Comparison of methods to monitor liking of food during consumption

Sudre, Julien; Pineau, Nicolas; Loret, Chrystel; Martin, Nathalie

doi:10.1016/j.foodqual.2011.10.013

Cited by 62 publications

(36 citation statements)

References 21 publications

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“…It has also been used to examine semi solid foods like yoghurt (Bruzzone, Ares, & Gimenez, 2013) and salmon-sauce combinations (Paulsen, Naes, Ueland, Rukke, & Hersleth, 2013). TDS is ideal to follow the breakdown of foods in the mouth using solid products including breakfast cereals (Lenfant, Loret, Pineau, Hartmann, & Martin, 2009;Meyners, 2011, Sudre, 2012 and fish fingers (Albert, Salvador, Schlich, & Fiszman, 2012). In some cases it is changes in texture which are being measured, while in other situations the researchers are interested in flavor release of tastants such as salt (Teillet et al, 2010) or aroma release from candies or drinks (Déléris et al, 2011) 1.3 The breakdown path…”

Section: Temporal Dominance Of Sensationmentioning

confidence: 99%

Temporal Dominance of Sensations of peanuts and peanut products in relation to Hutchings and Lillford’s “breakdown path”

Rosenthal¹,

Share²

2014

Food Quality and Preference

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Hutchings and Lillford's (Journal of Texture Studies, 19, 103-115, 1988) proposed a "breakdown path" whereby particle size reduction occurs through mastication in conjunction with the secretion of saliva to form a swallowable bolus. The swallowing trajectory of whole peanuts, peanut meal and peanut paste were studied with the temporal dominance of sensations technique. The sensations for whole peanuts progressed from hard, to crunchy, to chewy, to soft and ended compacted on teeth.Predictably peanut meal missed out the first two sensations, progressing from chewy, to soft and ending compacted on teeth. However peanut paste, which starts as a soft suspension with relatively little structure appears to thicken and stick to the palate during oral processing. We propose that the "hard to swallow" sensation elicited by peanut paste may be due to water absorption from the saliva as they mix in the mouth.

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Section: Temporal Dominance Of Sensationmentioning

confidence: 99%

Temporal Dominance of Sensations of peanuts and peanut products in relation to Hutchings and Lillford’s “breakdown path”

Rosenthal¹,

Share²

2014

Food Quality and Preference

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“…The intensity of sensory attributes change as a consequence of the different processes involved in food breakdown during consumption, including structural changes and the release of different taste and olfactory compounds (Sudre, Pineau, Loret, & Martin, 2012). For this reason, sensory data collected using static methods that rely on a single intensity measurement throughout the evaluation may miss relevant information, which stresses the need to study the dynamic sensory profile of products (Cadena, Vidal, Ares, & Varela, 2014;Lawless & Heymann, 2010).…”

Section: Introductionmentioning

confidence: 99%

Sugar reduction in probiotic chocolate-flavored milk: Impact on dynamic sensory profile and liking

Oliveira

Antúnez

Giménez

et al. 2015

Food Research International

102

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“…(Belščak-Cvitanović et al 2015;Komes et al 2013;Morais et al 2015;Oliveira et al 2015). The intensity of sensory attributes changed because of the different processes involved in food breakdown during consumption, including structural changes and the release of different taste and olfactory compounds (Sudre et al 2012). For this reason, sensory data collected using static methods that rely on a single intensity measurement throughout the evaluation might miss relevant information.…”

Section: Introductionmentioning

confidence: 99%

The impact of yeast starter cultures on the microbial communities and volatile compounds in cocoa fermentation and the resulting sensory attributes of chocolate

et al. 2015

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Theobroma cacao seeds are the main raw material for chocolate production. During their fermentation, a succession of microorganisms are responsible for the physicochemical changes occurring in the pulp and inside the beans. The aim of this study was to investigate the effects of yeast inoculation (Saccharomyces cerevisiae UFLA CA11, Pichia kluivery CCMA0237, and Hanseniaspora uvarum CCMA0236) on the profile of the volatile compounds and microbial communities in cocoa fermentation. The resulting chocolate was also evaluated by temporal dominance of sensations (TDS) analyses. The dominant microorganisms during spontaneous fermentation were S. cerevisiae, H. uvarum, H. guilliermondii, Lactobacillus fermentum, Pediococcus sp., and Acetobacter pasteurianus. Similarly, S. cerevisiae, P. kluyveri, Candida sp., Pediococcus sp., and A. pasteurianus were the predominant microorganisms assessed by Denaturing Gradient Gel Electrophoresis (DGGE) in inoculated fermentation. Sixtyseven volatile compounds were detected and quantified by gas chromatography/mass spectrometry (GC/MS) at the end of fermentation and chocolates. The main group of volatile compound found after the inoculated and spontaneous fermentations was esters (41 and 39 %, respectively). In the chocolates, the main group was acids (73 and 44 % from the inoculated and spontaneous fermentations, respectively). The TDS analyses showed a dominance of bitter and cocoa attributes in both chocolates. However, in the inoculated chocolate, lingering fruity notes were more intense, while the chocolate produced by spontaneous fermentation was more astringent. Thus, the inoculation of yeast influenced the microbial profile, which likely affected the volatile compounds that affect sensory characteristics, resulting in chocolate with dominant bitter, cocoa, and fruity attributes.

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Comparison of methods to monitor liking of food during consumption

Cited by 62 publications

References 21 publications

Temporal Dominance of Sensations of peanuts and peanut products in relation to Hutchings and Lillford’s “breakdown path”

Temporal Dominance of Sensations of peanuts and peanut products in relation to Hutchings and Lillford’s “breakdown path”

Sugar reduction in probiotic chocolate-flavored milk: Impact on dynamic sensory profile and liking

The impact of yeast starter cultures on the microbial communities and volatile compounds in cocoa fermentation and the resulting sensory attributes of chocolate

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