Temporal Dominance Of Sensations Curves Research Articles

Bootstrap resampling of temporal dominance of sensations curves

Bootstrap resampling of temporal dominance of sensations curves

Measuring the effectiveness of the temporal dominance of sensations technique to investigate the dynamic perception of oral nutritional supplements by older adults

To develop nutritional beverages for older adults, understanding their dynamic sensory perception is vital. Limited research has used Temporal Dominance of Sensations (TDS) methodology to evaluate the dynamic perception of beverages with older adults. Therefore, this study sought to measure the effectiveness of the TDS methodology to investigate the differences in dynamic perception by older adults across a range of texturally modified Oral Nutritional Supplements (ONS). Thirty-five older adults (65+ years) evaluated four ONS of differing viscosities ranging from low (0.009 Pa.s at 50 s−1) to high viscosity (0.177 Pa.s at 50 s−1) over one 30-minute session. For each ONS, a 45 mL volume was consumed, over three 15 mL sips. Panellists evaluated each sip over 40 seconds. Liking was also measured using a 9-point hedonic scale. To make a judgement on older adult’s use of the method, a younger cohort of volunteers (18–35 years) also completed the beverage evaluation as a benchmark. Older adults indicated 3.9 dominances, based on 2.8 attributes, and waited 22 seconds before selecting their first attribute. No differences in average dominance durations were apparent with age. Furthermore, older adults generated clear TDS curves and effectively used the TDS task to discriminate between the four texturally modified ONS. Some similarities in dominant attributes were apparent across older and younger cohorts. This study enhanced our understanding of how older adults utilise the TDS technique to evaluate liquid type products. The study showed that the TDS technique is suitable for use with older adults.

The effect of background music on sensory evaluation of craft beer

The present study sought to evaluate the influence of different musical genres on the temporal description of sensations and the global acceptability of IPA New England style craft beer. The dominant sensations were determined using the temporal dominance of sensations (TDS) method with 50 participants submitted to five sound conditions: absence of music and four musical genres (classic rock, sertanejo, pop and soft rock). The sensorial acceptability of craft beer was assessed using the 9-point hedonic scale, with 140 consumers, in the same consumption contexts. The TDS curves indicated significant diferences (p < 0.05) in sensory perception of the beverage in the different consumption environments. The bitterness sensation was present in all sound conditions. However, for each musical genre a different sensation was present, reported as fruity flavor for classic rock, refreshing for pop, lightness for soft rock and astringency for sertanejo. Craft beer showed greater acceptance when consumed to the sound of classic rock. Thus, some musical genres can be effectively used to influence the experience of tasting and consuming food and beverages, such as craft beer, making it possible to modify or intensify the dominant sensation and acceptability of the beverage. In addition, ambient music can be used by producers and traders as a tool to differentiate and expand the attractions for the target audience of this product.

Digital Evaluation of Nitrite-Reduced “Kulen” Fermented Sausage Quality

This study aimed to evaluate nitrite reduction impact on geometry, colour, chemical, microbiological, and sensory traits of dry sausage (kulen) traditionally prepared with red hot paprika powder. Three batches of kulen with different nitrite levels were produced and assessed: N110 (control with 110 mg/kg of sodium nitrite), N55 (55 mg/kg of sodium nitrite), and NF (without sodium nitrite). Samples for the analyses were taken on production day, after 8, 16, 24, 32, and 40 days of ripening and after 50 and 100 days of storage. Four novel digital methods for quality assessment were deployed such as computer vision system (CVS), three-dimensional (3D) laser imaging, oral processing, and temporal dominance of sensations (TDS). Reduction and removal of nitrites from the formulation of kulen did not result in significant ( P < 0.01 ) differences in lightness ( L ∗ ), redness ( a ∗ ), and yellowness ( b ∗ ) of the sausage surface, meat, and fat parts that were measured independently by means CVS. Sausages produced by 50% nitrite reduction (N55) showed no significant ( P < 0.01 ) differences in terms of geometrical, chemical, colour, microbiological, and oral processing parameters compared with the control (N110) batch. On the other hand, the complete removal of nitrites from kulen formulation negatively affected biogenic amine levels and oral processing properties of the product. Nitrite reduction showed no significant effect on TDS curves among the batches. The results of this study indicate that nitrite content in traditional kulen can be reduced by 50% (55 mg/kg of sodium nitrite) without adversely affecting the various quality properties of the product.

