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 CATA as well as for TDS.
A graphic theoretical approach is applied to investigate perception dynamics.
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 different strategies for determining the dominant attribute the same product evaluation. Continue reading What is dominance? An exploration of the concept in TDS tests with trained assessors and consumers
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 categories of fermented dairy products using different temporal methodologies: Temporal Dominance of Sensations (TDS), Progressive Profiling (PP), Temporal CATA (TCATA), and compare the results obtained. Continue reading 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)
Dominance rates arising from temporal dominance of sensations (TDS) data are almost always plotted and understood with reference to chance and significance lines. Chance lines are fully determined by the number of attributes, and represent what we might expect if poor reading but task-engaged monkeys picked the attributes. Significance lines are conventionally based on the 95% upper confidence limit for chance, therefore relating to a null hypothesis of attribute monkey-picking. Continue reading Do panelists “monkey-pick” attributes in TDS studies and how relevant is it to know?
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. Continue reading 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
TDS describes the evolution of the dominant sensory attributes during consumption. Continue reading All you wanted to know about dominance and never dared to ask: An exploration of the concept of dominance in TDS tests
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. Continue reading Multiway comparison of TCATA and TDS: What are the real differences between these methods?
Temporal Dominance of Sensations (TDS) involves selection and continuous update of a dominant attribute, and provides sequence data to characterize products. As a novel development in this manuscript, TDS data are represented in dominance sequences (TDS monads, TDS dyads, TDS triads, and TDS tetrads). Continue reading Using TDS dyads and other dominance sequences to characterize products and investigate liking changes
Temporal Check-All-That-Apply (TCATA) has been recently introduced as a method for temporal sensory product characterization. Building on the standard Check-All-That-Apply (CATA) question format, assessors select all the terms they consider applicable for describing the sensations they perceive, and they do so at each moment of the evaluation process. Continue reading Comparison of TCATA and TDS for dynamic sensory characterization of food products