Visualization of temporal differences between dominant perceptions in temporal dominance of sensations (TDS) and temporal check-all-that-apply (TCATA) perceptions using dominance-highlighted TCATA (dTCATA) curves

Kawasaki, Hiroya; Yoshimura, Wakako; Wakita, Andrea; Kasamatsu, Chinatsu

doi:10.1016/j.foodqual.2019.05.009

Cited by 15 publications

(11 citation statements)

References 15 publications

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“…The results presented here confirm that TDS and TCATA provide complementary information for the dynamic sensory characterization of regular and sodium-reduced foods; TCATA provides a more detailed description of concurrent sensory attributes perceived at a given time while TDS identifies the attributes catching assessors' attention, as discussed in previous studies [22,[33][34][35][36]38]. The dominant attributes, which discriminated more between regular and sodium-reduced foods than the concurrent perceived attributes, may be linked to consumer preference and choice of regular and sodium-reduced products as observed by Ares et al [34] or C. De Souza et al [22] for identification of product (dis)liking drivers based on TDS and TCATA profiles.…”

Section: Suggestions For Methods Selection and Future Researchsupporting

confidence: 87%

“…TCATA is a more recent temporal method used to generate a continuous description of the sensory characteristics concurrently perceived in products [28,32]. TDS and TCATA have been compared across several product categories [33][34][35][36][37][38][39][40], but with limited application to regular and sodium-reduced foods [22,41]. The application of these temporal methods to highlight the impact of sodium reduction on the dynamic sensory profile of different product categories is warranted.…”

Section: Introductionmentioning

confidence: 99%

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Temporal Sensory Profiles of Regular and Sodium-Reduced Foods Elicited by Temporal Dominance of Sensations (TDS) and Temporal Check-All-That-Apply (TCATA)

Nguyen

Wismer

2022

Foods

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Temporal sensory methods can be used to highlight the impact of sodium reduction on the dynamic sensory profile of foods targeted for sodium reduction. Study aims were to compare the temporal sensory attribute profiles of regular and sodium-reduced food products elicited by TDS and TCATA, over single and multiple oral intakes. A total of 20 semi-trained participants evaluated commercially available regular and sodium-reduced canned corn, cooked ham (single intakes), potato chips and cream of mushroom soup (5 intakes) using both TDS and TCATA. Regular and sodium-reduced products differed in not only salty but also other sensory attributes, noticeably dry for chips, sweet for corn, bitter and metallic for ham, thick, creamy, sweet, and starchy for soup. TDS and TCATA provided comparable information for the key sensory attributes characterizing and differentiating the regular and sodium-reduced products. TDS profiled significant differences between samples for a larger number of attributes than TCATA, while TCATA profiles were more consistent across intakes. Multiple intakes changed the duration of attribute dominance but not the number of significantly dominant attributes in TDS profiles. The current findings provide insight for applications of temporal profiling to other food products and development of sodium-reduced foods with attribute profiles acceptable to consumers.

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Section: Suggestions For Methods Selection and Future Researchsupporting

confidence: 87%

Section: Introductionmentioning

confidence: 99%

Temporal Sensory Profiles of Regular and Sodium-Reduced Foods Elicited by Temporal Dominance of Sensations (TDS) and Temporal Check-All-That-Apply (TCATA)

Nguyen

Wismer

2022

Foods

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“…Incidentally, tendencies of dominant attributes in the oral cavity may depend on time. To express time-varying characteristics, splitting TDS data into multiple time periods should be considered, as in several conventional studies (e.g., Dinnella et al 2013;Kawasaki et al 2019). Since change points of the time series can vary between individuals, it is further desirable to determine the change points for each panelist automatically.…”

Section: Discussionmentioning

confidence: 99%

“… 2013 ; Kawasaki et al. 2019 ). Since change points of the time series can vary between individuals, it is further desirable to determine the change points for each panelist automatically.…”

Section: Discussionmentioning

confidence: 99%

Statistical modeling for temporal dominance of sensations data incorporating individual characteristics of panelists: an application to data of milk chocolate

Kurata

Kuroda²,

Komaki

2021

J Food Sci Technol

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We discuss the modeling of temporal dominance of sensations (TDS) data, time series data appearing in sensory analysis, that describe temporal changes of the dominant taste in the oral cavity. Our aims were to obtain the transition process of attributes (tastes and mouthfeels) in the oral cavity, to express the tendency of dominance durations of attributes, and to specify factors (such as sex, age, food preference, dietary habits, and sensitivity to a particular taste) affecting dominance durations, simultaneously. To achieve these aims, we propose an analysis procedure applying models based on the semi-Markov chain and the negative binomial regression, one of the generalized linear models. By using our method, we can take differences among individual panelists and dominant attributes into account. We analyzed TDS data for milk chocolate with the proposed method and verified the performance of our model compared with conventional analysis methods. We found that our proposed model outperformed conventional ones; moreover, we identified factors that have effects on dominance durations. Results of an experiment support the importance of reflecting characteristics of panelists and attributes.

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“…TDS and TCATA have been reported to be suited for different purposes. TCATA has been reported to provide a more detailed description of how the sensory characteristics of products evolve over time (Esmerino et al, 2017;Ares et al, 2015;Kawasaki et al, 2019). On the contrary, TDS has been reported to be useful to identify the key attributes that catch consumers' attention throughout consumption (Alcaire et al, 2017b;Kawasaki et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Can children use temporal sensory methods to describe visual and food stimuli?

Velázquez

Vidal

Varela

et al. 2020

Food Quality and Preference

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Visualization of temporal differences between dominant perceptions in temporal dominance of sensations (TDS) and temporal check-all-that-apply (TCATA) perceptions using dominance-highlighted TCATA (dTCATA) curves

Cited by 15 publications

References 15 publications

Temporal Sensory Profiles of Regular and Sodium-Reduced Foods Elicited by Temporal Dominance of Sensations (TDS) and Temporal Check-All-That-Apply (TCATA)

Temporal Sensory Profiles of Regular and Sodium-Reduced Foods Elicited by Temporal Dominance of Sensations (TDS) and Temporal Check-All-That-Apply (TCATA)

Statistical modeling for temporal dominance of sensations data incorporating individual characteristics of panelists: an application to data of milk chocolate

Can children use temporal sensory methods to describe visual and food stimuli?

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