Temporal Dominance Of Sensations Technique Research Articles

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.

Development and validation of a methodology for the sensometric characterisation of high‐pungency peppers: a case study of habanero pepper (Capsicum chinense Jacq.)

AbstractThe objective was to develop and validate sample testing conditions for the sensometric evaluation of habanero pepper. Stage I consisted of evaluating and selecting the most adequate conditions for the evaluation of habanero pepper. Stage II consisted of the validation of the conditions selected in Stage I. Green light, direct cut to the fresh chilli, and different mixtures of 6 g of sugar + 1.7 g of habanero pepper and 7 g of sugar + 1.7 g of habanero chilli in 150 mL of water and butter were suitable conditions for habanero pepper evaluation. TDS (temporal dominance of sensations) technique indicated that dominant attributes of habanero chilli were chilli flavour and spicy flavour. Descriptive analysis technique indicated that habanero chilli had the highest intensities in chilli aroma, fresh leaf, mouth numbness, mouth heat, chilli flavour and burn feeling sensory attributes. Sensory panel showed an adequate performance with a correct classification of chilli samples of 96.30%.

Impact of ‘free-from’ and ‘healthy choice’ labeled versions of chocolate and coffee on temporal profile (multiple-intake TDS) and liking

Product reformulation for obtaining “free-from” or “healthy choice” versions may confer significant changes in sensory characteristics which could not meet consumer expectations in terms of sensory perception. Therefore, this paper aims to evaluate the influence of formulations of different product categories on their dynamic sensory profile and consumer acceptability. A sensory panel of 23 semi-trained assessors evaluated two product categories, chocolate and milk coffee, using Temporal Dominance of Sensations (TDS) over three consecutive intakes/sips (multiple-intake TDS) on two replications. TDS allowed us to describe the dynamic profile of classic products over the three intakes and to identify differences in the sensory temporal profile compared to their 'healthier choice' reformulated versions. For the chocolate category, increasing the cocoa and the reduction of lactose content mainly influenced the dominance of sweetness, dairy, cocoa, crunchy and bitterness attributes. No sugar addition and absence of caffeine (decaffeinated version) in ready to drink milk coffee beverage modified temporal perception of sweetness, bitterness, coffee flavor and smoothness texture. Higher overall liking averages were associated with the dominant attributes of chocolate with a higher level of cacao and milk coffee decaffeinated. The obtained results of the present work suggest that the multiple-intake TDS technique can be applied for the evaluation of different food categories, helping to develop healthier products and predicting the liking.

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

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

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.

Reporting the sensory properties of dry-cured ham using a new language: Time intensity (TI) and temporal dominance of sensations (TDS)

The present study aimed to evaluate the influence of salt content (normal and reduced) and feeding system (montanera and concentrate) on the dynamic sensory characteristics of dry-cured hams using time-intensity (TI) and Temporal Dominance of Sensations (TDS) techniques. Differences in the temporal sensory information given by the two different techniques were found. Significant differences in the temporal perception of flavour and texture were detected between normal and reduced salt content dry-cured hams which are a Spanish pricy meat product very appreciated by consumers due to its particular sensory characteristics. The effect of the feeding system was mainly observed on flavour attributes such as saltiness and cured flavour and texture attributes such as juiciness. The application of TDS technique to study temporal sensory attributes of dry-cured ham is reported for the first time in the present article.

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.

Differences between Age Groups in the Use of the Temporal Dominance of Sensations Technique across a Range of Food Textures

AbstractUnderstanding the use of temporal dominance of sensations methodology (TDS) with older adults is important for food manufacturers targeting products to older consumers. The aim of this study was to investigate differences in the use of TDS with food texture between a young (21–29) and an older (55–70) age group across a range of different foods (cheese, chocolate, gelatin gel and shortbread). Total duration of the TDS sequence and the number of attributes used and selected were similar between age groups for all food products. The time to first attribute selection and average time per selection differed between age groups only for some products. Selection rates of each attribute were similar between age groups, with the most notable exception of sticky, which was selected at a greater rate by the younger group. Results show that TDS is an appropriate technique to measure the perception of food texture in older adults.Practical ApplicationsIn Western society, a growing aging population presents an opportunity for food manufacturers to design new food products of specific textures. Developing novel textures for this generation requires an understanding of their perception of the texture of any product under development. This study investigates the validity of the relatively new temporal dominance of sensations (TDS) technique with older and younger subjects using a wide range of food textures, and concludes that TDS can be used effectively with older subjects for the assessment of texture perception.

