Temporal Dominance Of Sensations Research Articles

Markers of sensory dynamics in phenols-rich virgin olive oils under optimal storage conditions

Early changes in sensory quality of phenols-rich virgin olive oil (VOO) and their relationship with the chemical changes are less studied in the literature. Therefore, the objective of this study was to propose a predictive model of dynamics of sensory changes based on specific chemical markers. The evolution of the sensory quality of phenol-rich VOOs from Tuscan cultivars stored under optimal storage conditions (i.e., absence of light, no O2 exposure, low temperature) was investigated using a multi-step methodological approach combining sensory (official sensory analysis (so-called Panel Test), Descriptive Analysis and Temporal Dominance of Sensation) and chemical measurements. The sensory map from descriptive data was related to the phenolic and volatile profiles, measured using HPLC-DAD and HS-SPME-GC–MS, respectively. A predictive model of the sensory changes over storage based on chemical compounds was developed. Results showed that very early changes involving phenolic and volatile compounds profiles occur in VOOs stored under optimal storage conditions, which turn in changes in sensory properties evaluated by the official panel test, the descriptive analysis and the temporal dominance of sensation. Furthermore, a chemical marker of sensory dynamics of oils during storage was identified as the ratio between two groups of secoiridoids. The proposed model, supported by the mentioned chemical marker, has the potential of improving the control of sensory changes in phenols-rich virgin olive oils during storage in optimal conditions.

Analyzing the effects of aroma and texture interactions on oral processing behavior and dynamic sensory perception: A case study on cold-set emulsion-filled gels containing limonene and menthol

This study explored texture and aroma (limonene and menthol) interactions in cold-set emulsion-filled gel (EFG), focusing on mastication behavior, bolus properties, and dynamic sensory perceptions. First, the effects of various polysaccharides on the rheological, textural, and water-holding characteristics of EFGs based on whey protein isolate were examined. Seven EFGs were chosen from 23 samples based on data clustering. The type of EFG structure had a significant effect on chew duration, number of chews, saliva content, bolus particle size, and textural properties, dynamic sensory perception of texture attributes based on temporal-dominance of sensations (TDS), and aroma intensity perceptions based on time-intensity (TI) tests. The presence of aroma compounds did not clearly impact mastication parameters and bolus particle size, but slightly increased saliva content and decreased the hardness and adhesiveness of boluses. Hence, the effect of limonene was more evident than that of menthol. The oil released from the matrix of EFGs during mastication was low and unaffected by the type of EFG structure or aroma compounds. The TDS and TI results showed that texture attributes and aroma intensity perceptions were a function of EFG structure. Limonene and menthol decreased and increased the perception of firmness, respectively, and they also decreased the perception of stickiness and increased the perception of moistness, creaminess, and graininess attributes. Broadly speaking, the aromas impacted texture perception and physiological reactions, implying that studying the relationship between texture and aroma might provide new insights into sensory perception and the development of new food products.

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.

Comparison of Aroma Compounds and Sensory Characteristics between Two Different Types of Rice-Based Baijiu.

Rice-based Baijiu has gained popularity in the Chinese market. Qingya-flavored Baijiu, a variant of Xiaoqu-fermented Baijiu, employs rice as its primary raw material, with an improved production process compared to traditional rice-flavored Baijiu. We comprehensively characterized and compared the aroma profiles of these two rice-based Baijiu types using static sensory experiments (QDA, quantitative descriptive analysis) and dynamic sensory experiments (TDS, temporal dominance of sensations). Qingya-flavored Baijiu exhibited pronounced plant, oily, and roasted aromas, while traditional rice-flavored Baijiu displayed more prominent fruity, floral, and sour notes. Utilizing GC-O-MS (gas chromatography-olfactometry-mass spectrometry) and multi-method quantification, we qualitatively and quantitatively analyzed 61 key aroma compounds, identifying 22 compounds with significant aroma contributions based on odor activity values (OAVs). Statistical analyses, combining sensory and chemical results, were conducted to predict important aroma compounds responsible for the aroma differences between the two Baijiu types. Aroma Recombination and Omission experiments showed that seven compounds play key roles in the aroma of Qingya-flavored Baijiu, including (2E,4E)-Deca-2,4-dienal, linalool, apricolin, ethyl acetate, ethyl isobutyrate, ethyl caprylate, and ethyl isovalerate.

