose. The results of TI descriptive profiles showed that the time intensity curves of sweet attribute of a sample of two mixed sweeteners C1 and C2, and a single sweetener T3 were similar to that of sucrose. The results of the descriptive profile using TDS methods generally showed that the do-minant attributes of all samples were sweet, sweet aftertaste, and licorice. Bitter and bitter aftertaste attri-butes were found in single sweetener T7, while mixed sweetener C1 had best sensory characteristics than the others.

Temporal profile of flavor enhancers MAG, MSG, GMP, and IMP, and their ability to enhance salty taste, in different reductions of sodium chloride.

We evaluated the temporal profile of the flavor enhancers monosodium glutamate (MSG), disodium inosinate (IMP), disodium guanylate (GMP), and monoammonium glutamate (MAG). We also evaluated the ability of these flavor enhancers to enhance salty taste in solutions containing different reductions of sodium chloride. Four experiments were conducted using Central Composite Rotational Design (CCRD) with focus on two objectives: concentration of flavor enhancers (0% to 1%) and reduction of sodium chloride content (0% to 100%). A 0.75% saline solution of NaCl was used as a control. In each experiment, the treatments were evaluated by the intensity of salty and umami tastes using an intensity scale. Treatments, selected according to the results of CCRD, were analyzed using time-intensity (TI) and temporal dominance of sensations (TDS) analyses. Glutamates (MSG/MAG) showed greater capacity to enhance salty taste than treatments containing nucleotides (IMP/GMP). The intensity of umami taste, using all the examined flavor enhancers, showed a similar sensory profile. Temporal perception curves (TI and TDS) of salty and umami tastes also showed a similar temporal profile. The glutamic acid amino acids were better able to improve salty taste than nucleotides in any range of sodium chloride reduction. Flavor enhancers showed greater ability to increase salty taste in smaller reductions in sodium chloride content. PRACTICAL APPLICATION: This research expand the knowledge about the ability to enhance the salty taste of flavor enhancers in different reductions in sodium content, Beside that, will provide information about the time profile of flavor enhancers. This study provides scientific technical information on the ability to intensify the salty taste of flavor enhancers and can assist the industry to develop new low sodium products and encourage the scientific community to conduct future research on this subject.

Perception of Bitter Taste through Time-Intensity Measurements as Influenced by Taste Modulation Compounds in Steviol Glycoside Sweetened Beverages

To limit sugar consumption and maintain sweetness levels in the diet, food and beverage developers often use high potency sweeteners (HPSs) as alternatives. Steviol glycosides are considered a consumer-friendly alternative but they are perceived to have a bitter taste accompanied by sweet and bitter lingering. Recently, taste modulators have been discovered that help to alleviate negative attributes like bitterness of HPSs. To show that taste modulation compounds (TMCs) decrease perceived bitterness associated with steviol glycosides, a trained descriptive panel (n = 9) performed a single-attribute time-intensity (TI) assessment over 2 min. Analysis of Variance (ANOVA) was used to analyze TI curves and curve parameters (AUC, Imax and Tmax). Principal components analysis (PCA) was also used to assess TI curves. Results showed that statistically significant results depended on the analysis method. Bitterness perception was shown to persist less over 2 min for steviol glycosides with TMCs when assessing raw scores and parameters. The same was not found using differences from control curves or weighted curves from PCA. These findings demonstrate that particular TMCs may subtly decrease perceived bitterness of steviol glycosides. However, business objectives of TMC use may dictate what kind of analysis method to use when analyzing perceived bitter perception of TMCs over time.

