Temporal ranking for the characterization and better discrimination of protein beverages with different sweeteners

John Castura/ December 9, 2020/ Poster/ 0 comments

This study proposes the application of ranking to temporal product evaluation to differentiate attribute dominances over time. The ability of the proposed method to discriminate sensory differences was compared to temporal check-all-that-apply (TCATA), a discriminating temporal method for capturing the temporal profile of food and beverage products.

Influence of wine composition on consumer perception and acceptance of Brettanomyces metabolites using temporal check-all-that-apply methodology

John Castura/ February 14, 2019/ Peer-reviewed Paper/ 0 comments

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

Read More

Brettanomyces metabolites using temporal check-all-that-apply

John Castura/ September 30, 2018/ Poster/ 0 comments

Brettanomyces spoilage in wine is due to the production of metabolites, which together create a distinctive ‘Bretty’ aroma and flavor profile. The objective of this study was to assess the influence three wine flavor matrices have on consumer perception and acceptance of wines containing high and low concentrations of Brettanomyces-metabolites. A commercial Shiraz wine was altered through additions of whiskey

Read More

Effect of carbonation level on the perception of sparkling wine

John Castura/ September 28, 2018/ Symposium/ 0 comments

The relationship between instrumental and sensory measurements were investigated in 11 wines varying in their carbonation level. Although sourness intensities of the wines were not significantly different, increased carbonation concentration affected the dynamics of sourness perception. Both the onset and extinction of the sourness perception were delayed with increased carbonation. Amongst potential explanations are that dynamic effects of carbonation draw

Read More

The analysis of temporal check-all-that-apply (TCATA) data

John Castura/ April 30, 2018/ Peer-reviewed Paper, Type/ 0 comments

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

Read More

Dynamic profiling of different ready-to-drink fermented dairy products: A comparative study using Temporal Check-All-That-Apply (TCATA), Temporal Dominance of Sensations (TDS) and Progressive Profile (PP)

Sara King/ November 22, 2017/ Peer-reviewed Paper/ 0 comments

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

Read More

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.