Temporal Dominance of Sensations (TDS) is a sensory analysis method that measures the order and time that few key attributes are dominant throughout consumption of a product. Dominant attributes are those that catch the attention at a given moment, and are not necessarily related to intensity. A panel of 15 judges was trained first in Generic Descriptive Analysis (GDA) and then in TDS. This panel assessed 8 Guittard chocolates varying in amounts of cocoa solids, sugar, and fat. Both methods produced similar results. Samples were predominantly separated as milk chocolates and non-milk chocolates. Non-milk chocolates were sorted by attributes associated with cocoa and sugar content. The TDS data complemented the GDA data by providing additional information on how key attributes changed over time. A group of 98 untrained consumers then performed the same TDS procedure with the same chocolate samples. Both groups produced similar results for sample separation and sorting, but panelist data was superior. Panelists were better able to capture sensory changes over time and had more accurate and consistent understanding of certain attributes.
|Commitee:||Bruhn, Christine, Guinard, Jean-Xavier|
|School:||University of California, Davis|
|School Location:||United States -- California|
|Source:||MAI 54/03M(E), Masters Abstracts International|
|Subjects:||Food Science, Statistics|
|Keywords:||Chocolate, Consumer, Dominance, Sensory, Temporal, Training|
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