A new index for predicting differences in repeatability of Time-Intensity curves: Time-Intensity Reliability Index (TI-RI)

The Time-Intensity (TI) method evaluates the perceived intensity of a sensation over time, and it is a suitable method to measure perception changes during and/or after consumption. Compared to static methods, TI requires additional training and more replicates to obtain reliable results. In order to investigate intra-individual variation for the same panelist, this study proposes a new index called Time-Intensity Reliability Index (TI-RI). The TI-RI was tested with a dataset obtained from the sensory evaluation of four types of aromatized wine matrices by a trained panel. The proposed index is able to predict differences in panelists’ repeatability of TI curves and it could be used to assess the precision of other sources of variation such as products, attributes and replicates.

“O FILME SERÁ UM ELEMENTO ORIGINAL DA ARTE NEGRA”: SOBRE OS FINAIS METAFÓRICOS DOS FILMES AFRICANOS DE FLORA GOMES

In Brazil and Portugal, there are still few critical and analytical studies on Africancultures, especially about the cinema of Portuguese-speaking countries and African and Africanintellectuals and filmmakers, especially when it comes to Guinea-Bissau, although this countryhas close relations with Portugal since the fifteenth century, the historical moment of Europeannavigation and the colonial period; and with Brazil since the seventeenth century, a time ofintense trafficking of enslaved Africans. In this sense, it is hoped to contribute to the wideningof knowledge around Guinea-Bissau, namely through the approach of fiction works byfilmmakers such as Flora Gomes: Those Whom Death Refused (1988), Blue eyes fo Yonta(1992), Tree of blond (1996), My voice (2002) and Children republic (2012), who in his filmspresents reflections on Bissau-Guinean society, history, memories and traditions in no waystereotyped, especially with regard to the beginning and end of Gomes's fiction films.

Multi-Sip Time⁻Intensity Evaluation of Retronasal Aroma after Swallowing Oolong Tea Beverage.

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.

Evaluation of the pungency intensity and time‐related aspects of Chinese Zanthoxylum bungeanum based on human sensation

AbstractIn this study, the intensity of pungency and the time‐related aspects of nine samples of Zanthoxylum bungeanum from nine different provinces of China were determined, first via Scoville Pungency Units (SPU), then quantitative descriptive analysis, time intensity (TI), and temporal dominance sensation (TDS). The SPU of samples was determined as ranging from 38,000 to 460,000. Furthermore, the intensities of tingling, vibrating, salivating, burning, astringency, numbing, and bitterness in high‐performing SPU samples (measured at more than 150,000) were found to be much higher than in low SPU samples (less than 150,000). In this paper, TI results showed that the high area under the curve (AUC), high intensity of maximum (Imax) and long duration time (Ttot) in high SPU samples were more than 13,482.91, 42.05, and 900 s, respectively, while these values were as low as 4,201.06, 16.61, and 700 s, respectively, in the low SPU samples. TDS results demonstrated that the sequence of appearance of the dominant sensations in the oral cavity were similar for the different samples. It is especially noteworthy that the duration of the dominant sensations of vibrating, salivating, burning, and numbing were significantly higher in the high as opposed to the low pungency intensity samples.Practical applicationsChinese Zanthoxylum bungeanum has been used decades as a culinary spice and condiment within the catering and food industry. Sensory intensity and temporal changes in odor and flavor throughout the process of consumption are an integral part of the way in which humans perceive the sensory characteristics of food, and this quality thus merits further research. Knowledge regarding the pungency intensity and time‐related aspects of Chinese Z. bungeanum based on human sensation will not only benefit new methods for pungency evaluation, but also provide a scientific basis for flavor design, development of pungent food products, quality control, and consumer choice evaluations. High‐tech products based on Z. bungeanum from different geographical origins may also be developed according to their pungency characteristics.

