Sensory exploration of the freshness sensation in plain yoghurts and yoghurt-like products

Bouteille, Romain; Cordelle, Sylvie; Laval, Caroline; Tournier, Carole; Lecanu, B.; This, Hervé; Schlich, Pascal

doi:10.1016/j.foodqual.2013.06.012

Cited by 47 publications

(17 citation statements)

References 29 publications

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“…(2011), however, showed that the trained panel was able to highlight more precise differences and richer sequences than the consumer panel. In Schlich (2013), the results were very close to each other with both panels. These examples tend to show the high potential of the methodology to get a fast descriptive picture of the products, even for untrained people.…”

Section: Tds With Consumerssupporting

confidence: 75%

“…yes/No answer) compared to DA (scoring on a scale for which reference points should generally be learnt), it has recently been tested with na ï ve consumers instead of trained subjects. Depending on the applications, the subjects had explained to them the list of attributes (Saint-Eve et al ., 2011), or even simply the list of the attributes without any precise defi nition of the terms (Schlich, 2013). In both cases, the consumer panel was at least able to pick the same major product differences as a trained panel, showing the ability of the consumers and/or the methodology to give a reliable sequence of dominances even without training.…”

Section: Tds With Consumersmentioning

confidence: 98%

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Temporal dominance of sensations (TDS) as a sensory profiling technique

Pineau

Schilch

2015

Rapid Sensory Profiling Techniques

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Section: Tds With Consumerssupporting

confidence: 75%

Section: Tds With Consumersmentioning

confidence: 98%

Temporal dominance of sensations (TDS) as a sensory profiling technique

Pineau

Schilch

2015

Rapid Sensory Profiling Techniques

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“…Another possibility that seems more plausible is that the evaluation period was not long enough to follow all sensations to extinction. A published TDS study on yogurt and yogurt-like products (Bouteille et al, 2013) often had samples that did not reach extinction of sensations until nearly 60 s after starting the evaluation, which is more than twice as long as the time provided to assessors in the TCATA yogurt study presented here. Our emphasis for this study was on the important up-front attributes, but in retrospect a longer evaluation time should have been provided to permit investigation into this aspect of the TCATA methodology, which a future study will evaluate in greater detail.…”

Section: Discussionmentioning

confidence: 91%

Temporal Check-All-That-Apply (TCATA): A novel dynamic method for characterizing products

Castura¹,

Antúnez

Giménez

et al. 2016

Food Quality and Preference

244

191

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a b s t r a c tTemporal Check-All-That-Apply (TCATA) is introduced as a new dynamic method for describing multidimensional sensory properties of products as they evolve over time. TCATA extends the Check-All-That-Apply (CATA) method. Selection and deselection of attributes are tracked continuously over time, permitting assessors to characterize the evolution of sensory changes in products. TCATA is presented using results from trained panel evaluations of yogurt products. Data are also used to illustrate approaches for exploratory data analysis. Raw data from each assessor are represented using indicator charts. Panel data are aggregated into TCATA product plots. Reference lines are added to provide additional guidance. Product pairwise comparisons are made in TCATA difference plots, emphasizing differences that are less likely to have arisen from chance. Correspondence analysis (CA) is used to visualize product trajectories over time in a sensory space, providing a summary multivariate understanding of the dynamic sensory properties. CA conducted on the TCATA yogurt data highlight the importance of the dynamic profile, and suggest that understanding the complexity of products requires investigation of temporal changes. Results indicate that the TCATA method has potential for evaluating temporal aspects of sensory perception but further research is required to identify methodological issues and to refine the methodology.

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“…However, from a technological point of view, the addition of different LAB strains to milk fermentation is a challenge. Texture, protein gel strength, and aroma can be affected by different kinds of probiotics in the milk fermentation process (Bouteille et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Characterization of probiotic bacteria involved in fermented milk processing enriched with folic acid

Cao

et al. 2017

Journal of Dairy Science

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Yogurt products fermented with probiotic bacteria are a consumer trend and a challenge for functional food development. So far, limited research has focused on the behavior of the various probiotic strains used in milk fermentation. In the present study, we characterized folic acid production and the sensory and textural characteristics of yogurt products fermented with probiotic bacteria. Yogurt fermented with Lactobacillus plantarum had improved nutrient content and sensory and textural characteristics, but the presence of L. plantarum significantly impaired the growth and survival of Lactobacillus delbrueckii ssp. bulgaricus during refrigerated storage. Overall, L. plantarum was a good candidate for probiotic yogurt fermentation; further studies are needed to understand the major metabolite path of lactic acid bacteria in complex fermentation.

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Sensory exploration of the freshness sensation in plain yoghurts and yoghurt-like products

Cited by 47 publications

References 29 publications

Temporal dominance of sensations (TDS) as a sensory profiling technique

Temporal dominance of sensations (TDS) as a sensory profiling technique

Temporal Check-All-That-Apply (TCATA): A novel dynamic method for characterizing products

Characterization of probiotic bacteria involved in fermented milk processing enriched with folic acid

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