Temporal check-all-that-apply (TCATA) data can be summarized and explored using principal component analysis (PCA). Here we analyze TCATA data on Syrah wines obtained from a trained sensory panel. We evaluate new and existing methods to explore the uncertainty in the PCA scores. To do so, we use the bootstrap procedure to obtain many virtual panels from the real panel’s data.
Analysis of data arising from the same-different test method can be submitted to Thurstonian-derived modelling with the goal of estimating the sensory distance between two products (the discriminal distance δ) and the response bias for responding “same” (τ). Previously it has been proposed that it is possible to use τ estimates from same-different test data to represent the consumer-relevant effect
Dominance rates arising from Temporal Dominance of Sensations (TDS) data are almost always plotted and understood with reference to chance and significance lines, which are based on the assumption of random attribute selection. These lines are auxiliary to the chart, and used to interpret the dominance rates; when the dominance rate for some attribute exceeds the significance line, the conventional
Thermal taste status (TTS) describes a phenotype whereby some individuals experience a thermally-induced taste on thermal stimulation of the tongue (thermal tasters; TTs) and some do not (thermal non-tasters; TnTs). TTs experience a range of orosensations elicited by aqueous solutions and some beverages more intensely than TnTs. Whether this extends throughout ingestion duration is unknown, despite the fact that the
Brettanomyces spoilage in wine is due to the production of metabolites, which together create the distinctive ‘Bretty’ aroma and flavor profile associated with wine. The objective of this study was to assess the influence of three wine flavor matrices on consumer acceptance and the temporal sensory properties of wines containing high and low concentrations of Brettanomyces-metabolites. A commercial Shiraz red
This parallel‐groups study (n = 1,857) investigates compliance of untrained assessors with tetrad instructions. Stimuli are four unique color swatches that differ only in their green chromaticities. Results confirm that the swatches used in this study were generally perceived as nonconfusable visual stimuli ordered A, B, C, D, and that AB and CD were more different than BC. These stimuli thus modeled
Temporal check-all-that-apply (TCATA) extends classical check-all-that-apply (CATA) by adding a temporal dimension to the evaluation. From a data analysis point of view, TCATA data are similar to Temporal Dominance of Sensations (TDS) data but differ in that more than one attribute can be selected at any time point. Procedures for analyzing TCATA data can hence be generalized from methods for
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
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
Several methods exist in order to profile complex matrices that change over time. In this study, two descriptive methodologies, descriptive analysis (DA) and temporal check-all-that-apply (TCATA) were used to analyze the complex perceptions associated with carbonation and compare the profiles from each method.