Temporal Dominance Of Sensations Method Research Articles

Chasing the chill: Unveiling the dynamic flavors and textures of ice cream formulations.

In this study, nine commercial ice creams and four prototypes were assessed. For the sensory analysis, quantitative descriptive analysis (QDA), and temporal dominance of sensations (TDS) methodology were used. According to the QDA results, full-composition ice cream showed significantly higher differences (p < .05) in terms such as vanilla and sweet flavors, brightness, creamy texture and appearance, and viscosity, exhibiting longer melting times. Functional ice creams showed significantly higher differences (p < .05) in terms like viscosity, creamy texture, and appearance. On the other hand, agave fructans in prototype ice creams were found to be able to reduce fat, but not fat and sugar simultaneously, showing a significant decrease (p < .05) in terms such as hardness, crystallized texture, gummy texture, and porosity. Based on the PCA results, the analysis accounted for 75.28% of data variability. Full-composition ice creams and one functional ice cream were related to terms such as viscosity, fatty sensation, creamy texture and appearance, dense, gummy, among others. The rest of the commercial ice creams were related to vanilla and caramel flavor and smell, artificial aftertaste, aerated, porosity, among others. Prototype ice creams were related to hard texture, salty and milk flavor, and crystallized texture. Based on the results of the TDS method, all formulations were found to be significantly dominant (5%) in terms such as vanilla flavor and sweet flavor at the beginning of the test. Formulations containing butyric fat and/or vegetable fat, or agave fructans were significantly dominant (5%) in fatty sensation.

Trajectory plots that highlight statistically different periods among multiple foods studied using the temporal dominance of sensations method

Trajectory plots that highlight statistically different periods among multiple foods studied using the temporal dominance of sensations method

A novel quantitative method for evaluating food sensory complexity using the temporal dominance of sensations method

“Complexity” is one of the effective sensory traits that influence food preference. In this study, we developed some novel quantification parameters to evaluate food sensory complexity using the temporal dominance of sensation (TDS) method. Chicken broth was used as a sample, and it was supplemented with chicken oil to adjust the complexity. We prepared chicken broths with four levels of chicken oil supplementation, and evaluated them using the TDS method and eight sensory terms. In the TDS curve of all broths, flavor characteristics such as “saltiness,” “umami,” and “chicken odor” were dominant, but “fat taste” and “oily odor” were dominant in the chicken broth with the highest oil supplementation. As prospective markers of food sensory complexity, “the number of dominant sensations (NDS)” and “the number of changes of the dominant sensation (NCDS)” were calculated from the TDS data, and both increased significantly with oil supplementation. Furthermore, we developed a dynamic complexity parameter called the “dominance rate variance curve (DRVC)” that depicts the variance of the dominance rate of every sensory term calculated from the TDS curve over time. The decrease in DRVC value corresponds to the dominance rates of the sensory terms being closer together, indicating that the sensory characteristic is complex. The DRVC value decreased when oil was added to the chicken broth, indicating that it is a useful complexity parameter. Thus, we successfully developed three quantitive parameters (NDS, NCDS, and DRVC) for evaluating the sensory complexity of food using the TDS method.

Sensory and instrumental texture profile of gluten-free biscuit with different concentrations of carrot co-product flour

Instrumental texture profile analysis reproduces the chewing action and texture-related parameters. This, together with the sensory texture profile, allows the obtaining of representative results, characterizing the product under study in a more precise way. Therefore, this work aimed to evaluate the sensory and instrumental texture characteristics of gluten-free buttery biscuits with different proportions of carrot stems and leaf flour (CSLF). From the instrumental texture analysis and the texture profile by the Temporal Dominance of Sensations method, the results showed that the biscuits presented good instrumental quality. The hardness did not differ among the treatments studied, which shows that the increase in the concentration of CSLF did not interfere with this parameter, allowing the addition of higher concentrations of flour in the biscuits. The data from the Temporal Dominance of Sensations method showed positive attributes for the texture of biscuits with a higher concentration of flour, with the main dominant sensations being: crunchiness and low adhesiveness. The cookies showed good sensory quality, constituting a practical, affordable and healthy food alternative to serve the celiac public.

