Effect of a warm‐up sample on stabilizing the performance of untrained panelists in time–intensity evaluation

Gotow, Naomi; Moritani, Ami; Hayakawa, Yumiko; Akutagawa, Akihito; Hashimoto, Hiroshi; Kobayakawa, Tatsu

doi:10.1111/joss.12309

Cited by 5 publications

(11 citation statements)

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“…Their results demonstrated that when the participant continuously evaluated retronasal aroma intensity in the first and second sessions and bitterness intensity in the first session, TI curve was significantly lower in the first trial than in the subsequent trials. Accordingly, the results of this study reproduced the effect of a warm-up sample in TI evaluation of retronasal aroma, as observed in the previous study [ 43 ].…”

Section: Discussionsupporting

confidence: 89%

“…Some sensory evaluations reported that the use of a warm-up sample improves the perceptual sensitivity of the participant [ 78 , 79 , 80 ]. Gotow and colleagues [ 43 ] investigated the effect of a warm-up sample in TI evaluation of retronasal aroma and bitterness after swallowing coffee beverages. Half of the participants continuously evaluated retronasal aroma intensity over four trials in the first session, and bitter intensity over four trials in the second session.…”

Section: Discussionmentioning

confidence: 99%

“…In other words, we inferred that sample presented in the second trial might also function as a warm-up sample, although it did alter the TI curve less drastically than the sample presented in the first trial. Gotow and colleagues [ 43 ] reported that the effect of a warm-up sample was observed even when time-intensity evaluation of retronasal aroma was arranged in not only the first session, but the second session after performing TI evaluation of bitterness in the first session. Some previous studies, in which psychological experiments were performed using taste solutions containing aromas, reported that it was more difficult for participants to detect and identify olfactory than gustatory components because they directed voluntarily their attention to tongue [ 36 , 37 ].…”

Section: Discussionmentioning

confidence: 99%

“…Therefore, we cannot exclude the possibility that the halo damping effect occurred in this study. Gotow and colleagues [ 34 , 42 , 43 ], who employed TI evaluation of bitterness and retronasal aroma of coffee beverages using a within-subjects design, adopted the same procedure used in this study; i.e., participants were asked to evaluate a single sensory attribute per trial. However, in order to reduce the occurrence of the halo damping effect as much as possible, participants were informed about all sensory attributes to be evaluated before beginning the TI evaluation, and they were instructed to emphasize a specific sensory attribute to be evaluated in each trial.…”

Section: Discussionmentioning

confidence: 99%

“…Based on these results, Gotow and colleagues concluded that they succeeded in developing a system by which an untrained panelist can easily and precisely perform TI evaluation of the sensory attributes of food. Using this evaluation system, untrained panelists performed TI evaluation of bitterness and retronasal aroma of black coffee beverage without sugar [ 34 , 42 , 43 ], as well as sweetness of sweetened coffee beverage with milk and sweetened water solution [ 44 ].…”

Section: Introductionmentioning

confidence: 99%

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Multi-Sip Time–Intensity Evaluation of Retronasal Aroma after Swallowing Oolong Tea Beverage

Gotow

Omata²,

Uchida

et al. 2018

Foods

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In most cases, a meal cannot be finished with a single bite and sip. During eating and drinking, consumers receive dynamic food perceptions from sensory attributes in foods. Thus, we performed multi-sip time–intensity (TI) evaluation of sensory attribute. In each of ten trials, the participant evaluated continuously the intensity of retronasal aroma for 60 s after swallowing oolong tea. We compared the TI parameters (Imax: maximum intensity, Tmax: time point at which intensity reached the maximum value, AUC: area under the TI curve, Dplateau: duration between the first and last time points with values exceeding 90% of the maximum intensity, Rinc: rate of intensity increase between the first time points with values exceeding 5% and 90% of the maximum intensity, and Rdec: rate of intensity decrease between the last time points with values exceeding 5% and 90% of the maximum intensity) and TI curves among the ten trials, and approximated each TI curve with an exponential model. Some TI parameters (Imax, Tmax, AUC, and Rinc) differed significantly between the first and subsequent trials. The TI curve was significantly lower in the first trial than in the subsequent trials, and TI curve during the time from starting the evaluation to reaching maximum intensity was significantly lower in the second trial than in the subsequent trials. The time constant of the fitted exponential function revealed that the decay of retronasal aroma intensity was slightly faster in the second through fourth trials than in the first and the fifth through tenth trials. These results indicate that olfaction might be more perceptive while consumers sip a cup of the beverage.