Fast and dynamic descriptive techniques (Flash Profile, Time-intensity and Temporal Dominance of Sensations) for sensory characterization of dry-cured loins

The present study aimed to evaluate the influence of NaCl replacement by KCl (15, 20 and 25%) on the sensory characteristics of dry-cured loins. A rapid descriptive method called Flash Profile (FP) was used for sensory evaluation in order to verify if this technique allow to discriminate between these kinds of meat products in a rapid way. The sensory results obtained by FP were complemented with those obtained applying dynamic sensory techniques as time-intensity (TI) and Temporal Dominance of Sensations (TDS). FP clearly discriminates between dry-cured loins samples with different salt replacement level whereas TI and TDS techniques contributed with additional dynamic sensory information. Moreover, TDS technique which is a multi-attribute temporal method provided an interesting information about the interactions among attributes along consumption. Significant differences in the temporal perception of the flavor and texture attributes evaluated were detected, especially between normal samples and dry-cured loins with higher salt replacement levels (20 and 25%).

Relationship between astringency and phenolic composition of commercial Uruguayan Tannat wines: Application of boosted regression trees

Phenolic compounds play a major role in the intensity and characteristics of wine astringency. However, studies involving commercial wine samples are still scarce. The aim of the present work was to study the relationship between astringency and phenolic composition of commercial Uruguayan Tannat wines using boosted regression trees (BRT), a novel predictive method. Forty commercial Tannat wines were evaluated by a trained sensory panel (9 members), who assessed their total astringency intensity using time-intensity (TI) and described their astringency sub-qualities using a check-all-that-apply (CATA) question composed of sixteen terms. The polyphenolic profiles of the wines were determined by HPLC-MS and conventional oenological parameters were also obtained. Fifty BRT models with different partitions of the data in training and test sets were built for astringency maximum intensity (Imax) and for the frequency of use of the 16 astringency sub-qualities considered in the CATA question. As predictor variables, 84 phenolic compounds and oenological parameters were considered for all BRT models. Both strong and weak predictive models were obtained for each response variable. Predictive accuracy was much higher for astringency intensity than for the frequency of mention of astringency sub-qualities. Still, the BRT models allowed to point out to some compositional variables most likely involved in wine astringency perception. Total tannin concentration (chemically determined) was the most relevant explanatory variable for sensory astringency, while flavan-3-ols were the individual phenolic compounds with the highest contribution to astringency, particularly some dimers, trimers and the sum of non-galloylated tetramers. However, the effect of these predictors differed according to the astringency sub-quality considered as response. As expected, non-linear relationships between phenolic compounds and astringency were found. These results contribute to the understanding of the influence of phenolic composition on wine astringency and stress the potential of BRT models for identifying the compounds responsible for this complex sensory characteristic.

A shiitake mushroom extract as a viable alternative to NaCl for a reduction in sodium in beef burgers

PurposeThe purpose of this paper is to evaluate a shiitake mushroom extract as a potential natural taste enhancer in low-sodium beef burgers by means of sensorial and physico-chemical assays because nowadays there is a trend in the market for the development of clean-label products.Design/methodology/approachTen formulations of beef burgers were developed, varying in the percentage reduction in NaCl (0-75 per cent) and mushroom water extracts (obtained from a 5, 12.5, or 20 per cent mushroom homogenate). Sensory characterisation was performed by time-intensity (TI) and acceptance tests. In addition, physico-chemical analyses (pH, yield, shrinkage, shear force, and colour) were conducted.FindingsExtracts obtained from 5, 12.5, or 20 per cent mushroom homogenate (E1, E2, and E3, respectively) did not enhance the salty taste in formulations with a 0 or 75 per cent reduction in NaCl. In formulations with a 50 per cent reduction in NaCl, all the extracts enhanced salinity perception, with E3 being the most effective. E3 also increased acceptance of colour, aroma, texture, flavour, and overall perception, although it caused changes in some physico-chemical characteristics (pH, yield, shrinkage, shear force, and colour).Originality/valueThe shiitake mushroom extract is a natural ingredient with a potential to serve as a taste enhancer in meat and other food products, for the purpose of reducing sodium content without compromising sensory acceptability. Therefore, this extract will enable the development of healthier products (owing to a reduction in sodium) with preserved sensory quality and will meet consumers’ requirements for the minimal use of chemical additives in food.