Multi-method sensory approach to describe the effect of microwave-assisted extraction and addition of stems on the mouthfeel sensations of Bonarda wines from Mendoza (Argentina)

The Bonarda variety has been used as a base for common red wines due to its contribution to color and low level of astringency as a consequence of its relative low tannin concentration. The use of Microwave- Assisted Extraction (MWE) accelerates the maceration process, improving the diffusion of grape compounds into the must, while the stems addition during maceration/fermentation constitutes a sustainable technological alternative for increasing tannins at no additional cost. The present experimental design consisted of ten treatments (in triplicate), obtained combining both technologies. Two maceration strategies were applied: Control must (C) which was not treated, and must treated with microwavedassisted extraction after grape crushing. These were combined with five Stem-contact conditions (ST): C without ST, 50% ST addition, addition of 50% ST previously treated with MWE, 100% ST addition, and addition of 100% ST previously treated with MWE. The effect of the winemaking technologies on wine mouthfeel sensations was evaluated by different (static and dynamic) sensory methods: Sorting Task; Check-All-That-Applies (CATA) with different textiles as trans-modal references; and Temporal Dominance of Sensations (TDS). CATA evaluation revealed that three of the wine samples differed in their description. These were then dynamically described showing subtle differences in their TDS curves. The sequentiality of dominant sensations showed that the MWE treatment of the grapes and the combination ST with MWE did not modify dramatically mouthfeel sensations in Bonarda wines.

Multi-method sensory approach to describe the effect of microwave-assisted extraction and addition of stems on the mouthfeel sensations of Bonarda wines from Mendoza (Argentina)

The Bonarda variety has been used as a base for common red wines due to its contribution to color and low level of astringency as a consequence of its relative low tannin concentration. The use of Microwave- Assisted Extraction (MWE) accelerates the maceration process, improving the diffusion of grape compounds into the must, while the stems addition during maceration/fermentation constitutes a sustainable technological alternative for increasing tannins at no additional cost. The present experimental design consisted of ten treatments (in triplicate), obtained combining both technologies. Two maceration strategies were applied: Control must (C) which was not treated, and must treated with microwavedassisted extraction after grape crushing. These were combined with five Stem-contact conditions (ST): C without ST, 50% ST addition, addition of 50% ST previously treated with MWE, 100% ST addition, and addition of 100% ST previously treated with MWE. The effect of the winemaking technologies on wine mouthfeel sensations was evaluated by different (static and dynamic) sensory methods: Sorting Task; Check-All-That-Applies (CATA) with different textiles as trans-modal references; and Temporal Dominance of Sensations (TDS). CATA evaluation revealed that three of the wine samples differed in their description. These were then dynamically described showing subtle differences in their TDS curves. The sequentiality of dominant sensations showed that the MWE treatment of the grapes and the combination ST with MWE did not modify dramatically mouthfeel sensations in Bonarda wines.

Structural Equation Modeling (SEM) and Temporal Dominance of Sensations (TDS) in the Evaluation of DOC Douro Red Wine’s Sensory Profile