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.

Affective Dynamics: Causality Modeling of Temporally Evolving Perceptual and Affective Responses

Human perceptual and affective responses change dynamically when stimuli are experienced. In this study, we developed a method for modeling the causal structures of affective dynamics using time-series data. Using the temporal dominance of sensations method, perceptual and affective data were collected from individuals eating strawberries, and the resulting time-series data were mathematically represented using a vector auto-regression model. Multihierarchical and multidimensional causality structures that explain the temporal evolution of perceptual and affective responses were then established based on Granger causality and information criterion. The established model suggests how affective and preferential responses are triggered following exposure to stimuli. We also assessed the quantitative and semantic validity of the model.

Crispness, the Key for the Palatability of "Kakinotane": A Sensory Study with Onomatopoeic Words.

Crispness is among the most important food textures that contribute significantly to palatability. This study investigated the association between the perceived crispness and palatability of five types of Japanese rice crackers known as “kakinotane.” Two experiments were conducted using the temporal dominance of sensations (TDS) and temporal drivers of liking (TDL) methods. As descriptors for the TDS evaluation, we used 10 Japanese onomatopoeias to indicate various attributes of crispness. We also measured the mastication sounds and electromyography (EMG) activity during mastication. Principal component analysis data revealed that principal component 1, representing moisture characteristics, contributed more than 60% in both experiments. The palatability of the stimulus, which was described as having a very soft, moist, and sticky texture, BETA-BETA, was significantly lower than the others. However, there was no significant relationship between the amplitude of mastication sound or EMG activity and palatability. We demonstrated that naïve university students can discriminate the fine nuances of the crispness of “kakinotane” using the TDS and TDL methods. Our findings also suggested that the onomatopoeias used as descriptors in the TDS method had a greater influence on describing the nuances of food texture than the physiological data.

Visualization of temporal differences between dominant perceptions in temporal dominance of sensations (TDS) and temporal check-all-that-apply (TCATA) perceptions using dominance-highlighted TCATA (dTCATA) curves

The temporal dominance of sensations (TDS) method measures dynamic changes of panelists’ attention to the sensory attributes of products. The temporal check-all-that-apply (TCATA) method measures all sensory attributes perceived at each moment of an evaluation. However, unlike in TDS, significant levels cannot be calculated in TCATA. This study proposes the use of dominance-highlighted TCATA (dTCATA) curves, which are highlighted TCATA curves that show significant time periods for the TDS data of different panels. Twelve R&D panelists evaluated five commercial corn soups using the TCATA method. Then, 125 consumer panelists evaluated the same products using the TDS method. The dTCATA curves showed TCATA curves for all attributes for each product evaluated by the R&D panel highlighted with the dominance rates identified by the consumer panel in the TDS evaluation. For example, for product 1, some attributes (sweet, viscosity) showed relatively high citation proportions in the TCATA evaluations of the R&D panel and significant dominance rates in the TDS evaluations of the consumer panel. In contrast, consommé flavor showed relatively low citation proportions in TCATA but significant dominance rates in TDS. By merging TDS and TCATA data, we could compare consumers’ dominant sensations with the evaluations of R&D panelists. This comparison could provide useful insights to product developers. In some cases, we observed attributes with significant dominance rates that were under-identified by the R&D panel in TCATA. This could suggest that most of the R&D panel may not have perceived these attributes; therefore, during product development, these attributes should be carefully considered.

Bottled mineral water: classic and temporal descriptive sensory analysis associated with liking

PurposeThe purpose of this paper is to determine the classic (static) and dynamic sensory profile of different bottled mineral water samples, and to evaluate the consumer’s liking of the products.Design/methodology/approachClassic quantitative descriptive analysis (QDA) and temporal dominance of sensations (TDS) were applied to four brands of bottled mineral water and the liking of the products was evaluated by consumers.FindingsThe dissolved mineral concentration is highly correlated to the liking and influences the sensory profile of the samples in a substantial way. The higher the mineral content, the lowest is the liking. Refreshing, residual plastic taste, musty, metallic taste, medicine taste and viscosity were relevant attributes to the samples differentiation through the static evaluation, while refreshing and viscosity were dominant in the dynamic monitoring. Some information might have been lost by the nature of the TDS method, based on dominance concept. Sweet taste contributed positively and musty taste negatively to the acceptance.Originality/valueThis paper demonstrated that TDS can be used as a complementary tool to the QDA, contributing to a deeper comprehension of the differences among samples, even in products with low differences, such as bottled mineral water.

