Salt and Aroma Compound Distributions Influence Flavour Release and Temporal Perception While Eating Hot-Served Flans.

International audience; To counteract the negative effect of salt overconsumption on health, strategies have been developed to reduce the salt content in food products. Among them, two promising strategies based on odour-induced saltiness enhancement and the heterogeneous distribution of flavour compounds were combined and assessed in four-layer cream-based snacks. To investigate the relationship between saltiness enhancement, temporal release and perception of flavour compounds in hot snacks with heterogeneous distribution of salt and aroma compounds, complementary techniques were used: nose space PTR-Tof-MS (Proton Transfer Reaction-Time of Flight–Mass Spectrometry) to assess the release …

Relating dimensions of perceived complexity to aroma profiles in Burgundy Truffles (Tuber uncinatum)

International audience

Characterization of key aroma compounds in Burgundy truffle

International audience

Dark chocolates organoleptic differences: a PTR-ToF-MS success story

International audience; Aroma of dark chocolate depends on process and cocoa origin and variety. Repeated sensory analyses of standardized chocolates produced from various cocoa beans batches using a standard fabrication process allowed classifying them into four sensory categories. These categories were confirmed in a PTR-ToF-MS analysis of the volatilome of 206 chocolate samples through supervised multivariate data analyses (PLS-DA). Variable selection using dedicated methods pinpointed some volatile compounds important for the discrimination of the chocolates. Moreover, the nosespace of a subset of chocolates was measured by twelve assessors using PTR-ToF-MS with simultaneous determinati…

Nosespace of dark chocolates differing in sensory characteristics using PTR-TOF-MS and link to flavour perception through simultaneous Temporal Dominance of Sensations (TDS)

International audience; Aroma of dark chocolate depends on process and cocoa origin and variety. Repeated sensory analyses of standardized chocolates produced from various cocoa beans using a standard fabrication process allowed classifying them in four sensory categories. These categories were confirmed in a PTR-MS analysis of the volatilome of 206 chocolate samples [1]. The objective here was to study the nosespace of a subset of chocolates simultaneously with their temporal profile to better explain the sensory categorization at a perception level. A Temporal Dominance of Sensations (TDS) evaluation of 8 chocolates (2 selected per category) was done in triplicate by 12 subjects while the…

Sensory methodologies and the taste of water

/WOS: 000285178000010; International audience; Describing the taste of water is a challenge since drinking water is supposed to have almost no taste. In this study, different classical sensory methodologies have been applied in order to assess sensory characteristics of water and have been compared: sensory profiling, Temporal Dominance of Sensations and free sorting task. These methodologies present drawbacks: sensory profile and TDS do not provide an effective discrimination of the taste of water and the free sorting task is efficient but does not enable data aggregation. A new methodology based on comparison with a set of references and named “Polarized Sensory Positioning” (PSP) has bee…

Development of a sensory tool to assess overall liking for the fatty, salty and sweet sensations

Abstract Understanding the origin of the overconsumption of too high levels of sucrose, sodium chloride and lipids in foods raises the question of the influence of the hedonics for these sensations. To better understand this relationship, a sensory tool that enables measurement of liking towards sweet, salty or fatty sensations is required. This liking towards a sensation has to be understood as an overall attractiveness of the sensation. Instruments already existing were unsatisfactory as including a limited number of foods not representative of the overall sensation. A set of hedonic tests, named PrefSens, was developed to measure an overall liking for fatty, salty or sweet sensations. Ea…

Protein structure versus Nutrional and sensory properties of legume enriched pasta

Wheat pasta is a convenient starchy food presenting interesting low glycemic index as a result of its compact structure made of a gluten network entrapping starch granules. However, its protein content remains low (12-13%), its amino acid profile unbalanced and it is unsuitable for gluten-intolerant people. The aim of this study was to produce pasta enriched in protein and in lysine by incorporation of Faba flour (0-100%) and to evaluate the impact of such enrichment on pasta structure and nutritional properties.

Méthodes d'acquisition, de codage et d'analyse de profils sensoriels temporels

National audience; La méthode de Temps-Intensité (TI) consiste à mesurer l’évolution de la perception de l’intensité d’un descripteur au fil du temps de la dégustation d’un produit. Lorsque plusieurs descripteurs sont étudiés (situation du profil sensoriel), cette méthode devient quasiment impraticable car elle nécessite une dégustation par descripteur. Cette communication se propose de synthétiser un ensemble de travaux visant à proposer des méthodes d’obtention de courbes des évolutions temporelles de plusieurs descripteurs simultanément. La première de ces méthodes, Dominance Temporelle des Sensations (DTS) [1], a permis de restituer assez fidèlement les courbes TI de 10 descripteurs pou…

Effect of oenological tannins on wine aroma before and after oxidation: a real-time study by coupling sensory (TDS) and chemical (PTR-ToF-MS) analyses

Should I use touchscreen tablets rather than computers and mice in TDS trials?

International audience; Internet technologies are increasingly used as tools in sensory analysis. Thus, it would be a natural step forward for sensory science to move beyond the laboratory, into people's homes. Therefore, working with consumer IT devices like touchscreen tablets in sensory science should be taken into consideration. Working with the intuitive concept of dominance, Temporal Dominance of Sensations (TDS) requires a non-analytical answer from the subject. Using a touchscreen tablet instead of a classic mouse could reduce the cognitive load and favor a more instinctive answer. Indeed, it was proven that touch interaction is natural and efficient, and that finger pointing is fas…

Sensory exploration of the freshness sensation in plain yoghurts and yoghurt-like products

WOS: 000324008600021 ; http://www.sciencedirect.com/science/article/pii/S0950329313001092; International audience; The term "freshness sensation" is used by consumers for characterizing some plain yoghurts and yoghurt-like products. This study consisted in an investigation of this sensation aiming at determining its underlying sensory attributes. First, two focus groups of consumers were conducted to open up the framework. A set of plain yoghurts and yoghurt-like products, both commercial and experimental, was then subjected to sensory analysis. The samples were sorted by means of a free sorting task, and further scored for the intensity of their freshness sensation and their liking, by 72 …

Temporal drivers of liking

Abstract Generally liking is measured overall but is likely to vary over the food intake, like sensory perception. Replacing the attributes in Temporal Dominance of Sensations (TDS) by the categories of a usual ordinal liking scale makes it possible to monitor liking changes while eating a product (Sudre et al., 2012). This methodology allows for a better understanding of the influence of temporal dominance of sensations on liking and liking evolution over the time of product intake. Thus, it is possible to associate hedonic temporal data and descriptive temporal data (TDS profiles), which would identify drivers of liking, that is attributes which, when cited as dominant, would lead to a de…

Nosespace PTR-MS analysis with simutaneous TDS or TCATA sensory evaluation: Release and perception of the aroma of dark chocolates differing in sensory properties

International audience; Perception of flavor is a dynamic process during which the concentration of aroma molecules at the olfactory epithelium varies with time as they are released progressively from the food in the mouth during consumption. However, how the various components combine to produce a sensory impression is still not completely understood. Real-time mass spectrometry (MS) techniques that measure aroma compounds directly in the nose (nosespace) aim at obtaining data patterns that are supposed to reflect the way aromas are released in real time during food consumption. These patterns are supposed to be representative of the retronasal stimuli perception. Real-time sensory methods…

Polarized sensory positioning (PSP), workshop de sensométrie

International audience

Food preferences for fat and sweet: Insights from an exploratory study including 696 consumers from 7 to 80 years old

International audience

Déterminer le goût de l’eau ne coule pas de source

Describing the taste of water is a challenge since drinking water is supposed to have almost no taste. In this study, different classical sensory methodologies have been applied in order to assess sensory features of water. Nevertheless, these methodologies present drawbacks so a new methodology based on the comparison between water samples named “Polarized Sensory Positioning” (PSP) has been developed enabling to easily define the sensory characteristics of water without presenting too many samples. Finally, this new method provides new sensory data and could be extended to other products.