In the Portuguese Douro region, several DOC (Denomination of Controlled Origin) Douro red wines are produced and, due to the peculiar characteristics of the three Douro sub-regions, present particular imprinted terroirs, that can be perceived when tasted. Considering the DOC Douro wine’s sensory profile and terroir, this study aimed to analyze the sensory characteristics of red wines produced in the three Douro sub-regions (Baixo Corgo, Cima Corgo, and Douro Superior) by a single point sensory technique, a Quantitative Descriptive Analysis—QDA® and also applying a temporal method-TDS (Temporal Dominance of Sensations). The use of QDA and TDS methods proved to be efficient in the wine’s sensory profile characterizing. The QDA® method allowed a detailed classification of attributes; however, the TDS method proved to be much more efficient. Moreover, the wines of the three sub-regions presented profiles with characteristics very similar in olfactory and taste/flavor aspects, pointing out a huge relation between the characteristics of the three sub-regions and the grape varieties present in the wines. Globally, the olfactory profile of wines is characterized by Fruity, Floral, and Balsamic aromatic notes, while the taste/flavor profile stands out, highlighting Astringency and Acidity and, again, Fruity as the main in-mouth aroma. It was also possible to conclude that TDS is a fast method that is easy to apply and has excellent results in the evaluation of the olfactory and taste/flavor profile of wines and, with a larger set of samples, it would be possible to obtain characteristic TDS curves for each Douro sub-region, providing a wine’s fingerprint that could be used for authentication and traceability purposes.

Incorporation of roe, milt and liver from plaice (Pleuronectes platessa), herring (Clupea harengus) and cod (Gadus morhua) in newly developed seafood Pâtés: Sensory evaluation by teenage consumers in Ireland and their attitudes to seafood

Roe, milt and liver of marine fish caught in Irish fisheries are generally discarded at sea or processed on-shore as low-value fishmeal. This study aimed to 1) develop new added-value seafood products using roe, milt and liver; 2) determine eating quality and acceptance among teenagers; and 3) survey teenagers' attitudes towards seafood consumption. Four pâtés were developed by combining marine ingredients in varying proportions: 1) 100% plaice roe (RO), 2) 75% roe/25% milt (RM), 3) 75% roe/25% liver (RL) and 4) 75% roe/12.5% liver/12.5% milt (RLM) with plant-based ingredients. Physico-chemical, colour and texture analyses were conducted. Sensory evaluation using temporal dominance of sensations (TDS) and acceptance testing (hedonic and JAR scales) with 72 subjects aged 15–16 years were undertaken. Fat content ranged from 4% in RO to 15% in RL, while protein ranged from 21% to 17%, respectively. Significant L*a*b* differences (p < 0.05) resulted in a ‘great’ total colour difference (ΔE* = 11.56) between RO and RL. TDS curves indicated fish flavour and saltiness as the main attributes significantly dominating during oral processing. Flavour was important in overall acceptance, with perception of products being ‘too-fishy’ negatively impacting overall liking. Cumulative positive responses (‘like slightly’ to ‘like extremely’) for RO, RLM, RL and RM were 52%, 48%, 39% and 36%, respectively. Reported seafood consumption was relatively low (9% of respondents eating fish more than twice a week and 36% once a month or less). A positive correlation between overall liking and ‘desire to eat more seafood’ was observed. Approximately 33% of students stated they would consider snacking with the new pâtés. Positive acceptance of new products, along with positive attitude towards seafood and willingness to try new species suggests that roe, milt and liver could be incorporated into seafood formulations for healthy snacks in the Irish teenage market.Incorporation of roe, milt and liver from plaice (Pleuronectes platessa), herring (Clupea harengus) and cod (Gadus morhua) in newly developed seafood pâtés: sensory evaluation by teenage consumers in Ireland and their attitudes to seafood.

Understanding relations between rheology, tribology, and sensory perception of modified texture foods.

