Temporal Dominance Of Sensations Research Articles

Analysis of temporal dominance of sensation data using correspondence analysis on Merlot wine with differing maceration and cap management regimes

Temporal dominance of sensation (TDS) is a dynamic sensory method that aims to capture the changing sensory profile of a product. TDS returns a frequency table indicating which attribute is selected as most dominant at a given time point. This paper outlines the relationships between TDS, descriptive analysis (DA) and chemical measures taken from a single product set. Merlot wine produced using nine different wine production practices comprised the product set. Principal component analysis (PCA) applied to the DA and chemical data table showed similar treatment discrimination. The DA captured 84.0% of the variability within two components, while the chemical measures captured 91.3%. Correspondence analysis (CA) was applied to the TDS frequency table along with calculating TDS curves. CA accounted for 43.1% of treatment variability within the first two components. The resulting CA factor map provided results consistent with the TDS curves, and allowed global TDS differences to be visually displayed in a single graphic. In addition, bootstrapping followed by calculating 95% confidence ellipses showed treatment discrimination within the CA factor map. Descriptive analysis captured the increasing astringency with longer maceration, while TDS captured the bitter persistence once the astringent sensation decreased.

Identification of drivers of (dis)liking based on dynamic sensory profiles: Comparison of Temporal Dominance of Sensations and Temporal Check-all-that-apply

Temporal Dominance of Sensations (TDS) and Temporal Check-all-that-apply (TCATA) are two multi-attribute methods for dynamic sensory characterization. Previous research has shown that both methodologies provide complementary information. However, it remains an open question which of the two approaches better explains consumers' hedonic perception of products. In this context, the aim of the present work was to compare TDS and TCATA in terms of their ability to identify the influence of the dynamic sensory profile of food products on consumer overall liking scores. Two consumer studies were conducted using two different product categories (French bread and vanilla milk desserts). In each study, a between-subjects design was used to obtain dynamic sensory profiles using TDS and TCATA. After the dynamic sensory characterization tasks consumers rated their liking using a 9-point hedonic scale. Across the two studies, both methodologies provided similar information on the main drivers of liking and disliking, particularly when samples showed clear differences in liking. However, in one of the studies attribute applicability from TCATA provided additional insights on the influence of the dynamics of the sensory characteristics of products on consumers' liking. Results of the present work stress the complementarity between TCATA and TDS and highlight the potentiality of TCATA to provide a more detailed description of the dynamics of sensory perception during consumption.

Temporal dominance of sensations for characterization of strawberry pulp subjected to pasteurization and different freezing methods

This study aimed to evaluate the sensory attributes (appearance, texture, and flavor) of strawberry (Fragaria × ananassa) pulp that had been subjected to two treatment factors, pasteurization (unpasteurized and pasteurized) and freezing (via static air and forced air), over a six-month period. The following sensory tests were applied: 1) the temporal dominance of sensations (TDS) test, which identifies and checks the intensity of flavor sensations during consumption time; 2) the ideal scale test, which identifies the optimal concentration of sucrose to be added to fruit nectar to achieve optimal flavor; and 3) the acceptance test, which evaluates the effects of treatments on consumer acceptance. We concluded that it is possible to store frozen strawberry pulp for up to six months without the need for pasteurization. Our TDS analysis determined that sour flavor was dominant after all treatments. The ideal scale test indicated that 90 g/L of sucrose should be added to the strawberry nectar for optimal taste. The appearance of the pulp was compromised by pasteurization and frozen storage; however, even with six months of storage, the product obtained good sensory acceptance from consumers.

Use of Multi-Intake Temporal Dominance of Sensations (TDS) to Evaluate the Influence of Cheese on Wine Perception.

