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

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

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.

Benefits and limitations with using Temporal Check-All-That-Apply (TCATA) with consumers to evaluate perceptually similar variants of a snack product

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

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

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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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Perceived healthfulness of foods and affective ambivalence

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

Today’s consumers have access to more food choices and nutritional information than ever before. While trying to navigate grocery stores they are making regular decisions of what foods best suit the taste, nutritional, economic and environmental needs of their lifestyle. The present study looks at the relationship between consumers’ perceived healthfulness of foods and their affective ambivalence pre and post

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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.

Characterizing dynamic sensory properties of nonnutritive sweeteners with temporal check-all-that-apply (TCATA)

Sara King/ October 26, 2016/ Poster/ 0 comments

Temporal check-all-that-apply (TCATA) is a novel rapid sensory method that involves checking and unchecking words to track changes in the sample over time, such that at any given moment the words that are checked completely describe the sample. The use of multiple attributes in TCATA allows for tracking of side-tastes that are not the most intense/dominant sensation, potentially making it

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Perception of sparkling wines of varying carbonation levels using quantitative descriptive analysis (QDA) and temporal check-all-that-apply (TCATA)

Sara King/ October 26, 2016/ Poster/ 0 comments

Carbonation is an important temporal sensory property of sparkling wine. In this study, sparkling wines of different carbonation (CO2) levels (n = 11) were prepared through the addition of varying concentrations of dextrose during the winemaking process. Sparkling wines, ranging in CO2 concentration from 0.0 to 7.5 g of CO2/L (P≤ 0.05), were evaluated by a trained panel (n =

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