Temporal methods add to innovation

Sara King/ September 3, 2017/ Oral Presentation/ 0 comments

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

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Do teenaged chocolate-flavored cereal consumers go cuckoo trying to do TCATA while eating Cocoa Puffs?

Sara King/ August 20, 2017/ Oral Presentation, Poster/ 0 comments

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

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How do static and dynamic sensory product characterizations based on check-all-that-apply questions? Insights from three consumer studies

Sara King/ August 20, 2017/ Oral Presentation/ 0 comments

Temporal check-all-that-apply (TCATA) is basically an extension of CATA questions and measures the dynamics of sensory perception. Despite the similarities between both methodologies, no study has yet compared static and dynamic sensory product characterizations obtained with CATA and TCATA with consumers, respectively.

Thurstonian-derived models, covariates, and consumer relevance

Sara King/ June 25, 2017/ Oral Presentation/ 0 comments

Sensory discrimination test methods are widely used by industry to guide decision-making. Interpretation increasingly relies on Thurstonian-derived models, which use mathematics to encode psychological decision-making rules, and map method-dependent results onto a putative method-independent discriminable distance (d′). It is also possible to estimate the response bias, or tau (τ), in some test methods, such as the same-different test method. Rousseau

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The application of calibrated difference-from-control for sensory quality control of distilled beverages

Sara King/ May 30, 2017/ Oral Presentation, Poster/ 0 comments

Sensory quality control is an essential mechanism for ensuring the sensory integrity of a product is not compromised. By conducting sensory testing throughout the distilling process it becomes possible to detect and reject faulty raw ingredients and intermediate products before these advance to the next stages, resulting in further contamination.

A sensory journey from local roots to global innovation

Sara King/ May 29, 2017/ Oral Presentation/ 0 comments

The history of whisky has played an integral role in its marketing and popularization. Spirits started off reflecting their geographic origins and local materials. The growth of blended products in the nineteenth century addressed variability and seasonality. In the last four decades, the character of the production from individual distilleries has blossomed as a differentiator and presented an opportunity to

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Perception dynamics of grain-based ready-to-eat cereal products using TCATA

Sara King/ October 31, 2016/ Oral Presentation/ 0 comments

The breakdown of grain-based ready-to-eat cereals in the mouth occurs relatively quickly, but it is at this stage when the consumer experiences directly the sensory properties of the cereal. The feelings, tastes, flavors, and sounds elicited in mouth are not static. Rather, these sensations are perceived dynamically, and evolve within each bite, and over the multi-bite eating experience. Temporal check-all-that-apply

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