Though the gastronomic sector recommends certain wine-cheese associations, there is little sensory evidence on how cheese influences the perception of wine. It was the aim of this study to dynamically characterize 4 wines as they would be perceived when consumed with and without cheese. The tasting protocol was based on multi-intake temporal dominance of sensations (TDS) coupled with hedonic rating. In the 1st session, 31 French wine and cheese consumers evaluated the wines (Pacherenc, Sancerre, Bourgogne, and Madiran) over 3 consecutive sips. In the following sessions, they performed the same task, but eating small portions of cheese (Epoisses, Comté, Roquefort, Crottin de Chavignol) between sips. All cheeses were tasted with all wines over 4 sessions. TDS data were mainly analyzed in terms of each attribute's duration of dominance by analysis of variance, multivariate analysis of variance, and canonical variate analysis. Results showed that cheese consumption had an impact (P < 0.1) on dominance duration of attributes and on preference for most wines. For example, in Madiran, all cheeses reduced dominance duration (P < 0.01) of astringency and sourness and increased duration of red fruit aroma. Although the number of consumers was small to make extended general conclusions on wine's preference, significant changes were observed before and after cheese intake.

Modification of aftertaste with a menthol mouthwash reduces food wanting, liking, and ad libitum intake of potato crisps

This research investigated the effect of modifying the aftertaste of potato crisps on (1) temporal sensory perception and (2) appetite using three mouthwash conditions (no mouthwash, a water mouthwash, and a menthol mouthwash). For the sensory study, 17 screened female subjects were trained on the Temporal Dominance of Sensations (TDS) methodology. Subjects undertook TDS to monitor all sensory attributes during the mastication of a 2 g crisp until swallowing (at 20s), then conducted the mouthwash, and then continued the TDS task to monitor aftertaste until 90s. For the appetite study, 36 subjects (18 male, 18 female) completed 100 mm Visual Analogue Scales (VAS) for desire, liking, hunger, and thirst, followed by an ad libitum eating task. For the VAS scales testing, subjects chewed and swallowed a 2 g crisp, and then immediately conducted the mouthwash before completing the VAS scales. For the ad libitum task, subjects were given 12 min to consume as many crisps as they desired on a plate (up to 50 g). Every three minutes they were required to conduct a mouthwash. TDS results showed that in comparison with no mouthwash, the water mouthwash significantly reduced aftertaste attributes such as savoury, salty, and fatty mouthcoating, and the menthol mouthwash significantly increased aftertaste attributes of cooling, minty, and tingly. The water mouthwash did not influence desire and liking of crisps, or hunger and thirst. The water mouthwash did not influence ad libitum intake of the crisps over a 12 min period. The menthol mouthwash significantly reduced desire and liking of the crisps, as well as hunger and thirst. Furthermore, the menthol mouthwash significantly reduced ad libitum crisp intake by 29% over the 12 min period.

Effect of preservative addition on sensory and dynamic profile of Lucanian dry-sausages as assessed by quantitative descriptive analysis and temporal dominance of sensations

The quantitative descriptive analysis (QDA) was combined with temporal dominance of sensations (TDS) to assess the sensory properties of Lucanian dry-sausages either added with nitrate, nitrite and l-ascorbic acid (NS), or not (NNS). Both QDA and TDS differentiated the two groups of sausages. NNS products were perceived with higher intensity of hardness (P<0.05) and tended to be perceived with higher intensities of flavor (P<0.10), pepper (P<0.20), and oiliness (P<0.20), while resulting lower in chewiness (P<0.20). TDS showed that in all the sausages hardness was the first dominant attribute; then, in NNS products flavor remained dominant until the end of tasting, whereas in NS products oiliness prevailed. In conclusion, TDS showed that the perception of some textural parameters, such as oiliness, during mastication was more dominant in NS products, whereas using conventional QDA this attribute appeared higher in sausages manufactured without preservatives. Therefore, TDS provided additional information for the description and differentiation of Lucanian sausages.

Temporal dominance of sensations (TDS) panel behavior: A preliminary study with chocolate

This study aimed to evaluate the behavior of different panels with three different profiles: consumers, panel selected based on their good sensory ability, and selected and “familiarized” panel (introduced to the attributes involved in the analysis and conducting three preliminary tests before the final test), for TDS analysis of chocolates with different cocoa contents. TDS curves were analyzed by multivariate ANOVA (MANOVA), followed by the interaction deployment and by PCA. The different panels provided different descriptions for chocolate samples with 35% and 53% cocoa and similar descriptions for the sample with 63% cocoa. Moreover, higher dominance rates were observed in the consumer results. Through MANOVA and PCA it was possible to verify that Panel I was able to discriminate the three chocolates, while the selected panel and the selected and familiarized panel only discriminated chocolate with 35% cocoa from the others. Furthermore, we found that the consumers group spent less time to elect the first sensation and used more attributes to describe the chocolate with 35% cocoa. This indicated that the selection protocol associated with only two sessions to introduce the panelists to TDS procedures and temporality notion, and the familiarization with the TDS sensations protocol used in this study followed by three preliminary TDS tests were not sufficient to improve the TDS response regarding the consumer evaluation.

