Measuring temporal liking simultaneously to Temporal Dominance of Sensations in several intakes. An application to Gouda cheeses in 6 Europeans countries

Thomas, Arnaud; Chambault, Marleen; Dreyfuss, Lise; Gilbert, Carole; Hegyi, Adrienn; Henneberg, Sven; Knippertz, A.; Kostyra, Eliza; Kremer, Stefanie; Silva, A.P.; Schlich, Pascal

doi:10.1016/j.foodres.2017.05.035

Cited by 30 publications

(23 citation statements)

References 41 publications

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“…Moreover, it is interesting to point out that there was almost no bite effect, either on liking or on description. Similar results were found on liking by Thomas and others () on Gouda cheese. They found that liking did not evolve throughout the 3 evaluated bites.…”

Section: Resultssupporting

confidence: 90%

“…However, it should be taken into consideration that sensations might become more intense after the 3rd bite, but because TDS gives no quantification, this cannot be proven. Using TDS coupled with simultaneous hedonic evaluation (S‐TDL), Thomas and others () carried out a study on Gouda cheese were consumers evaluated 3 consecutive bits of cheese. Using 667 consumers over 6 countries, these authors found similar results to those of this study: no bite effect on the duration of dominance of the attributes.…”

Section: Resultsmentioning

confidence: 99%

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

Galmarini

Loiseau

Debreyer

et al. 2017

Journal of Food Science

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This paper aims to validate an innovative protocol on dynamic sensory data acquisition in which consumers evaluate the impact of a beverage (wine) on a solid food (cheese). This protocol is complementary to a previous one presented in this journal, where the effect of cheese was tested on wine. Together they make up an interesting approach towards developing a new tool for the food sector to better understand the impact of one food product on another. This could lead to a better description of a whole meal, something which is still missing in sensory science.

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Section: Resultssupporting

confidence: 90%

Section: Resultsmentioning

confidence: 99%

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

Galmarini

Loiseau

Debreyer

et al. 2017

Journal of Food Science

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“…Many papers have looked at combining overall liking data with TCATA, TDS and CATA results (Ares, et al, 2017;Thomas, Chambault, Dreyfuss, et al, 2017;Thomas, et al, 2015), however to the authors' knowledge this is the first paper to combine TCATA data with temporal liking. However the fact that only ten attributes were included could be seen as a limitation as others characteristics may be important but were not included on the list.…”

Section: Influence Of Temporal Sensory Attributes On Tlmentioning

confidence: 99%

Using a combined temporal approach to evaluate the influence of ethanol concentration on liking and sensory attributes of lager beer

Ramsey

Ross

Ford

et al. 2018

Food Quality and Preference

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“…high BMI (BMI > 23). Moreover, consuming a beverage is not a matter of a single sip and it implies sensory, physiological and psychological phenomena with time (Delarue & Blumenthal, 2015;Rocha-Parra, García-Burgos, Munsch, Chirife, & Zamora, 2016;Galmarini, Loiseau, Visalli & Schlich, 2016;Thomas et al, 2017). Therefore, to further explore the sensory and hedonic experience, dynamic changes over several sips in perception and acceptance of bitter taste should be considered.…”

Section: Accepted Manuscriptmentioning

confidence: 99%

Time-intensity and reaction-time methodology applied to the dynamic perception and liking of bitterness in relation to body mass index

Bianchi

Galmarini

Garcia‐Burgos

et al. 2018

Food Research International

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There are very few studies which have considered perception temporality when relating perceived intensity and hedonic responses in relation to body mass index (BMI; kg/cm). The aim of the present study was to determine the relationship between BMI with the dynamic perception and liking of bitter tasting solutions. For this purpose, two different categories of bitter products were applied: 6-n-propilthiouracil (PROP) solutions (0.010, 0.032 and 0.060 mmol/L) and commercial beverages (coffee, yerba mate infusion and grapefruit juice). The proposed methodology to evaluate perception and hedonic response was based on the measurement of reaction-time (R-T) and multiple-sip time-intensity (T-I) registers in people with a high BMI (25 < BMI < 30; overweight group) and a normal BMI (<25; normal-weight control group). The multiple-sip evaluation to describe perception of PROP solutions and liking of beverages was used as a more ecologically valid laboratory methodology to simulate a situation of usual consumption. In this sense, working with a multiple-sip design helped confirm that bitter taste has a cumulative effect since in every case the sip effect was significant when evaluating the maximum intensity; this effect was more important as the bitterness increased. Regarding the body weight group comparisons, the normal BMI group perceived bitter taste more intensely and the time to react to it was shorter (faster reaction) for both PROP solutions and the three beverages. Interestingly, even though the high BMI group rated the bitter taste as less intense, they had a lower level of acceptance than normal BMI. This result suggests that the hedonic rather than the sensory component might be playing a crucial role in the perception of bitter taste in individuals with high BMI.

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Measuring temporal liking simultaneously to Temporal Dominance of Sensations in several intakes. An application to Gouda cheeses in 6 Europeans countries

Cited by 30 publications

References 41 publications

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

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

Using a combined temporal approach to evaluate the influence of ethanol concentration on liking and sensory attributes of lager beer

Time-intensity and reaction-time methodology applied to the dynamic perception and liking of bitterness in relation to body mass index

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