The aim of this work was to examine relations between instrumental and sensory parameters in a texture modified food matrix, with and without saliva. Nine pureed carrot samples (eight thickened and a control) were developed with starch (0.4 and 0.8% wt/wt), xanthan (0.2 and 0.4% wt/wt) or starch-xanthan blends that met International Dysphagia Diet Standardisation Initiative (IDDSI) Level 4 guidelines using fork and spoon tests. Rheological and tribological tests were conducted on the food and simulated bolus prepared by adding fresh stimulated saliva to the food (1:5, saliva:food) to mimic oral processing. Perceived sensory properties were identified using a temporal dominance of sensations (TDS) test (n= 16) where panelists were given a list of nine attributes. The area under the curve was extracted from TDS curves for each attribute/sample and this was correlated with rheological (viscosity at 10s-1 , G', G″, and tan δ at 1 Hz) and tribological (friction coefficient in three regimes) data. The viscosity of the control sample decreased after adding hydrocolloids (except Starch_0.8%) and with saliva incorporation. G' and G″ either increased or were similar for xanthan and blends and decreased for starch-thickened samples. Hydrocolloid addition increased friction for all samples and was higher with saliva addition. Sensory results showed that samples with starch were perceived as thick and grainy while xanthan was perceived as smooth and slippery. A greater number of sensory attributes correlated with viscoelastic parameters compared to friction coefficients. Correlations were highest with the saliva added samples, further highlighting the importance of including saliva during instrumental testing.

Bootstrap Resampling of Temporal Dominance of Sensations Curves to Compute Uncertainties.

In the last decade, temporal dominance of sensations (TDS) methods have proven to be potent approaches in the field of food sciences. Accordingly, thus far, methods for analyzing TDS curves, which are the major outputs of TDS methods, have been developed. This study proposes a method of bootstrap resampling for TDS tasks. The proposed method enables the production of random TDS curves to estimate the uncertainties, that is, the 95% confidence interval and standard error of the curves. Based on Monte Carlo simulation studies, the estimated uncertainties are considered valid and match those estimated by approximated normal distributions with the number of independent TDS tasks or samples being 50–100 or greater. The proposed resampling method enables researchers to apply statistical analyses and machine-learning approaches that require a large sample size of TDS curves.

The combined use of temporal dominance of sensations (TDS) and discrete time-intensity (DTI) to describe the dynamic sensory profile of alcoholic cocktails

Time Intensity (both continuous-TI and discontinuous-DTI) and Temporal Dominance of Sensations (TDS) represent the main methodologies for describing the temporal evolution of the different sensations developing during food consumption. Sensory description from these methods relies on different aspects of perception, time-intensity covers the time course of selected sensation intensity while TDS describes the profile in terms of dominant sensations and their temporal sequence. Data collection on both these aspects would provide a more comprehensive description of the dynamic sensory profile. In this work, a new approach combining TDS and DTI methodologies is presented with the aim to: 1) describe the time course of dominant sensations and their relevant intensities in alcoholic beverages; 2) propose new graphical tools to facilitate the observation of changes in the intensities of dominant sensations over time within and between products. The TDS profile of alcoholic cocktails was described by trained assessors. TDS curves of each product were visually inspected, the significantly dominant attributes were selected considering three evaluation intervals: attack 0–30 s; evolution 31–60 s; finishing 61–90 s. Meaningful points for intensity evaluation were identified considering the times at which the dominant attributes were close to their maximum DR value in each time interval. The same panel was further trained to perform the DTI task consisting in the evaluation of the intensity of the dominant attributes at the selected time points. The proposed approach described the product dynamic profiles in terms of the time course of dominant attributes intensities. The dynamic spider plot was proposed as a new graphic representation to illustrate and compare the evolution of the intensity of dominant attributes along attack, evolution, and finishing within and across products.

Does the indoor thermal environment influence the dominant sensation in a functional beverage attribute?

Different thermal environments can affect human productivity with repercussions on cognitive ability and physiological changes. However, the direct effect of room temperature on the sensations of food in the mouth during consumption is not yet well established. This study aimed to investigate the effect of indoor temperature on dominant sensations during intake of a beverage containing non-nutritive sweeteners. The temporal dominance of sensations (TDS) technique was used to evaluate seven functional beverages with different non-nutritive sweeteners. Sixty consumers participated in the test, attending 3 days of laboratory analysis with strictly controlled indoor temperatures (20, 24, and 26 °C). The indoor temperature affected the TDS curves of four functional beverages, with emphasis on the colder environment, which accentuated the sensation of bitter taste in the samples sweetened with stevia and neohesperidin. In the warmer environment, a TDS peak of fruit flavor was observed for the sucrose-sweetened sample, while the neotame-sweetened sample presented lower dominance rate for sweetness. The sensory performance of the samples sweetened with non-nutritive sweeteners, determined by the dominance rate of attributes, can change over time in different indoor temperatures. PRACTICAL APPLICATION: Cold and warm environments can affect the consumer's decision to buy beverages, but the effect of the indoor temperature on the taste sensation of beverages has not been elucidated. The objective of this research was to evaluate whether the indoor temperature can affect the dominance of sensations during the consumption of a low-calorie beverage. The results showed that the cold environment prolonged the sensation of bitter taste in the beverages sweetened with natural sweeteners, which can help the nonalcoholic beverage industry to choose another type of sweetener, considering a new product sensory influence facto: room temperature.

