Dynamic sensory descriptive methodologies: Time-intensity and temporal dominance of sensations

Novel Techniques in Sensory Characterization and Consumer Profiling

Volumn , Issue , 2014, Pages 333-364

  Cadena, Rafael Silva ^a   Vidal, Leticia ^a   Ares, Gastón ^a   Varela, Paula ^b,c  

^a UNIVERSIDAD DE LA REPÚBLICA   (Uruguay)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^c NOFIMA   (Norway)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 85041625669     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1201/b16853     Document Type: Chapter

References (83)

1. Albert, A., A. Salvador, P. Schlich, S. Fiszman. 2012. Comparison between tem-poral dominance of sensations (TDS) and key-attribute sensory profiling for evaluating solid food with contrasting textural layers: Fish sticks. Food Quality and Preference 24:111-118.
2. Barylko-Pikielna, N., I. Matuszewska, U. Hellemann. 1990. Effect of salt on time-intensity characteristics of bread. LWT-Food Science and Technology 23:422-426.
3. Birch, G. G., S. L. Munton. 1981. Use of ‘SMURF’ in taste analysis. Chemical Senses 6:45-52.
4. Brown, W. E., K. R. Landgley, A. Martin, H. J. H. MacFie. 1994. Characterisation of patterns of chewing behavior in human subjects and their influence on texture perception. Journal of Texture Studies 15:33-48.
5. Bruzzone, F., G. Ares, A. Giménez. 2013. Temporal aspects of yoghurt texture perception. International Dairy Journal 29:124-134.
6. Cadena, R. S., H. M. A. Bolini. 2011. Time-intensity analysis and acceptance test for traditional and light vanilla ice cream. Food Research International 44:677-683.
7. Chung, S., S.-Y. Lee. 2012. Modification of ginseng flavors by bitter compounds found in chocolate and coffee. Journal of Food Science 77:S202-S210.
8. Civille, G. V., A. S. Szczesniak. 1973. Guidelines to training a texture profile panel. Journal of Texture Studies 4:204-223.
9. Clark, C. C., H. T. Lawless. 1994. Limiting response alternatives in time-intensity scaling: An examination of the halo-dumping effect. Chemical Senses 19:583-594.
10. Cliff, M. 1987. Temporal perception of sweetness and fruitiness and their interac-tion in model system. MS thesis, University of California, Davis, CA.
11. Cliff, M., H. Heymann. 1993. Development and use of time-intensity meth-odology for sensory evaluation: A review. Food Research International 26:375-385.
12. Courregelongue, S., P. Schlich, A. C. Noble. 1999. Using repeated inges-tion to determine the effect of sweetness, viscosity and oiliness on tem-poral perception of soymilk astringency. Food Quality and Preference 10:273-279.
13. De Morais, E. C., A. G. Cruz, H. M. A. Bolini. 2013. Gluten-free bread: Multiple time-intensity analysis, physical characterisation and acceptance test. International Journal of Food Science and Technology 48:2176-2184.
14. De Souza, V. R., P. A. P. Pereira, A. C. M. Pinheiro, H. M. A. Bolini, S. V. Borges, F. Queiroz. 2013. Analysis of various sweeteners in low-sugar mixed fruit jam: Equivalent sweetness, time-intensity analysis and acceptance test. International Journal of Food Science and Technology 48:1541-1548.
15. Delarue, J., E. Loescher. 2004. Dynamics of food preferences: A case study with chewing gums. Food Quality and Preference 15:771-779.
16. Dijksterhuis, G., P. Eilers. 1997. Modeling time-intensity curves using prototype curves. Food Quality and Preference 8:131-140.
17. Dijksterhuis, G., M. Flipsen, P. Punter. 1994. Principal component analy-sis of TI-curves: Three methods compared. Food Quality and Preference 5:121-127.
18. Dijksterhuis, G., J. R. Piggott. 2001. Dynamic methods of sensory analysis. Trends in Food Science & Technology 11:284-290.
19. Dinnella, C., C. Masi, T. Naes, E. Monteleone. 2013. A new approach in TDS data analysis: A case study on sweetened coffee. Food Quality and Preference 30:33-46.
