Using quantitative descriptive analysis and temporal dominance of sensations analysis as complementary methods for profiling commercial blackcurrant squashes

Abstract

a b s t r a c tQuantitative descriptive analysis (QDA) is used to describe the nature and the intensity of sensory properties from a single evaluation of a product, whereas temporal dominance of sensation (TDS) is primarily used to identify dominant sensory properties over time. Previous studies with TDS have focused on model systems, but this is the first study to use a sequential approach, i.e. QDA then TDS in measuring sensory properties of a commercial product category, using the same set of trained assessors (n = 11). The main objectives of this study were to: (1) investigate the benefits of using a sequential approach of QDA and TDS and (2) to explore the impact of the sample composition on taste and flavour perceptions in blackcurrant squashes. The present study has proposed an alternative way of determining the choice of attributes for TDS measurement based on data obtained from previous QDA studies, where available. Both methods indicated that the flavour profile was primarily influenced by the level of dilution and complexity of sample composition combined with blackcurrant juice content. In addition, artificial sweeteners were found to modify the quality of sweetness and could also contribute to bitter notes. Using QDA and TDS in tandem was shown to be more beneficial than each just on its own enabling a more complete sensory profile of the products.

Temporal Dominance of Sensations of peanuts and peanut products in relation to Hutchings and Lillford’s “breakdown path”

“…Throughout the process the assessor identifies the dominant sensation that are perceived and by comparing responses between the panel we are able to recognize patterns for particular foods by the group of subjects under test. TDS has been applied to a variety of liquid foods and drinks such as water (Teillet, Schlich, Urbano, Cordelle, & Guichard, 2010), espresso coffee (Barron et al, 2012), blackcurrant squash (Ng et al, 2012) wine (Meillon, Urbano, & Schlich, 2009;Sokolowsky & Fischer, 2012) and olive oil (Dinnella, Masi, Zoboli, & Monteleone, 2012). It has also been used to examine semi solid foods like yoghurt (Bruzzone, Ares, & Gimenez, 2013) and salmon-sauce combinations (Paulsen, Naes, Ueland, Rukke, & Hersleth, 2013).…”

Techniques in sensory analysis of flavour

“…Here, the assessor states which attribute (out of a pre-selected list) is most dominant at different times during consumption (Pineau et al, 2009), noting that the sensation that is most dominant may not be the one that is the most intense. TDS was used alongside QDA profiling in studying the flavour profile of commercial blackcurrant squashes (Ng et al, 2012). The authors concluded that both methods were relevant; QDA intensities did not predict the dominance of sensations, however, TDS alone could not be used to evaluate all attributes and less dominant attributes were still found to be important in product differentiation.…”

Influence of sodium chloride treatment and polysaccharides as debittering agent on the physicochemical properties, antioxidant capacity and sensory characteristics of bitter gourd (Momordica charantia) juice

“…The panelists were trained over 9 h (1.5 h per session, 3 times per week for 2 weeks). The training process followed the method described by Ng et al (2012). The panelists were given several bitter gourd juice formulations and were asked to generate terminology for the juice in terms of sensory attributes (bitter taste, sour taste and viscosity).…”