Temporal Check-All-That-Apply Research Articles

Temporal precision and resolution of TDS and TCATA used with consumers

Temporal Dominance of Sensations (TDS) and Temporal Check-All-That-Apply (TCATA) make it possible to capture temporal changes in the perception of sensory attributes within a product. However, temporal measurements bring new sources of uncontrolled variability that can make them imprecise, particularly with consumer panels. This article aims to demonstrate the importance of considering this imprecision when interpreting temporal data. First, the levels of imprecision due to non-repeatability or disagreement were assessed. The precision of TDS and TCATA was shown to be low, mainly due to disagreement caused by high heterogeneity in total durations of perception. Then, a new framework of analysis has been introduced. It allowed testing of differences in the median times of selection or unselection of attributes. A new representation of TDS and TCATA data has been proposed to visualize and objectify uncertainty in periods of perception. The conclusions obtained with the new framework were compared to those obtained with the usual analyses based on the evolution of citation rates over time. It was shown that the interpretation of TDS/TCATA curves and difference curves can be tricky without guidelines regarding the minimum size of differences that can be considered significant and interpretable. Finally, it was shown that the temporal resolution of the methods was about 10% of the total duration of the perception. These findings question the ability of TDS and TCATA to capture subtle temporal differences. Therefore, recommendations were made for interpreting temporal data in a way that robust conclusions can be drawn.

Sensory properties of thickened and protein-enriched plant-based frozen desserts.

The number of consumers following plant-based diets has increased and in turn, the variety of plant-based foods available on the market has also increased. Many plant-based foods aim to mimic the functionality and sensory properties of conventional dairy products; however, they may not be suitable for specific populations. Dysphagia, for example, is a swallowing condition requiring texture-modified foods that meet specific criteria. While many conventional thickened products exist that are safe for individuals with dysphagia, the growing interest in plant-based eating alongside the increasing prevalence of dysphagia prompts a need for research on the use and safety of thickened plant-based alternatives. This study investigated the sensory properties of a thickened protein-enhanced ice cream (dairy and whey) compared to thickened protein-enhanced plant-based frozen desserts (cashew and pea, and coconut and pea). The formulations were evaluated using the International Dysphagia Diet Standardization (IDDSI) Spoon Tilt Test and a sensory trial (n = 104 participants, 47 flexitarians and 57 typical consumers) using static (hedonic scales and check-all-that-apply [CATA]), and dynamic (temporal check-all-that-apply (TCATA)) methods. The dairy and whey sample consistently passed the IDDSI test, while the plant-based samples did not. TCATA identified that the plant-based samples had an increased cohesiveness and adhesiveness, and decreased slipperiness when compared to the dairy and whey sample. The differences in textural properties may explain why the plant-based samples did not pass the IDDSI test. The study identified that although plant-based foods strive to mimic conventional dairy products, they have different textural and flavor properties.

A consumer evaluation of salt-reduced tomato soup and vegetable juice made with grape pomace.

Obesity and obesity-related illness have become an increasingly prevalent problem and there is a critical need to combat this by reducing sugar, salt, and fat consumption. Due to this concern, the food industry has been developing salt-reduced foods, however, these products need to maintain their sensory appeal and flavors, which has proven to be a challenge. Grape pomace (GP), the solids left after pressing grapes for winemaking and consisting of grape seeds and skins, has been proposed as an environmentally friendly solution that can enhance the acceptability of salt-reduced food products. However, GP is associated with a large number of flavor compounds. As such, the objective of this research is to investigate the acceptability of GP addition in salt-reduced foods. Two trials were conducted using hedonic scales and temporal check-all-that-apply (TCATA) to evaluate tomato soup (n=88) and vegetable juice (n=99). Each trial included a control and sample containing grape pomace. The addition of the GP decreased the consumers' overall liking and the liking of the flavor, as well as increasing consumers' perception of saltiness intensity. The samples made with GP were associated with bitterness, sourness, and wine flavor during the TCATA evaluations. The study identified that GP increased saltiness perception, however, it also adds other flavors to the food product, which decreased the acceptability of the food items. PRACTICAL APPLICATION: There is a consumer demand to create salt-reduced foods that do not have altered sensory properties. Furthermore, consumers are interested in sustainable and environmentally friendly ingredients. Grape pomace is a byproduct of the wine industry and has been proposed as an ingredient that can increase the saltiness perception of food products. Grape pomace was added to tomato soup and vegetable juice to evaluate its effect on consumer acceptability and saltiness perception. The grape pomace did increase saltiness perception, but also added bitterness, sourness, and wine flavor to the food products.