Using dynamic sensory techniques to determine drivers of liking in sodium and fat-reduced Bologna sausage containing functional emulsion gels

Temporal Dominance of Sensations (TDS) and Temporal Check-all-that-apply (TCATA) are fast and dynamic descriptive techniques for sensory characterization of food. The temporal perception involved during the consumption of reformulated meat products are rarely considered and, in this context, the aim of the present work was to evaluate the influence of salt and fat reduction on Bologna sausage with addition of emulsion gel in the dynamic sensorial perception by using TDS and TCATA methods considering overall liking. After the dynamic sensory characterization tasks, consumers rated their liking using a 9-point hedonic scale. The findings showed that fat and salt reduction, and the addition of emulsion gels as fat replacers affected the sensory characteristics of the Bologna sausages. Regarding the methods, both studies collected the variations between samples with a great correlation between data. The TDS and TCATA curves revealed that texture attributes (firm and soft) were dominant at the beginning of the evaluation for all samples. TCATA also showed that juicy was dominant in the first 15 s of eating period. Related to overall liking, control sample (2% salt and 20% pork back fat) presented the highest scores (7.25 for TDS and 7.24 for TCATA) and Bolognas sausages with emulsion gels and reduced in salt were less accepted (4.95 for TDS and 5.86 for TCATA). Bologna flavor was the major attribute related to liking and fat flavor the main driver of disliking. Results from the present work suggest that dynamic sensorial methods are effective tools to characterize reformulated meat products.

Capturing key sensory moments during biscuit consumption: Using TDS to evaluate several concurrent sensory modalities

AbstractIn an industrial context focusing on fat reduction in biscuits, the temporal dominance of sensations (TDS) evaluation method was applied to six biscuits differing in fat level (full, 30% fat reduced, or 50% fat reduced) and fat quality (butter or margarine). A list of 10 attributes for texture, taste, and olfactive modalities was produced based on a previously undertaken sensory profile (data not shown). TDS curves, pairwise comparison curves, and sensory trajectories were valuable tools for identifying the main dominance differences according to fat levels. The 50% fat‐reduced products were clearly discriminated from full‐fat products. Inclusion of the three sensory modalities within the attribute list was anticipated as a complex task. Nevertheless, specific sensory phases were identified and key flavor dominances defined. Dynamic sensory profiling opens the door to the creation of tailor‐made flavor compositions that compensate for part of the identified olfactive and taste losses.Practical ApplicationsThis work highlights the added value of considering several sensory modalities: taste, olfaction, and texture, at the same time, into TDS study. The definition of specific sensory phases over the food consumption will guide products developers to create specific flavors or combinations of flavors and taste compounds to cover the sensory gap observed in fat, sugar, or salt reduction context.

Characterization of the aroma release and perception of white bread during oral processing by gas chromatography-ion mobility spectrometry and temporal dominance of sensations analysis

The purpose of this study was to investigate the aroma release and perception from white bread during oral processing by gas chromatography-ion mobility spectrometry (GC-IMS) and dynamic sensory evaluation of temporal dominance of sensations (TDS). TDS curves indicated that two maximum aroma perception signals, fermentation-like and flour-like attributes, were perceived at the beginning and swallowing, respectively. The fermentation-like, flour-like, and sour attributes were the 3 dominant aromas during oral processing. A total of 35 volatile compounds were detected in the mouth cavity during chewing white bread, 19 of them were confirmed and quantified by using the respective external standard. Based on PLSR analysis, 8 aroma compounds were predicted as potent odorants contributing to the aroma perception from chewing white bread. By application of odor activity values analysis and addition experiments, ethyl butanoate, butyl acetate, hexanal, 3-(methylthio)-propanal, 3-methylbutanal, and 2,3-butanedione were confirmed as the key odorants contributing to the aroma perception during chewing of white bread.

