使用时间感觉优势(TDS),时间检查-所有适用(TCATA)和时间排序(TR)的Gins的比较

IF 1.6 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Dominic Rovai, Heather McCain Keefer, John C. Castura, MaryAnne Drake
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引用次数: 0

摘要

杜松子酒是一种蒸馏酒,其特点是杜松的味道,通常伴随着其他植物的味道。本研究的目的是用杜松子酒作为一个案例研究来比较感觉的时间优势(TDS)、时间检查-所有适用(TCATA)和时间排名(TR)。训练有素的小组成员使用这些方法中的每一种来评估六种杜松子酒的时间概况(标准化到30% ABV)。时间性的差异通过不同方法的两两比较的差异图来可视化。TDS根据主要风味属性区分了杜松子酒,但没有完全描述杜松子酒的复杂性。TCATA在捕捉微妙风味属性的差异方面是有效的,但不能根据杜松的风味区分样品。TR根据杜松香强度的差异区分了杜松子酒,并记录了复杂杜松子酒的额外差异,但没有区分微妙的风味属性。研究人员在选择时间方法时应该考虑这些权衡。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Comparison of Gins Using Temporal Dominance of Sensations (TDS), Temporal Check-All-That-Apply (TCATA), and Temporal Ranking (TR)

Comparison of Gins Using Temporal Dominance of Sensations (TDS), Temporal Check-All-That-Apply (TCATA), and Temporal Ranking (TR)

Gin is a distilled spirit characterized by juniper flavor, often accompanied by other botanical flavors. The objective of this research was to use gin as a case study to compare temporal dominance of sensations (TDS), temporal check-all-that-apply (TCATA), and temporal ranking (TR). Trained panelists used each of these methods to evaluate the temporal profile of six gins (standardized to 30% ABV). Differences in temporality were visualized by difference graphs for pairwise gin comparisons across methods. TDS differentiated gins based on dominant flavor attributes but did not fully describe the complexity of the gins. TCATA was effective in capturing differences in subtle flavor attributes but did not discriminate samples based on juniper flavor. TR differentiated gins based on differences in juniper flavor intensity and documented additional differences in complex gins but did not discriminate subtle flavor attributes. Researchers should consider these tradeoffs when selecting a temporal method.

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来源期刊
Journal of Sensory Studies
Journal of Sensory Studies 工程技术-食品科技
CiteScore
3.80
自引率
20.00%
发文量
71
审稿时长
18-36 weeks
期刊介绍: The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.
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