Effect of basic structural variation, aimed at increasing perceivable textures in model foods, on the perception of textural complexity

Patterson, Niamh M.; Zhong, Yilin; James, Bryony; Hautus, Michael J.

doi:10.1016/j.foodqual.2021.104196

Cited by 9 publications

(17 citation statements)

References 49 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…A food that contains a singular texture in the static state may be perceived to have multiple textures dynamically, for example chocolate moving from a hard texture upon first bite to a smooth texture prior to swallowing (Pellegrino et al, 2020). Similarly, textures perceived concurrently may blend with or mask each other at different points during mastication (Patterson, Zhong, James, Gant, & Hautus, 2021).…”

Section: Introductionmentioning

confidence: 99%

“…Only very recently has an attempt been made to assess perceived complexity in food dynamically or temporally (Patterson et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

“…Accordingly knowledge of these drivers is highly relevant. Patterson et al (2021) evaluated temporal drivers of textural complexity with a small panel of judges (n = 18) who performed TDS and temporal textural complexity (TTC) in separate sessions. They employed Thomas et al's (2015) temporal drivers of liking (TDL) method, replacing concurrent evaluations of liking with textural complexity.…”

Section: Introductionmentioning

confidence: 99%

“…Indications to the basis of perceived textural complexity and limitations of the stimulus set are discussed elsewhere (Patterson et al, 2021). It is important to note on the outset that due to lack of consistent repeatability across replicates, the number of observations is limited, therefore this analysis is presented as a pilot comparison of the methods and will need to be repeated with a larger sample size to support findings.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Temporal drivers of textural complexity: A pilot study and analysis of simultaneous temporal dominance of sensations and temporal textural complexity data

Patterson

James

Hautus

2022

Journal of Sensory Studies

Self Cite

View full text Add to dashboard Cite

The aim of this study was to assess the applicability of simultaneous methodologies to describe dynamic textural complexity. In a simultaneous task, temporal dominance of sensations (TDS) and temporal textural complexity (TTC) were performed in one session (n = 17). A further 18 participants performed TDS and TTC on separate occasions; data from the simultaneous and separate session were then compared. A further aim was to investigate the temporal nature of textural complexity—temporal drivers of textural complexity were examined, as well as ratings of textural complexity across time. Regression modeling and multivariate analyses indicated little difference in how the participants in the simultaneous and separate tasks performed; only minor differences in the use of TDS attributes were noted. Positive drivers included texture contrast and crumbly/particles, while smooth was a negative driver. Significant differences in TTC data separated into three time intervals were found; a trend of increasing textural complexity during mastication until a midway point followed by a decline emerged. Further research with larger samples is needed to support these findings. However, for the first time this work supports the use of simultaneous tasks in sensory evaluation and indicates the importance of temporality in direct ratings of complexity. Practical applications Simultaneous tasks are not commonly used in sensory evaluation, this research suggests their applicability and value; ultimately they may save time and money in research and product development. Direct ratings of sensory complexity are often reported prior to or after descriptive temporal evaluation; this may underestimate true perceived complexity, indicating the importance of considering temporal measures. Sensory complexity is considered an important sensory construct given its arousal potential; thus, identification of drivers of complexity may inform product development.

show abstract

Section: Introductionmentioning

confidence: 99%

“…Only very recently has an attempt been made to assess perceived complexity in food dynamically or temporally (Patterson et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Temporal drivers of textural complexity: A pilot study and analysis of simultaneous temporal dominance of sensations and temporal textural complexity data

Patterson

James

Hautus

2022

Journal of Sensory Studies

Self Cite

View full text Add to dashboard Cite

show abstract

“…A useful methodology for investigating the sensory characteristics of foods is the temporal dominance of sensations (TDS) method [9], which evaluates dominant sensations and their temporal dynamics using descriptors from a proposed sensory attribute list. The TDS method has been used to accurately assess the perception of food texture, odor, taste [10], and textural complexity in model foods [11]. In this study, we used the TDS method based on mimetic words or onomatopoeias.…”

Section: Introductionmentioning

confidence: 99%

Crispness, the Key for the Palatability of “Kakinotane”: A Sensory Study with Onomatopoeic Words

Saita

Yamamoto

Raevskiy

et al. 2021

Foods

View full text Add to dashboard Cite

Crispness is among the most important food textures that contribute significantly to palatability. This study investigated the association between the perceived crispness and palatability of five types of Japanese rice crackers known as “kakinotane.” Two experiments were conducted using the temporal dominance of sensations (TDS) and temporal drivers of liking (TDL) methods. As descriptors for the TDS evaluation, we used 10 Japanese onomatopoeias to indicate various attributes of crispness. We also measured the mastication sounds and electromyography (EMG) activity during mastication. Principal component analysis data revealed that principal component 1, representing moisture characteristics, contributed more than 60% in both experiments. The palatability of the stimulus, which was described as having a very soft, moist, and sticky texture, BETA-BETA, was significantly lower than the others. However, there was no significant relationship between the amplitude of mastication sound or EMG activity and palatability. We demonstrated that naïve university students can discriminate the fine nuances of the crispness of “kakinotane” using the TDS and TDL methods. Our findings also suggested that the onomatopoeias used as descriptors in the TDS method had a greater influence on describing the nuances of food texture than the physiological data.

show abstract

The combined use of temporal dominance of sensations (TDS) and discrete time-intensity (DTI) to describe the dynamic sensory profile of alcoholic cocktails

Pierguidi

Spinelli

Monteleone

et al. 2021

Food Quality and Preference

View full text Add to dashboard Cite

Effect of basic structural variation, aimed at increasing perceivable textures in model foods, on the perception of textural complexity

Cited by 9 publications

References 49 publications

Temporal drivers of textural complexity: A pilot study and analysis of simultaneous temporal dominance of sensations and temporal textural complexity data

Temporal drivers of textural complexity: A pilot study and analysis of simultaneous temporal dominance of sensations and temporal textural complexity data

Crispness, the Key for the Palatability of “Kakinotane”: A Sensory Study with Onomatopoeic Words

The combined use of temporal dominance of sensations (TDS) and discrete time-intensity (DTI) to describe the dynamic sensory profile of alcoholic cocktails

Contact Info

Product

Resources

About