Influence of fading duration on TCATA evaluation

Rizo, Arantxa; Vidák, Klaudia; Fiszman, Susana; Tárrega, Amparo

doi:10.1016/j.foodqual.2018.12.004

Cited by 8 publications

(10 citation statements)

References 25 publications

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“…Additionally, TCATA has proven effective in the temporal profiling of various sweeteners when evaluated on their own (Reyes, Castura, & Hayes, 2017; Tan et al, 2019), or in beverage applications (Ares et al, 2015; Parker et al, 2018). In terms of exercise execution, there is a general agreement that studies with trained assessors unsurprisingly provide better sample discrimination than untrained consumers; however, these effects may be mitigated for untrained consumers through the employment of manageable attribute list sizes and familiarization with the TCATA task (Jaeger et al, 2017; Jaeger et al, 2018; Rizo, Vidák, Fiszman, & Tarrega, 2020).…”

Section: Introductionmentioning

confidence: 99%

Application of temporal penalty analysis for the optimization of sugar reduction in protein beverages

Harwood

Drake

2021

Journal of Sensory Studies

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This study evaluated the application of penalty analysis to temporal evaluation of vanilla‐flavored protein beverages sweetened with different sweeteners. Iso‐sweet concentrations of sucrose, sucralose, stevia, and monk fruit, as well as natural sweetener blends, were assessed in the study. Ready‐to‐mix protein beverages were formulated with flavoring, sweetener, and whey protein isolate (25 g protein per 360 ml serving). Consumers (n = 143 total) participated in both temporal liking and temporal check‐all‐that‐apply (TCATA) exercises. Consumer results from temporal liking were matched at each second with results from their TCATA profiling. Significant penalties to liking associated with the presence or absence of attributes were subsequently identified. The sucrose formulation received no penalties and had the most consistent temporal liking of all formulations. Monk fruit beverages were penalized (p < .05) for metallic sensation over the course of aftertaste evaluation, and stevia beverages were penalized for bitter and metallic tastes, astringency, and lingering bitterness. Natural sweetener blends proved effective at mitigation of these unpleasant temporal sensory qualities. Understanding the temporal aspects of protein beverages related to the different sweetener types may provide guidance for formulating reduced‐sugar products that maintain an acceptable consumer temporal experience. Practical application Nonnutritive sweetener systems are often less palatable than sucrose‐sweetened products, presenting a barrier to more widespread consumption. This study utilized a novel penalty analysis approach from a temporal perspective to identify formulations that are viable alternatives to nutritive sweetener formulations. Findings from this study may be of specific interest to manufacturers of high‐protein products. Additionally, the approaches used within this study may hold practical value for food manufacturers as a whole, as they outline a novel consumer‐centric approach for refining product formulations.

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Section: Introductionmentioning

confidence: 99%

Application of temporal penalty analysis for the optimization of sugar reduction in protein beverages

Harwood

Drake

2021

Journal of Sensory Studies

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Section: Past—the Evolution Of Temporal Methodsmentioning

confidence: 99%

“…This process allows assessors to focus solely on the selection of relevant attributes, omitting the need to also focus on the deselection of nonrelevant attributes. This modification has led to debate over the application of TCATA Fading and considerations for its use (Ares et al, 2016;Castura, Antúnez, et al, 2016;Jaeger et al, 2018;Rizo et al, 2020;Vidal et al, 2017). Ares et al (2016) reported that TCATA fading can improve discrimination and provide a more accurate description of dynamic sensory charactertistics than when panelists are tasked to deselect attributes that are no longer present.…”

Section: 43mentioning

confidence: 99%

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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“…TCATA Fading and TDS by modality (M-TDS) might overcome current drawbacks of TDS and TCATA, and might simplify the tasks, reduce noise in data and increase the sensitivity of TDS and TCATA measurements. TCATA Fading, where applicable sensory attributes gradually deselect over a predefined period, could assist and simplify attribute selections in TCATA and induce better dynamic characterization of the multisensory experience of a consumer (Ares et al, 2016;Rizo, Vidák, Fiszman, & Tarrega, 2020). M-TDS allows simultaneous selection of a dominant sensory attribute from different modalities (taste and texture), and might provide a more detailed description of sensory perceptions during consumption compared to TDS.…”

mentioning

confidence: 99%

“…become deselected) after a predefined time. Once a sensory attribute fades the consumer can choose to reselect the sensory attribute when it is still applicable at that moment in time, reducing 'fake' applicability ratings in TCATA (Ares et al, 2016;Rizo et al, 2020). Lower peaks in citation proportions of sensory attributes have been observed in TCATA Fading compared to TCATA, suggesting that there is an overestimation of sensory attribute citation durations in TCATA (Rizo et al, 2020).…”

mentioning

confidence: 99%

Time will tell : Dynamic sensory characteristics, hedonic perceptions and food-evoked emotions from first to last bite

Bommel¹

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Influence of fading duration on TCATA evaluation

Cited by 8 publications

References 25 publications

Application of temporal penalty analysis for the optimization of sugar reduction in protein beverages

Application of temporal penalty analysis for the optimization of sugar reduction in protein beverages

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

Time will tell : Dynamic sensory characteristics, hedonic perceptions and food-evoked emotions from first to last bite

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