Temporal Dominance of Sensations of peanuts and peanut products in relation to Hutchings and Lillford’s “breakdown path”

Hutchings and Lillford (Journal of Texture Studies, 19, 103–115, 1988) proposed a “breakdown path” whereby particle size reduction occurs through mastication in conjunction with the secretion of saliva to form a swallowable bolus. The swallowing trajectory of whole peanuts, peanut meal and peanut paste were studied with the Temporal Dominance of Sensations technique. The sensations for whole peanuts progressed from hard, to crunchy, to chewy, to soft and ended compacted on teeth. Predictably peanut meal missed out the first two sensations, progressing from chewy, to soft and ending compacted on teeth. However peanut paste, which starts as a soft suspension with relatively little structure appears to thicken and stick to the palate during oral processing. We propose that the “hard to swallow” sensation elicited by peanut paste may be due to water absorption from the saliva as they mix in the mouth.

Temporal dominance of sensations: A comparison between younger and older subjects for the perception of food texture

Temporal dominance of sensations (TDS) is a technique that can be used to assess the sensory perception of food texture. The use of TDS is becoming more popular; however its value in older subjects is unknown. The aim of this study was to compare the abilities of a young group and an older group to perform the TDS technique for the dynamic perception of texture. Twenty healthy subjects aged 55–70, and twenty healthy subjects aged 21–29, were selected according to strict criteria, where no subjects had dentures or had used the TDS technique before. Subjects were individually trained on the TDS technique with nine texture attributes. Both age groups generated TDS curves, where consensus on dominating attributes showed progression in the perception of food texture throughout the mastication sequence for both groups. Intra-subject variability in the TDS sequence was also similar between age groups. However, the older subjects took longer to select a first attribute, made fewer selections, and took longer to change attribute choice. Older subjects also showed higher dominance rates for the hard attribute, and lower dominance rates for the brittle, sticky and oily attributes.

Contribution of the Temporal Dominance of Sensations (TDS) method to the sensory description of subtle differences in partially dealcoholized red wines

In this study, effect of partial alcohol reduction on the sensory modification of red wines was investigated. A Merlot and a Syrah wine were partially dealcoholized using reverse osmosis technique to span a range of three different alcohol contents (14–10%) by grape variety. Preliminary triangle tests indicated the existence of very slight differences between the dealcoholized wines of the study. Therefore, adapted descriptive methodologies had to be used. In a first step, wines were described with a comparative sensory profile by 16 trained panellists on 15 sensory attributes. Then, the same panellists profiled the wines with the TDS technique, which consists in identifying and rating sensations perceived as dominant repeatedly until the perception ends. Analysis of variance of the classical descriptive data confirmed the existence of subtle sensory differences among wines from a given grape variety with only three and five discriminated attributes for Merlot and Syrah, respectively. Analysis of TDS curves emphasized twice more discriminated attributes and pointed up temporal differences between wines that did not appear with the conventional sensory profile. Used together these methods appeared as promising as they resulted in complementary and complete descriptions of wines. Effect of dealcoholization was variable from one grape variety to another one. The constant effects of alcohol reduction, common to both Merlot and Syrah were the perception decrease of heat sensation, the substitution of heat sensation in attack by astringent (Merlot) or red fruits (Syrah) sensations, the decrease of bitter sensation after attack to the expense of fruity sensations, and the decrease of length in mouth. In case of Merlot, texture and astringency sensations were also affected by alcohol reduction whereas for Syrah, sweet sensation was affected. Wine is a complex product lying on a fragile balance and the least parameter modification induces variable effects according to the type of wines. Several kinds of interactions between ethanol and wine component must take place and make difficult the generalization of alcohol reduction effect on the sensory perception of wines.