Influence of Sex Differences on Temporal Sequence of Sensations after Ingesting Fruit-Flavored Tea—A Preliminary Study

The goal of this preliminary study was to examine the effect of participants’ sexes on the temporal sequence of dominant sensations elicited by fruit-flavored teas. Twelve healthy young adults were assigned to male (n = 6) and female (n = 6) groups. Both groups were evaluated for four sensations using four fruit-flavored teas with 0.05 M sucrose using the temporal dominance of sensations (TDS) method. Only two sensations, sweetness and fruitiness, were consistently reported in the two groups. The male group first reported fruitiness and then sweetness as the dominant sensation following ingestion of the samples. Conversely, the female group reported these two dominant sensations in the reverse order. Significant dominant durations between the two sensations largely varied among the samples in both groups. These results suggest that there are sex-based differences in the temporal sequence of dominant sensations elicited by fruit-flavored teas as evaluated by the TDS method.

Temporal Sequence of Sweetness Perception in Fruit-Flavored Tea: A Descriptive Report on the Influence of Sucrose Concentrations on the Sensation

The goals of this study were to examine, using the temporal dominance of sensations (TDS) method, the effects of 1) the sucrose concentration on the temporal sequence of sweetness perception in four fruit-flavored (lemon, peach, strawberry, and vanilla) teas with 0.05, 0.15, and 0.25 M sucrose;and 2) participants’ sex on this temporal sequence. Twenty-four healthy young adults were assigned to female (n = 12) and male (n = 12) groups. Both groups evaluated five sensory attributes in 12 samples (four fruit-flavored teas, each with three sucrose concentrations). As in our preceding study [1], two sensations, sweetness and fruitiness, were dominant after ingesting the 12 teas in both groups, but the temporal sequence of sweetness perception differed between the two groups. On average, the male group reported the first appearance of sweetness earlier in the samples with 0.05 M sucrose compared with the female group, with the samples containing 0.15 and 0.25 M sucrose. The average durations of the sweetness sensation were different between the male and female groups as well as among the sucrose concentrations and the four flavors tested.

干红葡萄酒涩感质量的多维表征及其效果分析

【目的】综合考虑涩感的时间依赖性、口腔感觉的亚品质属性以及品评员即时面部表情,设计干红葡萄酒涩感分析方法,为涩感质量的多维表征提供方法学支撑。【方法】干红葡萄酒的涩感时间依赖性采用时间强度法表征涩感的最大强度(Imax)、感知速率(Vi)、消解速率(Vd)、整体响应强度(AUC)和感知持续时间(Ttot);涩感的干燥、粗糙和褶皱等亚品质通过选择合适项分析法(CATA)和动态主导型感官属性法(TDS)表达;饮用愉悦度试验基于面部表情分析技术表征。以甘肃、宁夏和新疆产区27款‘赤霞珠’干红葡萄酒样品为试材,表征涩感的强度、亚品质特征以及感知愉悦度差异。【结果】3个产区酒样的涩感差异主要体现在涩感Imax、Vd以及AUC上,相比甘肃和新疆,宁夏酒样的涩感Imax、AUC和Vd最大。干燥、麻木、粗糙、褶皱、生青和颗粒6种亚品质的选择频率超过50%,是供试酒样涩感的主要属性。涩感多元指标的相关性分析得出,3个产区的干红葡萄酒涩感亚品质差异主要体现在粗糙、褶皱和干燥感上。干红葡萄酒涩感过高的Vi、Vd,过高的粗糙和麻木感会降低品评员的积极情绪,而颗粒感通常会导致高兴和惊讶的表情出现。供试酒样涩感多元数据的主成分分析得出,本研究设计的涩感多维表征技术方法具有较强的酒样涩感区分能力。宁夏酒样有较高的Imax、AUC、Vi和Vd,粗糙、褶皱、干燥和麻木感更明显;新疆酒样的颗粒感较强,Imax、AUC、生青和麻木感较弱,饮用的舒适度较好;甘肃酒样拥有最强的生青感和最弱的粗糙优势率。【结论】本研究设计的干红葡萄酒多维表征方法能够具象、细致地表征产品涩感的多样性,较为科学地评价涩感的差异,具有应用推广价值。

