Characterizing Dynamic Sensory Properties of Nutritive and Nonnutritive Sweeteners with Temporal Check-All-That-Apply.
Identifieur interne : 000096 ( Main/Exploration ); précédent : 000095; suivant : 000097Characterizing Dynamic Sensory Properties of Nutritive and Nonnutritive Sweeteners with Temporal Check-All-That-Apply.
Auteurs : M Michelle Reyes [États-Unis] ; John C. Castura [Canada] ; John E. Hayes [États-Unis]Source :
- Journal of sensory studies [ 0887-8250 ] ; 2017.
Abstract
Temporal Check-All-That-Apply (TCATA) is a rapid method where attributes are actively checked and unchecked to track sensations over time, so that the checked words fully describe the sample in any given moment. Here, we characterize the temporal profiles of sweeteners using TCATA. In two experiments, sweeteners were tested in water at concentrations known to elicit weak to moderate sweetness. Before evaluating the sweeteners, participants (n= ~125 per experiment) were familiarized with the TCATA method with a guided example using imaginary samples of Kool-Aid. Participants then received 10 ml of each sweetener solution and were instructed to click "start" after he or she finished swallowing the sample. Incidence of 6 attributes obtained from prior literature - sweet, bitter, metallic, licorice, cooling, and drying - was obtained for 60s. We observed similarities across temporal profiles of various sweeteners: sweet and bitter occurred first (~10s), then metallic and cooling (~10-25s), followed by drying much later (30-50s depending on the stimulus). The presence of side tastes influenced how often 'sweet' was endorsed: stimuli with fewer endorsements of side tastes showed more prominent sweetness. Finally, unfamiliar side tastes may lead to a smearing bias where participants check every attribute in an attempt to characterize those unfamiliar sensations.
DOI: 10.1111/joss.12270
PubMed: 29104366
PubMed Central: PMC5665403
Affiliations:
Links toward previous steps (curation, corpus...)
Le document en format XML
<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">Characterizing Dynamic Sensory Properties of Nutritive and Nonnutritive Sweeteners with Temporal Check-All-That-Apply.</title><author><name sortKey="Reyes, M Michelle" sort="Reyes, M Michelle" uniqKey="Reyes M" first="M Michelle" last="Reyes">M Michelle Reyes</name><affiliation wicri:level="4"><nlm:affiliation>Sensory Evaluation Center, The Pennsylvania State University, University Park, Pennsylvania, USA.</nlm:affiliation><country xml:lang="fr">États-Unis</country><wicri:regionArea>Sensory Evaluation Center, The Pennsylvania State University, University Park, Pennsylvania</wicri:regionArea><placeName><region type="state">Pennsylvanie</region><settlement type="city">University Park (Pennsylvanie)</settlement></placeName><orgName type="university">Université d'État de Pennsylvanie</orgName></affiliation><affiliation wicri:level="4"><nlm:affiliation>Department of Food Science, The Pennsylvania State University, University Park, Pennsylvania, USA.</nlm:affiliation><country xml:lang="fr">États-Unis</country><wicri:regionArea>Department of Food Science, The Pennsylvania State University, University Park, Pennsylvania</wicri:regionArea><placeName><region type="state">Pennsylvanie</region><settlement type="city">University Park (Pennsylvanie)</settlement></placeName><orgName type="university">Université d'État de Pennsylvanie</orgName></affiliation></author><author><name sortKey="Castura, John C" sort="Castura, John C" uniqKey="Castura J" first="John C" last="Castura">John C. Castura</name><affiliation wicri:level="1"><nlm:affiliation>Compusense Inc., Guelph, Ontario, N1H 1C5, Canada.