Sensory perception of food and beverages is not static, but changes and evolves during consumption. Temporal sensory evaluation is therefore important for understanding the dynamics of product sensory characteristics during in-mouth manipulation.
Over the last decade, so-called rapid methods for sensory evaluation have been developed to permit consumers to characterize products. The possibility to analyze both sensory perception data and hedonic and other data arising from the same consumers presents new opportunities, but also new challenges to investigate hedonic drivers and other interesting aspects.
The challenge is to perform appropriate data imputation for 570 consumers, each of whom evaluates 6 brown breads in a 16-present-6 sensory-informed balanced incomplete block design.
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This session is designed to explore topical priorities in sensory science. Every year there are breakthroughs in subject areas in the field that have the potential to be game-changing. The three presentations are united in their novelty and their potential impact upon the way researchers and practitioners think about the interpretation of studies they may conduct.
The world of consumer and sensory research and evaluation is full of a lot of significant academic and business centric research. The goal of this curated symposium is to present IFT members with a dialog between experts on the real truths behind practices that both practitioners and recipients of results might feel are commonly agreed upon approaches. Sensory booths and
Temporal Check-All-That-Apply (TCATA) is a new dynamic sensory method for which analysis techniques are still being developed and optimized. In this study, TCATA methodology was applied for the evaluation of wine finish by trained panelists (n = 13) on Syrah wines with different ethanol concentrations (10.5% v/v and 15.5% v/v). Raw data were time standardized to create a percentage of
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Temporal Check-All-That-Apply (TCATA) was recently proposed as a temporal sensory method. It extends Check-All-That-Apply (CATA) by permitting assessors to select and continuously update the attributes that characterize products over time. The method has been applied to a wide range of food and beverage products of varying complexity, as well as non-food products, and has permitted characterization of products using sensory
The objective of this study was to determine if data capture device type had a significant influence on sensory descriptive analysis results. 12 trained assessors evaluated 4 snack bar products in triplicate on each of three devices (iPod, iPad, external monitor). Four-way univariate analysis of variance detected no significant product by device interaction in 19 of 20 attributes. Products were