Temporal Dominance of Sensations: Construction of the TDS curves and comparison with time-intensity

Autor: Christelle Mathonnière, Nicolas Pineau, Pascal Schlich, Sylvie Cordelle, Patrick Etiévant, Michel Rogeaux, Annie Imbert, Sylvie Issanchou, Egon Peter Köster
Přispěvatelé: Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS), FLAveur, VIsion et Comportement du consommateur (FLAVIC), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD), Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Université de Bourgogne (UB)-Institut National de la Recherche Agronomique (INRA), Centre des Sciences du Goût (CSG), Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Centre National de la Recherche Scientifique (CNRS)-Université de Bourgogne (UB)-Institut National de la Recherche Agronomique (INRA), Nestlé, Centre des Sciences du Goût et de l'Alimentation (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), Institut National de la Recherche Agronomique (INRA)-Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Université de Bourgogne (UB), Fromageries Bel, Groupe DANONE, Wageningen University and Research Centre (WUR), Centre des Sciences du Goût et de l'Alimentation [Dijon] ( CSGA ), Institut National de la Recherche Agronomique ( INRA ) -Université de Bourgogne ( UB ) -AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique ( CNRS ), FLAveur, VIsion et Comportement du consommateur ( FLAVIC ), Etablissement National d'Enseignement Supérieur Agronomique de Dijon ( ENESAD ) -Institut National de la Recherche Agronomique ( INRA ) -Université de Bourgogne ( UB )
Jazyk: angličtina
Rok vydání: 2009
Předmět:
030309 nutrition & dietetics
Computer science
media_common.quotation_subject
Sensory system
perception
TIME-INTENSITY
03 medical and health sciences
0404 agricultural biotechnology
Perception
[SDV.IDA]Life Sciences [q-bio]/Food engineering
Quality (business)
TEMPORAL DOMINANCE OF SENSATIONS
Set (psychology)
ARTICLE OUTLINE
ComputingMilieux_MISCELLANEOUS
media_common
2. Zero hunger
0303 health sciences
Nutrition and Dietetics
business.industry
[SCCO.NEUR]Cognitive science/Neuroscience
Pattern recognition
04 agricultural and veterinary sciences
DAIRY PRODUCTS
040401 food science
Temporal database
Dominance (ethology)
Product (mathematics)
[ SCCO.NEUR ] Cognitive science/Neuroscience
Artificial intelligence
Wine tasting
business
Consumer Science & Intelligent Systems
sweetness
TDS CURVES
Food Science
Zdroj: Food Quality and Preference, 20(6), 450-455
Food Quality and Preference
Food Quality and Preference, Elsevier, 2009, 20, pp.450-455
Food Quality and Preference, Elsevier, 2009, 20 (6), pp.450-455. ⟨10.1016/j.foodqual.2009.04.005⟩
Food Quality and Preference 20 (2009) 6
ISSN: 0950-3293
Popis: International audience; The evaluation of the temporality of the sensory perception in food products is mainly assessed using the time–intensity (TI) methodology. This approach is useful for studying the temporal aspects of the perception of a given sensory attribute in a product. When TI is used for several attributes, it quickly becomes very time-consuming because one run is needed by attribute. A new method of sensory evaluation, called Temporal Dominance of Sensations (TDS), was proposed by the authors a few years ago [Pineau, N., Cordelle, S., & Schlich, P. (2003a). Temporal Dominance of Sensations: A new technique to record several sensory attributes simultaneously over time. In 5th Pangborn symposium (p. 121). July 20–24]. It makes possible to collect temporal data during one single evaluation for up to 10 attributes on complex food products. The method consists in presenting the entire set of attributes to the panellist on the computer screen. Along the tasting of one product, the panellist has to wonder what the dominant sensory perception is and to select and score the corresponding attribute. Each time the panellist thinks the dominant sensory perception has changed, either in intensity or in quality, he/she has to score the new perception. For each run, this method enables to collect a sequence of sensory attributes (and their respective scoring) quoted at different times along the tasting. Based on one study on five dairy products, this paper explains how to describe the temporality of the sensations in a product thanks to the TDS curves. TI was also performed on the same products to compare the two methodologies. TDS and TI results exhibit close patterns of sensations but TDS is found to better enhance the sequence of the sensations over time.
Databáze: OpenAIRE
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