A Comparison of Temporal Dominance of Sensation (TDS) and Quantitative Descriptive Analysis (QDA™) to Identify Flavors in Strawberries. Issue 4 (16th April 2018)

• Record Type: Journal Article
• Authors: Oliver, Penelope; Cicerale, Sara; Pang, Edwin; Keast, Russell
• Is Part Of: Journal of food science. Volume 83:Issue 4(2018)
• Page Start: 1094
• Page End: 1102
• Publication Date: 2018-04-16
• Subjects: descriptive analysis -- sensory evaluation -- strawberry -- temporal dominance of sensations; Food -- Periodicals; Food -- Research -- Periodicals; Food -- Periodicals; Research -- Periodicals; Levensmiddelen; Voeding; 664
• DOI: 10.1111/1750-3841.14096
• Languages: English
• ISSNs: 0022-1147

Abstract

Abstract : Abstract: Temporal dominance of sensations (TDS) is a rapid descriptive method that offers a different magnitude of information to traditional descriptive analysis methodologies. This methodology considers the dynamic nature of eating, assessing sensory perception of foods as they change throughout the eating event. Limited research has applied the TDS methodology to strawberries and subsequently validated the results against Quantitative Descriptive Analysis (QDA™). The aim of this research is to compare the TDS methodology using an untrained consumer panel to the results obtained via QDA™ with a trained sensory panel. The trained panelists ( n = 12, minimum 60 hr each panelist) were provided with six strawberry samples (three cultivars at two maturation levels) and applied QDA™ techniques to profile each strawberry sample. Untrained consumers ( n = 103) were provided with six strawberry samples (three cultivars at two maturation levels) and required to use TDS methodology to assess the dominant sensations for each sample as they change over time. Results revealed moderately comparable product configurations produced via TDS in comparison to QDA™ (RV coefficient = 0.559), as well as similar application of the sweet attribute (correlation coefficient of 0.895 at first bite). The TDS methodology however was not in agreement with the QDA™ methodology regarding more complex flavor terms. These findings support the notion that the lack of training on the definition of terms, together with the limitations of the methodology to ignore all attributes other than those dominant, provide a different magnitude of information than the QDA™ methodology. Practical Application: A comparison of TDS to traditional descriptive analysis indicate that TDS provides additional information to QDA™ regarding the lingering component of eating. The QDA™ results however provide more precise detail regarding singular attributes. Therefore, the TDS methodology has an application in industry when it is important to understand the lingering profile of products. However, this methodology should not be employed as a replacement to traditional descriptive analysis methods.