The relationship between duration and maximum intensity of sweetness and peppermint flavour of chewing gum was explored using dual-attribute time-intensity sensory evaluation. Four chewing gum samples, varying in rate of release of sweetness and peppermint flavour were evaluated by 10 trained time-intensity panellists.
Relationship between sensory time intensity, physiological electromyography and instrumental texture profile analysis measurements of beef tenderness
The relationship between the perception of tenderness, chewing activity and instrumental compression was explored by time-intensity, electromyography and instrumental texture profile analysis (ITPA). Bovine m. longissmus dorsi from five treatments were evaluated by seven individuals.