Application of multiple-intake temporal check all that apply: a case study of strawberry yoghurt formulated with alternative sweeteners.

It is crucial to reduce the high sugar content of fruit yoghurts in response to the excessive weight gain epidemic. The use of alternative sweeteners in yoghurts is often associated with the negative sensory attributes that can have an impact on yoghurt liking. The main objective of this research was to investigate the effect of alternative sweeteners and strawberry puree addition on the temporal sensory profile of yoghurt using multiple-intake temporal check all that apply (TCATA). A novel approach to the statical analysis of the temporal sensory data was employed by using aligned rank transformation-analysis of variance to investigate the differences between sensory attributes within different products and within different intakes. Results showed that the attributes sweet and fruity decreased when the concentration of fruit puree was increased at low concentration of sucrose. Interestingly, when the concentration of fruit puree was increased, fruitiness increased and mouthcoating decreased at low concentration of stevia. With successive intakes, the attributes sweet, sour, creamy and fruity significantly decreased in yoghurts sweetened with sucrose, xylitol and stevia. Yoghurts containing low concentrations of sucrose or xylitol and fruit puree were liked the most. However, stevia-sweetened yoghurts varying in sweetener and puree concentration were not significantly different in liking. In order to investigate the consumer acceptance of yoghurts, a novel approach was used - that is, utilizing TCATA temporal data to investigate temporal drivers of liking for each yoghurt type. The use of multiple statistical analysis to analyse temporal data suggested that both sweetener and puree concentration need to be considered when developing products using alternative sweeteners. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

The effect of allyl isothiocyanate addition on consumers' saltiness perception

SummaryAllyl isothiocyanate (AITC), a chemical irritant, through cross‐modal interactions, may impact the human perception of tastes and odours. Currently, new strategies are being explored to reduce the salt content present in foods, without impacting their sensory appeal. AITC may be able to increase the saltiness perception of salt‐reduced foods. As such, the objective was to first determine the detection threshold of AITC, and then evaluate its cross‐modal interaction with saltiness in model solutions and soup. The study included ninty participants. The basic tastes and burning sensation of model solutions were evaluated using general labelled magnitude scales. The soups were evaluated using hedonic and intensity scales, as well as temporal check‐all‐that‐apply (TCATA). The group mean of the individual threshold was 0.123 mg/100 mL. The AITC increased the saltiness perception of the model solutions but also suppressed the sweetness. The AITC also increased the saltiness perception of the soup during both the static and dynamic evaluation, but it also added other flavours to the soup including metallic, bitter and sour. The AITC decreased the overall liking and liking of the soup's flavour.

Time-dependent variation in oral irritation subqualities of capsaicin solution: Using Time-Intensity-Rate-All-That-Apply (TI-RATA) and temporal Check-All-That-Apply (TCATA) methods

Most of the previous studies characterizing the time-dependent perception of capsaicin have used the Time-Intensity (TI) analysis to highlight temporal variation in perception of overall oral irritation or its specific subquality, especially “warm/hot” or “burning.” Little attention has been paid to how multiple subqualities of oral irritation for capsaicin-containing samples can be perceived over an evaluation period. This study aimed at determining the time-dependent characteristics of capsaicin-induced oral irritation subqualities and their variations as a function of habitual spicy food consumption. In Study 1, 50 participants first rated oral irritation intensities of capsaicin solutions using the TI analysis over 600 s, then assessed the presence and intensities of seven subqualities – “burning”, “itching”, “numbness”, “stinging/pricking”, “tickle”, “tingling”, and “warm/hot”, using a Rate-All-That-Apply (RATA) analysis. The results of TI-RATA analysis revealed four dominant subqualities – “burning”, “stinging/pricking”, “tingling”, and “warm/hot”, in terms of selection proportions and perceived intensities by participants. In Study 2, using the Temporal Check-All-That-Apply (TCATA) analysis, the same participants traced the presence (or absence) of the four dominant subqualities (determined from Study 1) of capsaicin solutions over a period of 600 s. The results of TCATA analysis revealed that participants’ initial perception of the more algogenic sensations (i.e., “burning” and “stinging/pricking”) were slower in occurring and lasted for a shorter period, while the milder sensations (i.e., “tingling” and “warm/hot”) lasted longer than “burning” and “stinging/pricking”. There were no or little effects of habitual spicy food consumption on the time-dependent perceptions of oral irritation and its subqualities, respectively, in Studies 1 and 2. In conclusion, our results support and extend the notion that overall oral irritation and its subquality perception vary over time. This study also shows that the TI analysis can be supplemented with the TCATA analysis for greater understanding of the temporal dynamics of oral irritation perception of capsaicin solutions.

