Impact of ‘free-from’ and ‘healthy choice’ labeled versions of chocolate and coffee on temporal profile (multiple-intake TDS) and liking

Temporal Sensory Perceptions of Sugar-Reduced 3D Printed Chocolates

“…For each 3D printed chocolate, each sensory attribute was dominant at some point during the evaluation with the exception of “Milky flavor.” Based on previous TDS studies of milk chocolate or chocolate with cocoa content similar to the chocolate evaluated in this study (41%, 53%, or 55%), H chocolate (47% cocoa) was expected to be dominant in the attributes “Hard,” “Brittle,” “Sweet,” “Melting,” “Soft,” “Cocoa,” “Milk,” and “Creaminess” [ 19 , 20 , 21 ]. L chocolate (72% cocoa) was expected to have similar dominant attributes to dark chocolates with 63% or 70% cocoa, described as dominant in “Crunchy,” “Cocoa”, “Bitter” and “Melting” [ 18 , 20 ].…”

“…Fill out a demographics and product use questionnaire. TDS attributes to be evaluated by the panel were selected by first reviewing attributes and their definitions used in published chocolate sensory [13] and TDS research [15][16][17][18][19][20][21]. Preliminary testing within the research group determined that eight sensory attributes were appropriate for the samples: sweet, bitter, chocolate flavor, milky flavor, creamy, melting, hard/brittle, and soft.…”

Sensory Characterization of Iberian Dry-Cured Loins by Using Check-All-That-Apply (CATA) Analysis and Multiple-Intake Temporal Dominance of Sensations (TDS)

“…In study 2, the multiple-intake TDS analysis was carried out by fifteen trained panelists (9 female and 6 male), with ages ranging from 21 to 59 years old and recruited from the Service of Innovation in Products of Animal Origin (SIPA) and the Meat and Meat Products Research Institute (IProCar) located at the Campus of the University of Extremadura (Cáceres). Participants had previous experience in conventional and dynamic sensory analysis of meat products, and all of them were previously trained in multiple TDS techniques [ 21 ]. Each of the fifteen panelists performed two replications of each product (i.e., 30 trials).…”

“…The original version of TDS only considers one intake, being a less-realistic approach of product consumption, while the multiple-intake/sip TDS technique allows series of concatenated TDS evaluations [ 20 ]. This version has recently been successfully applied to different products, providing more accurate and complete information in comparison with the original one [ 21 ]; however, there is still no work on using this approach with dry-cured loin.…”

An Overview of Sensory Characterization Techniques: From Classical Descriptive Analysis to the Emergence of Novel Profiling Methods

“…A temporal driver approach can be completely appropriated to trigger those expectations in consumers with diverse eating preferences and behaviors during the tasting process [121]. Over the last few years, temporal dynamics in the sensory assessment of beverages have been widely investigated [19,[122][123][124][125][126][127] because the sensory analysis is a very complex and dynamic process that floats and evolves.…”