Contribution of temporal dominance of sensations method to the sensory description of taste properties of commercial green tea brands

Authors

  • Lenka Trembecká Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra
  • Tomáš Fekete Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra
  • Zuzana Beňová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra
  • Noémi Dubová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra

DOI:

https://doi.org/10.5219/274

Keywords:

temporal dominance of sensations (TDS), dominance rate, attribute, green tea

Abstract

This paper aims to investigate the most dominant taste attributes of green tea samples in panelists perception over time. In order to assess the samples, a brand new method of sensory evaluation called „Temporal Dominance of Sensations“ was used. The five commercial green tea brands were evaluated by eight trained panelists (students). For each sample of green tea, curves of the dominance of each attribute over time were computed. The TDS curves provided information about the sequence of attributes that were dominant during degustation. This methodology was useful to characterize taste properties of green tea samples.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

References

Albert, A., Salvador, A., Schlich, P., Fiszman, S. 2012. Comparison Between Temporal Dominance of Sensations (Tds) And Key-Attribute Sensory Profiling for Evaluating Solid Food with Contrasting Textural Layers: Fish Stiks. Food Quality And Preference, vol. 24, no. 1, p. 111-118. https://doi.org/10.1016/j.foodqual. 2011.10.003 DOI: https://doi.org/10.1016/j.foodqual.2011.10.003

Bruzzone, F., Ares, G., Giménez, A. 2013. Temporal Aspects of Yoghurt Texture Perception. International Dairy Journal, vol. 29, no. 2, p. 124-134. https://doi.org/10.1016/j.idairyj.2012.10.012 DOI: https://doi.org/10.1016/j.idairyj.2012.10.012

Dinnella, C., Masi, C., Zoboli, G., Monteleone, E. 2012. Sensory Functionality Of Extra-Virgin Olive Oil In Vegetable Foods Assessed by Temporal Dominance of Sensations And Descriptive Analysis. Food Quality And Preference, vol. 26, no. 2, p. 141-150. https://doi.org/10.1016/j.foodqual. 2012.04.013 DOI: https://doi.org/10.1016/j.foodqual.2012.04.013

Labbe, D., Schlich, P., Pineau, N., Gilbert, F., Martin, N. 2009. Temporal Dominance of Sensations and Sensory Profiling: A Comparative Study. Food Quality And Preference, vol. 20, no. 3, p. 216-221. DOI: https://doi.org/10.1016/j.foodqual.2008.10.001

Laguna, L., Varela, P., Salvador, A., Fiszman, S. 2013. A New Sensory Tool to Analyse the Oral Trajectory of Biscuits With Different Fat And Fibre Contents. Food Research International, vol. 51, no. 2, p. 544-553. https://doi.org/ 10.1016/j.foodres.2013.01.003 DOI: https://doi.org/10.1016/j.foodres.2013.01.003

Le Révérend, F. M., Hidrio, C., Fernandes, A., Aubry, V. 2008. Comparison Between Temporal Dominance of Sensations and Time Intensity Results. Food Quality And Preference, vol. 19, no. 2, p. 174-178. https://doi.org/10.1016/j.foodqual.2007.06.012 DOI: https://doi.org/10.1016/j.foodqual.2007.06.012

Lenfant, F., Loret, C., Pineau, N., Hartmann, C., Martin, N. 2009. Perception of Oral Food Breakdown. The Concept of Sensory Trajectory. Appetite, vol. 52, no. 3, p. 659-667. PMid:19501764 DOI: https://doi.org/10.1016/j.appet.2009.03.003

Meillon, S., Urbano, C., Schlich, P. 2009. Contribution Of The Temporal Dominance Of Sensations Method to the Sensory Description Of Subtle Differences Partially Dealcoholized Red Wines. Food Quality And Preference, vol. 20, no. 7, p. 490-499. https://doi.org/10.1016/ j.foodqual.2009.04.006 DOI: https://doi.org/10.1016/j.foodqual.2009.04.006

Ng, M., Lawlor, J. B., Chandra, S., Chaya, C., Hewson, L., Hort, J. 2012. Using Quantitative Descriptive Analysis And Temporal Dominance of Sensations Analysis as Complementary Methods For Profiling Commercial Blackcurrant Squashes. Food Quality And Preference, vol. 25, no. 2, p. 121-134. https://doi.org/10.1016/ j.foodqual.2012.02.004 DOI: https://doi.org/10.1016/j.foodqual.2012.02.004

Pavelková, A., Flimelová, E., Vietoris, V. 2012. Sensory Evaluation Of Fresh Cheese Taste With The Addition Of Oregano. Potravinárstvo, vol. 6, no. 1, p. 34-36. DOI: https://doi.org/10.5219/176

Pineau, N., Goupil De Bouillé, A., Lepage, M., Lenfant, F., Schlich, P., Martin, N., Rytz, A. 2012. Temporal Dominance of Sensations: What is a Good Attribute List? Food Quality And Preference, vol. 26, no. 2, p. 159-165. https://doi.org/10.1016/j.foodqual.2012.04.004 DOI: https://doi.org/10.1016/j.foodqual.2012.04.004

Pineau, N., Schlich, P., Cordelle, S., Mathonniére, C., Issanchou, S., Imbert, A., Rogeaux, M., Etiévant, P., Köster, E. 2009. Temporal Dominance of Sensations: Construction of the TDS Curves and Comparison With Time-Intensity. Food Quality And Preference, vol. 20, no. 6, p. 450-455. https://doi.org/10.1016/j.foodqual.2009.04.005 DOI: https://doi.org/10.1016/j.foodqual.2009.04.005

Saint-Eve, A., Déléris, I., Panouillé, M., Dakowski, F., Cordelle, S.,Schlich, P., Souchon, I. 2011. How Texture Influences Aroma and Taste Perception Over Time in Candies. Chemosensory Perception, vol. 4, no. 1-2, p. 32-41. DOI: https://doi.org/10.1007/s12078-011-9086-4

Vietoris, V. 2010. Software TI-TDS. Release 1.1. 2010.

Downloads

Published

2013-07-09

How to Cite

Trembecká, L. ., Fekete, T. ., Beňová, Z. ., & Dubová, N. . (2013). Contribution of temporal dominance of sensations method to the sensory description of taste properties of commercial green tea brands. Potravinarstvo Slovak Journal of Food Sciences, 7(1), 71–75. https://doi.org/10.5219/274

Most read articles by the same author(s)

1 2 > >>