Drivers of liking by TDS and acceptance of orange juice subject to different preservation processes

This study aimed to use the Temporal Dominance of Sensations (TDS) in conjunction with consumer acceptance to identify the drivers of liking of orange juice and to verify the influence of the preservation method in the sensory profile of this product as well as their acceptability. Five brands of Brazilian orange juice (100% pure) subject to different preservation methodologies (conventional thermal processing, thermal processing under vacuum, and non-thermal processing) were used in the study. A trained panel evaluated the samples by the TDS test and then, a consumer test was carried out. It was verified that the preservation method had a great influence on the orange juice characteristics. Furthermore, consumers had a clear preference for products that have characteristics that are as close as possible to the natural product, that is, the natural taste of orange and acid taste attributes were those which characterized the most accepted products by Brazilians. Practical applications In this work, it was possible to verify that the TDS method, in combination with the sensorial acceptance, is adequate to obtain the drivers of liking for orange juice. In addition, the sensorial profile of Brazilian consumers was specifically verified for orange juice and the importance of the conservation and processing method in obtaining high quality products. That is, faced with consumer demand, the need of the industries to seek alternative conservation methods and differentiated manufacturing processes to obtain products with characteristics more similar to the natural was clearly verified in this work.

Influence of Sex Differences on Temporal Sequence of Sensations after Ingesting Fruit-Flavored Tea—A Preliminary Study

The goal of this preliminary study was to examine the effect of participants’ sexes on the temporal sequence of dominant sensations elicited by fruit-flavored teas. Twelve healthy young adults were assigned to male (n = 6) and female (n = 6) groups. Both groups were evaluated for four sensations using four fruit-flavored teas with 0.05 M sucrose using the temporal dominance of sensations (TDS) method. Only two sensations, sweetness and fruitiness, were consistently reported in the two groups. The male group first reported fruitiness and then sweetness as the dominant sensation following ingestion of the samples. Conversely, the female group reported these two dominant sensations in the reverse order. Significant dominant durations between the two sensations largely varied among the samples in both groups. These results suggest that there are sex-based differences in the temporal sequence of dominant sensations elicited by fruit-flavored teas as evaluated by the TDS method.

Salivary endocannabinoids and N-acylethanolamines upon mastication of a semisolid food: implications in fat taste, appetite and food liking.

This study aimed to evaluate whether salivary endocannabinoid (EC) and N-acylethanolamine (NAE) concentrations upon mastication of a semisolid food were involved in the sensory perception of fat taste, food liking and appetite in humans. A fat-enriched (FEP) and a low-fat control (CP) pudding were developed and used in a randomized cross-over study with 19 healthy volunteers. The study protocol combined a Modified Sham-Feeding (MSF) with a multiple-spoon Temporal Dominance of Sensations method. Subjects masticated and expectorated 10 spoons of the pudding and selected the dominant sensations among a list of attributes. Saliva samples, appetite and food liking scores were collected at baseline, immediately after the MSF of the pudding and every 5 min until 20 min after MSF. Salivary concentrations of all monitored ECs and NAEs increased during pudding mastication compared to baseline (except for palmitoylethanolamide with FEP). The raise was lower with FEP than with CP for all compounds except for 2-arachidonoylglycerol whose increase was higher than the other compounds and independent of pudding type. Salivary N-arachidonoylethanolamine, linoleoylethanolamide and palmitoylethanolamide were significantly lower at 10 and 20 min after MSF of FEP than CP. Fatty taste at the 2nd spoon and creaminess at the 5th spoon were perceived as dominant with FEP whereas only wateriness was dominant with CP at the 2nd spoon. No difference between puddings for individual appetite or food liking over the 20 min of the protocol was recorded. During mastication of a semisolid fat-enriched food, the fatty taste and the creaminess were perceived as dominant. Salivary ECs and NAEs were not associated with the individual perception of fatty taste, pudding liking and appetite sensations.

