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

Thomas, Arnaud; Stelt, A.J. van der; Prokop, J.; Lawlor, John; Schlich, Pascal

doi:10.1016/j.foodqual.2016.06.008

Cited by 54 publications

(58 citation statements)

References 37 publications

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“…Oliveira and others () were the 1st to ask consumers to rate their overall liking after completing a TCATA evaluation on probiotic chocolate‐flavored milk. More recently, Thomas and others () coupled TDS to a hedonic task over successive sips of an oral nutritional supplement. According to these authors, TDS cannot be really considered as a classic analytic sensory method since it is an instinctive, global task in which consumers are asked to select the attribute(s) associated to the sensation catching their attention at a given time.…”

Section: Resultsmentioning

confidence: 99%

“…The 4 wines presented in Table were dynamically described by multi‐sip TDS alternated with hedonic test (Thomas and Schlich ; Thomas and others ). Figure A shows a global description of the tasting protocol along time.…”

Section: Methodsmentioning

confidence: 99%

“…Working on wine TDS description, Brachet and others () found that consumers were as discriminating as experts but the resulting profiles were not the same as those obtained by a trained panel (of 15 assessors), showing that what was dominant for them was not necessarily so for the trained assessors. Moreover, recent works have shown the possibility of coupling a temporal qualitative descriptive task to a hedonic evaluation on the same session (Oliveira and others ; Thomas and others ). We believe that collecting TDS data together with temporal liking (rather than in 2 separate sessions) can help to better understand causality, this is why the present work was carried out with a panel of consumers.…”

Section: Introductionmentioning

confidence: 99%

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

Galmarini

Loiseau

Visalli

et al. 2016

Journal of Food Science

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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.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

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

Galmarini

Loiseau

Visalli

et al. 2016

Journal of Food Science

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“…The temporal drivers of liking method was developed using data from TL and TDS collected separately in two independent sessions (Thomas, Visalli, Cordelle, & Schlich, ). In a follow‐up study, another method was developed, alternated temporal drivers of liking (Thomas, van der Stelt, Prokop, Lawlor, & Schlich, ). In this method, TL was alternated with TDS in the same session, that is, for each sip TDS was performed followed by a liking measurement that appeared on the screen immediately after completion of the TDS.…”

Section: Introductionmentioning

confidence: 99%

“…In other study, consumers performed TDS and TL simultaneously using the same data acquisition screen (Schlich, ; Thomas, Chambault, et al, ). Additionally, in some TDS studies a multi‐sip approach was applied showing an added value compared to a single intake evaluation (Galmarini, Loiseau, et al, ; Galmarini, Visalli, et al, ; Thomas et al, ; Zorn, Alcaire, Vidal, Giménez, & Ares, ). Indeed, tasting a full‐portion is becoming more and more important in sensory and consumer research, as tasting a small sample is limited in the amount of information given to study the experience of consumption, and does not translate to consumers' behavior in daily life.…”

Section: Introductionmentioning

confidence: 99%

Temporal dominance of sensations, emotions, and temporal liking measured in a bar for two similar wines using a multi‐sip approach

Silva

Voss

Zyl

et al. 2018

Journal of Sensory Studies

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Eating and drinking are dynamic processes where both sensations and emotions might evolve or change over time during multiple bites/sips. However, most previous studies have measured food‐evoked emotions statically, that is, at a fixed time point after consumption and using a single bite/sip approach. This study aimed to explore the sensitivity of temporal dominance of sensations (TDS), of emotions (TDE), and temporal liking (TL), using a multi‐sip approach, to differentiate between two comparable tasting wines. A glass of wine, in an appropriate consumption context, a bar, was served to 69 consumers, in two different sessions. It was shown that TDS and TDE captured small differences between equally liked wines. Wines were distinguishable during consumption, based on the dominance of basic sensations such as acid, bitter, and dry, rather than aromatic sensations and based on three emotions pleased, comforted, and relaxed. These emotions were dominant in both wines and in all stages of consumption but differed in the dominance rates. So, the impact of wine consumption on emotions was more uniform during consumption while new sensations became dominant during drinking. Practical implications The method tested in this study showed a sensitivity level sufficient to capture subtle but significant differences between similar, equally liked wines. Wines tested have a major difference in wine‐making process, that is, one of the wines had a particular wood aging processing in new oak barrels conferring specific flavors and associated costs. For the wine industry, the method can be particularly useful to understand to which extent consumers perceive differences in sensations and emotions, in a blind tasting, to investigate if increased costs of production are acceptable and justified. For other food products, the method can be useful to use during product development stage, when the aim is to differentiate prototypes with subtle differences in ingredients composition and associated costs. Knowing when certain sensations and emotions occur during consumption might help to create successful products in the market. Further research using different food or beverages is however necessary to assure its validity.

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Application of multiple‐intake temporal check all that apply: a case study of strawberry yoghurt formulated with alternative sweeteners

Chadha,

Hamid,

Kantono

2024

J Sci Food Agric

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BackgroundIt is crucial to reduce the high sugar content of fruit yoghurts in response to the excessive weight gain epidemic. The use of alternative sweeteners in yoghurts is often associated with the negative sensory attributes that can have an impact on yoghurt liking. The main objective of this research was to investigate the effect of alternative sweeteners and strawberry puree addition on the temporal sensory profile of yoghurt using multiple‐intake temporal check all that apply (TCATA). A novel approach to the statical analysis of the temporal sensory data was employed by using Aligned Rank Transformation (ART)‐ANOVA to investigate the differences between sensory attributes within different product and within different intakes.ResultsResults showed that attributes sweet and fruity decreased when the concentration of fruit puree was increased at low concentration of sucrose. Interestingly, when the concentration of fruit puree was increased fruitiness increased and mouthcoating decreased at low concentration of stevia. With successive intakes, attributes sweet, sour, creamy and fruity significantly decreased in yoghurts sweetened with sucrose, xylitol and stevia. Yoghurts containing low concentration of sucrose or xylitol and fruit puree were liked the most. However, stevia‐sweetened yoghurts varying in sweetener and puree concentration were not significantly different in liking. In order to investigate the consumer acceptance of yoghurts, a novel approach was used i.e., utilising TCATA temporal data to investigate temporal drivers of liking for each yoghurt type.ConclusionThe use of multiple statistical analysis to analyse temporal data suggested that both sweetener and puree concentration need to be considered when developing products using alternative sweeteners.This article is protected by copyright. All rights reserved.

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

Cited by 54 publications

References 37 publications

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

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

Temporal dominance of sensations, emotions, and temporal liking measured in a bar for two similar wines using a multi‐sip approach

Application of multiple‐intake temporal check all that apply: a case study of strawberry yoghurt formulated with alternative sweeteners

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