Dynamic sensory profile of mango skyr yoghurt added of prebiotic and natural sweeteners: multiple time‐intensity analysis and temporal dominance of sensations

2021 ◽  
Author(s):  
Cecília Teresa Muniz Pereira ◽  
Dalva Muniz Pereira ◽  
Helena Maria André Bolini
Keyword(s):  
Sensory Profile ◽  
Multiple Time ◽  
Intensity Analysis ◽  
Temporal Dominance

scholarly journals Pink pepper extract as a natural antioxidant in chicken burger: Effects on oxidative stability and dynamic sensory profile using Temporal Dominance of Sensations

LWT ◽  
2020 ◽  
Vol 121 ◽  
pp. 108986 ◽  
Author(s):  
Beatriz Schmidt Menegali ◽  
Miriam Mabel Selani ◽  
Erick Saldaña ◽  
Iliani Patinho ◽  
Julia Pereira Diniz ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Sensory Profile ◽  
Natural Antioxidant ◽  
Temporal Dominance

scholarly journals How freezing methods affect the sensory profile of pasteurized and unpasteurized mangaba pulp

2020 ◽  
Vol 44 ◽  
Author(s):  
Gilma Auxiliadora Santos Gonçalves ◽  
Nathane Silva Resende ◽  
Carla Saraiva Gonçalves ◽  
Elisângela Elena Nunes de Carvalho ◽  
Jaime Vilela de Resende ◽  
...  
Keyword(s):  
Frozen Storage ◽  
Consumer Acceptance ◽  
Sensory Profile ◽  
Acceptance Test ◽  
Brazilian Cerrado ◽  
Sensory Acceptance ◽  
Forced Air ◽  
Temporal Dominance ◽  
Sensory Tests ◽  
The Ideal

ABSTRACT The Mangaba, an exotic fruit of the Brazilian Cerrado, is very appreciated for its peculiar sensory characteristics. Here we aimed to evaluate the sensory profile of mangaba pulp subjected to three treatments (unpasteurized and pasteurized pulps; frozen by static air and forced air; stored frozen for zero, 4, 8 and 12 months). The following sensory tests were applied: temporal dominance of sensations (TDS) (identify and check the dominant sensations of flavor over time of consumption), ideal scale (identify optimal concentration of sucrose to be added in nectar) and acceptance test (to evaluate the effect of treatments on consumer acceptance). By TDS analyses, a sour taste was reported for most treatments, combined with the identification of a bad flavor in most pulps from 8 months of frozen storage. The ideal scale determined that 87.8 g/L sucrose should be added to the mangaba nectar. The frozen methods by static air or forced air did not significantly influence the sensory acceptance of the mangaba pulp. Pasteurization favors high mangaba pulp acceptance for up to 8 months, however, by 12 months of storage, treatments still have good sensory acceptance.

Salt equivalence and temporal dominance of sensations of different sodium chloride substitutes in butter

2013 ◽  
Vol 80 (3) ◽  
pp. 319-325 ◽  
Author(s):  
Vanessa Rios de Souza ◽  
Tassyana Vieira Marques Freire ◽  
Carla Gonçalves Saraiva ◽  
João de Deus Souza Carneiro ◽  
Ana Carla Marques Pinheiro ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Potassium Chloride ◽  
Salt Intake ◽  
Monosodium Glutamate ◽  
Estimation Method ◽  
Potassium Phosphate ◽  
Sensory Profile ◽  
Dietary Salt ◽  
Dietary Salt Intake ◽  
Temporal Dominance

Studies indicate a positive association between dietary salt intake and some diseases, which has promoted the tendency to reduce the sodium in foods. The objective of this study was to determine the equivalent amount of different sodium chloride replacements required to promote the same degree of ideal saltiness in butter and to study the sensory profile of sodium chloride and the substitutes using the analysis of Temporal Dominance of Sensations (TDS). Using the magnitude estimation method, it was determined that the potencies of potassium chloride, monosodium glutamate and potassium phosphate relative to the 1% sodium chloride in butter are 83·33, 31·59 and 33·32, respectively. Regarding the sensory profile of the tested salt substitutes, a bitter taste was perceived in the butter with potassium chloride, a sour taste was perceived in the butter with potassium phosphate and sweet and umami tastes were dominant in the butter with monosodium glutamate. Of all the salt substitutes tested calcium lactate, potassium lactate, calcium chloride and magnesium chloride were impractical to use in butter.

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