Dual-attribute time-intensity sensory evaluation: A new method for temporal measurement of sensory perceptions

Duizer, Lisa; Bloom, Kathleen; Findlay, Christopher

doi:10.1016/s0950-3293(96)00052-3

Cited by 74 publications

(43 citation statements)

References 3 publications

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“…In this study where the chili burn could interfere with the meat evaluations the two attributes was assessed individually. Alternatively the two attributes could have been rated simultaneously (Duizer, Bloom, & Findlay, 1997;Duizer, Gullett, & Findlay, 1996;Zimoch & Findlay, 1998) this is, however, not a widely used technique (Piggott, 2000), probably because concentrating on two attributes at the same time is considered to be too complex (Dijksterhuis & Piggott, 2000).…”

Section: Discussionmentioning

confidence: 99%

Interactions between oral burn, meat flavor and texture in chili spiced pork patties evaluated by time-intensity

Reinbach

Meinert

Ballabio

et al. 2007

Food Quality and Preference

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Section: Discussionmentioning

confidence: 99%

Interactions between oral burn, meat flavor and texture in chili spiced pork patties evaluated by time-intensity

Reinbach

Meinert

Ballabio

et al. 2007

Food Quality and Preference

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“…Evaluations were performed with and without nose clips over three replicate assessment. 10 mL samples were used for all TI evaluations which lasted for a time period of 60 s. The following TI parameters were extracted from the TI curves: maximum intensity (IMax), time to maximum intensity (TMax), area under the curve (AUC) and increasing angle (IAngle) (Duizer, Bloom, & Findlay, 1997), using an Excel Macro provided by Compusense.…”

Section: Sample Evaluationmentioning

confidence: 99%

Modification of perceived beer bitterness intensity, character and temporal profile by hop aroma extract

Oladokun

Tárrega

James

et al. 2016

Food Research International

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9516222Highlights: Aroma modified intensity, character and temporal profile of bitterness in beer. Hop aroma modified perceived bitterness by taste-aroma interactions. Hop aroma evoked trigeminal sensations in the oral cavity. Trigeminal sensations impacted perceived beer bitterness intensity and character. Balance between aroma and bitterness levels determined bitterness character. AbstractThe effect of hop aroma on perceived bitterness intensity, character and temporal profile of beer was investigated. A hop aroma extract was added at 3 levels (0, 245, 490 mg/L) to beers at low, medium and high bitterness. Beers were evaluated for perceived bitterness intensity, harshness, roundedness and linger by a trained panel using a rankrating technique at each bitterness level, with and without nose clips. The use of nose clips enabled the olfactory aspect to be decoupled from taste and mouthfeel aspects of bitterness perception. Results showed significant modification of perceived bitterness in beer by hop aroma depending on the inherent level of bitter-ness. These modifications were mainly driven by olfaction -in an example of taste-aroma interactions, as well as certain tactile sensations elicited by the hop aroma extract in the oral cavity. At low bitterness, beers with hop aroma added were perceived as more bitter, and of 'rounded' bitterness character relative to those without hop aroma. When judges used nose clips, this effect was completely eliminated but the sample was perceived to have a 'harsh' bitterness character. Conversely, at high bitterness, even when nose clips were used, judges still perceived beers containing hop aroma to be more bitter. These increases in bitterness perception with nose clips indicates the stimulating of other receptors, e.g. trigeminal receptors by hop aroma extract, which in tandem with the high bitterness, cause perceptual interactions enhancing bitterness intensity and also affecting bitterness character. Bitterness character attributes such as 'round' and 'harsh' were found to significantly depend on bitterness and aroma levels, with the second level of aroma addition (245 mg/L) giving a 'rounded' bitterness in low bitterness beers but 'harsh' bitterness in high bitterness beers. The impact of aroma on temporal bitterness was also confirmed with time-intensity measurements, and found to be mostly significant at the highest level of hop aroma addition (490 mg/L) in low bitterness beers. These findings represent a significant step forward in terms of understanding bitterness flavour perception and the wider impact of hop compounds on sensory perception.

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“…The lingering perceptions induced by sweeteners (Ujikawa & Bolini, 2004), bitter compounds (Pangborn, Lewis, & Yamashita, 1983), and trigeminal compounds such as menthol (Gwartney & Heymann, 1996) have been broadly investigated using this technique (See Heymann, 1993 andPiggott, 2000 for a review). Perceptual interactions have also been highlighted between (1) olfactory perception and taste by dual-attribute T-I in chewing gum (Duizer, Bloom, & Findlay, 1997) and by conventional T-I in flavoured sucrose solution (Cliff & Noble, 1990), (2) olfactory perception and texture by conventional T-I in whey protein gels (Weel et al, 2002); and (3) more recently between hot trigeminal perception from capsaicin, flavour and texture in pork patties (Reinbach et al, 2007). But the main constraint of T-I is that the evaluation is limited to one or two sensory attributes at a time.…”

Section: Introductionmentioning

confidence: 96%

Temporal dominance of sensations and sensory profiling: A comparative study

Labbé¹,

Schlich²,

Pineau³

et al. 2009

Food Quality and Preference

206

119

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Dual-attribute time-intensity sensory evaluation: A new method for temporal measurement of sensory perceptions

Cited by 74 publications

References 3 publications

Interactions between oral burn, meat flavor and texture in chili spiced pork patties evaluated by time-intensity

Interactions between oral burn, meat flavor and texture in chili spiced pork patties evaluated by time-intensity

Modification of perceived beer bitterness intensity, character and temporal profile by hop aroma extract

Temporal dominance of sensations and sensory profiling: A comparative study

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