Using quantitative descriptive analysis and temporal dominance of sensations analysis as complementary methods for profiling commercial blackcurrant squashes

Ng, M.; Lawlor, J. B.; Chandra, C.; Chaya Romero, Carolina; Hewson, L. y 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", v. 25 (n. 2); pp. 121-134. ISSN 0950-3293. https://doi.org/10.1016/j.foodqual.2012.02.004.

Descripción

Título: Using quantitative descriptive analysis and temporal dominance of sensations analysis as complementary methods for profiling commercial blackcurrant squashes
Autor/es:
  • Ng, M.
  • Lawlor, J. B.
  • Chandra, C.
  • Chaya Romero, Carolina
  • Hewson, L.
  • Hort, J.
Tipo de Documento: Artículo
Título de Revista/Publicación: Food Quality And Preference
Fecha: Septiembre 2012
Volumen: 25
Materias:
Escuela: E.T.S.I. Agrónomos (UPM) [antigua denominación]
Departamento: Estadística y Métodos de Gestión en Agricultura [hasta 2014]
Licencias Creative Commons: Reconocimiento - Sin obra derivada - No comercial

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Resumen

Quantitative descriptive analysis (QDA) is used to describe the nature and the intensity of sensory properties from a single evaluation of a product, whereas temporal dominance of sensation (TDS) is primarily used to identify dominant sensory properties over time. Previous studies with TDS have focused on model systems, but this is the first study to use a sequential approach, i.e. QDA then TDS in measuring sensory properties of a commercial product category, using the same set of trained assessors (n = 11). The main objectives of this study were to: (1) investigate the benefits of using a sequential approach of QDA and TDS and (2) to explore the impact of the sample composition on taste and flavour perceptions in blackcurrant squashes. The present study has proposed an alternative way of determining the choice of attributes for TDS measurement based on data obtained from previous QDA studies, where available. Both methods indicated that the flavour profile was primarily influenced by the level of dilution and complexity of sample composition combined with blackcurrant juice content. In addition, artificial sweeteners were found to modify the quality of sweetness and could also contribute to bitter notes. Using QDA and TDS in tandem was shown to be more beneficial than each just on its own enabling a more complete sensory profile of the products.

Más información

ID de Registro: 15338
Identificador DC: http://oa.upm.es/15338/
Identificador OAI: oai:oa.upm.es:15338
Identificador DOI: 10.1016/j.foodqual.2012.02.004
URL Oficial: http://www.sciencedirect.com/science/article/pii/S0950329312000262
Depositado por: Memoria Investigacion
Depositado el: 12 Jun 2013 13:02
Ultima Modificación: 21 Abr 2016 15:24
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