Application of combined tetrad tests and multi‐sip Temporal Check‐All‐That‐Apply to enhance carbonated beverage flavor differentiation

AbstractSensory discrimination testing is conducted for many reasons, including—but not limited to—flavor matching initiatives. When conducting these tests on carbonated beverages, there is not an established protocol on the best way to differentiate these multifaceted products. This is in part due to the formulations exhibiting a spectrum of carbonation (CO2) levels, flavors and ingredients. This research conducted tetrad tests at four time points of CO2 dissipation (0, 5, 10, and 15 min) and at two temperatures (refrigerated and ambient) to determine the sample preparation scenarios for which the “high discrimination” and “low discrimination” sample differentiation occurred. Subsequently, a select beverage pair was assessed in the “high discrimination” and the “low discrimination” preparation scenarios using multi‐sip Temporal Check‐All‐That‐Apply (TCATA). The objective of this research was to assess if identifying optimal sample preparations that enhanced sample differentiation from a series of tetrad tests allowed for a more discriminatory TCATA assessment. Results indicated that sample preparation significantly affected the ability to differentiate beverages for select attributes, but the “high discrimination” scenario was not always the more differentiating condition. Future work will aim to increase the knowledge of these interactions with additional carbonated products to further validate and generalize these findings.Practical ApplicationsSensory professionals will gain knowledge on how to optimize sample preparation for discovery of scenarios in which carbonated product flavors might be better differentiated.

Dynamic Instrumental and Sensory Methods Used to Link Aroma Release and Aroma Perception: A Review.

Perception of flavor is a dynamic process during which the concentration of aroma molecules at the olfactory epithelium varies with time as they are released progressively from the food in the mouth during consumption. The release kinetics depends on the food matrix itself but also on food oral processing, such as mastication behavior and food bolus formation with saliva, for which huge inter-individual variations exist due to physiological differences. Sensory methods such as time intensity (TI) or the more-recent methods temporal dominance of sensations (TDS) and temporal check-all-that-apply (TCATA) are used to account for the dynamic and time-related aspects of flavor perception. Direct injection mass spectrometry (DIMS) techniques that measure in real time aroma compounds directly in the nose (nosespace), aimed at obtaining data that reflect the pattern of aroma release in real time during food consumption and supposed to be representative of perception, have been developed over the last 25 years. Examples obtained with MS operated in chemical ionization mode at atmospheric or sub-atmospheric pressure (atmospheric pressure chemical ionization APCI or proton-transfer reaction PTR) are given, with emphases on studies conducted with simultaneous dynamic sensory evaluation. Inter-individual variations in terms of aroma release and their relevance for understanding flavor perception are discussed as well as the evidenced cross-modal interactions.

Assessment of the validity and reliability of temporal sensory evaluation methods used with consumers on controlled stimuli delivered by a gustometer