Application of two sensory methods to investigate the impact of heating on the flavor perception of a French blue cheese

AbstractThe objectives of this study were (a) to characterize the flavor properties of raw and heated cheeses using two methods: temporal dominance of sensations (TDS) and descriptive analysis (DA) in order to explore the impact of heating on the taste of blue cheeses, and (b) to investigate the relative benefits of using these two methods. Twelve blue cheeses, raw (unheated) and heated (melted) at three different ripening times (35, 56, and 72 days) were evaluated by a trained panel using the TDS and DA methods. Although a small number of sensory attributes were used, the two methods conducted in parallel highlighted significant differences between cheese types. Different taste profiles were observed for the cheeses but heating modified only the perception of bitterness. Bitterness decreases after heating irrespective of the types of cheese with the DA method. On the other hand, the analysis of the TDS curves showed complex changes over time, and some subtle differences among the types of cheese were identified. The dominance of bitterness disappeared after heating for some cheeses except for 35‐day old cheeses. Overall, the combination of these two methods provides a more complete profile of the behavior of flavors, both in terms of intensity and dominance and in their evolution during the tasting.Practical ApplicationsThe use of these two methods (temporal dominance of sensations and descriptive analysis) on raw and heated cheeses at different ripening times permitted the identification of flavor profiles for these cheeses while providing additional information on the behavior of cheese taste over time. In this study, the effect of heating was also measured. Despite the differences in intensity of taste observed between the types of raw cheeses, cheeses have a similar taste profile after heating, except for the bitter taste which is significantly lower after heating irrespective of the types of cheese. These first results can be of interest to the dairy industry, allowing protected designation of origin cheeses to be promoted as ingredient cheeses in hot culinary preparations, while differentiating themselves through their gustatory richness.

Did assessors select attributes by chance alone in your TDS study, and how relevant is it to know?

Dominance rates arising from Temporal Dominance of Sensations (TDS) data are almost always plotted and understood with reference to chance and significance lines, which are based on the assumption of random attribute selection. These lines are auxiliary to the chart, and used to interpret the dominance rates; when the dominance rate for some attribute exceeds the significance line, the conventional interpretation is that this attribute is being noticed significantly. Thus, these auxiliary lines are used to provide a convenient, qualitative interpretation of TDS data. However, the concept of the significance lines has some deficiencies that we explore in this paper.We were interested in what real TDS data look like under a true null hypothesis of random attribute selection. To obtain such data, we sampled from real TDS data (keeping products and assessors' selection patterns intact) to create dominance rates based on random attribute selections. Dominance rates exceed the significance line about 5% of the time (across attributes and time points), as expected. These curves differed from any real TDS curves that we have ever observed previously insofar as that they were unusually flattened.Next, we sampled again from real TDS data (keeping attributes and assessors' selection patterns intact) to create dominance rates based on attribute selections for random (hybrid) products. Derived TDS curves much more closely resemble curves from real TDS studies and show a lot of “significances”, even though products are artificially created by the permutations. This is due to properties of the products that are inherent to the product category: e.g., hard will occur early during the evaluation of a chocolate (if at all), but not towards the end.From these simulations, we reach two conclusions. First, we recognize that the hypothesis that assessors select the dominant attribute completely at random is almost always false. Second, the reason that it is false is that, regardless of the product, there is a time-dependent category signature present, as well as competition between attributes, such that significances for one attribute depend on which other attributes are on the list. These properties limit the informative value of the conventional TDS significance lines that are widely used.As an alternative, we explore the possibility of context-dependent significance thresholds which are customized for and aligned with research objectives. These reference lines are recommended for improved interpretation of data arising from TDS studies.

