A TCATA by modality approach to study the multisensory temporal profile of hop bitter and flavour products applied in lager

The impact of time standardising TCATA by modality data on the multisensory profile of beer

“…Data were taken from a previous study (Dietz et al, 2021a), which explored a TCATA by modality approach to investigate the temporal multi-sensory profiles of hop extracts derived from a Magnum hop variety in an unhopped lager-type beer. The research was approved by the Research Ethics Committee of the Faculty of Medicine & Health Sciences at the University of Nottingham (FMHS-REC-Ref-No-315-1905).…”

“…In total, 13 beer samples and two further replicates (NISO+IPA, HULU+SPICY) were evaluated in triplicate with replicates randomised using Williams Latin Square design. Information about the composition of hop extracts, brewing of the base beer, and base beer analysis is provided in Dietz et al (2021a).…”

“…However, it is important that assessors are trained using this approach and the attributes included within each modality to avoid any dumping effects by reducing the attribute number for each TDS session. In a preceding study, authors explored the potential of adopting a 'by modality' approach to the TCATA method in order to increase the number of attributes that could be assessed whilst also allowing concurrent and consecutive selection of attributes within a modality (Dietz, Cook, Yang, Wilson, & Ford, 2021a).…”

“…The preceding study was the first to publish a TCATA by modality approach (Dietz et al, 2021a), and so it remains to be investigated which pre-processing approach would be most suitable to align onsets and offsets of attributes that are belonging to two or more modalities and to significantly reduce panellists' noise in TCATA data. Different strategies may be used to evaluate the effectiveness of data pre-processing or time standardisation.…”

“…The objective of the present work was to compare the impact of raw, non-processed data with different approaches to time standardise the data on the temporal sensory profiles obtained from a preceding TCATA study. The case study followed a TCATA by modality approach where trained panellists used a controlled pre-defined 2-sip tasting protocol to characterise hop extracts in an unhopped base beer (Dietz et al, 2021a). The sensory properties of these hop extracts were well understood due to preliminary temporal sensory trials and preceding descriptive analysis studies performed by a trained external panel to characterise their multimodal profiles (Dietz, Cook, Wilson, Marriott, & Ford, 2020;Dietz, Cook, Wilson, Oliveira, & Ford, 2021b).…”