Wine quality is associated with the pleasantness of flavours, tastes, and mouthfeels that linger and evolve after swallowing. In a designed experiment, Baker et al. (submitted) started with musts with different initial sugar contents (21 and 27 °Brix) to produce two wines varying in ethanol content, Low and High, with 10 and 15.5% v/v, respectively. A third wine, Low-to-high, was
Two panels evaluated 6 whole grain breads in duplicate. The consumer panel (n=93), drawn from an active database, used 32 CATA sensory and emotion terms to describe samples, and gave hedonic responses. The FCM® trained descriptive panel (n=12), drawn from a pool of trained assessors, used a common lexicon of 57 defined sensory attributes. Multivariate sensory spaces for CATA and
Dynamic sensory characterization of cosmetic creams during application using Temporal Check-All-That-Apply (TCATA) questions
The evolution of sensory characteristics during the application of cosmetic creams has been long recognized as important. However, standard methodologies do not evaluate how sensory characteristics of products change during application, and do not determine the onset of specific sensations. In this manuscript, a new temporal methodology, Temporal Check-All-That-Apply (TCATA), is used to enable characterization of the dynamic sensory properties
Temporal Check-All-That-Apply (TCATA) has been recently introduced as a method for temporal sensory product characterization. Building on the standard Check-All-That-Apply (CATA) question format, assessors select all the terms they consider applicable for describing the sensations they perceive, and they do so at each moment of the evaluation process.
Reducing the sugar content of processed products has been claimed to be one of the most efficient strategies for decreasing sugar intake. The present work aimed at studying the influence of sugar reduction on the dynamic sensory profile and consumers’ liking of probiotic chocolate-flavored milks using a novel temporal methodology, and to evaluate two alternatives (vanilla flavor and thaumatin) to
Liking studies are designed to ascertain consumers likes and dislikes on a variety of products. However, it can be undesirable to construct liking studies where each panelist evaluates every target product. In such cases, an incomplete-block design, where each panelist evaluates only a subset of the target products, can be used. These incomplete blocks are often balanced, so that all
We present a procedure designed to provide both preference and difference results in a consumer test. Two sample types (A, B) are evaluated in duplicate via an all-permutations 2-present-4 design. Evaluation occurs on an unstructured line scale anchored at Same (left) and Different (right).
Investigating preference and discrimination via tetradic preference testing: A comparison with placebo preference testing and triadic preference testing
The No Preference option is employed increasingly, for example in preference testing related to advertising claims. However, published results indicate that relatively few consumers use No Preference, even for a putatively identical pair. To investigate preference and discrimination, and expressed preference consistency made possible from embedded replication, we evaluate three placebo-related tests:
Wine finish, a temporal wine property, is composed of the flavours, tastes, and mouthfeels that linger after swallowing wine and is used an indicator of wine quality. To investigate the impact of ethanol on wine finish evolution, wines with different matrix composition were created, then evaluated using Temporal Check-All-That-Apply (TCATA) methodology.
TDS data can be characterized by a series of TDS dyads that represent the selection of a single dominant attribute, which is updated over time. As such, TDS data describes the presence of different dominant attributes in food products.