دورية أكاديمية
Tds of cheese: Implications of analyzing texture and taste simultaneously.
| العنوان: | Tds of cheese: Implications of analyzing texture and taste simultaneously. |
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| المؤلفون: | Rodrigues JF; Federal Institute of Education, Science and Technology of Minas Gerais, 38900-000 Bambuí, MG, Brazil. Electronic address: jessica.rodrigues@ifmg.edu.br., Souza VR; Department of Food Science, Federal University of Lavras, 37200-000 Lavras, MG, Brazil., Lima RR; Department of Exact Sciences, Federal University of Lavras, 37200-000 Lavras, MG, Brazil., Cruz AGD; Federal Institute of Education, Science and Technology of Rio de Janeiro, 28930-000 Rio de Janeiro, RJ, Brazil., Pinheiro ACM; Department of Food Science, Federal University of Lavras, 37200-000 Lavras, MG, Brazil. Electronic address: anacarlamp@dca.ufla.br. |
| المصدر: | Food research international (Ottawa, Ont.) [Food Res Int] 2018 Apr; Vol. 106, pp. 1-10. Date of Electronic Publication: 2017 Dec 17. |
| نوع المنشور: | Evaluation Study; Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE |
| أسماء مطبوعة: | Original Publication: Ottawa, Ontario, Canada : Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science, c1992- |
| مواضيع طبية MeSH: | Cheese* , Mouth* , Taste* , Touch*, Food Analysis/*methods, Adult ; Female ; Humans ; Male ; Reproducibility of Results ; Sensation ; Young Adult |
| مستخلص: | This study aimed to evaluate the implications of analyzing texture and taste simultaneously on Temporal Dominance of Sensations (TDS) descriptions of Prato cheese. TDS tests were performed in two ways: I-panelists performed TDS tests of cheeses evaluating an attribute list with taste and texture sensations in a same session; II-TDS sessions were performed for each sensory modality. The difficulty and reliability degrees on performing the tests were assessed by the panelists; and some physico-chemical parameters were determined to compare the sensory and instrumental results. During TDS tests, simultaneous evaluations provided a higher number of significant sensations (considering both taste and texture sensations), but at lower dominance rates. Moreover, it was noted that one of the main implications of the simultaneous analysis on TDS results was the temporality differences (the time to reach the significance level, the sensation duration and the sensations sequence). However, regarding only the attributes that most characterized the samples, the results suggested a great similarity between the descriptions obtained from both TDS modalities. The simultaneous analysis implied greater difficulty in performing the tests and less reliable results according to the panelist's opinions. Moreover, the panel considered the texture evaluation more difficult than the taste evaluation. Regarding the instrumental analysis, the physico-chemical parameter intensity (amplitude) was not strongly linked to the maximum dominance rate. (Copyright © 2017 Elsevier Ltd. All rights reserved.) |
| فهرسة مساهمة: | Keywords: Attribute list; TDS; Taste; Texture |
| تواريخ الأحداث: | Date Created: 20180328 Date Completed: 20191017 Latest Revision: 20191210 |
| رمز التحديث: | 20221213 |
| DOI: | 10.1016/j.foodres.2017.12.048 |
| PMID: | 29579892 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 1873-7145 |
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| DOI: | 10.1016/j.foodres.2017.12.048 |