</nlm:affiliation><country xml:lang="fr">Canada</country><wicri:regionArea>Compusense Inc., Guelph, Ontario, N1H 1C5</wicri:regionArea><wicri:noRegion>N1H 1C5</wicri:noRegion></affiliation></author><author><name sortKey="Hayes, John E" sort="Hayes, John E" uniqKey="Hayes J" first="John E" last="Hayes">John E. Hayes</name><affiliation wicri:level="4"><nlm:affiliation>Sensory Evaluation Center, The Pennsylvania State University, University Park, Pennsylvania, USA.</nlm:affiliation><country xml:lang="fr">États-Unis</country><wicri:regionArea>Sensory Evaluation Center, The Pennsylvania State University, University Park, Pennsylvania</wicri:regionArea><placeName><region type="state">Pennsylvanie</region><settlement type="city">University Park (Pennsylvanie)</settlement></placeName><orgName type="university">Université d'État de Pennsylvanie</orgName></affiliation><affiliation wicri:level="4"><nlm:affiliation>Department of Food Science, The Pennsylvania State University, University Park, Pennsylvania, USA.</nlm:affiliation><country xml:lang="fr">États-Unis</country><wicri:regionArea>Department of Food Science, The Pennsylvania State University, University Park, Pennsylvania</wicri:regionArea><placeName><region type="state">Pennsylvanie</region><settlement type="city">University Park (Pennsylvanie)</settlement></placeName><orgName type="university">Université d'État de Pennsylvanie</orgName></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2017">2017</date><idno type="RBID">pubmed:29104366</idno><idno type="pmid">29104366</idno><idno type="doi">10.1111/joss.12270</idno><idno type="pmc">PMC5665403</idno><idno type="wicri:Area/Main/Corpus">000075</idno><idno type="wicri:explorRef" wicri:stream="Main" wicri:step="Corpus" wicri:corpus="PubMed">000075</idno><idno type="wicri:Area/Main/Curation">000075</idno><idno type="wicri:explorRef" wicri:stream="Main" wicri:step="Curation">000075</idno><idno type="wicri:Area/Main/Exploration">000075</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">Characterizing Dynamic Sensory Properties of Nutritive and Nonnutritive Sweeteners with Temporal Check-All-That-Apply.</title><author><name sortKey="Reyes, M Michelle" sort="Reyes, M Michelle" uniqKey="Reyes M" first="M Michelle" last="Reyes">M Michelle Reyes</name><affiliation wicri:level="4"><nlm:affiliation>Sensory Evaluation Center, The Pennsylvania State University, University Park, Pennsylvania, USA.</nlm:affiliation><country xml:lang="fr">États-Unis</country><wicri:regionArea>Sensory Evaluation Center, The Pennsylvania State University, University Park, Pennsylvania</wicri:regionArea><placeName><region type="state">Pennsylvanie</region><settlement type="city">University Park (Pennsylvanie)</settlement></placeName><orgName type="university">Université d'État de Pennsylvanie</orgName></affiliation><affiliation wicri:level="4"><nlm:affiliation>Department of Food Science, The Pennsylvania State University, University Park, Pennsylvania, USA.</nlm:affiliation><country xml:lang="fr">États-Unis</country><wicri:regionArea>Department of Food Science, The Pennsylvania State University, University Park, Pennsylvania</wicri:regionArea><placeName><region type="state">Pennsylvanie</region><settlement type="city">University Park (Pennsylvanie)</settlement></placeName><orgName type="university">Université d'État de Pennsylvanie</orgName></affiliation></author><author><name sortKey="Castura, John C" sort="Castura, John C" uniqKey="Castura J" first="John C" last="Castura">John C. Castura</name><affiliation wicri:level="1"><nlm:affiliation>Compusense Inc., Guelph, Ontario, N1H 1C5, Canada.