20. Dinnella, C., C. Masi, G. Zoboli, E. Monteleone. 2012. Sensory functionality of extra-virgin olive oil in vegetable foods assessed by temporal domi-nance of sensations and descriptive analysis. Food Quality and Preference 26:141-150.
21. Duizer, L. M., K. Bloom, C. J. Findlay. 1997. Dual-attribute time-intensity sen-sory evaluation: A new method for temporal measurement of sensory per-ceptions. Food Quality and Preference 8:261-269.
22. Eilers, P. H. C., G. B. Dijksterhuis. 2004. A parametric model for time-intensity curves. Food Quality and Preference 15:239-245.
23. Esti, M., M. Contini, E. Moneta, F. Sinesio. 2009. Phenolics compounds and temporal perception of bitterness and pungency in extra-virgin olive oils: Changes occurring throughout storage. Food Chemistry 113: 1095-1100.
24. Fischer, U., R. B. Boulton, A. C. Noble. 1994. Physiological factors contribut-ing to the variability of sensory assessments: Relationship between salivary flow rate and temporal perception of gustatory stimuli. Food Quality and Preference 5:55-64.
25. Fiszman, S. M., M.A. Lluch, A. Salvador. 1999. Effect of addition of gelatin on microstructure of acidic milk gels and yoghurt and their rheological proper-ties. International Dairy Journal 9:895-901.
26. Fuentes, V., J. Ventanas, D. Morcuende, S. Ventanas. 2013. Effect of intramus-cular fat content and serving temperature on temporal sensory perception of sliced and vacuum packaged dry-cured ham. Meat Science 93:621-629.
27. Garrido, D., A. Calviño, G. Hough. 2001. A parametric model to average time-intensity data. Food Quality and Preference 12:1-8.
28. Garruti, D. S., M. R. B. Franco, M. A. A. P. Silva, N. S. Janzantii, G. L. Alves. 2003. Evaluation of volatile flavour compounds from cashew apple (Anacardium occidentale L.) juice by the Osme gas chromatography/olfactometry technique. Journal of the Science of Food and Agriculture 83: 1455-1462.
29. Guinard, J. X., R.-M. Pangborn, C. F. Shoemaker. 1985. Computerized proce-dure for the time-intensity sensory measurement. Journal of Food Science 50:543-546.
30. Hillmann, H., J. Mattes, A. Brockhoff, A. Dunkel, W. Meyerhof, T. Hofmann. 2012. Sensomics analysis of taste compounds in balsamic vinegar and dis-covery of 5-acetoxymethyl-2-furaldehyde as a novel sweet taste modulator. Journal of Agricultural and Food Chemistry 60:9974-9990.
31. ISO. 1994. Sensory Analysis-Methodology-Texture Profile, ISO 11036. Geneva, Switzerland: International Organization for Standardization.
32. ISO. 2008. Sensory Analysis-Vocabulary, ISO 5492. Geneva, Switzerland: International Organization for Standardization.
33. Kuesten, C., B. Jian, F. Yaohua. 2013. Exploring taffy product consumption expe-riences using a multi-attribute time-intensity (MATI) method. Food Quality and Preference 30:260-273.
34. Labbe, D., P. Schlich, N. Pineau, F. Gilbert, N. Martin. 2009. Temporal dominance of sensations and sensory profiling: A comparative study. Food Quality and Preference 20:216-221.
35. Laguna, L., P. Varela, A. Salvador, S. Fiszvman. 2013. A new sensory tool to anal-yse the oral trajectory of biscuits with different fat and fibre contents. Food Research International 51:544-553.
36. Larson-Powers, N. L., R.-M. Pangborn. 1978. Paired comparison and time-intensity measurements of the sensory properties of beverages and gelatins containing sucrose or synthetic sweeteners. Journal of Food Science 43:41-46.
37. Lawless, H. T., H. Heymann. 2010. Sensory Evaluation of Food: Principles and Practices. New York: Springer.
38. Lawless, H. T., E. Z. Skinner. 1979. The duration and perceived intensity of sucrose taste. Perception & Psychophysics 3:180-184.
39. Lee, W. E. III. 1985. Evaluation of time-intensity sensory response using personal computer. Journal of Food Science 50:1750-1753.
40. Lee, W. E. III., R. M. Pangborn. 1986. Time-intensity: The temporal aspects of sensory perception. Food Technology 40:71-78, 82.
