Temporal Dominance of Sensations: What is a good attribute list?

Pineau, Nicolas; Bouillé, A.G. de; Lepage, Mélissa; Lenfant, Francine; Schlich, Pascal; Martin, Nathalie; Rytz, Andréas

doi:10.1016/j.foodqual.2012.04.004

Cited by 166 publications

(101 citation statements)

References 8 publications

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“…There was no pre‐established time limit for the evaluation. Attribute order within the list was randomized across the panel (Pineau and others ). Each consumer had the same order for the 3 consecutive sips, but this order changed from wine to wine.…”

Section: Methodsmentioning

confidence: 99%

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

Galmarini

Loiseau

Visalli

et al. 2016

Journal of Food Science

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Though the gastronomic sector recommends certain wine-cheese associations, there is little sensory evidence on how cheese influences the perception of wine. It was the aim of this study to dynamically characterize 4 wines as they would be perceived when consumed with and without cheese. The tasting protocol was based on multi-intake temporal dominance of sensations (TDS) coupled with hedonic rating. In the 1st session, 31 French wine and cheese consumers evaluated the wines (Pacherenc, Sancerre, Bourgogne, and Madiran) over 3 consecutive sips. In the following sessions, they performed the same task, but eating small portions of cheese (Epoisses, Comté, Roquefort, Crottin de Chavignol) between sips. All cheeses were tasted with all wines over 4 sessions. TDS data were mainly analyzed in terms of each attribute's duration of dominance by analysis of variance, multivariate analysis of variance, and canonical variate analysis. Results showed that cheese consumption had an impact (P < 0.1) on dominance duration of attributes and on preference for most wines. For example, in Madiran, all cheeses reduced dominance duration (P < 0.01) of astringency and sourness and increased duration of red fruit aroma. Although the number of consumers was small to make extended general conclusions on wine's preference, significant changes were observed before and after cheese intake.

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Section: Methodsmentioning

confidence: 99%

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

Galmarini

Loiseau

Visalli

et al. 2016

Journal of Food Science

Self Cite

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show abstract

“…Pineau et al . () reported that when using TDS, panelists select on average of four different attributes, independent of the length of the list. For short attributes lists (<10 attb.…”

Section: Methodsmentioning

confidence: 99%

Comparison of Temporal–Sensory Methods for Beer Flavor Evaluation

Vázquez‐Araújo¹,

Parker

Woods

2013

Journal of Sensory Studies

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Different studies that determine the evolution of single sensory attributes in beer have been conducted during recent years. Although results of these works are valuable, brewers need to know which technique is the most appropriate for obtaining a real‐time flavor profile of their products. Three different techniques that consider the evolution of flavors were used in the present study: time intensity (TI), temporal dominance of sensations (TDS) and drinking profile (DP). Four main flavor attributes of three commercial beers were evaluated to determine the main differences in the obtained results. TI technique provided useful information to study the kinetics of particular attributes, and showed the main differences in the beer profiles. However, TI proved very time consuming, and because of the differences in the panelists' “signatures,” data were difficult to process. TDS and DP provided useful information when used as complementary techniques, but DP was also very time consuming. Practical Applications Results of the present study provide essential information to brewers, who try to carefully select the best raw materials for making a beer with a specific flavor intensity and length. Some of the most important attributes in beer flavor were studied in different beer styles, providing: (1) a model of the “real‐time” drinking flavor profile that customers are experiencing; and (2) useful information about the utility of three different sensory methods.

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“…Fixed order of attributes is avoided to reduce confounding effects related to attribute order and position; in the study presented herein, attributes were presented according to an experimental design to balance biases associated with attribute position. The number of attributes was kept to a maximum of 10, consistent with TDS methodological recommendations (Pineau et al, 2012), which seems tentatively appropriate for TCATA.…”

Section: Temporal Check-all-that-apply (Tcata)mentioning

confidence: 99%

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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Temporal Dominance of Sensations: What is a good attribute list?

Cited by 166 publications

References 8 publications

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

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

Comparison of Temporal–Sensory Methods for Beer Flavor Evaluation

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

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