Temporal Dominance of Sensations (TDS): 感覚の経時変化を測定する新たな手法

Temporal Dominance of Sensations (TDS): 感覚の経時変化を測定する新たな手法

Respective impact of bread structure and oral processing on dynamic texture perceptions through statistical multiblock analysis

Texture perception is a multidimensional and dynamic phenomenon resulting from both the initial structure of food and its breakdown during oral processing. The aim of this study is to identify the respective contribution of food and bolus properties to temporal changes in texture perceptions during bread consumption. For this purpose, the perception dynamics of three French baguettes with dif\\ferent structures were assessed through Temporal Dominance of Sensations and Progressive Profiling. Samples of crumb with and without crust were tasted by trained panelists. The intensities of nine texture attributes were evaluated at three key stages of oral processing (10%, 40% and 100% of individual swallowing time) using the Progressive Profiling method. Six of them were related with a Multiblock Partial Least Squares (MB-PLS) regression to the initial bread properties and to some bolus properties measured at these three stages. The evolution during oral processing of some attributes such as “soft”, “dry”, “doughy” and “sticky” was more influenced by modifications of bolus properties than by the initial characteristics of the breads. Among bolus properties, the MB-PLS highlighted that the hydration and texture properties of the bolus had a greater impact on texture perceptions than bolus structure. The “aerated” perception was more affected by the crumb structure, while the “heterogeneousness” and the “crispiness” were more affected by the presence of crust. This study thus contributes to improving our understanding of dynamic texture perceptions through a statistical model that takes the physical properties of bread and bolus during oral processing into account.

Alternating temporal dominance of sensations and liking scales during the intake of a full portion of an oral nutritional supplement

Measurement of liking with consumers is often performed on a single sip or mouthful of the product and results in a single liking score that does not necessarily reflect the liking over consumption of a whole product. A dynamic approach could provide this type of information. Thus, obtaining reasons why the liking score is changing over consumption could help to gain insights for product improvement. Recently, Thomas, Visalli, Cordelle, and Schlich (2015) suggested collecting with the same consumers liking scores dynamically and Temporal Dominance of Sensations (TDS) during mono-intakes of flavored cheeses, in two independent sessions. This new type of sensory data has been analysed at individual level to identify “temporal drivers of liking” for each product.The present paper further develops this method consisting of collecting TDS and dynamic liking data in the same session and during the consumption of the full portion of a product. The products used to experiment this new method were two commercial oral nutritional supplements (ONS) assessed by 65 consumers over two lab sessions separated by one week.The protocol consisted of a TDS evaluation of 5 flavor, 2 texture and 3 taste sensations during each sip, immediately followed by a liking scale. This protocol was repeated over sips. This method, named “Alternated Temporal Drivers of Liking” (A-TDL), required that consumers record liking changes and do TDS over sips during food consumption. Results showed that one of the two ONS was more liked than the other and consumed in a larger volume resulting in a higher energy intake. In contrast, the other product resulted in a stronger thirst and presented more negative temporal drivers of liking (dry, metallic, filming) over the consecutive sips.

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.