41. Lenfant, F., C. Loret, N. Pineau, C. Hartmann, N. Martin. 2009. Perception of oral food breakdown. The concept of sensory trajectory. Appetite 52:659-667.
42. Liu, Y. H., H. J. H. MacFie. 1990. Methods for averaging time-intensity curves. Chemical Senses 15:471-484.
43. MacFie, H. J. H., Y. H. Liu. 1992. Developments in the analysis of time-intensity curves. Food Technology 46:92-97.
44. McGowan, B. A., S.-Y. Lee. 2006. Comparison of methods to analyze time-intensity curves in a corn zein chewing gum study. Food Quality and Preference 17:296-306.
45. Meillon, S., C. Urbano, P. Schlich. 2009. Contribution of the Temporal Dominance of Sensations (TDS) method to the sensory description of subtle differ-ences in partially dealcoholized red wines. Food Quality and Preference 20:490-499.
46. Meillon, S., D. Viala, M. Medel, C. Urbano, G. Guillot, P. Schlich. 2010. Impact of partial alcohol reduction in Syrah wine on perceived complexity and tem-porality of sensations and link with preference. Food Quality and Preference 21:732-740.
47. Meyners, M. 2011. Panel and panelist agreement for product comparisons in studies of temporal dominance of sensations. Food Quality and Preference 22:365-370.
48. Meyners, M., N. Pineau. 2010. Statistical inference for temporal dominance of sensations data using randomization tests. Food Quality and Preference 21:805-814.
49. Murat, C., M.-H. Bard, C. Dhalleine, N. Cayot. 2013. Characterisation of odour active compounds along extraction process from pea flour to pea protein extract. Food Research International 53:31-41.
50. Ng, M., J. B. Lawlor, S. Chandra, C. Chaya, L. Hewson, J. Hort. 2012. Using quantitative descriptive analysis and temporal dominance of sensations analysis as complementary methods for profiling commercial blackcurrant squashes. Food Quality and Preference 25:121-134.
51. Ovejero-López, I., R. Bro, W. L. P. Bredie. 2005. Univariate and multivariate mod-elling of flavour release in chewing gum using time-intensity: A comparison of data analytical methods. Food Quality and Preference 16:327-343.
52. Palazzo, A. B., H. M. A. Bolini. 2009. Multiple time-intensity and acceptance of raspberry-flavored gelatin. Journal of Sensory Studies 24:648-663.
53. Palazzo, A. B., M. A. R. Carvalho, P. Efraim, H. M. A. Bolini. 2011. The determi-nation of isosweetness concentrations of sucralose, rebaudioside and neo-tame as sucrose substitutes in new diet chocolate formulations using the time-intensity analysis Journal of Sensory Studies 26:291-297.
54. Paulsen, M. T., T. Naes, O. Ueland, E. Rukke, M. Hersleth. 2013. Preference map-ping of salmon-sauce combinations: The influence of temporal properties. Food Quality and Preference 27:120-127.
55. Peyvieux, C., G. Dijksterhuis. 2001. Training a sensory panel for TI: A case study. Food Quality and Preference 12:19-28.
56. Pineau, N. 2013. Extension of TDS to multi-bite evaluation. In 10th Pangborn Sensory Science Symposium, August 11-15, 2013, Rio de Janeiro, Brazil.
57. Pineau, N., A. Goupil de Bouillé, M. Lepage et al. 2012. Temporal Dominance of Sensations: What is a good attribute list? Food Quality and Preference 26:159-165.
58. Pineau, N., T. Neville, M. Lepage. 2011. Panel performance tool for Temporal dominance of sensations studies. In Ninth Pangborn Sensory Science Symposium, Toronto, Ontario, Canada.
59. Pineau, N., P. Schlich, S. Cordelle et al. 2009. Temporal dominance of sensations: Construction of the TDS curves and comparison with time-intensity. Food Quality and Preference 20:450-455.
60. Pinheiro, A. C. M., C. A. Nunes, V. Vietoris. 2013. Sensomaker: A tool for senso-rial characterization of food products. Ciência e Agrotecnologia 37:199-201.
61. R Development Core Team. 2007. R: A Language and Environment for Statistical Computing. Vienna, Austria: R Foundation for Statistical Computing.