Evaluating the use of cinnamon-water extract as taste modifier in yoghurt drink by temporal dominance of sensation

Development of low sugar food product has become a trend in food industries as the increase of diabetic prevalence. Cinnamon (Cinnamomum burmannii) has the potential to be used as a yoghurt drink taste modifier that expected to reduce sugar application. The goal of this study was to obtain the sensory attribute profile of cinnamon yoghurt drink with different concentrations of sugar and cinnamon, and evaluate the ability of cinnamon as sweet and sour taste modifier in yoghurt drink. This study involved 11 trained panelists to describe the sensory attribute profile of cinnamon yoghurt drink using the temporal dominance of sensations (TDS) method with 3 different concentrations of sugar (7,5%; 10%; and 12,5%) and cinnamon (0%; 5%; and 10%). It is important to note that the increase of cinnamon tended to suppress the sourness instead of enhancing the sweetness. Thus, it will lead to further sugar reduction application.

Using temporal dominance of sensations (TDS), multiple-sip TDS, chemical composition evaluation, and microstructural analysis to assess the impact of repeated reheating cycles on chicken soup

Reheating chicken soup is a common culinary practice in daily life. To investigate the impact of reheating frequency on the sensory quality of chicken soup, temporal dominance of sensations (TDS) and multi-TDS were used to characterize changes in dominant sensory attributes during consumption. Additionally, E-nose and E-tongue were utilized to analyze differences in aroma and taste profiles. The alterations in sensory properties were further elucidated by analyzing variations in amino acids, volatile compounds. The findings revealed that there was no significant disparity between fresh soup and heating. However, saltiness and umami, as the most prominent dominant characteristics, intensified with increasing reheating cycles. This can be attributed to an elevation in certain amino acids that contribute to umami perception. Conversely, a reduction in some aldehydes weakened the flavor associated with fat and meat components. Moreover, enlarged oil droplets with uneven distribution within heated soup may account for the heightened greasiness sensation.

Sensory description of beverages of intervarietal hybrids of Conilon and Robusta: Natural and fermented coffees

AbstractThis study describes the sensory profile of beverages of Coffea canephora hybrids (clones BRS 2314 and BRS 2357) in natural (N) and fermented (F) versions. Flash Profile and Temporal Dominance of Sensations were performed; physicochemical characteristics were evaluated. Increase in total titratable acidity and reduction in pH was observed with fermentation. BRS 2314 beverages had higher contents of 5‐caffeoylquinic acid and caffeine. Natural coffees were described as having brown/coffee color, coffee aroma and flavor, roasted aroma and flavor, sweet aroma, and sour taste, and presenting dominance of coffee and tobacco flavors, and bitter and sour tastes. Fermented coffees were described as full‐bodied and having non‐characteristic, fermented and herbal aromas, astringent sensation, bitter taste and bitter aftertaste, and residual flavors, with the dominance of chocolate, fermented and roasted flavors, and bitter taste. BRS 2357 beverages were characterized by bitter taste and bitter aftertaste. BRS 2314N beverage presented attributes considered positive for quality.Practical ApplicationsThe results are relevant for the coffee production chain and consumers. Intervarietal hybrids of Conilon and Robusta are grown in an area characterized by family farming and with great prospects for sustainable production (in the Rondônia/BR state, Western Amazon) and are developed to express the best characteristics of both botanical varieties, as the high potential of Robusta coffees for fine cup beverages. The hybrid clones were successfully evaluated by experts, but the results do not necessarily correspond to the consumers' insights into coffee brew quality. In addition, fermentation allows to produce beverages with different nuances. The joint use of quick methodologies for static (Flash Profile) and temporal (Temporal Dominance of Sensations) sensory descriptions provided a closer representation of the consumers' perception of those products. This information brings new market perspectives for high‐yield Coffea canephora coffees that are now going through a moment of breaking paradigms regarding quality.

A quantitative information measure applied to texture perception attributes during mastication.

We have calculated an entropy or information measure of previously reported experimentally determined temporal dominance of sensations (TDS) data of texture attributes for two sets of emulsion filled gels throughout the mastication cycle. The samples were emulsion filled gels and two-layered emulsion filled gels. We find that the entropy measure follows an average curve, which is different for each set. The specifics of the entropy curve may serve as a fingerprint for the perception of a specific food sample.

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.

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.

