High consumption increases sensitivity to after-flavor of canned coffee beverages

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

doi:10.1016/j.foodqual.2015.04.007

Cited by 15 publications

(17 citation statements)

References 71 publications

(73 reference statements)

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“…Additionally, in the second session of this study, the effect of a warm‐up sample was observed only when participants were continuously evaluating perceived intensity of retronasal aroma. When we regard the warm‐up as a single trial reflecting extremely short‐term experience of food consumption, the results of this study are consistent with those of previous studies (Gotow et al, , ) in terms of the effect of consumption experience on perceptual sensitivity to retronasal aroma.…”

Section: Discussionsupporting

confidence: 91%

“…In order to prevent fatigue, participants were instructed to put their arms on the elbow rest of the chair throughout the time–intensity evaluation. The validity of time–intensity evaluation using this system has been previously demonstrated (Gotow et al, , ).…”

Section: Methodsmentioning

confidence: 99%

“…The third aim is to provide an exercise trial under experimental conditions similar to those of the test trials (Harper & McDaniel ). Gotow et al (, ), who reported time–intensity evaluation of bitterness and retronasal aroma of coffee beverages by untrained panelists, used a warm‐up sample for the third reason. However, they did not investigate whether the use of a warm‐up sample stabilizes performance in time–intensity evaluation.…”

Section: Introductionmentioning

confidence: 99%

“…The third aim is to provide an exercise trial under experimental conditions similar to those of the test trials (Harper & McDaniel 1993). Gotow et al (2015aGotow et al ( , 2015b, who…”

mentioning

confidence: 99%

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

Gotow

Moritani

Hayakawa

et al. 2017

Journal of Sensory Studies

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To improve the reliability of sensory evaluation, it is necessary to minimize response bias. In this study, we investigated the effect of a warm‐up sample on time–intensity evaluation of after‐flavor. Untrained panelists evaluated continuously perceived intensity of bitterness and retronasal aroma, using four types of samples (two brands of coffee beverages × two types of lids). Half of participants evaluated bitterness intensity in the first session and retronasal aroma intensity in the second session, whereas the other half evaluated them in the opposite order. Each session consisted of four trials, and we regarded the first trial sample of each session as a warm‐up. Results revealed that perceived intensity was significantly lower in the first trial than in the following trials, and that the time courses of the second, third, and fourth trials were similar except when participants evaluated bitterness intensity in the second session. In other words, the use of a warm‐up sample stabilized the performance of time–intensity evaluation of bitterness and retronasal aroma in the first session. Furthermore, no warm‐up sample was needed in the second session when participants evaluated bitterness intensity, but a warm‐up was needed when they evaluated retronasal aroma intensity. Practical application Based on the results of this study, we concluded that the use of a warm‐up sample stabilized performance in time–intensity evaluation of after‐flavor by untrained panelists. We proposed that in order to obtain reliable performance in time–intensity evaluation of after‐flavor, untrained panelists should be provided a training trial using warm‐up sample before staring the test trials.

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Section: Discussionsupporting

confidence: 91%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…The third aim is to provide an exercise trial under experimental conditions similar to those of the test trials (Harper & McDaniel 1993). Gotow et al (2015aGotow et al ( , 2015b, who…”

mentioning

confidence: 99%

See 2 more Smart Citations

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

Gotow

Moritani

Hayakawa

et al. 2017

Journal of Sensory Studies

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“…The structure of this system was detailed by Gotow and colleagues [28,32]. However, to improve the portability of this system, we changed how the voltage output from the load cell was processed.…”

Section: Time-intensity Evaluation Systemmentioning

confidence: 99%

Comparison of Temporal Profiles among Sucrose, Sucralose, and Acesulfame Potassium after Swallowing Sweetened Coffee Beverages and Sweetened Water Solutions

et al. 2018

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Non-nutritive sweeteners have been used as substitutes for nutritive sweeteners with the goal of preventing obesity and dental caries. The main factor responsible for the difference in taste between beverages containing a nutritive sweetener and those containing a non-nutritive sweetener is the temporal profile of sensory attributes. In this study, untrained panelists performed a time-intensity evaluation of sweetness, using one coffee beverage containing a nutritive sweetener (sucrose) and two coffee beverages containing non-nutritive sweeteners (sucralose or acesulfame potassium (acesulfame K)). They evaluated continuously perceived intensity of sweetness for 150 s after swallowing each coffee beverage. We did not detect a significant difference in temporal profiles among the three coffee beverages. To investigate why the temporal profiles of the three coffee beverages followed similar traces, all untrained participants who had participated in the coffee beverage session also performed a time-intensity evaluation of sweetness using three water solutions (sucrose-sweetened, sucralose-sweetened, and acesulfame K-sweetened deionized water). We observed a significant difference in temporal profiles among the three water solutions. These results indicate that differences in the temporal profiles of coffee beverages might be masked by factors other than the sweetness of the sweetener.

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Familiarity and Retronasal Aroma Alter Food Perception

et al. 2018

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High consumption increases sensitivity to after-flavor of canned coffee beverages

Cited by 15 publications

References 71 publications

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

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

Comparison of Temporal Profiles among Sucrose, Sucralose, and Acesulfame Potassium after Swallowing Sweetened Coffee Beverages and Sweetened Water Solutions

Familiarity and Retronasal Aroma Alter Food Perception

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