An improved method for measuring perceived intensity/time relationships in human taste and smell

Overbosch, P.; Enden, J.C.van den; Keur, B.M.

doi:10.1093/chemse/11.3.331

Cited by 59 publications

(17 citation statements)

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“…Different methods of analysis have been developed due to the problems associated with simple averaging first addressed by Overbosch, Van den Enden, and Keur (1986). Several researchers have proposed alternative methods to analyze T-I curves.…”

Section: Principles Of T-i Methods and Application To Chewing Gummentioning

confidence: 99%

Comparison of methods to analyze time–intensity curves in a corn zein chewing gum study

McGowan

Lee

2006

Food Quality and Preference

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Section: Principles Of T-i Methods and Application To Chewing Gummentioning

confidence: 99%

Comparison of methods to analyze time–intensity curves in a corn zein chewing gum study

McGowan

Lee

2006

Food Quality and Preference

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“…At the end of each profile, they were asked to give an Overall Saltiness Score reflecting the saltiness intensity of the whole 15 s profile. For data analysis, due to the presence of several peaks in some profiles, traditional methods of normalizing the TI-curves (Liu & Macfie, 1990;Overbosch et al, 1986) were not suitable. Therefore average curves, maximum intensities (Imax), time to maximum intensity (Tmax), Area Under the Curve (AUC) and Pearson product moment correlation coefficients were calculated using Excel (Microsoft).…”

Section: Time -Intensity Overall Saltiness Score and Data Analysismentioning

confidence: 99%

Effect of Pulsed or Continuous Delivery of Salt on Sensory Perception Over Short Time Intervals

et al. 2009

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Salt in the human diet is a major risk factor for hypertension and many countries have set targets to reduce salt consumption. Technological solutions are being sought to lower the salt content of processed foods without altering their taste. In this study, the approach was to deliver salt solutions in pulses of different concentrations to determine whether a pulsed delivery profile affected sensory perception of salt. Nine different salt profiles were delivered by a Dynataste device and a trained panel assessed their saltiness using Time-Intensity and single score sensory techniques. The profile duration (15 s) was designed to match eating conditions and the effects of intensity and duration of the pulses on sensory perception were investigated. Sensory results from the profiles delivered in either water or in a bouillon base were not statistically different. Maximum perceived salt intensities and the area under the Time-Intensity curves correlated well with the overall perceived saltiness intensity despite the stimulus being delivered as several pulses. The Overall Saltiness Scores for profiles delivering the same overall amount of sodium were statistically not different from one another suggesting that, in this system, pulsed delivery did not enhance salt perception but the overall amount of salt delivered in each profile did affect sensory perception.

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“…Of course, in certain situations, the duration of a sensation produced by a food may be extremely important to its overall acceptance, e.g., the sweetness of fine chocolate. In such circumstances, the measurement of time-intensity relationships becomes essential, and the methods for accomplishing this have also become an important tool in the food industry (Lee and Pangborn, 1986;Overbosch et at., 1986;Dijksterhuis, 1993). Lastly, the order in which different sensations are perceived can also be a critical factor in more complex foods and beverages, e.g.…”

Section: Basic Dimensions Of Sensory Experiencementioning

confidence: 99%

The role of the human senses in food acceptance

Cardello¹

1996

Food Choice, Acceptance and Consumption

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An improved method for measuring perceived intensity/time relationships in human taste and smell

Cited by 59 publications

References 0 publications

Comparison of methods to analyze time–intensity curves in a corn zein chewing gum study

Comparison of methods to analyze time–intensity curves in a corn zein chewing gum study

Effect of Pulsed or Continuous Delivery of Salt on Sensory Perception Over Short Time Intervals

The role of the human senses in food acceptance

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