Comparison of two TCATA variants for dynamic sensory characterization of food products

Temporal check‐all‐that‐apply (TCATA) has been used to characterize wines on a nonspecific basis using a range of attributes to investigate sensory differences between wines. The aim of this study was to ascertain whether TCATA, when focused on specific modalities, could distinguish red wines made from the same grape variety, according to mouthfeel and texture descriptors only. Two trained panels evaluated three wines, made from three grape varieties. A combined training approach that used tactile touch standards together with wine sensory evaluation was used to identify mouthfeel and texture sensations. Panelists identified four sensations relevant to all wines: grippy, fine, coarse, and astringent. Differences between wines produced from the same varieties were found for Pinot noir and Cabernet franc but not Cabernet sauvignon. Our results indicate that TCATA is a reliable technique to discriminate red wines according to their mouthfeel and texture profiles during consumption. Practical applications This study investigated the ability of the temporal check‐all‐that‐apply (TCATA) sensory method to distinguish between red wines made from the same grape variety based on mouthfeel and texture properties only. Results from the present work show that TCATA could be used to identify differences in monovarietal wines made from different winemaking techniques.

Section: Resultscontrasting

confidence: 58%

Section: Methodsmentioning

confidence: 99%

Applying temporal check‐all‐that‐apply (TCATA) to mouthfeel and texture properties of red wines

Kemp

Trussler

Willwerth

et al. 2019

“…Last, no attribute extinction times were found for any of the samples. This may be due to the consumers being more attentive with identifying onset than offset of sensations (Ares et al, ), or simply an artifact arising from the relatively short time frame of the study (60 s). Future work should be conducted with a longer time frame using TCATA fading.…”

Section: Discussionmentioning

confidence: 99%

“…Future work should be conducted with a longer time frame using TCATA fading. In TCATA fading, the selected attributes gradually fade so that it is obvious to assessors that the attribute is no longer present (Ares et al, ). To confirm that the attribute is still present, the participant must actively click on the attribute again before it fades into the same shade as the unselected attributes.…”

Section: Discussionmentioning

confidence: 99%

Characterizing dynamic sensory properties of nutritive and nonnutritive sweeteners with temporal check‐all‐that‐apply

Reyes

Castura²,

Hayes

2017

Self Cite

Temporal Check-All-That-Apply (TCATA) is a rapid method where attributes are actively checked and unchecked to track sensations over time, so that the checked words fully describe the sample in any given moment. Here, we characterize the temporal profiles of sweeteners using TCATA. In two experiments, sweeteners were tested in water at concentrations known to elicit weak to moderate sweetness. Before evaluating the sweeteners, participants (n= ~125 per experiment) were familiarized with the TCATA method with a guided example using imaginary samples of Kool-Aid. Participants then received 10 ml of each sweetener solution and were instructed to click “start” after he or she finished swallowing the sample. Incidence of 6 attributes obtained from prior literature – sweet, bitter, metallic, licorice, cooling, and drying – was obtained for 60s. We observed similarities across temporal profiles of various sweeteners: sweet and bitter occurred first (~10s), then metallic and cooling (~10–25s), followed by drying much later (30–50s depending on the stimulus). The presence of side tastes influenced how often ‘sweet’ was endorsed: stimuli with fewer endorsements of side tastes showed more prominent sweetness. Finally, unfamiliar side tastes may lead to a smearing bias where participants check every attribute in an attempt to characterize those unfamiliar sensations.

“…To capture the concurrent sensations at each moment of the evaluation, multiple attributes can be selected simultaneously. TCATA has been used to profile dynamic perception of different products, such as milk, yogurt, cheese, bread and even cosmetic creams (Ares et al, ; Boinbaser, Parente, Castura, & Ares, ; Castura et al ; Meyners & Castura, ; Oliveira et al, ). Due to similar sensory protocols and data treatment procedures, TDS and TCATA have been compared on a number of factors, including power to discriminate products, reproducibility, drivers of (dis)liking, consensus among panelists, and ease of use (Ares et al, ; Ares et al, ; Esmerino et al, ; Nguyen, Naes, & Varela, ).…”

Section: Introductionmentioning

confidence: 99%

Temporal profiling of simplified lemonade using temporal dominance of sensations and temporal check‐all‐that‐apply

Lee

Calvé

et al. 2019

Given that little is known about how sensory interactions during lemonade consumption unfold over time, we studied the impact of citric acid level and type of sweetener on dynamic perception of simplified lemonade using temporal dominance of sensations (TDS) and temporal check‐all‐that‐apply (TCATA). We found that citric acid level did not impact perception of lemon flavor. Instead, the sweetener type had an impact on the rate and duration with which lemon flavor was perceived as dominant in TDS, but not its overall citation duration and rates in TCATA. In terms of licorice taste, SG 95 (95% steviol glycosides) solutions with higher levels of citric acid had relatively lower dominance/citation rates and duration than SG 95 samples with lower levels of citric acid. Sweetness was perceived to be more dominant and more frequently cited for sucrose than SG 95 solutions, especially at the early tasting stage. Finally, results showed that both TDS and TCATA provided useful and complementary information for the study of sensory interactions. Practical Applications Understanding the dynamic sensory interaction of cross‐modality perceptions of lemonade could help product developers to formulate the low calorie natural sweetener drink. The results elucidate the impact of sweetener type and citric acid level on dynamic perception of simplified lemonade. TDS and TCATA are able to provide complementary information on dynamic sensory perception.