Temporal Dominance of Sensations (TDS) and Temporal Check-All-That-Apply (TCATA) are the most used qualitative temporal sensory evaluation methods. Considered as rapid methods, they are more and more used with consumer panels. However, no study has investigated in detail the validity and reliability of these methods when they are used with consumers. This study aimed to fill in the gap by comparing the results obtained from temporal measurements to controlled temporal stimuli delivered using a gustometer. A total of 149 consumers were randomly assigned to one of three panels, each panel using a different temporal sensory evaluation method among TDS (n = 50), TCATA (n = 50) and AEF-RATA (n = 49). AEF-RATA is introduced as a new method allowing the consumers to retrospectively report the intensity of the applicable attributes in three defined periods. Using a gustometer, four single-compound solutions were delivered to the consumers to evaluate their recognition ability using Free Comment. Then, eighteen multiple-compound solutions (composed of two to five compounds varying in their sequence, concentration and duration of stimulation) were delivered to the consumers to evaluate their ability to use the three temporal evaluation methods. The compounds included sodium chloride (“salty”), saccharose (“sweet”), citric acid (“acid”), citral (“lemon”) and basil hydrosol (“basil”). The results show that consumers were able to report temporal sequences of perceived attributes congruent with the delivered sequence of compounds in the stimuli. Contrary to our hypotheses, despite different operational definitions, very few differences are observed between the TDS and TCATA measures, suggesting that most consumers interpreted applicability as dominance. Citation rates and durations of dominance/applicability are strongly correlated between them, but not with the concentration of the compounds. Individual repeatability is low, but does not impact reliability of the measures at the panel level. Consumers can be confused with attribute identification, which can make the interpretation of low citation rates tricky. TDS restores the signal the closest to the stimuli, except for durations for which TCATA performs better. AEF-RATA has no advantage over the other methods. These results open a discussion on what is possible to ask consumer panels and how not to overinterpret the results.

Indexes of individual repeatability and product discrimination in TDS and TCATA and their statistical inference

There is a lack of tools for monitoring repeatability and product discrimination at an individual level in Temporal Dominance of Sensations (TDS) and Temporal Check-All-That-Apply (TCATA). To fill in this gap, the paper proposes a unified approach applicable with both methods. The basic idea is to replace the continuous time used in both TDS and TCATA by k consecutive periods of equal durations. The data for each period is the union of all attributes elicited during the period. For measuring similarity between two TDS or TCATA sequences, the Jaccard index is computed by period and then averaged over the periods. The Jaccard index can vary between 0 (full dissimilarity) to 1 (full similarity). Statistical inference based on permutations of sequences was established. This index can be computed between replicates to investigate panelist repeatability or between products to investigate product similarity. This can be done by panelist or at the panel level by averaging over panelists. Further, a discrimination ratio can be computed at both individual and panel levels as the ratio between indexes of product dissimilarity and panelist unrepeatability. If the discrimination ratio is lower or equal to one, then this panelist or this panel is inconsistent. If not, again permutations can be used for testing significance of the discrimination ratio. The computation is done for a number of periods from 1 to k (k = 5 as a default value). It aims to estimate the maximal number of periods (temporal resolution) for which the panelist or the panel is repeatable and/or discriminative. Individual and panel indexes of repeatability and discrimination are respectively presented in two tables having panelists as rows and number of periods as columns. Values in the cells are indexes, with color codes indicating significance (p < 0.05), weak significance (0.05 ≤ p ≤ 0.15) or non-significance (p > 0.15) for repeatability and discrimination and eventually inconsistency in discrimination.

Unraveling the difference in flavor characteristics of Huangjiu fermented with different rice varieties using dynamic sensory evaluation and comprehensive two-dimensional gas chromatography-quadrupole mass spectrometry.

To investigate the specific differences in flavor characteristics of Huangjiu fermented with different rice varieties, dynamic sensory evaluation, comprehensive two-dimensional gas chromatography-quadrupole mass spectrometry (GC × GC-qMS) and multivariate statistical analysis were employed. Dynamic sensory evaluation methods including temporal dominance of sensations (TDS) and temporal check all that apply (TCATA) were applied to explore the differences and variations in sensory attributes. The sensory results showed that the intensity of astringency and post-bitterness in the Huangjiu fermented with glutinous rice was weaker while ester and alcoholic aroma were more prominent than the one fermented with japonica rice. The results of free amino acids and aroma compounds analysis indicated that the amino acids were mainly sweet and bitter amino acids, and some key aroma compounds were predominant in the Huangjiu fermented with glutinous rice, such as ethyl butyrate (OAV: 38-59), 3-methylthiopropionaldehyde (OAV: 47-96), ethyl caprylate (OAV: 30-38), while nonanal, phenyl acetaldehyde and vanillin contributed significantly to the Huangjiu fermented with japonica rice. The multivariate statistical analysis further confirmed that 17 compounds (VIP > 1 and p < 0.05) could be supposed to be the key compouns that cause significant flavor differences in Huangjiu samples fermented with different brewing rice. Moreover, partial least-squares analysis revealed that most compounds (ethyl butyrate, 3-penten-2-one, isoamyl acetate, and so on) correlated with ester and alcoholic aroma. The results could provide basic data and theoretical basis for the selection of raw materials in Huangjiu.