Exploring the Links Between Texture Perception and Bolus Properties Throughout oral Processing. Part 1: Breakdown Paths

AbstractThis study explored links between texture perception and breakdown path throughout oral processing. Five subjects chewed a short dough biscuit recipe. Dynamic textural perception was followed using Temporal Dominance of Sensations. Subjects expectorated at three stages of bolus formation (early, mid, and point of swallow). Visual inspection and moisture content (MC) provided a description of breakdown path. Interindividual differences in perceived texture and breakdown paths were observed. This study indicated differences between how individuals used sensory texture terms to describe bolus structure. The dry‐to‐sticky dominance transition corresponded to increased mixing and MC. However, there was not a significant change in MC for all subjects.A panel‐level analysis agreed with the “Mouth Process” model but there were interindividual differences at the point of swallow. This study suggests that there may not be a universal swallowing threshold for this biscuit recipe in terms of the measured properties but does indicate it may be possible to group consumers using bolus structure swallowing thresholds.Practical ApplicationsOral processing of a solid food involves food breakdown and reassembly with saliva into a deformable bolus that can be swallowed safely. The relationships between masticatory behavior, perceived texture, bolus structure, and mechanical and rheological properties throughout oral processing are still not fully understood. This study provides evidence of the subjective nature of oral processing and texture perception but indicates that each individual is not necessarily unique. Consumers may be able to be categorized into different groups based upon sensory dominance, bolus structure, and moisture content swallowing thresholds. Understanding these groupings could aid in the design of foods that follow a desired oral processing path and therefore provide consumers with a specific sensory experience.

Textural Complexity Model Foods Assessed with Instrumental and Sensory Measurements

AbstractThe term textural complexity is associated with a range of different perceivable textures and sensations occurring from first bite through to swallow. The aim of this study was to develop gel‐based model foods with “built‐in” levels of textural complexity for use in a wider study of the impact of texture on satiation and satiety. The model foods needed to be quantified for textural complexity and that assessment was conducted using instrumental and sensory measurements model foods of different structural complexity (based on inclusions and layers with differing mechanical properties) resulted in puncture curves with differing numbers of peaks caused by the sequential puncture of structural features, and in differing lengths; in general higher complexity led to a greater number of peaks and greater length. Consistent with the definition of textural complexity, more texturally complex samples generated a greater number of descriptors during the “chewdown” phase in descriptive sensory analysis. Temporal dominance of sensation (TDS) analysis gave different information on the dynamics of texture perception during chewing sequence compared to descriptive analysis but confirmed the levels of textural complexity of the model foods. In particular TDS indicates the evolution of the number of texture attributes perceived, and the number of times the dominant texture changed.Practical ApplicationsThese gel‐based model foods with different textural complexity, similar nutritional densities and comparable chewing time can be used for investigating the hypothesized relationship between textural complexity and satiation. The instrumental and sensory tests used in this study proved capable of differentiating levels of textural complexity. The findings of Quantitative Descriptive Analysis and Temporal Dominance of Sensation, and using the number of peaks and length of a puncture curve to quantify textural complexity could be expanded on in the future to create standardised tests.

Effect of chilled and freezing pre-treatments prior to pulsed electric field processing on volatile profile and sensory attributes of cooked lamb meats

Abstract This research aimed to gain better understanding on the effects of chilling and freezing prior to pulsed electric field processing (PEF) on volatile profile and sensory attributes of different cooked lamb muscles (i.e. shoulder, rib and loin). Lamb samples were treated at electric field strength of 1–1.4 kV·cm− 1, specific energy of 88–109 kJ·kg− 1, frequency of 90 Hz, pulse width of 20 μs and pulse number of 964. The results showed that prolonged storage time and frozen–thawed pretreatment led to significant increases in volatile compounds due to lipid and protein oxidation. PEF also resulted in significant changes of volatile compounds in different meat cuts. Temporal dominance of sensations (TDS) showed that both storage and PEF treatment affected the temporal flavor of meaty and oxidized flavor attributes. Particularly, longer storage period was associated with oxidized flavor, while PEF treated samples were associated with browned, juicy, livery, and meaty flavor attributes.

Should I use touchscreen tablets rather than computers and mice in TDS trials?

