Temporal profiling of simplified lemonade using temporal dominance of sensations and temporal check‐all‐that‐apply
暂无分享,去创建一个
Isabelle Cayeux | Anna Zhenan Wu | Rachel W. Lee | Bénédicte Le Calvé | I. Cayeux | B. L. Calvé | A. Wu | Rachel W. Lee
[1] T. Næs,et al. What is dominance? An exploration of the concept in TDS tests with trained assessors and consumers , 2018 .
[2] F. Hu,et al. Pro v Con Debate: Role of sugar sweetened beverages in obesity Resolved: there is sufficient scientific evidence that decreasing sugar-sweetened beverage consumption will reduce the prevalence of obesity and obesity-related diseases , 2013 .
[3] P. Breslin,et al. An overview of binary taste–taste interactions , 2003 .
[4] Tormod Næs,et al. A new approach in TDS data analysis: A case study on sweetened coffee , 2013 .
[5] S. Schiffman,et al. Time to maximum sweetness intensity of binary and ternary blends of sweeteners , 2007 .
[6] J. Hort,et al. Controlled continuous flow delivery system for investigating taste-aroma interactions. , 2004, Journal of agricultural and food chemistry.
[7] Gastón Ares,et al. Comparison of two TCATA variants for dynamic sensory characterization of food products , 2016 .
[8] Peeter W. J. Verlegh,et al. The role of congruency and pleasantness in odor-induced taste enhancement. , 1996, Acta psychologica.
[9] Tormod Næs,et al. When the choice of the temporal method does make a difference: TCATA, TDS and TDS by modality for characterizing semi-solid foods , 2018, Food Quality and Preference.
[10] L. Marks,et al. Interactions of Lemon, Sucrose and Citric Acid in Enhancing Citrus, Sweet and Sour Flavors , 2017, Chemical senses.
[11] Carole Prost,et al. How can aroma–related cross–modal interactions be analysed? A review of current methodologies , 2013 .
[12] J. I. Rader,et al. Sweeteners from plants—with emphasis on Stevia rebaudiana (Bertoni) and Siraitia grosvenorii (Swingle) , 2013, Analytical and Bioanalytical Chemistry.
[13] Robert A. Frank,et al. Taste–smell interactions are tastant and odorant dependent , 1988 .
[14] P. Schlich,et al. The effect of training on the temporal dominance of sensations method: A study with milk protein hydrolysates , 2017 .
[15] Gastón Ares,et al. Application of multiple-sip temporal dominance of sensations to the evaluation of sweeteners , 2014 .
[16] A. Rosenthal,et al. Temporal Dominance of Sensations of peanuts and peanut products in relation to Hutchings and Lillford’s “breakdown path” , 2014 .
[17] Pascal Schlich,et al. Temporal Dominance of Sensations: What is a good attribute list? , 2012 .
[18] D. Small,et al. Odor/taste integration and the perception of flavor , 2005, Experimental Brain Research.
[19] N. Martin,et al. Perception of oral food breakdown. The concept of sensory trajectory , 2009, Appetite.
[20] R. Linforth,et al. Sensory perception is related to the rate of change of volatile concentration in-nose during eating of model gels. , 1999, Chemical senses.
[21] R. Boakes,et al. Confusing tastes and smells: how odours can influence the perception of sweet and sour tastes. , 1999, Chemical senses.
[22] John R. Piggott,et al. Dynamic methods of sensory analysis , 2000 .
[23] W. Willett,et al. Sugar-Sweetened Beverages and Risk of Metabolic Syndrome and Type 2 Diabetes , 2010, Diabetes Care.
[24] Kylie D. Foster,et al. The Application of Temporal Dominance of Sensations (TDS) for Oral Processing Studies: An Initial Investigation , 2014 .
[25] J. Delwiche. The impact of perceptual interactions on perceived flavor , 2004 .
[26] I. Prakash,et al. Development of Next Generation Stevia Sweetener: Rebaudioside M , 2014, Foods.
[27] Lucía Antúnez,et al. Identification of drivers of (dis)liking based on dynamic sensory profiles: Comparison of Temporal Dominance of Sensations and Temporal Check-all-that-apply. , 2017, Food research international.
[28] J. Hayes,et al. Characterizing Dynamic Sensory Properties of Nutritive and Nonnutritive Sweeteners with Temporal Check-All-That-Apply. , 2017, Journal of sensory studies.
[29] J. C. Castura,et al. The analysis of temporal check-all-that-apply (TCATA) data , 2017, Food Quality and Preference.
[30] D. Assimos,et al. Quantitative assessment of citric acid in lemon juice, lime juice, and commercially-available fruit juice products. , 2008, Journal of endourology.
[31] Gastón Ares,et al. Temporal Check-All-That-Apply (TCATA): A novel dynamic method for characterizing products , 2016 .
[32] P. Schlich,et al. Advances in representation and analysis of mono and multi-intake Temporal Dominance of Sensations data , 2017 .
[33] J. Manson,et al. Sweetened beverage consumption and risk of coronary heart disease in women. , 2009, The American journal of clinical nutrition.
[34] Lucía Antúnez,et al. Sugar reduction in probiotic chocolate-flavored milk: Impact on dynamic sensory profile and liking. , 2015, Food research international.
[35] Hervé Guillemin,et al. The dynamics of aroma release during consumption of candies of different structures, and relationship with temporal perception , 2011 .
[36] H. Bolini,et al. THE DETERMINATION OF ISOSWEETNESS CONCENTRATIONS OF SUCRALOSE, REBAUDIOSIDE AND NEOTAME AS SUCROSE SUBSTITUTES IN NEW DIET CHOCOLATE FORMULATIONS USING THE TIME-INTENSITY ANALYSIS , 2011 .
[37] Pascal Schlich,et al. Temporal Dominance of Sensations (TDS): a new deal for temporal sensory analysis , 2017 .
[38] A. Noble,et al. Time‐Intensity Evaluation of Sweetness and Fruitiness and Their Interaction in a Model Solution , 1990 .
[39] H. Heymann,et al. A full factorial study on the effect of tannins, acidity, and ethanol on the temporal perception of taste and mouthfeel in red wine , 2017 .
[40] Michel Rogeaux,et al. Temporal Dominance of Sensations: Construction of the TDS curves and comparison with time-intensity , 2009 .
[42] P. Schlich,et al. Temporal Texture Profile and Identification of Glass Transition Temperature as an Instrumental Predictor of Stickiness in a Caramel System. , 2017, Journal of food science.
[43] Juyun Lim,et al. Enhancement of retronasal odors by taste. , 2012, Chemical senses.
[44] Gastón Ares,et al. Comparison of TCATA and TDS for dynamic sensory characterization of food products. , 2015, Food research international.
[45] G. Ares,et al. Dynamic sensory characterization of cosmetic creams during application using Temporal Check-All-That-Apply (TCATA) questions , 2015 .
[46] E. Aprea,et al. Dynamic and static sensory methods to study the role of aroma on taste and texture: A multisensory approach to apple perception , 2017 .
[47] M. Hirota,et al. Analysis of binary taste-taste interactions of MSG, lactic acid, and NaCl by temporal dominance of sensations , 2016 .
[48] Paolo Masi,et al. Temporal Dominance of Sensations: A review , 2014 .