Identifying temporal drivers of product acceptance and rejection across sips during whole product consumption

AbstractMeasuring emotional response gives insights into consumer product experiences beyond liking. However, existing research rarely considers that emotional and hedonic responses can change during consumption of a whole portion. This research considered how well a combined multiple‐sip temporal check‐all‐that‐apply approach captured temporal drivers of product acceptance and rejection. Consumers (n = 104) profiled temporal sensory, liking and emotional responses to three milkshakes. Associations in temporal sensory, liking and emotional response citation pattern across multiple sips were investigated using generalized linear models, analysis of deviance and Pearson's chi‐square test. Differences in the temporal dynamics of sensory, liking and emotional responses and associations between temporal sensory and affective responses were identified highlighting liking and emotional experience were related to the evolution of sensory attributes over time. Notably, sensory associations with emotional responses, including “bored,” “relaxed,” and “satisfied,” were better at identifying temporal drivers of acceptance/rejection more than associations to level of liking.Practical ApplicationsThe research demonstrated that a combined multiple‐sip temporal check‐all‐that‐apply (TCATA) approach, representing whole product consumption, is an effective approach to gain deeper insights into the sensory drivers of consumer affective response. However, the applicability of analyzing within‐sip variations in perception, and potential to use check all that apply by sip as opposed to TCATA needs to be considered on a product category basis.

Identifying temporal sensory drivers of liking of biscuit supplemented with brewer’s spent grain for young consumers

Brewer's spent grain (BSG), a by-product of the brewing industry, has great potential as food additive. BSG is particularly rich in protein and fibre content which makes it an ideal nutritional fortifier for biscuits. However, adding BSG to biscuits can lead to changes in sensory perception and consumer acceptance. This study explored the temporal sensory profiles and drivers/inhibitors of liking in BSG-fortified biscuits. Six biscuit formulations were obtained from a design with factors oat flake particle size (three levels: 0.5 mm, small commercial flakes, large commercial flakes) and baking powder (two levels: with, without). Consumers (n = 104) tasted the samples, described their dynamic sensory perception using the Temporal Check-All-That-Apply (TCATA) method, and rated their liking on a 7-point categorical scale. The Clustering around Latent Variables (CLV) approach was used to group consumers into two clusters based on their preferences. The temporal sensory profiles and drivers/inhibitors of liking were investigated within each cluster. Foamy and Easy–to–swallow were sensory drivers of liking for both groups of consumers. However, inhibitors of liking were different in the two clusters: Dense and Hard–to–swallow for one cluster and Chewy, Hard–to–swallow and Hard for the other cluster. These findings give evidence that manipulating oat particle size and presence/absence of baking powder changes BSG-fortified biscuits’ sensory profiles and consumer preferences. A complementary analysis of the area-under-curve of the TCATA data and inspection of individual temporal curves showed the dynamics of perception and showed how oat particle size and presence/absence of baking powder affected consumer perception and acceptance of BSG-fortified biscuits. The methods proposed in this paper can be further applied to understand how enriching products with ingredients that would otherwise go to waste affects acceptance in different consumer segments.

Evaluation of the sensory properties of thickened and protein-enhanced ice cream using check-all-that-apply and temporal check-all-that-apply.

Ice cream formulations with varying amounts of added whey protein were created for those living with dysphagia in long-term care facilities (LTCs) to improve protein and fluid intake. The samples of thickened ice cream included a control (0% whey protein [WP]) and formulations with 6% (6WP), 8% (8WP), 10% (10WP), 12% (12WP) and 14% (14WP) added whey protein by volume. The consistency of the samples was assessed using the International Dysphagia Diet Standardization Initiative (IDDSI) Spoon Tilt Test, a sensory trial (n = 102) using hedonic scales and check-all-that-apply (CATA) and another sensory trial (n = 96) using temporal check-all-that-apply (TCATA). The whey protein increased the acceptability of the thickened ice cream except for the 12WP and 14WP formulations. The formulations with higher amounts of whey protein were associated with bitterness, custard/eggy flavor, and mouthcoating. The TCATA identified that the addition of whey protein led to slippery, gritty, and grainy attributes being perceived in the thickened ice cream. The study identified that 10% whey protein by volume can be added to thickened ice cream without impacting its' acceptability and the 6WP, 8WP, and 10WP formulations were liked significantly more than the control (without whey protein).