Contrast-enhanced ultrasonography in chronic glomerulonephritides: correlation with histological parameters of disease activity.

To compare contrast-enhanced ultrasonography (CEUS)-derived time-intensity (TI) curves with histological findings in kidneys of patients affected by chronic glomerulonephritides (GN) in the early stage of disease. Research ethics committee approval and patient written informed consent were obtained. Thirty-one patients who showed clinical and laboratory signs of GN, with preserved renal function, were consecutively enrolled. They underwent kidney CEUS, from which TI curves were obtained, and kidney biopsy. TI curves were compared with clinical data, ultrasound (US) Doppler, and histological parameters. The persistence of contrast agent signal during the wash-out phase was found to be correlated with the degree of disease activity (p = 0.016) and in particular with the presence of mesangial hyperplasia (p = 0.008). No correlation was observed between TI curves and clinical or Doppler US-derived parameters. The persistence of contrast agent signal in the wash-out phase of CEUS appears to reflect a disturbance of perfusion in glomerular capillaries in the early stages of GN. We found that the histological element directly correlated with the prolonged wash-out was mesangial hyperplasia.

Sensory characterization of the astringency of commercial Uruguayan Tannat wines

Astringency is one of the most important characteristics that define the quality of red wine, and is of particular relevance for Tannat, Uruguayan emblematic red wine variety. Astringency is a time-dependant and complex sensory characteristic, related to several sensations, or sub-qualities, that can be simultaneously perceived. The aim of the present study was to obtain a sensory characterization of the astringency of commercial Uruguayan Tannat wines. Forty samples with different characteristics in terms of vintage, price segment and aging in oak barrels were assessed by a panel of 9 trained assessors. Total astringency intensity was evaluated using time-intensity (TI), while astringency sub-qualities were described using a check-all-that-apply (CATA) question composed of sixteen terms. TI and the CATA question provided different information on the astringency of Tannat wines. Regarding global astringency, samples mainly differed in intensity-related parameters rather than in the development of astringency over time, although the variability was moderate. A wide range of sub-qualities, from silky and velvety to harsh and aggressive were used to describe the astringency of the evaluated wines. Four groups of samples with different astringency characteristics were identified, but this sorting was not related to vintage, price segment or aging in oak barrels. Further research is necessary to better understand how astringency characteristics are influenced by production variables, and to understand their relationship to consumers' and experts' perceived quality of Tannat wines.

Pungency Evaluation of Hydroxyl-Sanshool Compounds After Dissolution in Taste Carriers Per Time-Related Characteristics.

This study was conducted to investigate the sensory characteristics and temporal migration of hydroxyl-sanshool compounds at slight and moderate concentrations after dissolution in ethanol-water, saccharose, NaCl, and MSG via 2-AFC, time intensity (TI) and temporal dominance of sensations (TDS) methods. The pungency detection threshold (DT) was suppressed in saccharose while NaCl and MSG solutions showed no effect on pungency DT. The area under the curve (AUC) of pungency increased in NaCl and MSG solutions and decreased significantly in saccharose solution. Imax (maximal intensity) also increased in NaCl and MSG at low concentrations of hydroxyl-sanshool compounds. The temporally dominant sensations and migration of said sensations across the oral cavity differed among different carriers. Low levels of pungency compounds were characterized by tingling first in the tongue tip and ending in the lips, while moderate levels of the compound produced tingling, astringency, vibrating, and numbing from the tongue tip to the bilateral sides of the tongue, lips, palate, cheek mucosa, and surface of the tongue over time. There were significant differences in the maximum rate, peak time, and duration of any dominant sensation, as well as in the duration of sensation in the lips, tongue tip, and bilateral sides of the tongue. This study provides a dynamic profile of consuming pungent food, which provides a reference not only for the design of new food products with desirable pungency, but also as a scientific basis for the application of pungent compounds within the food and catering industry.