Investigating flavor sensory properties of Zhenjiang aromatic vinegar and factors impacting perception using quantitative descriptive analysis and temporal dominance of sensations

AbstractThe aim of this study was to make a sensory scientific and chemical characterization of flavor profiles of Zhenjiang aromatic vinegar (ZAV) from different grades, and to investigate their potential correlation for evaluating the effects of chemical components on sensory perception. The quantitative descriptive analysis (QDA) was combined with temporal dominance of sensations (TDS) to assess the sensory properties of different grades of ZAV. The grades of ZAV were best differentiated by pungent (p < .001), almond (p < .001), burnt (p < .001), sour (p < .001), bitter (p < .001), and salty perception (p < .001). TDS showed ZAV of five grades differed in the combination of dominant sensory attributes. Both QDA and TDS differentiated the ZAV samples of different grades. Multiple factor analysis (MFA) of QDA, aroma, and physicochemical data showed these data set were well correlated, which contributed to the identification the chemical drivers of sensory attributes.Practical ApplicationsZhenjiang aromatic vinegar (ZAV) is a highly appreciated product all over the world due to its unique and pleasant flavor sensory properties. The combined use of QDA and TDS permitted the identification and quantitative description of flavor profiles for ZAV from different grades while providing additional information during the consumption of ZAV, which has proved to be more beneficial than each just on its own. In addition, the key flavor substances that influence the sensory attributes were found out by analyzing the variables correlations and product spaces though MFA, thus it is help to strengthen the flavor quality control in the ZAV products. Taken overall, this work provides a reference for the measurement of flavor profiles of ZAV related products and evaluation the internal chemical components affecting sensory attributes.

Sensory and aroma impact of mitigation strategies against sunburn in Riesling

Climate change is an environmental challenge that impacts the wine industry due to frequent sunburn damage triggered by heat waves, sun radiation and severe water deficits. This leads to severe yield losses and sensory changes in the resulting wines, presumably caused by climate-induced off-flavours. This study aims to develop viticultural and oenological strategies to mitigate sunburn damage in the highly sensitive variety Riesling and its detrimental sensory properties. In 2020, we combined the timing and intensity of defoliation measures with the application of kaolin and calcium hydroxide suspensions, reflecting a portion of the solar radiation. Seven treatments were replicated in three field experiments. Grapes from each field replication were maintained as a fermentation replication and, therefore, separately vinified following a standardised protocol. Replicates, including field and fermentation replicates, were further used as sensory replications. Descriptive analysis (DA) and temporal dominance of sensations (TDS) revealed a significant sensory impact of experimental trials in eight of twelve attributes. Additionally, wines were analysed by gas chromatography-mass spectrometry. The early sun exposition treatment with partial defoliation of the grape zone after flowering, followed by a second defoliation at berry closure, reduced fruity aroma but increased smoky notes due to enhanced 4-vinylguajacol formation as well as the intensity of the atypical ageing note (ATA) reminiscent of acacia blossom, naphthalene and fusel alcohols. Applying kaolin or calcium hydroxide particles on the berry skin slightly mitigated these unpleasant effects and even increased fruitiness and sweetness. Late defoliation at berry closure diminished the green note, which was most prominent in the non-defoliated control. Further smokiness and ATA intensities were lowered, in contrast to their rise due to early defoliation. However, late defoliation increased 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN), causing the petrol off-flavour. TDS analysis revealed a higher fruity and sweet dominance during the first 10 seconds due to early defoliation, while late defoliation fostered dominant and lingering sourness. In conclusion, early defoliation, which lowers sunburn incidence due to an early adaptation towards sun exposure, increases smoky and ATA flavours and diminishes fruitiness. These detrimental sensory effects could be significantly mitigated by applying reflecting particles of kaolin and calcium hydroxide on berry skins.

Sensory and affective response to chocolate differing in cocoa content: A TDS and facial electromyography approach

Existing research has offered insight into facial activities and their associations with hedonic liking during the consumption of basic food samples and suggests facial changes during consumption are linked to the hedonic evaluation of tastes and, thus related to the taster's perception rather than the tastes themselves. This study tests whether, during the consumption of commercially available dark chocolate, a complex food product, which can be high in bitterness but expectedly so, how facial activities are linked to the bitterness levels and the hedonic liking of the samples. To do this we carried out two studies with untrained consumers, the first of which captured temporally dynamic sensory perception during the consumption of dark chocolate samples of 36% and 85% cocoa content, using the Temporal Dominance of Sensations (TDS) approach. The second study captured facial EMG over the corrugator and zygomaticus muscles during the consumption of dark chocolate samples (36%, 70%, and 85% cocoa). Specifically, the aim of this research was to investigate whether corrugator activity had a greater association with bitterness perception, linked to cocoa, or hedonic evaluation. Capturing the dynamic sensory profile of chocolate samples allowed an investigation into the time points most evident of sensory variation related to the bitterness and sweetness of the taste, allowing insight into whether facial activities also deviated during this time. These data offer evidence to suggest that corrugator was associated with hedonic evaluation during consumption of the samples, with the most liked samples (being those with 70% and 36% cocoa) eliciting similar corrugator activities and less activity than the least liked 85% cocoa content sample; however, there was also evidence to suggest a significant variation in participants’ corrugator activity during the period of oral processing when bitterness was most evident in the 85% cocoa sample and sweetness was most evident in the 36% cocoa sample (i.e., the time when bitterness and sweetness were most divergent) Further investigation showed a variation in facial activities elicited during consumption of the 36% cocoa sample based on whether individuals were part of the group who favoured the 85% cocoa sample or the group favouring the 36% cocoa sample. The findings, therefore, suggest facial EMG, specifically over the corrugator, appears to be related to the hedonic evaluation of a complex food product and not the taste itself. Furthermore, being aware of the time points where sensory variations are most apparent between samples can allow for targeted investigation into facial EMG and its ability to distinguish food samples.

