Ralph Waldo Emerson once cautioned that “a foolish consistency is the hobgoblin of little minds.” In this talk, this quote is playfully considered in light of consumer diversity as manifested in sensory evaluation studies. Continue reading Consumer diversity in sensory evaluation data
TDS describes the evolution of the dominant sensory attributes during consumption. Dominance can be assessed as the sensation that captures the attention, the most striking, or the new sensation that pops up, but not necessarily the most intense. This wide definition implies that individual assessors within a panel might assess dominance differently, and even the same assessor could be using different strategies for determining the dominant attribute the same product evaluation. Continue reading What is dominance? An exploration of the concept in TDS tests with trained assessors and consumers
Methods for Consumer Research, Volume One: New Approaches to Classic Methods brings together world leading experts in global consumer research who provide a fully comprehensive state-of-the-art coverage of advances in the classical methods of consumer science. The book touches on the latest developments in qualitative techniques, including coverage of both focus groups and social media, while also focusing on liking, a fundamental principle of consumer science, consumer segmentation, and the influence of extrinsic product characteristics, such as packaging and presentation on consumer liking.
Despite the several differences in ingredients, processes and nutritional values, dairy foods as yogurts, fermented milks and milk beverages are widely accepted worldwide, and although they have their sensory profiling normally covered by descriptive analyses, the temporal perception involved during the consumption are rarely considered. In this sense, the present work aimed to assess the dynamic sensory profile of three categories of fermented dairy products using different temporal methodologies: Temporal Dominance of Sensations (TDS), Progressive Profiling (PP), Temporal CATA (TCATA), and compare the results obtained. Continue reading Dynamic profiling of different ready-to-drink fermented dairy products: A comparative study using Temporal Check-All-That-Apply (TCATA), Temporal Dominance of Sensations (TDS) and Progressive Profile (PP)
From a sensory perspective, sparkling wines are highly complex products. Carbonation imparts characteristic mouthfeel effects that include tingling and other sensations, and may trigger gustatory, olfactory, trigeminal, and auditory perceptions as well. Continue reading Effect of carbonation level on the perception of sparkling wine
Conventional sensory methods often characterize products as if they are a static aggregation of attribute intensities. But it has long been recognized that many products have an important temporal component, and examples of this are seemingly limitless; consider that foods are chewed and broken down prior to swallowing with accompanying texture changes and flavour release, that carbonated beverages elicit numbing and prickling sensations in the mouth which attenuate with time, and that the skinfeel of many personal care products changes during application. More recently, methods such as temporal check-all-that-apply (TCATA) have been used to allow both trained assessors and consumers to describe samples continuously. This means that it is possible to investigate consumer hedonic clusters based on consumer liking data, and then to explore the temporal perceptions elicited within consumers clusters that are of interest. Continue reading Temporal methods add to innovation
Dominance rates arising from temporal dominance of sensations (TDS) data are almost always plotted and understood with reference to chance and significance lines. Chance lines are fully determined by the number of attributes, and represent what we might expect if poor reading but task-engaged monkeys picked the attributes. Significance lines are conventionally based on the 95% upper confidence limit for chance, therefore relating to a null hypothesis of attribute monkey-picking. Continue reading Do panelists “monkey-pick” attributes in TDS studies and how relevant is it to know?
To identify the sensory attributes that guide food choice, classical descriptive analyses are commonly used, however they do not take into account the dynamics involved during oral processing. The use of temporal methods provides more realistic information on the sensory changes during the time, approaching the consumers’ perception. Continue reading Understanding dynamic perceptions using Temporal check-all-that-apply (TCATA), Temporal dominance of sensations (TDS) and Progressive profile (PP): a case study with different fermented dairy products
The present study was to determine if and how TCATA could discriminate two variants of the same snack (A, B) that had previously been demonstrated perceptually similar by consumer liking and diagnostics. Consumers evaluated five consecutive bites of each variant at McCormick & Co., Inc.: via temporal liking on Day 1, TCATA with 12 emotion attributes on Day 2, and TCATA with 9 sensory attributes on Day 3. 112 consumers attended all 3 evaluation days. Continue reading Benefits and limitations with using Temporal Check-All-That-Apply (TCATA) with consumers to evaluate perceptually similar variants of a snack product
The feelings, tastes, flavors, and sounds elicited by ready-to-eat breakfast cereals in the mouth are perceived dynamically, and evolve within each bite, and over the multi-bite eating experience. Temporal check-all-that-apply (TCATA) is a temporal sensory method that extends the use of check-all-that-apply questions by allowing continuous selection of attributes based on applicability or noticeability. TCATA can permit characterization of the consumer perception dynamics of products. Continue reading Do teenaged chocolate-flavored cereal consumers go cuckoo trying to do TCATA while eating Cocoa Puffs?