Time–Intensity Using Discrete Time Points

Kuesten, Carla

doi:10.1002/9781118991640.ch8

Cited by 3 publications

(3 citation statements)

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“…They found that odor-induced enhancement of sweetness was effectively lessened or eliminated [37]. Discrete (discontinuous) time intensity (so-called DTI), used to evaluate perceived intensities at specified, distinct timepoints [39], involves the rating of single or multiple sensory attributes at these discrete points in time [39]. DTI can measure temporal changes over longer periods and appears more flexible while allowing for more than one attribute to be assessed at once, lessening or eliminating the attribute-dumping effect.…”

Section: Dynamic Sensory Methods To Analyze Aroma Perceptionmentioning

confidence: 99%

“…Therefore, a complete evaluation of several descriptors necessitated several sequences for each panelist [29]. The method, later rationalized as the multi-attribute TI (MATI) method [30,39], although avoiding the attribute-dumping effects, keeps the drawback of a lengthy and potentially costly method. In fact, an extended time duration is required to cycle through the attributes list repeatedly in order to capture a sufficient number of points to model the MATI curves [39].…”

Section: Dynamic Sensory Methods To Analyze Aroma Perceptionmentioning

confidence: 99%

“…The method, later rationalized as the multi-attribute TI (MATI) method [30,39], although avoiding the attribute-dumping effects, keeps the drawback of a lengthy and potentially costly method. In fact, an extended time duration is required to cycle through the attributes list repeatedly in order to capture a sufficient number of points to model the MATI curves [39]. Moreover, as papers using these techniques are particularly scarce, concern has been raised about the difficulty for participants in handling the procedure [35].…”

Section: Dynamic Sensory Methods To Analyze Aroma Perceptionmentioning

confidence: 99%

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Dynamic Instrumental and Sensory Methods Used to Link Aroma Release and Aroma Perception: A Review

Le Quéré,

Schoumacker

2023

Molecules

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Perception of flavor is a dynamic process during which the concentration of aroma molecules at the olfactory epithelium varies with time as they are released progressively from the food in the mouth during consumption. The release kinetics depends on the food matrix itself but also on food oral processing, such as mastication behavior and food bolus formation with saliva, for which huge inter-individual variations exist due to physiological differences. Sensory methods such as time intensity (TI) or the more-recent methods temporal dominance of sensations (TDS) and temporal check-all-that-apply (TCATA) are used to account for the dynamic and time-related aspects of flavor perception. Direct injection mass spectrometry (DIMS) techniques that measure in real time aroma compounds directly in the nose (nosespace), aimed at obtaining data that reflect the pattern of aroma release in real time during food consumption and supposed to be representative of perception, have been developed over the last 25 years. Examples obtained with MS operated in chemical ionization mode at atmospheric or sub-atmospheric pressure (atmospheric pressure chemical ionization APCI or proton-transfer reaction PTR) are given, with emphases on studies conducted with simultaneous dynamic sensory evaluation. Inter-individual variations in terms of aroma release and their relevance for understanding flavor perception are discussed as well as the evidenced cross-modal interactions.

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Section: Dynamic Sensory Methods To Analyze Aroma Perceptionmentioning

confidence: 99%

Section: Dynamic Sensory Methods To Analyze Aroma Perceptionmentioning

confidence: 99%

Section: Dynamic Sensory Methods To Analyze Aroma Perceptionmentioning

confidence: 99%

See 1 more Smart Citation

Dynamic Instrumental and Sensory Methods Used to Link Aroma Release and Aroma Perception: A Review

Le Quéré,

Schoumacker

2023

Molecules

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Effectiveness of Several Palate Cleansers on Carry-Over Effect of Minty Chewing Gums

Pannitteri¹,

Corollaro²,

Caprioli³

2019

Chem. Percept.

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Dynamic Instrumental and Sensory Methods Used to Link Aroma Release and Aroma Perception: A Review

Quéré¹,

Schoumacker²

2023

Preprint

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Perception of flavor is a dynamic process during which the concentration of aroma molecules at the olfactory epithelium varies with time as they are released progressively from the food in the mouth during consumption. The release kinetics depends on the food matrix itself, but also on food oral processing, such as mastication behavior and food bolus formation with saliva, for which huge inter-individual variations exist due to physiological differences. Sensory methods, such as time-intensity (TI), or the more recent methods temporal dominance of sensations (TDS) and temporal check-all-that-apply (TCATA), are used to account for the dynamic and time-related aspects of flavor perception. Direct injection mass spectrometry (DIMS) techniques that measure in real-time aroma compounds directly in the nose (nosespace), aimed at obtaining data that reflect the pattern of aroma release in real-time during food consumption, supposed to be representative of perception, have been developed since 25 years. Examples obtained with MS operated in chemical ionization mode at atmospheric or sub-atmospheric pressure (atmospheric pressure chemical ionization APCI or proton transfer reaction PTR) will be given, with emphases on studies conducted with simultaneous dynamic sensory evaluation. Inter-individual variations in terms of aroma release and their relevance for understanding flavor perception will be discussed, as well as evidenced cross-modal interactions.

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Time–Intensity Using Discrete Time Points

Cited by 3 publications

References 76 publications

Dynamic Instrumental and Sensory Methods Used to Link Aroma Release and Aroma Perception: A Review

Dynamic Instrumental and Sensory Methods Used to Link Aroma Release and Aroma Perception: A Review

Effectiveness of Several Palate Cleansers on Carry-Over Effect of Minty Chewing Gums

Dynamic Instrumental and Sensory Methods Used to Link Aroma Release and Aroma Perception: A Review

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