Temporal profiling of simplified lemonade using temporal dominance of sensations and temporal check‐all‐that‐apply

Abstract

Given that little is known about how sensory interactions during lemonade consumption unfold over time, we studied the impact of citric acid level and type of sweetener on dynamic perception of simplified lemonade using temporal dominance of sensations (TDS) and temporal check‐all‐that‐apply (TCATA). We found that citric acid level did not impact perception of lemon flavor. Instead, the sweetener type had an impact on the rate and duration with which lemon flavor was perceived as dominant in TDS, but not its overall citation duration and rates in TCATA. In terms of licorice taste, SG 95 (95% steviol glycosides) solutions with higher levels of citric acid had relatively lower dominance/citation rates and duration than SG 95 samples with lower levels of citric acid. Sweetness was perceived to be more dominant and more frequently cited for sucrose than SG 95 solutions, especially at the early tasting stage. Finally, results showed that both TDS and TCATA provided useful and complementary information for the study of sensory interactions. Practical Applications Understanding the dynamic sensory interaction of cross‐modality perceptions of lemonade could help product developers to formulate the low calorie natural sweetener drink. The results elucidate the impact of sweetener type and citric acid level on dynamic perception of simplified lemonade. TDS and TCATA are able to provide complementary information on dynamic sensory perception.

Characterizing the Dynamic Taste and Retro-Nasal Aroma Properties of Oral Nutritional Supplements Using Temporal Dominance of Sensation and Temporal Check-All-That-Apply Methods

“…Although the obtained results were generally similar for both methods, TDS highlighted a greater number of differences in sensory taste attribute perception between the two evaluation conditions. This observation has already been carried out in studies on liquid products [ 28 ]. The two methods therefore gave similar and complementary results, the weaknesses of TCATA being corrected by TDS, and conversely.…”

“…The TDS and TCATA methods were used to study the dynamic sensory perception of liquid, semi-solid, or solid products [ 17 , 18 , 19 , 20 , 21 , 27 , 28 ]. However, these two methods have never been used to characterize the sensory properties of ODTs, for which the formulation leads to particular combinations and intensities of sensations not otherwise encountered in foods.…”

“…For both methods, the product curves showed similarities for all products evaluated. The dominant attributes for a product with TDS were also the most cited attributes with TCATA [ 28 ]. The two tests allowed for the defining of specific product spaces for the four samples.…”

“…We assumed that the use of certain aromas contributed to increasing taste perception with negative valences such as bitterness; therefore, the contribution of aroma to savoring perception was evaluated. Although widely used with products other than ODTs, we determined whether these temporal analytical methods provided accurate and similar sensory information for these ODTs considering the dynamic aspect of sensory perception [ 24 , 25 , 26 , 27 , 28 ]. Moreover, neither TDS nor TCATA has been used for temporal perception studies of ODTs, and we found it relevant to test and compare these two methods for the temporal perception study of such products with particular temporal flavor properties.…”

Consumer Likings of Different Miracle Fruit Products on Different Sour Foods

“…In this study, the degree of pleasantness of the product initially increased and obtained a maximum ideal point of approximately 8–10% sucrose, after which the degree of pleasantness decreased. Other studies have also suggested that the relative optimal sweetness is the important driver of liking in sweetened sour beverages [ 18 , 19 , 20 ]. Additionally, Leksrisompong et al predicted that for both sweetness and mouth coating, the absences of bitter and metallic tastes function as consumer drivers of liking for lemon-lime carbonated beverage products [ 18 ].…”