Contribution of temporal dominance of sensations performed by modality (M-TDS) to the sensory perception of texture and flavor in semi-solid products: A case study on fat-free strawberry yogurts

Lesme, Hanna; Courcoux, Philippe; Alleaume, Clémence; Famelart, Marie-Hélène; Bouhallab, Saı̈d; Prost, Carole; Rannou, Cécile

doi:10.1016/j.foodqual.2019.103789

Cited by 21 publications

(18 citation statements)

References 27 publications

(46 reference statements)

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“…For example, perceived fattiness became more dominant over the course of consumption, while other attributes (except astringency) became less dominant, perhaps because repeated tasting led to sensory adaptation. Previous research using multi-intake TDS profiling found that attributes related to texture and sapidity gradually increased over time but that there was no intake effect on how long aroma attributes remained dominant [34,[36][37][38]78,79]. However, in these studies, panelists evaluated multiple spoonfuls of product in a row.…”

Section: The Importance Of Employing a Combination Of Sensory Profilimentioning

confidence: 97%

“…Conventionally, in TDS profiling, different attribute families (taste, texture, and aroma) can be evaluated during different parts of a study ( [37]). Here, however, the choice was made to evaluate the different attribute families at once.…”

Section: The Importance Of Employing a Combination Of Sensory Profilimentioning

confidence: 99%

“…The multi-intake TDS method can provide a sensory profile for a full portion of food. It has recently proven its utility in studies evaluating the influence of wine on cheese perception [ 35 ] and in studies characterizing the sensory properties of an oral nutritional supplement [ 36 ], fat-free strawberry yogurts [ 37 ], and yogurts with granola [ 38 ].…”

Section: Introductionmentioning

confidence: 99%

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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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Section: The Importance Of Employing a Combination Of Sensory Profilimentioning

confidence: 97%

Section: The Importance Of Employing a Combination Of Sensory Profilimentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

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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“…This color change is also influenced by changes in the physiology and chemistry of strawberries. The color change of strawberries is the process of synthesizing carotenoid pigments and flavonoids (Lesme et al, 2020).…”

Section: Color Analysismentioning

confidence: 99%

New frozen product development from strawberries (Fragaria Ananassa Duch.)

Ansar¹,

Nazaruddin²,

Azis³

2020

Heliyon

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Strawberry fruit has a short shelf life. If stored at ambient temperature only lasts 1 day, so it needs to be dried into a frozen product so that its shelf life is longer. Frozen products are favored by consumers because they still have properties like fresh fruit. This study was aimed at examining the physical and sensory characteristics of new frozen products from strawberries. The research sample was freeze-dried at 3 variations of the heating plate temperature were 40, 50, and 60 C and 3 variations of the drying time were 24, 36, and 48 h. The research parameters observed were weight loss, water content, texture, color, aroma, and taste. The results showed that the freeze-vacuum drying process has a significant influence on the parameters of weight loss, moisture content, texture, and color of frozen strawberries, but does not influence significantly to aroma and taste. The highest weight loss and evaporation were obtained at 60 C and 48 h of drying time. Frozen strawberries most preferred by panelists are those that are freeze-dried at 50 C and a drying time of 36 h because they have aroma and flavor that seem fresh strawberries.

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“…TDS by modality (TDS-M) might help to overcome this problem, as it allows an assessor to select one dominant taste and one dominant texture attribute. This TDS-M method has been proven useful to characterize simultaneous dynamic taste and texture profiles using trained panels (Lesme et al, 2020;Nguyen et al, 2018), but warrants further investigation with consumer panels.…”

mentioning

confidence: 99%

Time will tell : Dynamic sensory characteristics, hedonic perceptions and food-evoked emotions from first to last bite

Bommel¹

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Contribution of temporal dominance of sensations performed by modality (M-TDS) to the sensory perception of texture and flavor in semi-solid products: A case study on fat-free strawberry yogurts

Cited by 21 publications

References 27 publications

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

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

New frozen product development from strawberries (Fragaria Ananassa Duch.)

Time will tell : Dynamic sensory characteristics, hedonic perceptions and food-evoked emotions from first to last bite

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