On the Analysis of Tactile Sensation Based on Time Measurement: An Experimental Case Study on the Interaction Between Skin and Lotion.

This paper presents a novel experimental case study in which tactile sensation is analyzed as 4-dimensional subjective data consisting of stimulus, participant, evaluation term, and temporal components, using a temporal measurement approach. Specifically, the skin and lotion interaction was evaluated using the Temporal Check-All-That-Apply (TCATA) method. Two practical analysis examples were conducted to experimentally demonstrate the potential use cases of time-series subjective tactile data. In the first example, stimulus classification accuracy was compared between different sampling periods, including the whole and late periods, with the latter being akin to the conventional Semantic Differential (SD) method condition. The results indicate that the whole and early periods exhibit higher accuracy compared to the latest period, implying that temporal measurements may capture more stimulus characteristics than the conventional approach. In the second example, cluster analysis based on the time-series subjective data was conducted. The results revealed that the participants were classified into two distinct clusters, with the trends of time-series changes being significantly different between the clusters.

Characterization of the aroma release from retronasal cavity and flavor perception during baijiu consumption by Vocus-PTR-MS, GC×GC-MS, and TCATA analysis

This experiment investigated the dynamic sensory profile and changes in retronasal aroma during the drinking process of baijiu (53%Alcohol by Volume). The Temporal Check-All-That-Apply (TCATA) method was used to characterize the dynamic sensory changes of baijiu. The use of Vocus proton transfer reaction mass spectrometry (Vocus-PTR-MS) in combination with GC × GC-MS revealed 83 potentially dominant volatile aroma compounds that associated with 69 Vocus-PTR-MS ions. The contribution of the compounds to the perception of baijiu was found to be related with their compound type and hydrophobicity. Hydrophilic compounds dominated the aroma burst-stage, with small molecule alcohols, aldehydes, and phenols etc. contributed a variety of aromas and enriched the baijiu drinking experience. Hydrophobic compounds dominated the aftertaste-stage, particularly C7-9 esters, alcohols, and aldehydes, dominating flavor perception of baijiu drinking. Finally, 1-butanol, ethyl lactate, phenylacetaldehyde, octanoic acid, ethyl hexanoate, and ethyl heptanoate were selected as the key aroma compounds contribute to the changes in sensory perception during baijiu drinking.

Dynamic Zanthoxylum pungency characteristics and their correlation with sanshool composition and chemical structure

Huajiao (Zanthoxylum) from different regions varies in pungency features. The objective of this study was to explore the reasons for the differences. Temporal check-all-that-apply (TCATA) and time-intensity (TI)) were used to determine time-related pungency features of huajiao and sanshools. The compositions of sanshools in huajiao were measured by high-performance liquid chromatograph (HPLC). TI results revealed that hydroxy-γ-sanshool tingling and numbing duration (1332.00 ± 50.91 and 1020.00 ± 61.19 s, respectively) were about twice that of hydroxy-α-sanshool (720.00 ± 25.92 and 584.00 ± 22.63 s, respectively). Tingling and numbing were not perceived by hydroxy-β-sanshool and hydroxy-γ-isosanshool. HPLC results showed that HαSS was the main component of huajiao sanshools, representing 71.06 % to 92.90 %. TCATA results revealed the pungency sensations appearance sequence: tingling, salivating, cooling, and burning appeared first, followed by vibrating, and numbing was perceived last. These findings revealed the relationship between the compositions of sanshool and the pungency features of huajiao.

