Several novel methodologies for sensory characterization have emerged in the last years, motivated by the need to gather product descriptions directly from consumers and to reduce the time and resources required for the implementation of descriptive analysis with trained assessors. These novel descriptive methodologies are simple, flexible and rapid alternatives for sensory characterization with trained and untrained assessors and have
TDS involves selection and continuous update of a dominant attribute, and provides sequence data to characterize products. We investigate the flavoured fresh cheese TDS data set as a series of attribute dyads; e.g, a TDS sequence Start > Cream > Salty > Stop would be tokenized into dyads: Start > Cream, Cream > Salty, Salty > Stop.
Check-All-That-Apply (CATA) questions are increasingly being incorporated into consumer tests because they provide a simple mechanism for consumers to communicate their perceptions of products being evaluated. We review existing and propose new approaches for analysing data obtained from such a study.
Various methods are available for characterizing the dynamic sensory properties of foods, beverages, and other products. Conventional temporal methods include time-intensity and discrete evaluation of attributes at specified time points. Time-intensity allows the intensity of one, or at most two, attributes to be tracked continuously with time. The conventional approaches can be applied to capture either intensity or hedonic responses.