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16. Estimating finite mixtures of semi-Markov chains: an application to the segmentation of temporal sensory data

Author

Cardot, Hervé, Lecuelle, Guillaume, Schlich, Pascal, and Visalli, Michel

Subjects
Statistics - Methodology, Statistics - Applications
Abstract

In food science, it is of great interest to get information about the temporal perception of aliments to create new products, to modify existing ones or more generally to understand the perception mechanisms. Temporal Dominance of Sensations (TDS) is a technique to measure temporal perception which consists in choosing sequentially attributes describing a food product over tasting. This work introduces new statistical models based on finite mixtures of semi-Markov chains in order to describe data collected with the TDS protocol, allowing different temporal perceptions for a same product within a population. The identifiability of the parameters of such mixture models is discussed. Sojourn time distributions are fitted with gamma probability distribution and a penalty is added to the log likelihood to ensure convergence of the EM algorithm to a non degenerate solution. Information criterions are employed for determining the number of mixture components. Then, the individual qualitative trajectories are clustered with the help of the maximum a posteriori probability (MAP) approach. A simulation study confirms the good behavior of the proposed estimation procedure. The methodology is illustrated on an example of consumers perception of a Gouda cheese and assesses the existence of several behaviors in terms of perception of this product.

Published
2018

40. Automatic pretreatment and multiblock analysis of flavor release and sensory temporal data simultaneously collected in vivo.

Author

Peltier, Caroline, Visalli, Michel, Labouré, Hélène, Hélard, Cantin, Andriot, Isabelle, Cordelle, Sylvie, Le Quéré, Jean‐Luc, and Schlich, Pascal

Subjects
ANALYTICAL chemistry techniques, FLAVOR, VOLATILE organic compounds, ACQUISITION of data, FRUIT drying, DRIED fruit
Abstract

Proton transfer reaction‐time‐of‐flight‐mass spectrometry (PTR‐ToF‐MS or PTR‐MS) is an analytical chemistry technique that can be used for measuring the concentration of volatile organic compounds directly in the subjects' noses (nosespace, in vivo analysis) during a tasting and over time. It can be combined with temporal sensory methods such as temporal dominance of sensations (TDS) or temporal check all that apply (TCATA) in order to obtain simultaneous sensory and physico‐chemical signals. This paper aims to provide a methodology to analyze in vivo PTR‐MS and temporal sensory data and illustrate it on a real dataset. First, relevant pretreatments of PTR‐MS data were established, including breathing correction, blank periods removal, and standardization. Then, a statistical multiblock analysis was presented: the regularized generalized canonical correlation analysis (RGCCA). The versality of the approach was demonstrated, as it can be used to answer most of problematics (exploratory or supervised). Finally, this methodology is illustrated on a dataset of PTR‐MS and TDS or TCATA data collected simultaneously. In this study, 16 semitrained subjects evaluated three chocolates in TDS and TCATA on six flavor attributes (Spicy, Cocoa, Woody, Fruity, Roasty, and Dry Fruits) with two replicates for each sensory method. Results showed that TCATA and TDS gave similar results, but TDS was shown to slightly better preserve the PTR‐MS observed product configuration than TCATA. All computing tools developed in this work are freely available. [ABSTRACT FROM AUTHOR]

Published
2024
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43. Data from Targeting Colon Luminal Lipid Peroxidation Limits Colon Carcinogenesis Associated with Red Meat Consumption

Author

Martin, Océane C.B., primary, Naud, Nathalie, primary, Taché, Sylviane, primary, Debrauwer, Laurent, primary, Chevolleau, Sylvie, primary, Dupuy, Jacques, primary, Chantelauze, Céline, primary, Durand, Denis, primary, Pujos-Guillot, Estelle, primary, Blas-Y-Estrada, Florence, primary, Urbano, Christine, primary, Kuhnle, Gunter G.C., primary, Santé-Lhoutellier, Véronique, primary, Sayd, Thierry, primary, Viala, Didier, primary, Blot, Adeline, primary, Meunier, Nathalie, primary, Schlich, Pascal, primary, Attaix, Didier, primary, Guéraud, Françoise, primary, Scislowski, Valérie, primary, Corpet, Denis E., primary, and Pierre, Fabrice H.F., primary

Published
2023
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44. Supplementary documents from Targeting Colon Luminal Lipid Peroxidation Limits Colon Carcinogenesis Associated with Red Meat Consumption

Author

Martin, Océane C.B., primary, Naud, Nathalie, primary, Taché, Sylviane, primary, Debrauwer, Laurent, primary, Chevolleau, Sylvie, primary, Dupuy, Jacques, primary, Chantelauze, Céline, primary, Durand, Denis, primary, Pujos-Guillot, Estelle, primary, Blas-Y-Estrada, Florence, primary, Urbano, Christine, primary, Kuhnle, Gunter G.C., primary, Santé-Lhoutellier, Véronique, primary, Sayd, Thierry, primary, Viala, Didier, primary, Blot, Adeline, primary, Meunier, Nathalie, primary, Schlich, Pascal, primary, Attaix, Didier, primary, Guéraud, Françoise, primary, Scislowski, Valérie, primary, Corpet, Denis E., primary, and Pierre, Fabrice H.F., primary

Published
2023
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49. Measuring the effectiveness of the temporal dominance of sensations technique to investigate the dynamic perception of oral nutritional supplements by older adults

Author

Regan, Emma, Feeney, Emma, Schlich, Pascal, Hutchings, Scott, O'Neill, Graham, and O'Riordan, Dolores

Subjects
Food sciences
Abstract

To develop nutritional beverages for older adults, understanding their dynamic sensory perception is vital. Limited research has used Temporal Dominance of Sensations (TDS) methodology to evaluate the dynamic perception of beverages with older adults. Therefore, this study sought to measure the effectiveness of the TDS methodology to investigate the differences in dynamic perception by older adults across a range of texturally modified Oral Nutritional Supplements (ONS). Thirty-five older adults (65+ years) evaluated four ONS of differing viscosities ranging from low (0.009 Pa.s at 50 s−1) to high viscosity (0.177 Pa.s at 50 s−1) over one 30-minute session. For each ONS, a 45 mL volume was consumed, over three 15 mL sips. Panellists evaluated each sip over 40 seconds. Liking was also measured using a 9-point hedonic scale. To make a judgement on older adult’s use of the method, a younger cohort of volunteers (18–35 years) also completed the beverage evaluation as a benchmark. Older adults indicated 3.9 dominances, based on 2.8 attributes, and waited 22 seconds before selecting their first attribute. No differences in average dominance durations were apparent with age. Furthermore, older adults generated clear TDS curves and effectively used the TDS task to discriminate between the four texturally modified ONS. Some similarities in dominant attributes were apparent across older and younger cohorts. This study enhanced our understanding of how older adults utilise the TDS technique to evaluate liquid type products. The study showed that the TDS technique is suitable for use with older adults.

Published
2023
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