Exploring taffy product consumption experiences using a multi-attribute time–intensity (MATI) method

ASTM, 2003 Bi, 2006 Bi, 2012, Intraclass correlation coefficients (ICC) – A framework for assessing performance of a trained sensory panel and panelists, Journal of Sensory Studies, 27, 352, 10.1111/j.1745-459X.2012.00399.x Clark, 1994, Limiting response alternatives in time–intensity scaling: An examination of the halo-dumping effect, Chemical Senses, 19, 10.1093/chemse/19.6.583 Delarue, 2004, Dynamics of food preferences: A case study with chewing gums, Food Quality and Preference, 15, 771, 10.1016/j.foodqual.2003.11.005 Duizer, 1997, Dual-attribute time–intensity sensory evaluation: A new method for temporal measurement of sensory perceptions, Food Quality and Preference, 8, 261, 10.1016/S0950-3293(96)00052-3 Fan, 1998, Test of significance when data are curves, Journal of the American Statistical Association, 93, 1007, 10.1080/01621459.1998.10473763 Jack, 1994, Analysis of textural changes in hard cheese during mastication by progressive profiling, Journal of Food Science, 59, 539, 10.1111/j.1365-2621.1994.tb05557.x Labbe, 2009, Temporal dominance of sensations and sensory profiling: A comparative study, Food Quality and Preference, 20, 216, 10.1016/j.foodqual.2008.10.001 Le Reverend, 2008, Comparison between temporal dominance of sensations and time intensity results, Food Quality and Preference, 19, 174, 10.1016/j.foodqual.2007.06.012 Liu, 1990, Methods for averaging time–intensity curves, Chemical Senses, 15, 471, 10.1093/chemse/15.4.471 MacFie, 1992, Developments in the analysis of time–intensity curves, Food Technology, 46, 92 Marascuilo, 1970, Extension of the significance test for one-parameter signal detection hypotheses, Psychometrika, 35, 237, 10.1007/BF02291265 McGowan, 2006, Comparison of methods to analyze time–intensity curves in a corn zein chewing gum study, Food Quality and Preference, 17, 296, 10.1016/j.foodqual.2005.07.008 Methven, 2010, The effect of consumption volume on profile and liking of oral nutritional supplements of varied sweetness: Sequential profiling and boredom tests, Food Quality and Preference, 21, 948, 10.1016/j.foodqual.2010.04.009 Meyners, 2011, Panel and panelists agreement for product comparisons in studies of Temporal Dominance Sensations, Food Quality and Preference, 22, 365, 10.1016/j.foodqual.2011.01.006 Meyners, 2010, Statistical inference for temporal dominance of sensations data using randomization tests, Food Quality and Preference, 21, 805, 10.1016/j.foodqual.2010.04.004 Moskowitz, 2004, Choice of population in consumer studies, 209 Overbosch, 1986, A theoretical model for perceived intensity in human taste and smell as a function of time, Chemical Senses, 113, 315, 10.1093/chemse/11.3.315 Overjero-Lopez, 2005, Univariate and multivariate modeling of flavour release in chewing gum using time–intensity: A comparison of data analytical methods, Food Quality and Preference, 16, 327, 10.1016/j.foodqual.2004.05.014 Palsgard, 2000, The sensory perception of flavor release as a function of texture and time: A time intensity study using flavored gels, Journal of Sensory Studies, 15, 347, 10.1111/j.1745-459X.2000.tb00275.x Piggott, 1995, Design questions in sensory and consumer science, Food Quality and Preference, 6, 217, 10.1016/0950-3293(95)00016-X Pineau, 2004, Temporal dominance of sensation: Comparison with conventional profiling and time intensity, 40 Pineau, 2009, Temporal dominance of sensation: Construction of the TDS curves and comparison with time–intensity, Food Quality and Preference, 20, 450, 10.1016/j.foodqual.2009.04.005 Pineau, 2003, Temporal dominance of sensation: A new technique to record several sensory attributes simultaneously over time, 121 Pionnier, 2004, Flavour perception of a model cheese: Relationships with oral and physico-chemical parameters, Food Quality and Preference, 15, 834, 10.1016/j.foodqual.2004.04.011 Posner, 1990, The attention system of the human brain, Annual Review of Neuroscience, 13, 25, 10.1146/annurev.ne.13.030190.000325 Ramsay, 2005 Sprunt, 2002, Swallow indicator methodology as an enhancement to combined time–intensity measurement of flavour release and electromyography for monitoring mastication, Food Quality and Preference, 13, 47, 10.1016/S0950-3293(01)00056-8 Taylor, 1990, Temporal aspects of hedonic responses, Journal of Sensory Studies, 4, 241, 10.1111/j.1745-459X.1990.tb00475.x van Buuren, 1992, