Search results for "temporal dominance of sensation"
showing 10 items of 13 documents
Sensory exploration of the freshness sensation in plain yoghurts and yoghurt-like products
2013
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 …
Salt and Aroma Compound Distributions Influence Flavour Release and Temporal Perception While Eating Hot-Served Flans.
2021
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 …
Evaluation sensorielle. Actia. Guide de bonnes pratiques
2014
Complete work aimed at the users of the research; absent
Descriptive and hedonic temporal sensory analysis
2016
Over the last years, so-called rapid methods for sensory evaluation have been developed to collect sensory description of products from consumers. Moving forward in this direction, this thesis proposes to pair Temporal Dominance of Sensations (TDS) with dynamic liking. This new method, named Temporal Drivers of Liking (TDL), highlights sensory drivers of consumer liking and determines how the dynamic perception can impact the hedonic response. This work proposes to compute the Liking While Dominant (LWD) score as the average liking scores given to a product while a given attribute was perceived as dominant and to look at its deviation from the mean liking score of this product. When signifi…
Temporal drivers of liking
2013
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…
Analysis and modeling of Temporal Dominance of Sensations with stochastic processes
2019
Temporal Dominance of Sensations (TDS) is a technique to measure temporal perception of food product during tasting. For a panelist, it consists in choosing in a list of attributes which one is dominant at any time. This work aims to model TDS data with a stochastic process and proposes to use semi-Markov processes (SMP), a generalization of Markov chains which allows dominance durations to be modeled by any type of distribution. The model can then be used to compare TDS samples based on likelihood ratio. Because probabilities of transition from one attribute to another one can also depend on time, we propose to model TDS by period and we propose a method to select optimally the number of p…
Analysis and modeling of Temporal Dominance of Sensations with stochastic processes
2019
Temporal Dominance of Sensations (TDS) is a technique to measure temporal perception of food product during tasting. For a panelist, it consists in choosing in a list of attributes which one is dominant at any time. This work aims to model TDS data with a stochastic process and proposes to use semi-Markov processes (SMP), a generalization of Markov chains which allows dominance durations to be modeled by any type of distribution. The model can then be used to compare TDS samples based on likelihood ratio. Because probabilities of transition from one attribute to another one can also depend on time, we propose to model TDS by period and we propose a method to select optimally the number of p…
Characterizing the Dynamic Taste and Retro-Nasal Aroma Properties of Oral Nutritional Supplements Using Temporal Dominance of Sensation and Temporal …
2020
International audience; Orally Disintegrating Tablets (ODTs) are used to restore the nutritional status of people suffering from swallowing pathologies such as dysphagia. ODTs are consumed without water intake and are easily swallowed. The main active compounds of ODTs are vitamins and minerals. These nutrients can have a bad taste or aftertaste, which can be masked by sweetening or flavoring. To ensure the effectiveness of masking strategies and to prescribe a product to patients with acceptable sensory qualities, it is essential to perform a precise and complete sensory characterization of these ODTs. Temporal dominance of sensations (TDS) and temporal check-allthat- apply (TCATA) methods…
Modeling temporal dominance of sensations data with stochastic processes
2018
National audience
Utilisation de la Dominance temporelle des sensations pour la caractérisation sensorielle des produits de la filière blé-farine-pain
2012
Eurogerm is specialized in flour correctors, bread improvers and technological ingredients for the wheat, flour and bread sector. The company gives great importance to sensory analysis as a diagnostic tool of finished products and has four expert panels; each panel is specialized in one category of products and is trained to standard sensory profiling. Today, in addition to the traditional method, Eurogerm wants to explore new methods in order to offer new services to its customers. This paper describes the development of Temporal Dominance of Sensations (TDS) created in the “Centre des Sciences du Goût et de l’Alimentation” (CSGA) (PINEAU et al., 2009). TDS provides information on the perc…