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[Display omitted] • "Dominant" vs. "Intense": A Consumer Perspective. • Similar interpretations of "dominant" and "intense". • Terminology flexibility in TDS instructions confirmed. The purpose of this study was to understand the role of "dominance" definitions in the results of TDS applied to consumers. This study compared two temporal dominance of sensations (TDS) approaches − TDS-I − that attracts the most attention and TDS-II − most intense/strongest sensation − in the context of evaluating artisanal Minas cheeses from the Serra da Canastra and chocolate with different cocoa concentrations samples. TDS curves were constructed and a trajectory-based principal component analysis (PCA) was performed dominance rates at ten equally spaced time points. Additionally, difference curves, multiple factor analysis (MFA) and regression vector coefficient (RV coefficient) were performed to compare the two approaches. The findings showed that the two approaches produced similar results, suggesting that consumers interpret the terms dominant and intense in a similar way during TDS evaluations, the results were even closer at the chocolate study than at the cheese study. However, in both approaches were observed low dominance rates and differences between the sensation perception time, mainly in the evaluation of cheese flavor. This variability may be attributed to the complexity of the cheese's flavor and the varied interpretations of dominance among evaluators. Despite these differences, the approaches showed similar characterizations across the same samples, demonstrating high reproducibility and a strong ability to differentiate between samples. This study demonstrates that the choice between the terms dominant (which captures more attention) or intense (stronger) to guide consumers in performing the sensory test does not significantly influence the results. Consequently, it is possible to adopt greater freedom and flexibility in the terminology used to instruct participants in conducting the test. [ABSTRACT FROM AUTHOR]

Wine is a globally appreciated alcoholic beverage, with complex sensory properties. Ethanol, acid and tannin play a primary role in the aroma, taste and mouthfeel perception of wine, and ultimately on product liking. This study utilized a factorial design to explore the relationship among these factors in Merlot wine. The design encompassed three acid concentrations: 5, 6, 7 g/L tartaric acid eq., three ethanol concentrations: 14, 14.5, 15% (v/v), and two tannin concentrations: low (approx. 700 mg/L CE), and high (approx. 1200 mg/L CE). The 18 wines were achieved through post fermentation additions of tartaric acid and water. Descriptive analysis (DA) and temporal dominance of sensation (TDS) were applied to profile static and temporal sensory perception. Descriptive analysis (DA) was used to asses 16 aroma, 4 mouthfeel, and 3 taste attributes. The evaluated factors showed no impact on the 16 aroma descriptors. Tannin concentration showed the greatest impact on taste and mouthfeel, significantly increasing sourness, bitterness, astringent texture, drying, and overall astringency. Acid concentration significantly increased the perception of sourness, while decreasing bitterness. Ethanol concentration was not a significant source of variation within the descriptive analysis. A novel way of analyzing TDS curves was applied, based on the factorial design, which allows for the temporal effect of specific factors to be studied. Wines were grouped by factor followed by TDS curve construction. Both normalized and standard TDS curves were constructed. Normalization captured the initial dominant perception, while standardized curves show the decline in dominance as the evaluation proceeds. Overall, the data demonstrates the dominance of astringency over multiple red wine taste factors. [ABSTRACT FROM AUTHOR]

Abstract: The temporal dominance of sensations method showed that four model dairy products had different dynamic profiles in terms of salt and texture perception. We investigated the physical origins of these differences, by studying the breakdown of these products and its impact on salt release. An experimental device was used for monitoring the kinetics of salt release from the food products into water – simulating saliva – after a standardized compression – simulating mastication – independently of the inter and intra individual variability. A mechanistic model was developed to quantify product breakdown in terms of the area of contact between the product and the aqueous phase. Fat had a major influence on breakdown behaviour and the calculated contact area that could be accounted for by the microstructure of the product. These results provide insight into the possible origins of differences in sensory perceptions of foods. We also discussed the use of this mechanistic model for modelling salt release in the conditions of food consumption. [Copyright &y& Elsevier]

Common beans (Phaseolus vulgaris L.) are an important source of nutrients with beneficial effects on human health. However, they contain lectins, that limit the direct use of flour in food preparations without thermal treatment, and phytic acid, that reduces mineral cation bioavailability. The objectives of this research were: to obtain biofortified snacks and a cream using an untreated common bean flour devoid of active lectins (lec−) and with reduced content of phytic acid (lpa) and to evaluate the sensorial appreciation for these products. The main results of the present work were: the products with the lpa lec− flour did not retain residual hemagglutinating activity due to lectins; they showed higher residual α-amylase inhibitor activity (from 2.2 to 135 times), reduced in vitro predicted glycemic index (about 5 units reduction) and increased iron bioavailability compared to the products with wild type flour; products with common bean flour were less appreciated than the reference ones without this flour, but the presence of an intense umami taste can be a positive attribute. Results confirmed that the use of the lpa lec− flour has important advantages in the preparation of safe and nutritionally improved products, and provide useful information to identify target consumers, such as children and elderly people. [ABSTRACT FROM AUTHOR]