Sugar reduction in probiotic chocolate-flavored milk: Impact on dynamic sensory profile and liking

Oliveira, Denize; Antúnez, Lucía; Giménez, Ana; Castura, John C.; Deliza, Rosires; Ares, Gastón

doi:10.1016/j.foodres.2015.05.050

Cited by 101 publications

(76 citation statements)

References 43 publications

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“…Coupling overall liking with a temporal descriptive technique is a very recent practice. Oliveira and others () were the 1st to ask consumers to rate their overall liking after completing a TCATA evaluation on probiotic chocolate‐flavored milk. More recently, Thomas and others () coupled TDS to a hedonic task over successive sips of an oral nutritional supplement.…”

Section: Resultsmentioning

confidence: 99%

“…Working on wine TDS description, Brachet and others () found that consumers were as discriminating as experts but the resulting profiles were not the same as those obtained by a trained panel (of 15 assessors), showing that what was dominant for them was not necessarily so for the trained assessors. Moreover, recent works have shown the possibility of coupling a temporal qualitative descriptive task to a hedonic evaluation on the same session (Oliveira and others ; Thomas and others ). We believe that collecting TDS data together with temporal liking (rather than in 2 separate sessions) can help to better understand causality, this is why the present work was carried out with a panel of consumers.…”

Section: Introductionmentioning

confidence: 99%

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Use of Multi‐Intake Temporal Dominance of Sensations (TDS) to Evaluate the Influence of Cheese on Wine Perception

Galmarini

Loiseau

Visalli

et al. 2016

Journal of Food Science

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Though the gastronomic sector recommends certain wine-cheese associations, there is little sensory evidence on how cheese influences the perception of wine. It was the aim of this study to dynamically characterize 4 wines as they would be perceived when consumed with and without cheese. The tasting protocol was based on multi-intake temporal dominance of sensations (TDS) coupled with hedonic rating. In the 1st session, 31 French wine and cheese consumers evaluated the wines (Pacherenc, Sancerre, Bourgogne, and Madiran) over 3 consecutive sips. In the following sessions, they performed the same task, but eating small portions of cheese (Epoisses, Comté, Roquefort, Crottin de Chavignol) between sips. All cheeses were tasted with all wines over 4 sessions. TDS data were mainly analyzed in terms of each attribute's duration of dominance by analysis of variance, multivariate analysis of variance, and canonical variate analysis. Results showed that cheese consumption had an impact (P < 0.1) on dominance duration of attributes and on preference for most wines. For example, in Madiran, all cheeses reduced dominance duration (P < 0.01) of astringency and sourness and increased duration of red fruit aroma. Although the number of consumers was small to make extended general conclusions on wine's preference, significant changes were observed before and after cheese intake.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Use of Multi‐Intake Temporal Dominance of Sensations (TDS) to Evaluate the Influence of Cheese on Wine Perception

Galmarini

Loiseau

Visalli

et al. 2016

Journal of Food Science

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“…Temporal check‐all‐that‐apply (TCATA) is a recently described rapid sensory method that documents multiple sensory qualities of a sample dynamically over time (Boinbaser, Parente, Castura, & Ares, ; Castura, Antúnez, Giménez, & Ares, ; Oliveira et al, ). TCATA involves continuous checking and unchecking words to track changes in the sample, such that at any given moment, the collection of words that are checked fully describe the sample.…”

Section: Introductionmentioning

confidence: 99%

“…Critically, TCATA allows participants to check multiple attributes simultaneously. This use of multiple attributes in TCATA allows for tracking of side tastes that are not the most intense/dominant sensation (Oliveira et al, ), potentially making it a useful technique to study the differing temporal profiles of nonnutritive sweeteners. Because many nonnutritive sweeteners evoke side tastes other than sweet, TCATA is able to not only identify their occurrence, but also when they occur, providing a more holistic taste profile of the sweeteners studied.…”

Section: Introductionmentioning

confidence: 99%

Characterizing dynamic sensory properties of nutritive and nonnutritive sweeteners with temporal check‐all‐that‐apply

