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

Pineau, Nicolas; Schilch, P.

doi:10.1533/9781782422587.2.269

Cited by 37 publications

(44 citation statements)

References 25 publications

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“…The novelty of our findings is limited to the applied method (TDS) and the beers used in our study (beers from Austrian breweries). In this investigation, only three beer brands were analyzed which limits our findings, even though we applied an aspired number of sessions as proposed by Pineau & Schlich () and a sufficient list of attributes (Pineau et al., ). In addition, research using sensory methods should take a limited ecological validity into account when deducing potential implications for consumers.…”

Section: Discussionmentioning

confidence: 99%

Exploring the flavor life cycle of beers with varying alcohol content

Missbach

Majchrzak

Sulzner

et al. 2017

Food Science & Nutrition

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Decreasing alcohol in beer and increasing the pleasure of lower alcohol beers is a potential way to limit total alcohol consumption. Consumers’ willingness to drink alcohol‐reduced beers is mainly limited by unfavorable flavor characteristics that arise during consumption. To investigate the temporal flavor dominance during consumption, we analyzed the five most dominant beer flavors from nine different beers among three types of beer with varying alcohol content to assess the Flavor Life Cycle. Results show that beers with different alcohol content displayed similar flavor dominance (e.g., bitterness) and displayed differences in worty‐off flavor, malty flavor, and astringency. In alcohol‐free beers, worty‐off flavor was most pronounced in dominating between 5 and 30 s and malty flavor increased after swallowing. For bitterness and astringency, higher alcohol content resulted in higher flavor dominance, especially prior to swallowing (≤40 sec). Based on these findings, we provide some brief advice to minimize unfavorable flavor experience during consumption of beer with lower alcohol. For now, consumers who want to enjoy beers with lower alcohol should consider flavor changes and focus on the favored and defocus on the less favored flavors.

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Section: Discussionmentioning

confidence: 99%

Exploring the flavor life cycle of beers with varying alcohol content

Missbach

Majchrzak

Sulzner

et al. 2017

Food Science & Nutrition

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“…Preliminary, several training sessions were performed. The assessors were first introduced to the notion of the temporality of sensations, then instructed on the concept of “dominant sensation” (Pineau & Schlich, ). The following session was dedicated to generate the list of sensory attributes; three complex gels were simultaneously presented to the assessors and the attributes cited by at least 50% of them, were selected in order to be evaluated.…”

Section: Methodsmentioning

confidence: 99%

“…Four replicates were made. The number of assessors and replications were chosen according to the procedure proposed by Pineau & Schlich ().…”

Section: Methodsmentioning

confidence: 99%

“…The total evaluation time was 120 s, but only the first 90 s were used for data analysis. The differences between the dominance rates for all the uncolored vs. colored gel samples and for gel samples sweetened with MNEI versus all the other samples, were calculated and, if they were significantly different from 0, TDS difference curves were drawn (Pineau & Schlich, ).…”

Section: Methodsmentioning

confidence: 99%

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Temporal sweetness profile of MNEI protein in gelled model systems

Monaco

Plaza

Miele

et al. 2016

Journal of Sensory Studies

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MNEI has been proved to be a high-potency sweetener that could be used in the beverage industry to satisfy consumer demands for low-caloric products. Until now its sweetness profile was studied only in liquid samples. So the objectives of this study were to characterize the sweetness intensity profile of MNEI protein in simple gelled systems, and to characterize the dominance sensation of more complex gelled systems in comparison with other sweeteners. First, the sweetness intensity of MNEI and of three commercial sweeteners (aspartame, saccharin, and sucrose) was determined in aqueous solutions and in gel, at different agar concentrations, by the time-Intensity method. Then, gels at 1.5% agar concentration, containing flavoring, coloring, and acidifying agent were evaluated using the temporal dominance of sensation method to study the interaction between sweetness and other sensory attributes. Differences regarding sweeteners in solutions and gels were reported showing a decrease of sweetness intensity perception when sweeteners were added in a gelled matrix, especially for MNEI. Additionally, MNEI seemed to be the sweetener most affected by all evaluation conditions (coloring and acidifying agents) in the TDS method. The results are an important scientific contribution to the knowledge of MNEI sensory profile in gelled and complex matrices that could increase its range of food applications. Practical applications: The use of both time intensity and temporal dominance of sensation methods in order to evaluate the temporal sweetness profile of MNEI-based gelled system represented a new approach in the study of sweet proteins. Indeed, the use of the TDS represented an innovative approach to study the effect of color on sweetness and flavor perception. According to our results, MNEI gels did not perform well comparing to the other sweeteners in semisolid matrix. However, further studies should be carried out in order to better understand the interaction between MNEI protein and the gelling as well as the coloring agents. Regarding the application in semisolid foods, it could be suggested the use of new technologies like encapsulation in order to protect the protein from experimental conditions and prevent its interaction with the sweet taste receptor

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“…The fourth step involved examining the changes in perception when tasting green tea and Japanese food alternately using temporal dominance of sensations (TDS). TDS is a sensory testing method that evaluates the “dominant” sensations among the different sensations that develop during food consumption (Pineau et al, ; Pineau & Schilch, ). This methodology differs from TI in that assessors are asked to select the attributes perceived as most dominant (i.e., the most striking perception at a given time) from several sensory attributes.…”

Section: Introductionmentioning

confidence: 99%

Influence of Japanese green tea on the Koku attributes of bonito stock: Proposed basic rules of pairing Japanese green tea with Washoku

Sato¹,

Kinugasa²

2019

Journal of Sensory Studies

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Here, we paired Japanese green tea with Washoku, a Japanese traditional cuisine, to investigate the influence of green tea on the sensory perception of Japanese food. We hypothesized that Japanese green tea would enhance the Koku attributes of thickness, continuity, mouthfulness, and umami intensity. This hypothesis was verified by evaluating: (a) synergistic effects on umami; (b) green tea's enhancing effect on the Koku attributes using descriptive analysis; (c) Koku attributes of Japanese food induced by green tea consumption using time–intensity methodology; and (d) changes in the dominant perception of Japanese food induced by green tea consumption using temporal dominance of sensations. We found an enhancing effect on Koku attributes derived from the synergetic effect of green tea and bonito stock on umami. Additionally, enhancement of Koku attributes changed the dominant perception of bonito stock. Further, catechin, an astringent ingredient of green tea, suppressed these effects. Practical Applications This study verified that green tea enhanced the Koku attributes of Japanese food. However, this effect was suppressed when the tea was highly astringent (high catechin content). Therefore, to accentuate the effects of green tea on the Koku attributes to the greatest extent possible, it is necessary to prepare green tea with high umami and low astringency. These findings are useful for preparing appropriate pairings of green tea and Japanese food that would emphasize its Koku attributes, thus offering basic rules for aligning particular green tea and Japanese food types in actual meal settings.

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

Cited by 37 publications

References 25 publications

Exploring the flavor life cycle of beers with varying alcohol content

Exploring the flavor life cycle of beers with varying alcohol content

Temporal sweetness profile of MNEI protein in gelled model systems

Influence of Japanese green tea on the Koku attributes of bonito stock: Proposed basic rules of pairing Japanese green tea with Washoku

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