Dissertation/Thesis Abstract

Comparing Generic Descriptive Analysis and Temporal Dominance of Sensations of Milk and Dark Chocolates and Effect of Training in Temporal Dominance of Sensations of Chocolates
by Boushell, Audrey, M.S., University of California, Davis, 2014, 130; 1585048
Abstract (Summary)

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.

Indexing (document details)
Advisor: Heymann, Hildegarde
Commitee: Bruhn, Christine, Guinard, Jean-Xavier
School: University of California, Davis
Department: Food Science
School Location: United States -- California
Source: MAI 54/03M(E), Masters Abstracts International
Source Type: DISSERTATION
Subjects: Food Science, Statistics
Keywords: Chocolate, Consumer, Dominance, Sensory, Temporal, Training
Publication Number: 1585048
ISBN: 9781321608069
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