Concurrent vs. retrospective temporal data collection: Attack-evolution-finish as a simplification of Temporal Dominance of Sensations?

Visalli, Michel; Mahieu, Benjamin; Thomas, Arnaud; Schlich, Pascal

doi:10.1016/j.foodqual.2020.103956

Cited by 25 publications

(19 citation statements)

References 40 publications

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“…Therefore, data about associations between bitterness perception and anthropometrics can be conflicting (Choi and Chan, 2015;Simchen et al, 2006;Le on Bianchi et al, 2018;Shizukuda et al, 2018). Visalli et al (2020) discussed several aspects of sensory temporal data collection, their benefits and defects, and some questions about the level of detail to look at in temporal data. When comparing the results of two methods, they observed that both methods discriminated the products in a very similar way.…”

Section: Discussionmentioning

confidence: 99%

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Comparison between discrete and continuous analysis of facial expressions, elicited by bitter‐tasting beverages in overweight and healthy‐weight individuals

Rocha‐Parra

Bianchi

Gentico

et al. 2021

Int J of Food Sci Tech

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The aim of the present study was to compare the information provided by a discrete and continuous data analysis of two emotions (disgust and joy), elicited by bitter-tasting beverages (coffee, yerba mate infusion and grapefruit juice) in two groups with different body mass index (BMI): overweight group (25 < BMI < 30), and healthy-weight control group (18.5 < BMI ≤ 25). Participants (n = 66; 34 females, 32 males) evaluated a total of three consecutive sips of the same beverage (taking one sip every 20 s and registering a continuous video for 60 s). The Wilcoxon test (continuous analysis) showed some changes generated as the drinks were being consumed. The biggest difference was the expression of disgust for coffee in the high BMI group, at the first sip (0-10 s). It represented 27% compared to 2% in normal BMI. The continuous analysis allowed to observe the periods where the differences were greater (0-10 and 40-50 s).

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Section: Discussionmentioning

confidence: 99%

“…Visalli et al . (2020) discussed several aspects of sensory temporal data collection, their benefits and defects, and some questions about the level of detail to look at in temporal data. When comparing the results of two methods, they observed that both methods discriminated the products in a very similar way.…”

Section: Discussionmentioning

confidence: 99%

Comparison between discrete and continuous analysis of facial expressions, elicited by bitter‐tasting beverages in overweight and healthy‐weight individuals

Rocha‐Parra

Bianchi

Gentico

et al. 2021

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…Since tasting is a dynamic activity, when data are collected simultaneously, use of check that apply or temporal dominance of sensation is gaining more attention (Visalli, Mahieu, Thomas, & Schlich, 2020).…”

Section: Sensory Methods Usedmentioning

confidence: 99%

Review on characteristics of trained sensory panels in food science

Đjekić

Lorenzo

Munekata

et al. 2021

Journal of Texture Studies

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Sensory analysis has been, is, and will be one of the most important methods in judging food quality. As such, it is an evaluation tool involving human subjects with specific skills to conduct assigned series of tests. This review outlines main characteristics of 179 trained panels published in 16 selected scientific journals in the last 12 months, as well as training methods used for panelists, and type of sensory

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“…The newest methods, changed from the simultaneous tasting-evaluating paradigm and proposed a retrospective measure, describing the product right after tasting but taking into account the perceived temporality. Attack-Evolution-Finish (AEF, [ 10 ]) methods summarize perception as a sequence of 3 attributes corresponding to 3 subjective periods: “Attack”, “Evolution” and “Finish”. FC-AEF [ 11 ] mixed static Free-Comment method [ 16 ], AEF and applicability, allowing the subjects to characterize their temporal perception using their own words instead of predefined list of descriptors.…”

Section: Introductionmentioning

confidence: 99%

Multi-attribute temporal descriptive methods in sensory analysis applied in food science: Protocol for a scoping review

Visalli

Galmarini

2022

PLoS ONE

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Background Sensory perception is a temporal phenomenon highly present in food evaluation. Over the last decades, several sensory analysis methods have been developed to determine how our processing of the stimuli changes during tasting. These methods differ in several parameters: how attributes are characterized (intensity, dominance or applicability), the number of attributes evaluated, the moment of sample characterization (simultaneously with the tasting in continuous or discrete time, retrospectively), the required panel (trained subjects or consumers), etc. At the moment, there is no systematic review encompassing the full scope of this topic. This article presents the protocol for conducting a scoping review on multi-attribute temporal descriptive methods in sensory analysis in food science. Methods The protocol was developed according to the Preferred Reporting Items for Systematic reviews and Meta-Analyses (PRISMA) extension for Scoping Reviews checklist. The research question was "how have multi-attribute temporal descriptive methods been implemented, used and compared in sensory analysis?". The eligibility criteria were defined using the PICOS (Population, Intervention, Comparator, Outcome, Study design) framework. This protocol details how the articles of the final review will be retrieved, selected and analyzed. The search will be based on the querying of two academic research databases (Scopus and Web of Science). The main topics reported in research involving sensory analyses methods will be identified and summarized in a data extraction form. This form (detailed in the protocol) will be used to report pertinent information regarding the objectives of the review. It could also be reused as a guideline for carrying out and reporting results of future research in a more standardized way. A quality appraisal process was derived from literature. It will be applied on the included articles of the review, and could also be re-used to ensure that future publications meet higher quality levels. Finally, for the sake of transparency, the limitations of the protocol are discussed.

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Concurrent vs. retrospective temporal data collection: Attack-evolution-finish as a simplification of Temporal Dominance of Sensations?

Cited by 25 publications

References 40 publications

Comparison between discrete and continuous analysis of facial expressions, elicited by bitter‐tasting beverages in overweight and healthy‐weight individuals

Comparison between discrete and continuous analysis of facial expressions, elicited by bitter‐tasting beverages in overweight and healthy‐weight individuals

Review on characteristics of trained sensory panels in food science

Multi-attribute temporal descriptive methods in sensory analysis applied in food science: Protocol for a scoping review

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