</nlm:affiliation><country xml:lang="fr">Canada</country><wicri:regionArea>Compusense Inc., Guelph, Ontario, N1H 1C5</wicri:regionArea><wicri:noRegion>N1H 1C5</wicri:noRegion></affiliation></author><author><name sortKey="Hayes, John E" sort="Hayes, John E" uniqKey="Hayes J" first="John E" last="Hayes">John E. Hayes</name><affiliation wicri:level="4"><nlm:affiliation>Sensory Evaluation Center, The Pennsylvania State University, University Park, Pennsylvania, USA.</nlm:affiliation><country xml:lang="fr">États-Unis</country><wicri:regionArea>Sensory Evaluation Center, The Pennsylvania State University, University Park, Pennsylvania</wicri:regionArea><placeName><region type="state">Pennsylvanie</region><settlement type="city">University Park (Pennsylvanie)</settlement></placeName><orgName type="university">Université d'État de Pennsylvanie</orgName></affiliation><affiliation wicri:level="4"><nlm:affiliation>Department of Food Science, The Pennsylvania State University, University Park, Pennsylvania, USA.</nlm:affiliation><country xml:lang="fr">États-Unis</country><wicri:regionArea>Department of Food Science, The Pennsylvania State University, University Park, Pennsylvania</wicri:regionArea><placeName><region type="state">Pennsylvanie</region><settlement type="city">University Park (Pennsylvanie)</settlement></placeName><orgName type="university">Université d'État de Pennsylvanie</orgName></affiliation></author></analytic><series><title level="j">Journal of sensory studies</title><idno type="ISSN">0887-8250</idno><imprint><date when="2017" type="published">2017</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">Temporal Check-All-That-Apply (TCATA) is a rapid method where attributes are actively checked and unchecked to track sensations over time, so that the checked words fully describe the sample in any given moment. Here, we characterize the temporal profiles of sweeteners using TCATA. In two experiments, sweeteners were tested in water at concentrations known to elicit weak to moderate sweetness. Before evaluating the sweeteners, participants (n= ~125 per experiment) were familiarized with the TCATA method with a guided example using imaginary samples of Kool-Aid. Participants then received 10 ml of each sweetener solution and were instructed to click "start" after he or she finished swallowing the sample. Incidence of 6 attributes obtained from prior literature - sweet, bitter, metallic, licorice, cooling, and drying - was obtained for 60s. We observed similarities across temporal profiles of various sweeteners: sweet and bitter occurred first (~10s), then metallic and cooling (~10-25s), followed by drying much later (30-50s depending on the stimulus). The presence of side tastes influenced how often 'sweet' was endorsed: stimuli with fewer endorsements of side tastes showed more prominent sweetness. Finally, unfamiliar side tastes may lead to a smearing bias where participants check every attribute in an attempt to characterize those unfamiliar sensations.</div></front></TEI><pubmed><MedlineCitation Status="PubMed-not-MEDLINE" Owner="NLM"><PMID Version="1">29104366</PMID><DateRevised><Year>2019</Year><Month>11</Month><Day>20</Day></DateRevised><Article PubModel="Print-Electronic"><Journal><ISSN IssnType="Print">0887-8250</ISSN><JournalIssue CitedMedium="Print"><Volume>32</Volume><Issue>3</Issue><PubDate><Year>2017</Year><Month>06</Month></PubDate></JournalIssue><Title>Journal of sensory studies</Title><ISOAbbreviation>J Sens Stud</ISOAbbreviation></Journal><ArticleTitle>Characterizing Dynamic Sensory Properties of Nutritive and Nonnutritive Sweeteners with Temporal Check-All-That-Apply.