C.J. Findlay

Dual-attribute time-intensity sensory evaluation: A new method for temporal measurement of sensory perceptions

Dual-attribute time-intensity was evaluated as a method for the collection of the perception of two attributes simultaneously. Perceptions of sweetness and peppermint flavour within chewing gum were measured by 10 trained time-intensity panelists using both single-attribute and dual-attribute time-intensity sensory evaluation. Four chewing gum samples, varying in rate of release of sweetness and peppermint flavour were presented for evaluation. In general, dual-attribute time-intensity was as sensitive as single-attribute testing in distinguishing between the sweetness and peppermint perceptions of chewing gum. In comparison to the single-attribute test, the dual-attribute test required half the time to complete and provided a means of assessing complex taste interaction during mastication. The dual-attribute test can be used to study relationships between two attributes within food products which possess a large degree of sample variability, such as the tenderness and juiciness of meat.

The relationship between sensory time-intensity, physiological electromyography and instrumental texture profile analysis measurements of beef tenderness

The relationship between the perception of tenderness, chewing activity and instrumental compression was explored by time-intensity, electromyography and instrumental texture profile analysis (ITPA). Bovine m. longissimus dorsi from five treatments were evaluated by seven individuals. Time-intensity results showed that the Decrease Area and Area Under the Curve provided the most information regarding sample differences, with the former providing the best sample discrimination. Electromyographic results of mastication rate demonstrated the number of chews required to reach maximum force to chew. The results suggest a need to re-examine the effects of early mastication vs the late mastication effects for the measurement of meat tenderness.

The effect of line orientation on the recording of time-intensity perception of sweetener solutions

Abstract A trained time-intensity panel was used to evaluate the effect of scale orientation on time-intensity responses. Equisweet samples of aspartame, acesulfame k, sucralose and 9% sucrose were presented to 10 panelists for evaluation on both horizontal and vertical scales. For the most part, horizontal and vertical scales yielded similar results. However, Maximum Intensity responses on the vertical scale were approximately 13% greater than Maximum Intensity responses on the horizontal scale. The parameters of Decrease Angle, Decrease Area and Area Under the Curve were also significantly larger when vertical scales were used than when horizontal scales were used. We suggest that differences can be minimized by anchoring reference samples to the scales and by counterbalancing the presentation of the scales within and amongst panelists. These results demonstrate the use of time-intensity scales on two dimensions and suggest the possibility of multi-attribute evaluations of taste.

On-line probe prediction of beef toughness, correlating sensory evaluation with fluorescence detection of connective tissue and dynamic analysis of overall toughness

Abstract The main muscles of commercially competitive cuts of beef (n = 16) from a variety of sources were probed to detect ultraviolet (UV) fluorescence of connective tissue, together with a dynamic analysis of electromechanical signals for overall toughness. The main muscles were cut into 1.2-cm cubes after being frozen. Muscle cubes were cooked for 20 minutes to an internal temperature of 70 °C and evaluated by a trained panel. Dynamic analysis showed that tough regions of meat cuts had a relatively high frequency of narrow fluorescence peaks subtending a small area under the fluorescence signal. Thus, for probe measurements made perpendicularly across muscles, the area under the fluorescence signal was correlated (p

Computers and the Internet in sensory quality control

Computer technology is changing rapidly as is the scope and use of the Internet. These tools are being applied to a broad range of quality control activities, including sensory evaluation. The main areas of impact of this technology are in test design, collection of data, tabulation, storage, statistical analysis and reporting of the data in real time over great distances. Effective quality systems can be constructed using anything from the simplest spreadsheet programs through to sophisticated integrated quality control systems operating over corporate networks. This article provides an overview of the tools that are available and discusses a specific case as an example of a starting point for computerizing sensory quality control.

The Future of Sensory Discrimination Testing

As technology, economies, and populations change, so too will the sensory methods, tools, and approaches used to assess difference. Discrimination testing will continue to see changes with developments in technology, particularly the application of handheld and wearable devices, advancements in the understanding of psychophysics and statistics, a more philosophical approach to the criterion used to make difference judgments, and the impact of climate change and the growth of the planets population exerting pressure on the supply of raw materials. The future of discrimination testing is faster, more accurate, and more oriented to differences that are meaningful to consumers.