Using quantitative descriptive analysis and temporal dominance of sensations analysis as complementary methods for profiling commercial blackcurrant squashes
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TL;DR: In this paper, the authors investigated the benefits of using a sequential approach of QDA and TDS and explored the impact of the sample composition on taste and flavour perceptions in blackcurrant squashes.
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About: This article is published in Food Quality and Preference. The article was published on 01 Sep 2012. and is currently open access. The article focuses on the topics: Quantitative Descriptive Analysis.
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Citations
Beyond liking: Comparing the measurement of emotional response using EsSense Profile and consumer defined check-all-that-apply methodologies
M. Ng,Carolina Chaya,Joanne Hort +2 more
TL;DR: In this paper, the authors compare the effectiveness of a published predefined lexicon with that generated by the consumer and evaluate the effect of CATA approach compared to intensity scaling as used in EsSense Profile.
298
Ethylcellulose oleogels for lipophilic bioactive delivery – effect of oleogelation on in vitro bioaccessibility and stability of beta-carotene
Chloe M. O′Sullivan,Maya Davidovich-Pinhas,Amanda J. Wright,Shai Barbut,Alejandro G. Marangoni +4 more
TL;DR: The in vitro lipolysis and β-carotene transfer from oil to aqueous phase of canola oil ethylcellulose (EC) oleogels were measured using a static monocompartmental model simulating oral, gastric, and duodenal digestive stages and the structure and mechanical strength of the oleogs were determined to be factors affecting lipolytic and transfer.
166
The influence of sensory and packaging cues on both liking and emotional, abstract and functional conceptualisations
M. Ng,Carolina Chaya,Joanne Hort +2 more
TL;DR: In this paper, a lexicon to describe the conceptualisations associated with commercial blackcurrant squash was developed by consumers, who were then asked to assess their conceptual response to eleven squashes under three conditions: blind, pack and informed using Check-All-That-Apply (CATA).
156
Sodium reduction and flavor enhancer addition in probiotic prato cheese: Contributions of quantitative descriptive analysis and temporal dominance of sensations for sensory profiling
Hugo L.A. Silva,Celso F. Balthazar,Ramon Silva,A.H. Vieira,Renata Costa,Erick A. Esmerino,Mônica Q. Freitas,Adriano G. Cruz +7 more
TL;DR: Qualitative descriptive analysis and temporal dominance of sensations used together provided interesting insights for establishing the sensory profile of reduced-sodium probiotic prato cheese.
136
Temporal Dominance of Sensations: A review
TL;DR: This review focuses on Temporal Dominance of Sensations (TDS), a relatively new dynamic sensory methodology that has been developed and refined.
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References
Dynamism in flavour science and sensory methodology
TL;DR: In this paper, the authors used simulated mouths and chewing machines to aid understanding of what happens when food is tasted, and systems have been devised to allow sampling of the headspace from the nose or mouth, which has provided a limited ability to predict the behaviour of flavour compounds in some food systems.
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Flavor perception of a model cheese: relationships with oral and physico-chemical parameters
E. Pionnier,Sophie Nicklaus,Claire Chabanet,Laurence Mioche,Andrew J. Taylor,J. L. Le Quere,C. Salles +6 more
TL;DR: In this paper, the authors investigated the relationship between perception, flavor release and oral parameters during the eating of a model cheese and found that the time to reach the maximal intensity (T max ) of salty, sour and moldy attributes was positively related to the time of reaching the maximal concentration of sodium, citric acid and heptan-2-one and to oral parameters.
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Comparison between temporal dominance of sensations and time intensity results
TL;DR: Temporal dominance of sensations (TDS) and time intensity (TI) were used to characterize specific organoleptic properties of six beverage products as mentioned in this paper, and results from these two sensory techniques were compared by using three different statistical approaches.
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Dual‐attribute Time‐intensity Measurement of Sweetness and Peppermint Perception of Chewing Gum
TL;DR: In this paper, the relationship between duration and maximum intensity of sweetness and peppermint flavor of chewing gum was explored using dual-attribute time-intensity sensory evaluation using four chewing gum samples.
67
Comparison of Temporal Perception of Fruitiness in Model Systems Sweetened with Aspartame, an Aspartame + Acesulfame K Blend, or Sucrose
N. L. Matysiak,A. C. Noble +1 more
TL;DR: In this article, the authors evaluated the fruitiness and sweetness of equisweet solutions of APM, an aspartame + acesulfame-K blend (APM/AK) or sucrose.
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