Understanding the Dynamic of Freshness Perception in Plain Fermented Milks thanks to Temporal Dominance of Sensations

International audience

Effects of oenological tannins on aroma release and perception of oxidized and non-oxidized red wine: A dynamic real-time in-vivo study coupling sensory evaluation and analytical chemistry.

International audience; Addition of oenological tannins claims to have a positive impact on wine stability, protection from oxidation and likely sensory persistence. However, their role on red wine aroma during oxidation is controversial. The present study aims at investigating the effect of addition of oenological tannins on wine flavour (mainly aroma) before and after air exposure. Temporal Dominance of Sensations, a dynamic sensory evaluation, was coupled with a dynamic chemical measurement (nosespace analysis) using a Proton-Transfer-Reaction Mass-Spectrometer connected to the nasal cavity of 17 assessors. Results showed that the oxidation of a non-oaked Pinot Noir red wine decreases th…

Nose-space of dark chocolates using PTR-ToF-MS and link to flavour perception through simultaneous Temporal Dominance of Sensations (TDS)

International audience; Introduction: Aroma of dark chocolate depends on process and cocoa origin and variety. A sensory analysis of 206 standardized chocolates produced from various cocoa beans classified them in four sensory categories. These categories were confirmed in a PTR-MS analysis of the chocolates volatilome [1]. The objective here was to study the nosespace of a subset of chocolates simultaneously with their temporal profile to better explain the sensory categorization at a perception level. Methods: A Temporal Dominance of Sensations (TDS) evaluation of 8 chocolates (2 selected per category) was done in triplicate by 12 subjects while the aroma released in their nose were simul…

Dynamic of freshness perception in plain yoghurts temporal dominance of sensations

Communication orale ; http://www.pangborn2013.com/; International audience

Site internet du projet Prefbase (www.prefbase.fr)

Temporal dominance of sensations : a new technique to record several sensory attributes simultaneously over time

National audience

Contribution of the Temporal Dominance of Sensations (TDS) method to the sensory description of subtle differences in partially dealcoholized red wines

ln this study, effect of partial alcohol reductio.n on the sensory modification of red wines was investigated. Preliminary triangle tests indicated the existencèof very slight differences between the dealcoholized wines of the study. Therefore, adapted descriptive methodologies had ta be used. ln addition to a comparative sensory profile, the Temporal Dominance of Sensations (TDS) method was chosen. Both types of profiles will be linked ta consumer preferences. A Merlat and a Syrah wine were partially dealcoholized using reverse osmosis technique to span a range of four different alcohol contents (14 % to 10 %) by grape variety. ln a first step, the four wines of each variety were compared …

On the consistency of liking scores: a validation study run in France and Germany

International audience; A validation study was performed to confirm the findings of a previous experiment, by enlarging it at younger age groups. The study was conducted in France and Germany. Monadic preferences for seven orange juices were recorded. Three of the samples were replicates of the same juice (RJ). The four others were RJ slightly spiked with chemicals. Each subject then performed a paired preference test composed of RJ and the modified juice whose score was the furthest from the RJ score. Finally, subjects had to choose one among eight reasons why they preferred that sample. The effects of age, gender and country on the consistency of liking scores were examined. Most of the f…

On the consistency of liking scores : insights from a study including 917 consumers from 10 to 80 years old

Preference for 7 orange juices was recorded monadically. Three of the samples were replicates of the same juice (RJ). The 4 other samples were RJ slightly spiked with either sucrose, or citric acid, or quinine or an orange flavor. Each subject then performed a paired preference test composed of RJ and the modified juice whose score was the furthest from the RJ score. Finally, subjects were asked to choose one among 8 reasons why they preferred that sample. A number of individual statistics were computed in order to compare the consistency of liking scores within session, across ages and between genders. Women were slightly more consistent than men. However, no significant effect of age nor …

Dominance temporelle des sensations - Codage et analyse d'un nouveau type de données sensorielles

National audience

Do we need replications in sensory profiling?