Reyes

Castura²,

Hayes

2017

Journal of Sensory Studies

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Temporal Check-All-That-Apply (TCATA) is a rapid method where attributes are actively checked and unchecked to track sensations over time, so that the checked words fully describe the sample in any given moment. Here, we characterize the temporal profiles of sweeteners using TCATA. In two experiments, sweeteners were tested in water at concentrations known to elicit weak to moderate sweetness. Before evaluating the sweeteners, participants (n= ~125 per experiment) were familiarized with the TCATA method with a guided example using imaginary samples of Kool-Aid. Participants then received 10 ml of each sweetener solution and were instructed to click “start” after he or she finished swallowing the sample. Incidence of 6 attributes obtained from prior literature – sweet, bitter, metallic, licorice, cooling, and drying – was obtained for 60s. We observed similarities across temporal profiles of various sweeteners: sweet and bitter occurred first (~10s), then metallic and cooling (~10–25s), followed by drying much later (30–50s depending on the stimulus). The presence of side tastes influenced how often ‘sweet’ was endorsed: stimuli with fewer endorsements of side tastes showed more prominent sweetness. Finally, unfamiliar side tastes may lead to a smearing bias where participants check every attribute in an attempt to characterize those unfamiliar sensations.

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“…reduced sugar, dried fruits addition, etc. (Belščak-Cvitanović et al 2015;Komes et al 2013;Morais et al 2015;Oliveira et al 2015). The intensity of sensory attributes changed because of the different processes involved in food breakdown during consumption, including structural changes and the release of different taste and olfactory compounds (Sudre et al 2012).…”

Section: Introductionmentioning

confidence: 99%

The impact of yeast starter cultures on the microbial communities and volatile compounds in cocoa fermentation and the resulting sensory attributes of chocolate

et al. 2015

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Theobroma cacao seeds are the main raw material for chocolate production. During their fermentation, a succession of microorganisms are responsible for the physicochemical changes occurring in the pulp and inside the beans. The aim of this study was to investigate the effects of yeast inoculation (Saccharomyces cerevisiae UFLA CA11, Pichia kluivery CCMA0237, and Hanseniaspora uvarum CCMA0236) on the profile of the volatile compounds and microbial communities in cocoa fermentation. The resulting chocolate was also evaluated by temporal dominance of sensations (TDS) analyses. The dominant microorganisms during spontaneous fermentation were S. cerevisiae, H. uvarum, H. guilliermondii, Lactobacillus fermentum, Pediococcus sp., and Acetobacter pasteurianus. Similarly, S. cerevisiae, P. kluyveri, Candida sp., Pediococcus sp., and A. pasteurianus were the predominant microorganisms assessed by Denaturing Gradient Gel Electrophoresis (DGGE) in inoculated fermentation. Sixtyseven volatile compounds were detected and quantified by gas chromatography/mass spectrometry (GC/MS) at the end of fermentation and chocolates. The main group of volatile compound found after the inoculated and spontaneous fermentations was esters (41 and 39 %, respectively). In the chocolates, the main group was acids (73 and 44 % from the inoculated and spontaneous fermentations, respectively). The TDS analyses showed a dominance of bitter and cocoa attributes in both chocolates. However, in the inoculated chocolate, lingering fruity notes were more intense, while the chocolate produced by spontaneous fermentation was more astringent. Thus, the inoculation of yeast influenced the microbial profile, which likely affected the volatile compounds that affect sensory characteristics, resulting in chocolate with dominant bitter, cocoa, and fruity attributes.

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Sugar reduction in probiotic chocolate-flavored milk: Impact on dynamic sensory profile and liking

Cited by 101 publications

References 43 publications

Use of Multi‐Intake Temporal Dominance of Sensations (TDS) to Evaluate the Influence of Cheese on Wine Perception

Use of Multi‐Intake Temporal Dominance of Sensations (TDS) to Evaluate the Influence of Cheese on Wine Perception

Characterizing dynamic sensory properties of nutritive and nonnutritive sweeteners with temporal check‐all‐that‐apply

The impact of yeast starter cultures on the microbial communities and volatile compounds in cocoa fermentation and the resulting sensory attributes of chocolate

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