Automatic pretreatment and multiblock analysis of flavor release and sensory temporal data simultaneously collected in vivo

AbstractProton transfer reaction‐time‐of‐flight‐mass spectrometry (PTR‐ToF‐MS or PTR‐MS) is an analytical chemistry technique that can be used for measuring the concentration of volatile organic compounds directly in the subjects' noses (nosespace, in vivo analysis) during a tasting and over time. It can be combined with temporal sensory methods such as temporal dominance of sensations (TDS) or temporal check all that apply (TCATA) in order to obtain simultaneous sensory and physico‐chemical signals. This paper aims to provide a methodology to analyze in vivo PTR‐MS and temporal sensory data and illustrate it on a real dataset. First, relevant pretreatments of PTR‐MS data were established, including breathing correction, blank periods removal, and standardization. Then, a statistical multiblock analysis was presented: the regularized generalized canonical correlation analysis (RGCCA). The versality of the approach was demonstrated, as it can be used to answer most of problematics (exploratory or supervised). Finally, this methodology is illustrated on a dataset of PTR‐MS and TDS or TCATA data collected simultaneously. In this study, 16 semitrained subjects evaluated three chocolates in TDS and TCATA on six flavor attributes (Spicy, Cocoa, Woody, Fruity, Roasty, and Dry Fruits) with two replicates for each sensory method. Results showed that TCATA and TDS gave similar results, but TDS was shown to slightly better preserve the PTR‐MS observed product configuration than TCATA. All computing tools developed in this work are freely available.

Investigating the temporality of binary taste interactions in blends of sweeteners and citric acid in solution

AbstractThis study investigated sweet–sour taste interactions in novel sweeteners using a 3 × 2 factorial design consisting of Sweetening System (three levels: sucrose; d‐allulose; and a blend of d‐allulose and Monk fruit extract) and Acidity (two levels: with or without citric acid). 110 untrained Chinese subjects participated using the temporal check‐all‐that‐apply (TCATA) method. Mixed‐model ANOVA was conducted to investigate the effect of Sweetening System, Acidity, and their interactions on the fractional Area Under the Curve within three 20 s time intervals (attack, evolution, finish). Treatments were compared using Dunnett's test with sucrose as control. Citric acid suppressed the sweet taste of both sucrose and d‐allulose more than the blend of d‐allulose and Monk fruit extract throughout attack and evolution time intervals. This finding was confirmed by a significant interaction between Sweetening System and Acidity for sweet taste. Sour taste was not affected differently by different Sweetening Systems or the difference in sweetener concentration.Practical ApplicationsThis study showed that the sweet taste of a blend of sweeteners could be altered by citric acid to have a similar temporal profile as sucrose in most of the evaluation time. This emphasizes the importance of not only conducting evaluations of novel sweeteners in aqueous solutions but also considering studies in more complex matrices and the choice of the methodology used to measure the sensory profile.

Salivary α-amylase activity and flow rate explain differences in temporal flavor perception in a chewing gum matrix comprising starch-limonene inclusion complexes

Starch-guest inclusion complexes (ICs) are a novel, clean-label flavor encapsulation system with the potential to improve stability of aroma volatiles. While amylase has been shown to modulate guest release in vitro, release by sensory perception has not been evaluated. Here, Temporal Check-All-That-Apply (TCATA) and CATA were used to compare flavor perception of starch-limonene ICs to uncomplexed limonene, and the differences in perception were explored as a function of participant salivary α-amylase activity (sAA) and salivary flow rate (sFR). High sFR levels decreased limonene perception while high sAA increased limonene perception, highlighting the potential influence of these physiological factors on flavor perception of foods.Temporal flavor perception of a chewing gum containing starch-limonene ICs and a second chewing gum containing uncomplexed limonene and corn starch (CTL) was evaluated by 99 untrained consumers who assessed taste, texture, and aroma attributes over 17 min by TCATA and CATA. In addition, participants were segmented into three clusters based on their sAA and sFR, and cluster TCATA curves for each sample and attribute were statistically compared. Overall, participants rated Citrus, Sour and Bitter (p < 0.05) significantly higher for the IC sample and rated Sweet higher for the CTL. For Citrus, Sour, and Bitter, significant differences were observed between the three clusters for the IC chewing gum, while the CTL gum showed no significant differences for these three attributes. We demonstrate that flavor perception of starch-guest ICs varies with participants’ salivary α-amylase activity and flow rate. Additionally, TCATA and CATA were found to be well suited to characterize flavor release systems over a long period of time as multiple flavor percepts can be simultaneously tracked.