62. Rine, S. 1987. Computerized analysis of the sensory properties of peanut butter. MS thesis, University of California, Davis, CA.
63. Rocha-Selmi, G. A., E. C. Morais, C. S. Fávaro-Trindade, H. M. A. Bolini. 2012. Sensory evaluation of commercial chewing gums and the relations between the consumer sensory acceptance with time-intensity parameters of sweet-ness perceptions. In Proceedings of 16th World Congress of Food Science and Technology, August 5-9, 2012, Foz do Iguaçu, Brazil.
64. Rosner, B. 1995. Fundamentals of Biostatistics, 4th edn. Belmont, CA: Duxbury Press.
65. Sampaio, K. L., A. C. T. Biasoto, E. J. N. Marques, E. A. C. Batista, M. A. A. P. Silva. 2013. Dynamics of the recovery of aroma volatile compounds during the concentration of cashew apple juice (Anacardium occidentale L.). Food Research International 51:335-343.
66. Schlich, P. 2013. TDS with untrained consumers in lab and at home. In 10th Pangborn Sensory Science Symposium, August 11-15, 2013, Rio de Janeiro, Brazil.
67. Schmitt, D. J., L. J. Thompson, D. M. Malek, J. H. Munroe. 1984. An improved method for evaluating time-intensity data. Journal of Food Science 49:539-542.
68. Sjöström, L. B. 1954. The descriptive analysis of flavor. In Food Acceptance Testing Methodology, eds. D. Peryan, F. J. Pilgrim, and M. Peterson, pp. 25-61. Chicago, IL: Quartermaster Food & Container Studies.
69. Sokolowsky, M., U. Fischer. 2012. Evaluation of bitterness in white wine apply-ing descriptive analysis, time-intensity analysis, and temporal dominance of sensations analysis. Analytica Chimica Acta 732:46-52.
70. Sudre, J., N. Pineau, C. Loret, N. Martin. 2012. Comparison of methods to monitor liking of food during consumption. Food Quality and Preference 24:179-189.
71. Szczesniak, A. S. 2002. Texture is a sensory property. Food Quality and Preference 13:215-225.
72. Takagaki, M., Y. Asakura. 1984. Taste time-intensity measurements using a new computerized system. In Proceedings of the 18th Japanese Symposium on Taste and Smell (JASTS), ed. K. Ueda, November 12-13, 1984, pp. 105-108, Tokyo, Japan.
73. Taylor, D. E., R.-M. Pangborn. 1990. Temporal aspects of hedonic responses. Journal of Sensory Studies 4:241-247.
74. Teillet, E., P. Schlich, C. Urbano, S. Cordelle, E. Guichard. 2010. Sensory meth-odologies and the taste of water. Food Quality and Preference 21:967-976.
75. van Buuren, S. 1992. Analyzing time intensity responses in sensory evaluation. Food Technology 46:101-104.
76. Van Vliet, T. 2002. On the relation between texture perception and fundamental mechanical parameters for liquids and time dependent solids. Food Quality and Preference 13:227-236.
77. Varela, P., A. Pintor, S. Fiszman. 2013. How hydrocolloids affect the temporal oral perception of ice cream. Food Hydrocolloids 36:220-228.
78. Ventana, S., E. Puolanne, H. Tuorila. 2010. Temporal changes of flavour and tex-ture in cooked bologna type sausages as affected by fat and salt content. Meat Science 85:410-419.
79. Weel, K. G. C., A. E. M. Boelrijk, A. C. Alting et al. 2002. Flavor release and perception of flavored whey protein gels: Perception is determined by tex-ture rather than by release. Journal of Agricultural and Food Chemistry 50:5149-5155.
80. Wendin, K., H. Janestad, G. Hall. 2003. Modeling and analysis of dynamic sen-sory data. Food Quality and Preference 14:663-671.
81. Yoshida, M. 1986. A microcomputer (PC 980l/MS mouse) system to record and analyze time-intensity curves of sweetness. Chemical Sense 11:105-118.
82. Zimoch, J., C. J. Findlay. 1998. Effective discrimination of meat tenderness using dual attribute time intensity. Journal of Food Science 63:940-944.
83. Zimoch, J., E. A. Gullett. 1997. Temporal aspects of perception of juiciness and tenderness of beef. Food Quality and Preference 8:203-211.