FOOD6004015 Sensory Evaluation

Week 9 – Time based sensory evaluation

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 Outlines

 Time Intensity (TI)

 Temporal Dominance Sensation (TDS)
 Data analysis and interpretation
 Issues in methodological approach

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 Learning Outcomes

After completing this session, students are expected to be able

to:
LO1: Explain the concepts, methods and application of sensory evaluation
including the physiological and psychological foundation of sensory functions.
LO2: outline the principle of various sensory evaluation methods including
descriptive, discriminative and affective testing
LO3: apply an appropriate statistical analysis of various sensory evaluation
methods and interpret the data analysis

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Why we need to measure
sensory properties over the time?
Special form of intensity scaling
The process of masticating
• Dynamic
• Complex process
• Change over period of time

The perceived intensity change over

period of time
Time Intensity Methods
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 Time Intensity: Principles

Eating the food is dynamic concepts

Scale their perceived sensations over the time

First bite

Chewing
Swallowing
Salivating the food

Breathing Tongue movement

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 The use of Dynamic Sensory Method

• Food is a complex mixture of sensation

• Flavor, odor, texture etc.
• Changes across the time (T) 6
 The use of Dynamic Sensory Method

Melting Profiles in Ice

cream
Mint flavor in candy

Lingering
sensation/after taste
of ‘bitterness’ of
Melting properties in
chocolate sweetener
Toughness texture in
steak 7
Lets
Practice

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 Time Intensity
• Sweetness
Sweetness 0’ intensity
10’ over 20’
the time 30’
in chewing
….. gum product
110’ 120’
intensity

Not sweet/weak
strong

1 2 3 4 5 6 7 8 9
• Rate the sweetness intensity over the time (every 10 seconds)
– while you chew a chewing gum for 2 minutes (120 seconds)
• Focus on sweetness intensity
• Focus! You cannot be distracted by other things within this 2
minute!
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 Time Intensity: The principles
Flavor Profile (QDA) – P1

Toasted Vanilla Vanillin

• In QDA – quantitative data Alcohol – like 10 Nutty
generated Fruity-ripe 8 Filler
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• Data per sensory attributes Overall Dairy 4 Dairy Fat
were determined at ONE 2
0
SINGE TIME! – Static Astringent Green - unripe

Caramelized Floral

Dairy-cooked Eggy
Salty Sweet
Sour Bitter
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• Information obtained from TI methods:
• the maximum intensity perceived (I max)
• the time to maximum intensity (t max)
• the rate and shape of the increase in intensity to the maximum point (Rs)
• the rate and shape of the decrease in
intensity to half-maximal intensity and to the extinction point (Ds)
• Total duration of sensation (t DUR) 11
 Time Intensity: The principles
Discrete or Discontinuous Sampling
• Rate the intensity of sensation during different phases of consuming food
• Initial bite
• First chew
• Mastication
• Residual
• To measure single or few attributes (1-6) at repeated interval time
• SATI, DATI, MATI
• Lead and cued by panel leader
• Connected and graph on time axis
• Track changes in the intensity of flavour and profile of attributes over the time
• Simple equipment: stopwatch, trained panellist
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 Time Intensity: The principles
• Continuous tracking
• Detail of the flavour profile, texture profile
• Captured and recorded over the time
• Repeat the procedures is necessary to track
changes of attributes that might be raising
• Verbal by panellist
• Laborious

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 Time Intensity
• Single Attributes Time Intensity (SATI)
• Measuring single attributes at one time of evaluation
• Focus
• Laborious
• Panellist keep repeating same samples to be evaluate at single time of
evaluation
• 1 parameter (3 minutes)  8 parameters (8x3 minutes = 24 min) for 1
sample!
• Tiredness for panellist
• Dual Attributes Time Intensity (DATI)
• Multi Attributes Time Intensity (MATI)
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 Time Intensity
• Multi Attributes Time Intensity (MATI)
• Measuring rate, intensity and duration for
several sensory attributes at one time
• 3-6 attributes displayed at one time of
evaluation
• 3 attributes is ideal – many attributes –
need more repetition – creating confusion

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 Challenges in Time Intensity

• Specific training session for panellist

• Required sensory system, program or
software
• Able to use program and computerized
system
• Different pattern might be detectable
when taste quality and intensity
• No standardized procedure developed

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Temporal Dominance Sensation - TDS

It makes possible to
collect temporal data
during one single
evaluation for several
attributes (latest: 10)
on complex food
products

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 TDS
Part of Descriptive Sensory Analysis – affected over the time (t)
• Pineau (2009)
• Panellist are instructed to choose only the dominance sensation at certain time while
tasting the samples
• Dominance
• The most striking perception
• The most intense sensation
• The most catching attention
• Sensation that popping up
• At a given time
• Not necessarily to be the most intense for the flavour
• Able to detect the qualitative changes perceived during the eating process
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 TDS: The principles
Steps
1. Panellist test the sample
2. Select the dominant sensory perception
3. Score the intensity of the corresponding
attributes
4. When the dominant has changed,
panellist should select another perception
and scored the intensity
5. Repeat the process from
mastication/consumption end (first bite-
swallowing)
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 TDS: The principles

Step and methods in TDS

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 Data analysis and interpretation
• Measuring Area Under Curve (AUC)
Time (second) Mint Intensity AUC area 433 Mint Flavor 433
0 2,06 32,50 9
10 4,44 46,25 8
20 4,81 49,06 7

mint flavor intensity (1-9)

30 5,00 48,44 6
5.00
4.81
40 4,69 45,31 5 4.44 4.69
4.38
4.06 3.81
50 4,38 42,19 4 3.50
2.88
2.50
60 4,06 39,38 3
2.06 2.13
2 1.50
70 3,81 36,56 1
80 3,50 31,88 0
90 2,88 26,88 0 10 20 30 40 50 60 70 80 90 100 110 120 130
Time (120 seconds)
100 2,50 23,13
110 2,13 18,13
120 1,50 0,00
Sum 439,69
T max (time when I is max) 30 seconds
I max (I max) 5
AUC 437
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 Challenges in TDS
However….

• This technique doesn’t give information about the intensity of the

sensation but indicates how many subjects in the sample have the
same sensation at any moment in time (the frequency of occurrence)

• Dominance attributes
• Not intensity of attributes

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 Challenges in TDS
• Specific training session for panellist
• Required sensory system, program or software
• Able to use program and computerized system
• Different pattern might be detectable when taste
quality and intensity
• No standardized procedure developed
• System not well-define, keep developing

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 Reference

• Meilgaard, M.C., Carr, B.T., & Carr, B.T. (2007). Sensory Evaluation
Techniques (4th ed.). CRC Press. https://doi.org/10.1201/b16452
(Book refrence)
• Sensory Evaluation of Food: Principles and Practices. Harry T.
Lawless, Hildegarde Heymann. Springer; 2nd ed. 2010 edition ISBN-
10: 1441964878 ISBN-13: 978-1441964878

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Questions?

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