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Section: Discussionsupporting

confidence: 89%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Multi-Sip Time–Intensity Evaluation of Retronasal Aroma after Swallowing Oolong Tea Beverage

Gotow

Omata²,

Uchida

et al. 2018

Foods

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Differences in dynamic perception of salty taste intensity between young and older adults

Sato

Wada

Matsui

et al. 2022

Sci Rep

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In super-aged societies, high salt intake substantially increases the risk of stroke and cardiovascular disease. Perceived low salty taste often prompts the addition of table salt to food. However, it remains unclear how older adults perceive the nature and intensity of salty taste in the mouth and brain. We compared the perceptions of salty taste intensities of older adults with those of young adults. Participants were 74 healthy adults: 31 older (age, 60–81 years [65.0 ± 5.5 SD]) and 43 young (age, 21–39 years [25.0 ± 3.6 SD]). Our research project comprises three sequential experiments. This article reports on the first two, which were (1) static and (2) dynamic sensory evaluations of taste perceptions in the mouth. Participants assessed the taste of 0.3 M and 0.5 M sodium chloride solutions in two types of sensory evaluations: (1) a cup tasting test, in which they sipped the solution from cups, spat it out, and rated static salty taste intensity, and (2) a time-intensity sensory evaluation, in which the solutions were delivered to participants’ tongues through a custom-made delivery system while they recorded dynamic taste intensities on a hand-held meter. Older adults perceived significantly lower taste intensities than young adults (p = 0.004 and p < 0.001 for 0.3 M and 0.5 M, respectively). Reaction timings for both solutions did not differ, but the slopes for both concentrations were significantly lower for older adults than for young adults (p < 0.001). Using a standardized system allowed us to evaluate and directly compare real-time feedback on taste intensities according to age. This study is the first to characterize the time-intensity profiles of salty taste intensity in older adults. Our findings show that older adults do not take longer to recognize a salty taste, but their perception of taste intensity slowly increases, and yet remains lower than that of young adults. This suggests that older adults should be aware of the tendency to add more salt to their food to compensate for their low perceptions of salty taste. We would like to suggest them to savor and chew sufficiently during eating to optimize the perceived salty taste. Furthermore, our results offer a reference for ordinary citizens’ taste-intensity perceptions; our standardized system could be usefully integrated into clinical follow-up examinations and treatments.

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A Timely Application—Temporal methods, past, present, and future

Keefer

Rovai

Drake

2023

Journal of Food Science

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Eating is a dynamic experience, and temporal sensory methods have been proposed to document how products change over the course of consumption or use (nonfood). A search of online databases yielded approximately 170 sources related to temporal evaluation of food products that were compiled and reviewed. This review summarizes the evolution of temporal methodologies (past), offers guidance in selecting appropriate methods (present), and provides insights into the future of temporal methodologies in the sensory space. Temporal methods have evolved to document a variety of characteristics in food products including how the intensity of a specific attribute changes over time (Time-Intensity), which specific attribute is dominant at each time during evaluation (Temporal Dominance of Sensations), which attributes are present at each time point during evaluation (Temporal Check-All-That-Apply), and many others (Temporal Order of Sensations, Attack-Evolution-Finish, and Temporal Ranking). In addition to documenting the evolution of temporal methods, this review considers the selection of an appropriate temporal method based on the objective and scope of research. When choosing a temporal method, researchers should also consider the selection of panelists to perform the temporal evaluation. Future temporal research should focus on validation of new temporal methods and explore how methods can be implemented and improved to add to the usefulness of temporal techniques for researchers. K E Y W O R D Sreview, temporal check-all-that-apply, temporal dominance of sensations, temporal methods, time-intensity

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Effect of a warm‐up sample on stabilizing the performance of untrained panelists in time–intensity evaluation

Cited by 5 publications

References 88 publications

Multi-Sip Time–Intensity Evaluation of Retronasal Aroma after Swallowing Oolong Tea Beverage

Multi-Sip Time–Intensity Evaluation of Retronasal Aroma after Swallowing Oolong Tea Beverage

Differences in dynamic perception of salty taste intensity between young and older adults

A Timely Application—Temporal methods, past, present, and future

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