When the choice of the temporal method does make a difference: TCATA, TDS and TDS by modality for characterizing semi-solid foods

For describing the evolution of sensory properties during eating, dynamic sensory methods are still being developed and optimised. Temporal Dominance of Sensations (TDS) and Temporal Check All That Apply (TCATA) are currently the most used and discussed. The aim of this study was to compare TDS, TCATA and a variant of TDS, performed by modality (M-TDS) in the outcome of the dynamic sensory description. These methods were applied with the same trained panel (n = 10) for the evaluation of the dynamic properties of yoghurt samples, with identical composition, only varying in textural properties. Based on a design of experiment, the yoghurts varied in viscosity (thin/thick), size of cereal particle added (flour/flakes) and flavour intensity (low dose/optimised dose, by adding artificial sweetener and vanilla).The TDS curves revealed that the variation in viscosity and particle size led to differences in perception mainly at the beginning of the eating process (Thin/Thick and Gritty/Sandy). Additionally, all samples were also perceived as Bitter at the end of the eating process. TCATA and TDS by modality results were, generally, in agreement with TDS, but they unveiled more details of the samples’ dynamic profiles in all stages of the eating process, showing the effect of Vanilla and Sweet for the samples with optimised flavour, and the masked perception of Bitter.The duration of the eating process was standardized and split into three time intervals (T0-T40, T41-T80, T81-T100). Panelists’ responses were summarized as frequency values in each time interval. Principal Component Analysis was used to visualize sample trajectories over time in the sensory space, with the need to study up to the third dimension to better understand the trajectories. ANOVA models were used to find the attributes which were significantly differences among products. Panel performance was assessed based on MANOVA models for the three methods. The results indicated that TCATA was more discriminative and panelists were more in agreement. TCATA also described samples in more detail in terms of number of discriminating attributes as compared with TDS. The discussion also centers in the different aspects of perception that could respond to different research questions for the three compared methods.

The Role of the Dynamic Sensory Perception in the Reformulation of Shakes: Use of TDS for Studying the Effect of Milk, Fiber, and Flavor Addition.

This work is a case study on how temporal sensory methods can contribute important information on the actual perception of food during consumption. Depending on the ingredients added these sensory properties appear at different times and with different dominance during evaluation affecting liking or fullness expectations. In consequence, the temporal sensory properties should be taken into account when designing or reformulating food.

Effect of a commercial tannin on the sensorial temporality of astringency

Astringency is a tactile sensation that is generated by a reduction in lubrication in the oral cavity and is generally attributed to the interaction of procyanidins or condensed tannins with salivary proteins. Several factors influence tannin-protein interactions, such as pH, alcohol, sweetness, oxygen and polyphenol content. A scarcely studied factor is the effect of the tannin content on the perception of astringency. The objective of this study was to evaluate the effect of different concentrations of commercial oenological tannin (COT) on the timing of the perception of astringency. For this model, a vinous solution enriched with three concentrations of COT was used. The samples were subjected to a storage period of three months. Additionally, a panel was trained in the perception of astringency in red wines using a method of temporal dominance of sensations (TDS). Astringency descriptors were selected, and the TDS method was used to characterize the astringency. The samples were evaluated using traditional descriptors in TDS and astringency descriptors in TDS.In traditional TDS curves, treatments with higher concentrations of COT showed a higher and more persistent dominance index in the descriptor astringency. Moreover, the stimulus duration variable increased as the COT level increased. Likewise, temporary astringency was dominant over alcohol. For astringency TDS, at low concentrations of COT, the soft and adhesive descriptors were dominant, whereas at high COT concentrations, aggressive and drying were perceived as the dominant descriptors. An increasing concentration of tannin in the vinous solution generated an increased duration and dominance of astringency and reduced the duration of the sensation of alcohol. Finally, the type of perceived astringency was closely related to the tannin concentration.