Internet technologies are increasingly used as tools in sensory analysis. Thus, it would be a natural step forward for sensory science to move beyond the laboratory, into people’s homes. Therefore, working with consumer IT devices like touchscreen tablets in sensory science should be taken into consideration. Working with the intuitive concept of dominance, Temporal Dominance of Sensations (TDS) requires a non-analytical answer from the subject. Using a touchscreen tablet instead of a classic mouse could reduce the cognitive load and favor a more instinctive answer. Indeed, it was proven that touch interaction is natural and efficient, and that finger pointing is faster than using a mouse. In addition, touchscreen could reduce the performance gap between older and younger adults compared to a traditional desktop setup.The aim of this work was to compare TDS results obtained using a mouse and a touchscreen as pointing device for the selection of dominant attributes.Nineteen subjects (regular consumers of dark chocolate, having never participated in a TDS session) tasted in duplicate 3 dark chocolates during two sessions, one for TDS with a mouse and one for TDS with a touchscreen tablet in a counterbalanced order.Results showed the same sequentiality of sensations and the same level of panel performances in both conditions. However, a small advantage for the touchscreen tablets was observed in product discrimination based on dominance duration (MANOVA F equal to 5.29 vs. 4.36). Touchscreen tablets seemed to lead to richer results: the latency before first citation reduced while the number of citations and the overall TDS evaluation duration increased.In the light of these results, the touchscreen tablets are slightly better, and therefore can be considered as an alternative to a traditional desktop setup. Incidentally, these data demonstrates once again the ability of consumers to do TDS consistently with no training.

Analysis of binary taste-taste interactions of MSG, lactic acid, and NaCl by temporal dominance of sensations

Temporal dominance of sensations (TDS) is a relatively novel sensory evaluation technique that measures the temporal evolution of sensory perception. The sensory properties of food or drink products have been described by TDS; however, basic sensory data on TDS are still lacking. We analyzed TDS data for solutions of three basic tastes (umami, salty, and sour) and their binary combinations. The duration of TDS for the main taste of each type of solution (monosodium glutamate [MSG] for umami, sodium chloride [NaCl] for saltiness, and lactic acid for sourness) increased in a concentration-dependent manner. In addition, the duration of the umami taste of MSG was longer than that of MSG/inosine 5′-monophosphate solution with an umami taste of equivalent intensity. The duration of NaCl saltiness was increased by coexistence with MSG and decreased by coexistence with lactic acid. On the other hand, the duration of the umami taste of MSG was suppressed by coexistence with NaCl but not lactic acid, while the duration of the sour taste of lactic acid was suppressed by MSG but not NaCl. These findings provide novel insight into the temporal sequence of basic taste perception during food consumption.

Temporal dominance of sensations and dynamic liking evaluation of polenta sticks

Purpose – Temporal dominance of sensation (TDS) is a sensory method developed by Pineau et al. (2003) which studies the sequence of dominant sensations of a product during its consumption. TDS is believed to be more appropriate to explain consumer responses than static descriptive analysis due to its temporal element. The purpose of this paper is to define the temporal sensory profile of a new product: polenta stick. In particular, TDS method was used to measure the dominance of sensory attributes in polenta stick samples and dynamic consumer tests were performed in order to verify if the acceptability changed over time during sample consumption. Design/methodology/approach – Eight polenta sticks, different in terms of storage conditions, cooking procedures and serving temperatures, were analysed by means of TDS with 13 assessors. During two preliminary sessions, the attributes list, constituted by the nine most cited sensations, was generated. Five replications were carried out. In dynamic consumer tests, 50 subjects were asked to give their liking on a seven-category scale for the frozen samples, in different five moments during the evaluation. Findings – TDS results showed a significant effect of the experimental conditions on dominant attribute perception of polenta sticks. For the oven-cooked samples, more flavour attributes were perceived as dominant, whereas for the fried samples, the attributes crispness and oiliness overcame with a high panel dominance rate and for a long time. For the chilled samples, crispness had the highest panel dominance rate; whereas for the frozen samples, creaminess was the most dominant attribute. Consumer liking scores did not significantly change over time during consumption for all the samples. The fried samples received the highest liking scores, at both serving temperatures. Practical implications – The chosen sensory methods gave the authors important information about the real perception of the products during consumption. A lot of foodstuffs show several sensory properties that appear in different times during evaluation and/or consumption. These properties could affect overall liking so they should be taken into account. Originality/value – New dynamic sensory methods were used to characterize a new food product, i.e. polenta-based sticks. The procedure used to evaluate the liking by consumers was completely innovative, whereas the sensory method used to characterize the samples was recently developed. The new food product was developed as an aim of an Italian research project funded by MiSE (Ministero dello Sviluppo Economico) for the valorization of maize flour (MAISFOOD, Industria 2015).