</ArticleTitle><ELocationID EIdType="pii" ValidYN="Y">e12270</ELocationID><ELocationID EIdType="doi" ValidYN="Y">10.1111/joss.12270</ELocationID><Abstract><AbstractText>Temporal Check-All-That-Apply (TCATA) is a rapid method where attributes are actively checked and unchecked to track sensations over time, so that the checked words fully describe the sample in any given moment. Here, we characterize the temporal profiles of sweeteners using TCATA. In two experiments, sweeteners were tested in water at concentrations known to elicit weak to moderate sweetness. Before evaluating the sweeteners, participants (n= ~125 per experiment) were familiarized with the TCATA method with a guided example using imaginary samples of Kool-Aid. Participants then received 10 ml of each sweetener solution and were instructed to click "start" after he or she finished swallowing the sample. Incidence of 6 attributes obtained from prior literature - sweet, bitter, metallic, licorice, cooling, and drying - was obtained for 60s. We observed similarities across temporal profiles of various sweeteners: sweet and bitter occurred first (~10s), then metallic and cooling (~10-25s), followed by drying much later (30-50s depending on the stimulus). The presence of side tastes influenced how often 'sweet' was endorsed: stimuli with fewer endorsements of side tastes showed more prominent sweetness. Finally, unfamiliar side tastes may lead to a smearing bias where participants check every attribute in an attempt to characterize those unfamiliar sensations.</AbstractText></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Reyes</LastName><ForeName>M Michelle</ForeName><Initials>MM</Initials><AffiliationInfo><Affiliation>Sensory Evaluation Center, The Pennsylvania State University, University Park, Pennsylvania, USA.</Affiliation></AffiliationInfo><AffiliationInfo><Affiliation>Department of Food Science, The Pennsylvania State University, University Park, Pennsylvania, USA.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Castura</LastName><ForeName>John C</ForeName><Initials>JC</Initials><AffiliationInfo><Affiliation>Compusense Inc., Guelph, Ontario, N1H 1C5, Canada.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Hayes</LastName><ForeName>John E</ForeName><Initials>JE</Initials><AffiliationInfo><Affiliation>Sensory Evaluation Center, The Pennsylvania State University, University Park, Pennsylvania, USA.</Affiliation></AffiliationInfo><AffiliationInfo><Affiliation>Department of Food Science, The Pennsylvania State University, University Park, Pennsylvania, USA.</Affiliation></AffiliationInfo></Author></AuthorList><Language>eng</Language><GrantList CompleteYN="Y"><Grant><GrantID>R03 DC010904</GrantID><Acronym>DC</Acronym><Agency>NIDCD NIH HHS</Agency><Country>United States</Country></Grant></GrantList><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType></PublicationTypeList><ArticleDate DateType="Electronic"><Year>2017</Year><Month>05</Month><Day>20</Day></ArticleDate></Article><MedlineJournalInfo><Country>United States</Country><MedlineTA>J Sens Stud</MedlineTA><NlmUniqueID>9881704</NlmUniqueID><ISSNLinking>0887-8250</ISSNLinking></MedlineJournalInfo><KeywordList Owner="NOTNLM"><Keyword MajorTopicYN="Y">fructose</Keyword><Keyword MajorTopicYN="Y">neohesperidin dihydrochalcone</Keyword><Keyword MajorTopicYN="Y">rebaudioside</Keyword><Keyword MajorTopicYN="Y">sucralose</Keyword><Keyword MajorTopicYN="Y">thaumatin</Keyword></KeywordList><CoiStatement>Conflict of interest disclosure M.M.R. has no conflicts to disclose.</CoiStatement></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="entrez"><Year>2017</Year><Month>11</Month><Day>7</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="pubmed"><Year>2017</Year><Month>11</Month><Day>7</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2017</Year><Month>11</Month><Day>7</Day><Hour>6</Hour><Minute>1</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">29104366</ArticleId><ArticleId IdType="doi">10.1111/joss.12270</ArticleId><ArticleId IdType="pmc">PMC5665403</ArticleId><ArticleId IdType="mid">NIHMS882579</ArticleId></ArticleIdList><pmc-dir>nihms</pmc-dir>