The effect of training on the temporal dominance of sensations method: A study with milk protein hydrolysates

AbstractThe Temporal Dominance of Sensations (TDS) method could be an alternative approach to time‐consuming trained panels for the sensory analysis of protein hydrolysates. However, the amount of training required for accurate TDS results with hydrolysates is unclear. In addition, the masking of unpleasant aftertastes in protein hydrolysates using sweeteners is often only partially successful. The aim of this study was: (a) To examine changes in TDS results with hydrolysates as a group of panelists progress through different levels of training: as untrained panelists, familiarized panelists, and trained panelists. (b) To examine the effect of increasing sweetness on the temporal suppression of sensory attributes in hydrolysates. Four products were assessed: a casein hydrolysate at 10% wt/wt with 4 levels of sucralose (0%, 1.5, 3, and 6% equivalent sweetness). Similar TDS results were obtained for all three levels of training for each product, however consensus of selection and product discrimination increased with training. As sweetness increased bitterness was suppressed however cheesiness increased. Sweetness tended to peak before bitterness and cheesiness, however temporal changes were small and subtle.Practical applicationsRunning traditional descriptive trained panels is expensive and time‐consuming. It is particularly difficult with protein hydrolysates, as their unpleasant sensory properties mean that panelists are hard to recruit, and will often leave panels during training. This work attempted to understand if the Temporal Dominance of Sensations (TDS) method could be used with untrained panelists for protein hydrolysates. Results suggest a TDS panel of untrained panelists may be suitable for the assessment of hydrolysates, however TDS training still provided the best quality data. This work also represents a first attempt to understand the aftertaste profile of a protein hydrolysate (and attempts to mask aftertaste with a sweet masking agent) using a temporal sensory method. Results showed most sensory attributes dominating during tasting in the mouth declined very slowly after swallowing.

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.

The dynamics of texture perception of hard solid food: A review of the contribution of the temporal dominance of sensations technique.

The literature on the temporal dominance of sensations method is constantly increasing. The present review examines the application of this method to the dynamics of texture perception of hard solid foods. The key texture attributes perceived in each phase of mastication, together with their relation to the initial food structure, gradual comminution, and bolus formation, will shed light on the usefulness of this methodology for food texture appraisal.

Effect of Bread Crumb and Crust Structure on the in Vivo Release of Volatiles and the Dynamics of Aroma Perception.

This study examined the effects of bread crumb and crust structure on volatile release and aroma perception during oral processing. French baguettes with different crumb structures were procured from a supermarket or local bakeries (n = 6) or produced in the laboratory via par baking (n = 3). Eight study participants consumed crumb-only and crumb-and-crust samples, and the resulting volatile release was measured in vivo using proton transfer reaction-mass spectrometry. A statistical model was then used to examine the contributions of volatile compounds to target ion production (i.e., crumb or crust markers). Utilizing the three laboratory-produced breads, chewing behavior and aroma perception were measured via electromyography and the temporal dominance of sensations method, respectively. The results revealed that the initial levels of crumb markers as well as crumb firmness affected the crumb markers release. Crust markers were released more quickly than crumb markers, leading to different perception dynamics.

Relating HPMC concentration to elicited expected satiation in milk-based desserts

Previous research has shown that multiple factors influence perceptions of the satiating capacity of a food. Sensory properties, especially texture, play a role in eliciting expected satiation/satiety. The present work analysed some rheological and texture-related cues to the expected satiation that nine milk-based desserts prepared with three different levels of hydroxypropylmethylcellulose, HPMC (1.5, 2.0 and 2.5 g) elicited in consumers (n = 113). Two variations were introduced in order to obtain different textures: adding diary cream and extra skimmed milk powder. The temporality (appearance and duration) of sensory perceptions was assessed by the temporal dominance of sensations method and was related to the expected satiating capacity elicited by the desserts. Relative expected satiation (RES) was measured on four nine-point picture scales showing nine increasingly larger standardized portions of the comparison food. The participants were also asked to score their liking for the samples on hedonic scales.In the low HPMC concentration samples, the first sensations to appear were thin and creamy, while fondant and a little mouth-coating sensation emerged close to swallowing. In the high HPMC concentration samples, with longer consumption times, thick, gummy and creamy appeared in the first stages, and adhesive and mouth-coating when close to swallowing.The RES results depended greatly on the HPMC concentration, but also on the addition of cream or extra milk powder which elicited significantly higher RES values than for the samples without additions. The HPMC concentration in the system and the temporality of the sensations it elicited (orosensory exposure) seemed to modulate the desserts' satiating ability.