利用TDS法研究保藏时间对辣白菜感官品质的影响

采用一种新的感官评价方法——暂时性感官支配分析法(Temporal dominance of sensation,TDS)对4℃条件下保藏0、30、60、90d以及120d的辣白菜的感官属性进行评价,同时检测辣白菜中的总酸(以乳酸计)、总糖、NaCl、水分含量以及菌落总数的变化规律。其理化指标检测结果表明:随着保藏时间的延长,辣白菜的总酸含量逐渐上升,总糖含量与水分含量略有下降,NaCl含量略有上升。菌落总数检测结果表明:在保藏过程中,菌落总数逐渐上升,且其增长速率呈降低趋势。TDS法感官评价结果表明:保藏时间为0d的辣白菜其酸味较为淡薄,辣味、甜味、咸味较为突出,质地清脆,总体风味偏差;保藏时间为30、60d的辣白菜其酸味、辣味、甜味、咸味比例协调,质地清脆,总体风味较好;保藏时间为90、120d的辣白菜其酸味、辣味比较突出,甜味、咸味较为淡薄,质地偏软,总体风味较差。综上所述,辣白菜在4℃条件下较为适宜的保藏期限为60d,其中保藏30d时辣白菜中总酸含量为0.083g/kg,总糖含量为1.12%,水分含量为84.21g/100g,NaCl含量为2.280%,菌落总数为2.60lg(CFU/g),此时其口感风味最佳。

暂时性感官支配法及其在食品感官评价中的研究进展

暂时性感官支配法(temporal dominance of sensations,TDS)是一种时间多维动态感官分析方法。该方法向评估者提供一份描述产品属性的列表,评价员在品尝的每个时刻选择他们认为占支配地位的感知,以此获得动态、多属性的感官评价结果。本文对TDS的概念、评价流程和其在食品感官评价中的应用进展进行综述,并对TDS的改进方向进行总结,以期从理解人们在消费食物过程中感官感知动态变化角度为产品研发提供新思路。

东北酸菜不同发酵时间有机酸变化及其对产品酸感的影响

采用高效液相色谱法(high performance liquid chromatography,HPLC)和暂时性感官支配分析法(temporal dominance of sensations,TDS)研究东北酸菜有机酸变化及其对产品酸感的影响。HPLC检测结果表明:在0～120 d发酵过程中能检测到9种有机酸,其中乳酸、柠檬酸、乙酸、草酸、苹果酸、琥珀酸及酒石酸含量随发酵时间的增加而增加,发酵120 d时还检测到了丙酸和戊酸;TDS评价结果表明,发酵90 d样品相比其它发酵时间样品酸感更加柔和适中,说明其各种有机酸含量及比例适宜。因此,90 d为东北酸菜最适发酵期;相关性分析表明乳酸在东北酸菜酸感形成中起主导作用,柠檬酸、乙酸、草酸、苹果酸、琥珀酸及酒石酸则起到辅助作用。这些有机酸含量及比例合适时对东北酸菜柔和酸感起到促进作用;含量及比例不合适时会破坏柔和酸感。丙酸和戊酸的存在则会导致尖酸酸感。

感觉的时间优势评价方法及其应用

感觉的时间优势评价方法(TDS)是一个相对较新的概念,用来评价产品在一定时间内如咀嚼过程中的优势感官性质及其变化。这种方法通常被用来描述产品随时间变化的特点,它只需要研究在评价的各个阶段占优势的感官属性。TDS方法旨在研究香气成分和呈味物质释放与感知之间的联系,从而更好地理解它们。从食品生产和发展的角度讲,动态和多感官方面的对食品感官进行认知将会产生良好的效果,可以让消费者更好地了解品尝过程来评估食品的可接受性和感官性状。本文主要从如何获得TDS数据、TDS曲线的建立以及优化,TDS数据分析和TDS的应用来介绍TDS方法。

暂时性感官支配结合时间强度评价法在降酸山葡萄酒中的应用

利用暂时性感官支配分析(temporal dominance of sensation,TDS)法结合时间-强度(time-intensity,TI)法评价降酸前后的山葡萄酒酸味强度变化及酸感变化。结果表明:利用TI法评价,降酸后山葡萄酒酸味强度较低,且在TI法评价的60 s过程中,降酸前后山葡萄酒酸味强度均呈降低趋势。利用TDS法评价,随品尝时间的增加,降酸前山葡萄酒中优势酸感均为刺激性,其优势率呈降低趋势,其他酸感被遮蔽,口感缺乏协调性;降酸后山葡萄酒酸感中柔和性优势率先增加后降低,清爽性优势率先增加后降低,然后基本保持不变,刺激性优势率逐渐降低,粗糙性优势率先降低后上升再降低,寡淡性优势率逐渐增加。降酸后山葡萄酒更加协调、适口。因此,TDS结合TI法能够有效对降酸前后山葡萄酒酸味强度及不同酸感属性随时间的变化进行评价,对山葡萄酒降酸具有理论指导意义。