a b s t r a c tQuantitative descriptive analysis (QDA) is used to describe the nature and the intensity of sensory properties from a single evaluation of a product, whereas temporal dominance of sensation (TDS) is primarily used to identify dominant sensory properties over time. Previous studies with TDS have focused on model systems, but this is the first study to use a sequential approach, i.e. QDA then TDS in measuring sensory properties of a commercial product category, using the same set of trained assessors (n = 11). The main objectives of this study were to: (1) investigate the benefits of using a sequential approach of QDA and TDS and (2) to explore the impact of the sample composition on taste and flavour perceptions in blackcurrant squashes. The present study has proposed an alternative way of determining the choice of attributes for TDS measurement based on data obtained from previous QDA studies, where available. Both methods indicated that the flavour profile was primarily influenced by the level of dilution and complexity of sample composition combined with blackcurrant juice content. In addition, artificial sweeteners were found to modify the quality of sweetness and could also contribute to bitter notes. Using QDA and TDS in tandem was shown to be more beneficial than each just on its own enabling a more complete sensory profile of the products.
The sensory characteristics that determined consumer preference for 10 speciality cheeses were investigated. These cheeses were chosen to reflect a wide range of speciality cheeses now available on the Irish market offering a diverse range of sensory characteristics. Descriptive analysis was carried out by 15 trained assessors who used a vocabulary of 47 terms to quantitatively describe cheese appearance, odour, flavour and texture. Analysis of variance found significant differences between cheeses (p <.05) on the first seven principle components (which accounted for 85% of the explained variation) obtained from Principal Components Analysis of the sensory data. A total of 198 consumers related their preferences for the cheeses on a nine point hedonie scale. Internal preference mapping illustrated individual consumers' preferences for the cheeses. Hierarchical cluster analysis showed that the sampled consumer population was heterogeneous by identifying seven clusters of consumers with different preferences and demonstrated that there exists cr market for the sensory characteristics of each of the cheeses. Partial Least Squares regression was carried out to relate the sensory character of the cheeses with consumer preference scores. Gruyère, the preferred cheese of three clusters of consumers (and the most preferred cheese overall), was distinguished by a ‘fruity’ odour, a ‘balanced’ and ‘sweet’ flavour and a ‘firmness’ texture. Blue Shropshire, the preferred cheese of two clusters of consumers (hut the least liked cheese overall) was characterized by a ‘mouldy’ odour, an ’acidic’, ‘astringent’ and ‘mouldy’ flavour and cr ‘crumbly’ texture. Finally, socioeconomic data were obtained from a consumer questionnaire. These data pointed to some interesting relationships between socioeconomic variables and consumer preferences.
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