The Application of Temporal Dominance of Sensations (TDS) for Oral Processing Studies: An Initial Investigation

AbstractSensory trajectories of foods can be described using the temporal dominance of sensations method (TDS). This study aims to investigate the influence of TDS on oral processing variables and understand the optimum number of subjects required for oral processing studies. The work was carried out with a solid model food system (biscuits). Formulation differences in the model biscuits influenced texture perception but did not affect oral processing parameters apart from chewing frequency. Completing the TDS task influenced both mastication duration and the number of chews, although the different natural chewing behaviors observed between products were not affected. Training of subjects resulted in quicker attribute selection and greater dominance rates being observed even though the resulting TDS curves were similar. Analysis using a correlation technique suggests that 15–20 untrained subjects may be required to generate useful TDS curves for oral processing research assessing food properties.Practical ApplicationsThe dynamic and simple nature of temporal dominance of sensations (TDS) has given the technique great potential for use while simultaneously measuring oral processing parameters such as jaw movement, muscle activity and food bolus assessment. This study shows the differences in basic oral processing behavior between subjects who are, and are not, using the TDS technique. It shows that TDS can influence oral processing, but it has also potential for use with oral processing research. The research shows that slightly greater number of subjects than those commonly used in oral processing trials may be needed to generate a TDS curve effectively.

Temporal dominance of sensory and emotional sensations for chocolate

Mapping food-evoked emotions in addition to sensory profiling is topical. For sensory profiling, Temporal Dominance of Sensations (TDS) method focus on temporal evolution of sensory attributes over time. It seems plausible that food-evoked emotions show similar temporal dynamics that could be related to sensory dynamics. This study assessed temporal dynamics of sensory and emotional attributes during chocolate tasting. We used the TDS method for dynamic information on a list of 10 sensory attributes. Comparably, Temporal Dominance of Emotions (TDE) was assessed, by replacing the sensory list with emotional attributes. Sixty-two participants assessed TDS and TDE for five samples of different flavoured dark chocolate (i.e. Blueberry, Orange, Mint, and plain dark with 70% vs. 90% cacao). Multivariate comparisons (Hotelling- T 2 -test) using dominance durations showed significant differences between products based on sensory ( p 0.05 ) and emotional attributes ( p 0.05 ). TDS band plots revealed products to differ based on their dominant sensory attributes, with different attributes peaking at different time moments for various flavours. In line with our expectation, TDE band plots showed that products also differed in the temporal distribution of dominant emotional attributes. Comparison of TDS and TDE band plots suggested that, compared to the plain chocolates, the flavoured chocolates were characterized by more complex sensory profiles with stronger dynamics over time. Interestingly, this was associated with more positive/active emotional attributes gaining dominance over time, e.g. ‘interested’, ‘energetic’, and ‘happy’. These findings suggest TDE to be a promising new venue in characterising food-evoked emotions in relation to sensory profiling.

Contribution of temporal dominance of sensations method to the sensory description of taste properties of commercial green tea brands

This paper aims to investigate the most dominant taste attributes of green tea samples in panelists perception over time. In order to assess the samples, a brand new method of sensory evaluation called „Temporal Dominance of Sensations“ was used. The five commercial green tea brands were evaluated by eight trained panelists (students). For each sample of green tea, curves of the dominance of each attribute over time were computed. The TDS curves provided information about the sequence of attributes that were dominant during degustation. This methodology was useful to characterize taste properties of green tea samples.