Descriptive and Temporal Saltiness Perception Properties of Model Solid Lipoproteic Colloid Foods-Implications for Sodium Reduction.

Solid lipoproteic colloid (SLC) foods that consist of an oil-in-water emulsion of lipid and protein such as cheese and sausage contribute a significant amount of sodium to modern diets. This study aimed to correlate the overall saltiness perception to the texture and temporal saltiness perception of SLCs to understand saltiness perception during oral processing. Model SLCs with varying levels of protein and fat were prepared via pressure homogenization of whey protein isolate, anhydrous milk fat, and NaCl, followed by heat-induced gelation. Descriptive sensory analysis (DSA) and time-intensity (TI) method were used to characterize the sensory profiles and the temporal saltiness perception properties of the SLCs, respectively. Principal component analysis (PCA) and cluster analysis of the DSA results showed that the samples were grouped based on the formulation and the homogenization pressures. The maximum saltiness intensity in the TI curves increased with decreasing contents of protein and fat and decreasing homogenization pressures. The PCA and cluster analysis of the taste and texture attributes from the DSA and the TI parameters showed that the nonfat samples were clustered together, characterized by the DSA salty taste, syneresis texture, and the TI initial saltiness intensity. When only fat-containing samples were analyzed, the DSA salty attribute correlated significantly with the texture attributes of fracturable and syneresis. The dependence of saltiness perception on the texture properties of the nonfat and fat-containing samples discovered in this study provided insights for the future development of reduced-sodium products.

Temporal Dominance of Sensations (TDS): a new deal for temporal sensory analysis

Temporal Dominance of Sensations (TDS) fills the gap between static multidimensional sensory profiling and dynamic unidimensional Time-intensity (TI) by offering a way to assess simultaneously several attributes dynamically over time. The breakthrough idea of TDS was to no longer score intensities, but to elicit dominances; a much simpler task feasible by untrained consumers. Consequently, TDS was recently paired with liking, wanting and/or satiation evaluated quantitatively and dynamically during the intake of a full portion of a food, beverage or combination of the two. Further, Temporal Dominance of Emotions (TDE) has been recently proposed as a TDS based on emotional rather than sensory attributes. TDS has truly rejuvenated research in temporal sensory evaluation to the benefit of food and beverage industries, which are currently using it extensively.

The Effects of Both Chewing Rate and Chewing Duration on Temporal Flavor Perception

Previous research showed that the number of chews has been shown to influence flavor perception in crispy potato chips. This study aimed to further determine how the number of chews modulates the temporal dynamics of flavor perception (i.e., flavor development) in potato chips. The number of chews was manipulated not only by changing chewing rate (40, 80, and 120 chews/min) for a fixed swallowing time (at 25 s after the onset of the first bite; experiment 1), but also by changing the time to swallow (10, 20, and 30 s after the onset of the first bite) for a constant chewing rate (80 chews/min; experiment 2). In experiment 1, the time-intensity (TI) analysis showed that the maximum flavor intensity (Imax) and the area under the curve (AUC) were significantly higher for the medium (80 chews/min) and fast (120 chews/min) chewing rates than for the slow (40 chews/min) chewing rate in both plain and spicy flavored chips. In experiment 2, the temporal flavor perception was altered by the interaction between the chewing duration before swallowing and the flavor type of the potato chips. More specifically, in the natural chewing rate, while the Imax and AUC of spicy flavored chips were the greatest when the bolus was swallowed after the natural chewing-duration (for 20 s), the AUC of plain flavored chips was significantly greater in the longer chewing-duration (for 30 s) than the natural chewing-duration. This study supports and extends the notion that the number of chews, and corresponding parameters such as chewing rate and duration, affect temporal flavor perception in the plain and spicy flavored potato chips. Our findings show that flavor intensity of plain and spicy potato chips can be reduced when people chew the chips slowly and/or swallow quickly.