Comparison of methods to analyze time–intensity curves in a corn zein chewing gum study

McGowan, Bridget A.; Lee, Soo Yeun

doi:10.1016/j.foodqual.2005.07.008

Cited by 25 publications

(8 citation statements)

References 14 publications

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“…The large spread of data distribution may be explained by the individual differences between the pungency perception of the panelists (Smutzer & Devassy, 2016), even though the evaluation was carried out by a trained panel. Other TI studies (McGowan & Lee, 2006;Pionnier et al, 2004;Schneider et al, 2014) have shown a similar spread of the data. Therefore, McGowan and Lee (2006) grouped panelists with similar individual curve styles prior to TI data analysis and revealed that this method improves TI results when compared to the enhanced method developed by Liu and Macfie (1990).In order to eliminate the influence of individual differences in pungency perception on the data, the data was normalized using the algorithm integrated into the sensory software FIZZ.…”

Section: Sensory Evaluation Of the Pungency Perception Of Commercial supporting

confidence: 73%

Relationship between mustard pungency and allyl‐isothiocyanate content: A comparison of sensory and chemical evaluations

Eib

Schneider

Hensel

et al. 2020

Journal of Food Science

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The correlation of sensory and chemically evaluated pungency of mustard products was investigated via a time‐intensity (TI) study and quantification of allyl isothiocyanate (AITC) contents using high‐performance liquid chromatography (HPLC). Sweet, medium hot, hot, and extra hot commercial mustard products from different brands were examined. Notably, we found significant differences (p < 0.05) between the maximum perceived pungency intensity of various mustard products. The maximum perceived intensity (Imax), the duration of the decreasing phase (DURDec), and the area under the curve (AUC) values increased proportionally to the increase in the sample AITC content and were also higher in products classified as hot than in sweet mustards. The AITC concentration varied greatly between products from different brands and also between different sensory evaluated pungency levels. Furthermore, sensory evaluations and analytical results were correlated using regression analysis. The best correlation (correlation coefficient 0.891) was observed between the AITC concentration and AUC, when compared to that between the AITC concentration and DURDec (correlation coefficient 0.856) or the Imax value (correlation coefficient 0.803). The calculated regression model indicates that a higher AITC content induces an intensified trigeminal pungency sensation and that the sensory and chemical evaluations of mustard products were positively correlated. Therefore, by using this regression model, the sensory rating of mustard products may be predicted by chemical analysis of the AITC contents. Practical Application This research paper provides a method to quantify the pungency inducing irritant allyl isothiocyanate in commercial mustard products and demonstrates a correlation between sensory and chemical data. Therefore, the amounts of sensory tests in product quality assurance can be reduced and replaced or at least supported by chemical quantification of pungent substances (especially AITC) in mustard products.

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Section: Sensory Evaluation Of the Pungency Perception Of Commercial supporting

confidence: 73%

Relationship between mustard pungency and allyl‐isothiocyanate content: A comparison of sensory and chemical evaluations

Eib

Schneider

Hensel

et al. 2020

Journal of Food Science

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“…; Calvino et al . ; McGowan and Lee ; Lawless and Heymann ). This simplified method was useful to verify differences between MNEI and each of the other investigated sweeteners.…”

Section: Discussionmentioning

confidence: 99%

Temporal Sweetness Profile of MNEI and Comparison with Commercial Sweeteners

Monaco

Miele

Volpe

et al. 2014

Journal of Sensory Studies

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None of the current sweeteners match sucrose in terms of sweet taste quality or temporal characteristics. In fact, the sensory performance of a sweetener changes over time and it could interact with other stimuli. Time-intensity (t-I) and temporal of dominance sensation (TDS) are both dynamic sensory methods, but they give different and complementary information: t-I focuses on the evolution of the intensity of one attribute, whereas TDS is a descriptive multi-attribute methodology that deals with the interactions among attributes.The objectives of this study were to describe the sweetness temporal profile of a new protein-based sweetener, MNEI, and to compare it with that of aspartame, saccharin and sucrose. First, equi-sweetness values of MNEI and of three sweeteners were determined. Then, those concentrations were investigated: the intensity of sweetness over time was evaluated in aqueous solutions by the t-I method; the interaction between sweetness and other sensory stimuli was evaluated in more complex solutions, containing flavoring and acidifying agents, by means of the TDS method. t-I results showed that the sweetness provided by MNEI decreased later than the others, in different times, and it was not extinguished completely, whereas TDS results showed that the dominant attributes of model beverages were almost the same for all sweeteners. PRACTICAL APPLICATIONSThe structure of MNEI is completely compatible with that of natural proteins. This protein determines a sensory performance similar to that of other studied sweeteners, especially aspartame, but has been proven to be stable in heat treatment and pH changes. No off-flavor that generally characterizes many highintensity sweeteners (HIS) was detected when tested by the assessors. Indeed, even if the sweetness imparted by MNEI was perceived later than the sweetness provided by sucrose, in the presence of other stimuli, no significant differences were detected. These properties could make MNEI a good choice as HIS for low-calorie beverages and dairy products.

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“…To date, TI method is defined as one of the most frequently used descriptive sensory analyses to determine intensity of a specific attribute(s) over a period of time (Cliff and Heymann 1993; Peyvieux and Dijksterhuis 2001; Sprunt and others 2002; McGowan and Lee 2006; Ross 2009). However, TI has several limitations as discussed by Ledauphin and others (2006).…”

Section: Influence Of Physical and Chemical Properties Of Food And Ormentioning

confidence: 99%

The Role of Oral Processing in Dynamic Sensory Perception

Foster¹,

Grigor²,

Cheong³

et al. 2011

Journal of Food Science

184

102

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Food oral processing is not only important for the ingestion and digestion of food, but also plays an important role in the perception of texture and flavor. This overall sensory perception is dynamic and occurs during all stages of oral processing. However, the relationships between oral operations and sensory perception are not yet fully understood. This article reviews recent progress and research findings on oral food processing, with a focus on the dynamic character of sensory perception of solid foods. The reviewed studies are discussed in terms of both physiology and food properties, and cover first bite, mastication, and swallowing. Little is known about the dynamics of texture and flavor perception during mastication and the importance on overall perception. Novel approaches use time intensity and temporal dominance techniques, and these will be valuable tools for future research on the dynamics of texture and flavor perception.

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Comparison of methods to analyze time–intensity curves in a corn zein chewing gum study

Cited by 25 publications

References 14 publications

Relationship between mustard pungency and allyl‐isothiocyanate content: A comparison of sensory and chemical evaluations

Relationship between mustard pungency and allyl‐isothiocyanate content: A comparison of sensory and chemical evaluations

Temporal Sweetness Profile of MNEI and Comparison with Commercial Sweeteners

The Role of Oral Processing in Dynamic Sensory Perception

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