A Comparison of Temporal Dominance of Sensation (TDS) and Quantitative Descriptive Analysis (QDA™) to Identify Flavors in Strawberries

Oliver, Penelope; Cicerale, Sara; Pang, E. C. K.; Keast, Russell

doi:10.1111/1750-3841.14096

Cited by 19 publications

(21 citation statements)

References 32 publications

(71 reference statements)

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“…[7,8] QDA is not only a flavor inspection method with the function of analysis, description and quantification, but also a practical quality evaluation tool. [9][10][11] This method has also been gradually applied to the field of tea sensory evaluation. The descriptors of green tea infusion taste, [12] green tea aroma, [13] black tea aroma, [14] and Dianhong flavor [15] have been achieved, respectively, and their intensity to obtain the flavor characteristics of related tea categories and improve people's sensory awareness of the quality of tea leaves were evaluated by QDA.…”

Section: Introductionmentioning

confidence: 99%

Identification of volatile components and analysis of aroma characteristics of Jiangxi Congou black tea

Yue

Yang

Qin

et al. 2020

International Journal of Food Properties

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Section: Introductionmentioning

confidence: 99%

Identification of volatile components and analysis of aroma characteristics of Jiangxi Congou black tea

Yue

Yang

Qin

et al. 2020

International Journal of Food Properties

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“…The TDS method has been used in tandem with static sensory profiling to evaluate different types of products, making it possible to identify sensory characteristics that are not picked up by one method alone. For example, this combined approach has proven to be useful for studying the persistence of gel containing odorants [ 26 ]; interactions between texture and aroma in model candies [ 27 ]; solid foods with contrasting textural layers (i.e., fish sticks) [ 28 ]; interactions between olive oil composition and pureed beans and tomatoes [ 29 ]; the influence of aroma on taste and texture in an apple matrix [ 30 ]; and the key flavors perceived in strawberries [ 31 ].…”

Section: Introductionmentioning

confidence: 99%

Using Multiple Sensory Profiling Methods to Gain Insight into Temporal Perceptions of Pea Protein-Based Formulated Foods

Cosson

Souchon

Richard

et al. 2020

Foods

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The food industry is focused on creating plant-based foods that incorporate pea protein isolates. However, pea protein isolates are often described as having persistent beany, bitter, and astringent notes that can decrease the desirability of the resulting foods and make static sensory profiling difficult. To obtain more realistic descriptions of the sensory experiences associated with this category of products, researchers should consider using temporal methods and multi-intake methods, which allow consumers to evaluate whole food portions. This study aimed to understand better how product composition affected the sensory perception of pea protein-based beverages using three different sensory profiling methods. Particular focus was placed on beany, bitter, and astringent notes. Twelve pea protein-based beverages were formulated; they varied in pea protein type (pellet vs. isolate) and their content of gellan gum, salt, sunflower oil, sugar, and soy lecithin. They were evaluated by 16 trained panelists using three sensory profiling methods: static block profiling, mono-intake temporal dominance of sensations (TDS) profiling, and multi-intake TDS profiling. The static block and mono-intake TDS profiling methods yielded complementary results about the impact of beverage composition on attribute perceptions. Static block profiling revealed that beaniness was mainly affected by gellan gum and oil content and that bitterness and astringency were mainly affected by protein type and gellan gum content. Mono-intake TDS profiling highlighted the dynamics of beaniness and the strong persistence of astringency, and its results suggested that higher gellan gum and salt contents could limit this persistence. Multi-intake TDS profiling found that, throughout the consumption of a full product portion, beaniness and bitterness decreased, indicating an adaptation effect, while fattiness increased, indicating a build-up effect. This study has increased the understanding of how pea protein-based beverages are perceived under conditions that more closely resemble those associated with real-life consumption. It has also revealed how product formulation can reduce bitterness and astringency.

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“…Flash profiling is a commonly used method and its ability to differentiate products based on panelist‐generated profiles in combination with product ranking has been widely studied (Albert, Varela, Salvador, Hough, & Fiszman, 2011; Delarue & Sieffermann, 2004; He & Chung, 2019; Liu, Bredie, Sherman, Harbertson, & Heymann, 2018). Another frequently studied rapid methodology is Temporal Dominance of Sensations, or TDS (Albert, Salvador, Schlich, & Fiszman, 2012; Labbe, Schlich, Pineau, Gilbert, & Martin, 2009; Oliver, Cicerale, Pang, & Keast, 2018; Pineau et al, 2012). TDS involves having assessors identify and quantify dominant sensations as they appear throughout the evaluation of a product.…”

Section: Introductionmentioning

confidence: 99%

“…While recent studies have found that flash profiling and TDS procedures provide similar profiles to traditional descriptive methods (He & Chung, 2019; Oliver et al, 2018), these alternative methods still present limitations. Flash profiling allows assessors to develop their own individual attribute lists, so the sample descriptions can vary widely and be difficult to interpret (Varela & Ares, 2012).…”

Section: Introductionmentioning

confidence: 99%

Differentiation of potato samples using a modified high identity traits (HITS) method is greater with trained panels than untrained

Ciccone

Chambers

et al. 2020

Journal of Sensory Studies

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The High Identity Traits (HITS) method allows trained panelists to develop simpler descriptive product profiles that focus on key traits. However, the use of trained panelists requires dedicated resources, so new methods are developed for the use of semitrained or untrained consumer panels. The objective of this study was to determine if an untrained consumer panel could provide similar sensory profiles to a highly trained panel using a modified HITS method. One panel was conducted with six, highly trained panelists and a separate panel was held with six consumers. Each panel evaluated five potato varieties, cooked by mashing, baking, and air‐frying, to develop profiles of up to five HITS per sample. The consumer and trained panels identified some of the same traits but did not develop similar profiles overall. While the highly trained assessors identified complex aroma and flavor traits, the consumers focused mainly on texture, preventing them from finding more subtle product differences. Practical Applications The results of this study can be used to inform sensory scientists about the best practices for conducting a panel using the High Identity Traits method and questions the use of a consumer panel as a replacement for a trained sensory panel. Understanding what type of panel is recommended for use with each sensory method, especially newly developed methods, is key to producing accurate and repeatable results.

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A Comparison of Temporal Dominance of Sensation (TDS) and Quantitative Descriptive Analysis (QDA™) to Identify Flavors in Strawberries

Cited by 19 publications

References 32 publications

Identification of volatile components and analysis of aroma characteristics of Jiangxi Congou black tea

Identification of volatile components and analysis of aroma characteristics of Jiangxi Congou black tea

Using Multiple Sensory Profiling Methods to Gain Insight into Temporal Perceptions of Pea Protein-Based Formulated Foods

Differentiation of potato samples using a modified high identity traits (HITS) method is greater with trained panels than untrained

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