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
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
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.
No abstract available. Please contact us for more information.
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; Castura et al., 2016) is a temporal sensory method in which assessors track changes in the applicability of sensory attributes to describe a sample during an evaluation. Data provide information on the complex dynamic profile of products. TCATA curves can be used to show attribute citation proportions over time, or differences in citation proportions between pairs of
During the last decade there have been a number of areas in Sensory Science that have benefited from research into new methods, statistics, physiology and genetics. This has resulted in significant research activities and eventual commercialization of these advances.
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
It is common practice to incorporate chance and significance lines in Temporal Dominance of Sensations (TDS) curves. These lines draw attention to time intervals at which an attribute is cited (significantly) more often than would be expected by chance.