Alternating temporal dominance of sensations and liking scales during the intake of a full portion of an oral nutritional supplement |
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Affiliation: | 1. Institute of Meat and Meat Products (IPROCAR), University of Extremadura, Avd. Uviversidad s.n., Cáceres, Spain;2. Sensory Science Centre, University of Nottingham, Sutton Bonington Campus, Loughborough, Leics LE12 5RD, United Kingdom;1. Facultad de Química, Universidad de la República, Gral. Flores 2124, CP 11800, Montevideo, Uruguay;2. The New Zealand Institute for Plant & Food Research Ltd., 120 Mt Albert Road, Private Bag 92169, Auckland, New Zealand;3. Departamento de Producción Animal, Facultad de Agronomía, Universidad de Buenos Aires, Avda San Martín 4453, CP 1417 Buenos Aires, Argentina;4. Compusense Inc., 255 Speedvale Ave. W., Guelph, Ontario N1H 1C5, Canada |
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Abstract: | Measurement of liking with consumers is often performed on a single sip or mouthful of the product and results in a single liking score that does not necessarily reflect the liking over consumption of a whole product. A dynamic approach could provide this type of information. Thus, obtaining reasons why the liking score is changing over consumption could help to gain insights for product improvement. Recently, Thomas, Visalli, Cordelle, and Schlich (2015) suggested collecting with the same consumers liking scores dynamically and Temporal Dominance of Sensations (TDS) during mono-intakes of flavored cheeses, in two independent sessions. This new type of sensory data has been analysed at individual level to identify “temporal drivers of liking” for each product.The present paper further develops this method consisting of collecting TDS and dynamic liking data in the same session and during the consumption of the full portion of a product. The products used to experiment this new method were two commercial oral nutritional supplements (ONS) assessed by 65 consumers over two lab sessions separated by one week.The protocol consisted of a TDS evaluation of 5 flavor, 2 texture and 3 taste sensations during each sip, immediately followed by a liking scale. This protocol was repeated over sips. This method, named “Alternated Temporal Drivers of Liking” (A-TDL), required that consumers record liking changes and do TDS over sips during food consumption. Results showed that one of the two ONS was more liked than the other and consumed in a larger volume resulting in a higher energy intake. In contrast, the other product resulted in a stronger thirst and presented more negative temporal drivers of liking (dry, metallic, filming) over the consecutive sips. |
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Keywords: | Temporal Dominance of Sensations (TDS) Liking Temporal Drivers of Liking (TDL) ONS |
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