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.

Dynamic State-Space Modeling With Factorial Memories in Temporal Dominance of Sensations, Emotions and Temporal Liking

There are few mathematical models that describe how human perceptual and affective responses evolve with time. We developed a state-space model of the interrelationships based on time-evolving perceptual and affective responses acquired by the temporal dominance (TD) method. We defined and computed the state variables that endow the system with memory using canonical variate analysis. Furthermore, we determined the model parameters on the basis of a cross-validation approach such that the observed and estimated changes in the affective responses are highly correlated. We applied this method to the TD curves of responses to eating strawberries and plum pickles, reported in our previous work. The model describes what happens during food intake in terms of a few state variables that summarize a large number of observable responses reductively, thus helping to make the perceptual and affective dynamics understandable.

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.

Exploring the textural dynamics of dairy and plant-based yoghurts: A comprehensive study

The mouthfeel and texture of dairy and non-dairy yoghurts play a critical role in food acceptance and liking. The present study aimed to understand the oral perception of commercially available dairy and non-dairy yoghurts. Four dairy and four non-dairy yoghurts with different levels of protein and fat were analyzed to understand the impact of particle size, textural properties and frictional coefficient on the dynamic sensory mouthfeel characteristics measured by the temporal dominance of sensations (TDS) method. Differences in friction coefficients of dairy and non-dairy yoghurts were observed. The friction factor was lower for high-fat dairy yoghurts than for non-dairy yoghurts. The particle size d90 in yoghurts was positively related to graininess perception (r=0.81) and negatively associated with mouthfeel liking (r=−0.87) and overall liking (r=−0.80). For the TDS results, “creaminess” and “thickness” were significantly dominant for dairy yoghurts, while “melty” and “easy to dissolve” were dominant attributes for non-dairy yoghurts. Creaminess perception improves the mouthfeel liking (r=0.72) and overall liking (r=0.59) of yoghurts and is the driver of liking. The findings of this study help understand the intrinsic mouthfeel properties of commercial dairy and non-dairy yoghurts, which will provide valuable insight to product developers during the new product formulation.

Quality and Oral Processing Characteristics of Traditional Serbian Ćevap Influenced by Game Meat.

This study analyzes the influence of two different types of game meat (deer and wild boar) in relation to quality characteristics and oral processing attributes of skinless sausage. The goal of this study was to compare grilled game-meat-based "ćevap" with conventional pork-meat-based samples. Research comprised of color analysis, evaluation of textural components, testing degree of difference, temporal dominance of sensations, calculation of main oral processing attributes, and examination of particle size distribution. The results show that oral processing attributes are similar in between samples and concur with results of the pork-based sample. This confirms the working hypothesis that it is possible to make game-meat-based "ćevap" fully comparable with conventional pork meat products. In parallel, color and flavor characteristics are influenced by the type of game meat in the sample. Most of the dominant sensory attributes that occurred during mastication were game meat flavor and juiciness.

TDS Similarity: Outlier Analysis Using a Similarity Index to Compare Time-Series Responses of Temporal Dominance of Sensations Tasks.

Temporal dominance of sensations (TDS) methods are used to record temporally developing sensations while eating food samples. Results of TDS tasks are typically discussed using averages across multiple trials and panels, and few methods have been developed to analyze differences between individual trials. We defined a similarity index between two time-series responses of TDS tasks. This index adopts a dynamic level to determine the importance of the timing of attribute selection. With a small dynamic level, the index focuses on the duration for attributes to be selected rather than on the timing of the attribute selection. With a large dynamic level, the index focuses on the temporal similarity between two TDS tasks. We performed an outlier analysis based on the developed similarity index using the results of TDS tasks performed in an earlier study. Certain samples were categorized as outliers irrespective of the dynamic level, whereas the categorization of a few samples depended on the level. The similarity index developed in this study achieved individual analyses of TDS tasks, including outlier detection, and adds new analysis techniques to TDS methods.