Comparison of gins using temporal dominance of sensations (TDS), temporal check-all-that-apply (TCATA), and temporal ranking (TR)

John Castura/ October 2, 2024/ Poster/ 0 comments

Gin is a distilled spirit characterized by juniper flavor, often accompanied by other botanical flavors. The objective of this research was to use gin as a case study for comparing temporal temporal dominance of sensations (TDS), temporal check-all-that-apply (TCATA), and temporal ranking (TR). Trained panelists used each of these methods to evaluate the temporal profile of six gins (standardized to

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Sugar replacement in chocolate-flavored milk: Differences in liking of sweetener system relates to temporal perception

John Castura/ July 31, 2024/ Peer-reviewed Paper/ 0 comments

Chocolate-flavored milk contributes to excessive intake of added sugars among children and adolescents, which why it is a good candidate product for sucrose replacement. This study investigates how replacing sucrose partially or completely with different sweetener systems affects the sensory profile and consumer liking. Five chocolate-flavored milk treatments were formulated, varying in sucrose replacement level (partial: 58%; complete: 100%) and

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Investigating only a subset of paired comparisons after principal component analysis

John Castura/ July 20, 2023/ Peer-reviewed Paper/ 0 comments

Principal component analysis (PCA) is often used to summarize and explore multivariate data sets, including sensory evaluation data sets. We propose how to conduct PCA of a results matrix in which only a subset of the paired comparisons is of interest. We illustrate the proposed approach with two data sets, both from trained sensory panels. In the first example, assessors

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Investigating the temporality of binary taste interactions in blends of sweeteners and citric acid in solution

John Castura/ October 3, 2022/ Peer-reviewed Paper/ 0 comments

This study investigated sweet–sour taste interactions in novel sweeteners using a 3 × 2 factorial design consisting of Sweetening System (three levels: sucrose; d-allulose; and a blend of d-allulose and Monk fruit extract) and Acidity (two levels: with or without citric acid). 110 untrained Chinese subjects participated using the temporal check-all-that-apply (TCATA) method. Mixed-model ANOVA was conducted to investigate the effect of

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Temporal ranking for characterization and improved discrimination of protein beverages

John Castura/ May 24, 2022/ Peer-reviewed Paper/ 0 comments

We propose a new temporal sensory method called temporal ranking (TR) in which assessors indicate and rank the three most noticeable sensations at every time point. The TR method was compared to temporal-check-all-that-apply (TCATA) in two trained-panel studies, one study involving six ready-to-mix (RTM) protein beverages and one study involving seven ready-to-drink (RTD) protein beverages. In each study, the same

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Discriminability and uncertainty in principal component analysis (PCA) of temporal check-all-that-apply (TCATA) data

John Castura/ February 1, 2022/ Peer-reviewed Paper/ 0 comments

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.

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.

Consumer perceptions of beer: The role of individual differences

John Castura/ June 3, 2019/ Oral Presentation/ 0 comments

Taste plays a key role in a consumer’s attitude towards food products and can influence the consumption of that product. One factor, thermal taster status, is determined when the tongue is warmed or cooled, whereby thermal tasters experience phantom taste sensations, while thermal non-tasters do not. Using temporal-check-all-that-apply sensory methodology, we simultaneously investigated the impact of thermal taster status and

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A bitter pill to swallow? Inter-individual variation in sensitivity to tastants and implications for alcohol consumption

John Castura/ April 30, 2019/ Conference Proceedings/ 0 comments

Consumption of alcohol is widespread throughout much of the world, impacting human health and well-being in several ways. Taste (bitterness, sourness, saltiness, sweetness, umami, and oleogustus) is an important driver of consumer preference and intake for many foods and beverages. Here, we report on two studies; the first (S1) assesses general sensitivity (responsiveness) to taste and somatosensory stimuli and its

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