<ReferenceList><Reference><Citation>Chem Senses. 2013 Jun;38(5):379-89</Citation><ArticleIdList><ArticleId IdType="pubmed">23599216</ArticleId></ArticleIdList></Reference><Reference><Citation>Chem Senses. 2004 Jan;29(1):53-60</Citation><ArticleIdList><ArticleId IdType="pubmed">14752040</ArticleId></ArticleIdList></Reference><Reference><Citation>Food Res Int. 2015 Sep;75:148-156</Citation><ArticleIdList><ArticleId IdType="pubmed">28454942</ArticleId></ArticleIdList></Reference><Reference><Citation>Physiol Behav. 2016 Mar 15;156:117-27</Citation><ArticleIdList><ArticleId IdType="pubmed">26785164</ArticleId></ArticleIdList></Reference><Reference><Citation>Annu Rev Food Sci Technol. 2012;3:353-80</Citation><ArticleIdList><ArticleId IdType="pubmed">22224551</ArticleId></ArticleIdList></Reference><Reference><Citation>Int J Obes (Lond). 2015 Feb;39(2):254-9</Citation><ArticleIdList><ArticleId IdType="pubmed">24942868</ArticleId></ArticleIdList></Reference><Reference><Citation>Chem Senses. 2012 Jun;37(5):471-8</Citation><ArticleIdList><ArticleId IdType="pubmed">22281531</ArticleId></ArticleIdList></Reference><Reference><Citation>Chem Senses. 2002 Jan;27(1):31-8</Citation><ArticleIdList><ArticleId IdType="pubmed">11751465</ArticleId></ArticleIdList></Reference><Reference><Citation>Nature. 1994 Jun 9;369(6480):447-8</Citation><ArticleIdList><ArticleId IdType="pubmed">8202133</ArticleId></ArticleIdList></Reference><Reference><Citation>Chem Senses. 2002 Oct;27(8):729-37</Citation><ArticleIdList><ArticleId IdType="pubmed">12379597</ArticleId></ArticleIdList></Reference><Reference><Citation>Chemosens Percept. 2013 Sep 1;6(3):null</Citation><ArticleIdList><ArticleId IdType="pubmed">24187601</ArticleId></ArticleIdList></Reference></ReferenceList></PubmedData></pubmed><affiliations><list><country><li>Canada</li><li>États-Unis</li></country><region><li>Pennsylvanie</li></region><settlement><li>University Park (Pennsylvanie)</li></settlement><orgName><li>Université d'État de Pennsylvanie</li></orgName></list><tree><country name="États-Unis"><region name="Pennsylvanie"><name sortKey="Reyes, M Michelle" sort="Reyes, M Michelle" uniqKey="Reyes M" first="M Michelle" last="Reyes">M Michelle Reyes</name></region><name sortKey="Hayes, John E" sort="Hayes, John E" uniqKey="Hayes J" first="John E" last="Hayes">John E. Hayes</name><name sortKey="Hayes, John E" sort="Hayes, John E" uniqKey="Hayes J" first="John E" last="Hayes">John E. Hayes</name><name sortKey="Reyes, M Michelle" sort="Reyes, M Michelle" uniqKey="Reyes M" first="M Michelle" last="Reyes">M Michelle Reyes</name></country><country name="Canada"><noRegion><name sortKey="Castura, John C" sort="Castura, John C" uniqKey="Castura J" first="John C" last="Castura">John C. Castura</name></noRegion></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
EXPLOR_STEP=$WICRI_ROOT/Bois/explor/ThaumatinV1/Data/Main/Exploration
HfdSelect -h $EXPLOR_STEP/biblio.hfd -nk 000096 | SxmlIndent | more
Ou
HfdSelect -h $EXPLOR_AREA/Data/Main/Exploration/biblio.hfd -nk 000096 | SxmlIndent | more
Pour mettre un lien sur cette page dans le réseau Wicri
{{Explor lien
|wiki= Bois
|area= ThaumatinV1
|flux= Main
|étape= Exploration
|type= RBID
|clé= pubmed:29104366
|texte= Characterizing Dynamic Sensory Properties of Nutritive and Nonnutritive Sweeteners with Temporal Check-All-That-Apply.
}}
Pour générer des pages wiki
HfdIndexSelect -h $EXPLOR_AREA/Data/Main/Exploration/RBID.i -Sk "pubmed:29104366" \
| HfdSelect -Kh $EXPLOR_AREA/Data/Main/Exploration/biblio.hfd \
| NlmPubMed2Wicri -a ThaumatinV1
| This area was generated with Dilib version V0.6.37. |  |