Listening to music can influence hedonic and sensory perceptions of gelati

The dominant taste sensations of three different types of chocolate gelati (milk chocolate, dark chocolate, and bittersweet chocolate) were determined using forty five trained panellists exposed to a silent reference condition and three music samples differing in hedonic ratings. The temporal dominance of sensations (TDS) method was used to measure temporal taste perceptions. The emotional states of panellists were measured after each gelati-music pairing using a scale specifically developed for this study. The TDS difference curves showed significant differences between gelati samples and music conditions (p < 0.05). Sweetness was perceived more dominant when neutral and liked music were played, while bitterness was more dominant for disliked music. A joint Canonical Variate Analysis (CVA) further explained the variability in sensory and emotion data. The first and second dimensions explained 78% of the variance, with the first dimension separating liked and disliked music and the second dimension separating liked music and silence. Gelati samples consumed while listening to liked and neutral music had positive scores, and were separated from those consumed under the disliked music condition along the first dimension. Liked music and disliked music were further correlated with positive and negative emotions respectively. Findings indicate that listening to music influenced the hedonic and sensory impressions of the gelati.

Dynamic characterization of red wine astringency: Case study with Uruguayan Tannat wines

Astringency is one of the most important sensory characteristics of red wine. It involves several mouth-feel sensations, which have been commonly used to describe red wines. However, the dynamics of astringency sensations have not been previously studied. In this context, the aim of the present work was to obtain a dynamic description of the astringency of red wines. Seven commercial Uruguayan Tannat wines were evaluated in triplicate by a panel of 9 trained assessors. They were asked to describe the astringency of the wines during 40s in a Temporal Dominance of Sensations (TDS) task comprising a list of 8 terms: ‘dry’, ‘fine emery’, ‘harsh’, ‘mouthcoating’, ‘puckery’, ‘rough’, ‘silky’, and ‘velvety’. After completing the TDS task they were asked to rate global astringency intensity using an unstructured scale. The wines significantly differed in their average global astringency intensity. Between two and three terms were significantly dominant to describe the astringency of each of the seven wines and enabled to discriminate samples with different astringency characteristics. Samples differed in the dominance of the terms and the time elapsed until they became dominant. Wines which did not significantly differ in their average astringency rating showed different dynamic astringency profiles, which evidenced that the dynamics of astringency characteristics were not related to global astringency intensity. TDS seems to be an interesting methodological choice to characterize the dynamics of wine astringency and opens new possibilities to better understand this complex sensory characteristic.

Advances in representation and analysis of mono and multi-intake Temporal Dominance of Sensations data

Using the concept of dominance, other than intensity, Temporal Dominance of Sensations (TDS) has become a highly used temporal descriptive technique providing information on sequentiality and duration time of dominant sensations. In the present work we propose: (i) a new graphical tool for representing the sequentiality of (multi-intake) TDS data and (ii) an inferential approach to data analysis based on duration of dominance. TDS data are generally presented as TDS curves. However, visual inspection and curve comparison among intakes of a same product, several products or both, can be a cumbersome task. To better show sequentiality of dominant attributes, we propose different TDS band-plots. These representations show whether attributes are dominant or not (at panel level) allowing the follow-up of each descriptor and improving visual comparison of products. Nonetheless, visual assessment is not enough to determine significant differences. Using the total duration of dominance of each attribute, three-way ANOVA’s including subject, product and intake as factors, together with their two-way interactions, with subject as random effect can be performed. This test reveals if a certain attribute is dominant for a significantly longer or shorter period of time in some products, as well as its changes over intakes. Interaction between product and intake becomes highly important to see if evolution over intakes is the same for all the products. Further, multidimensional differences can be summarized over attributes by a MANOVA and represented by a Canonical Variate Analysis (CVA), allowing the comparison of different intakes of a same product, or different products, or altogether.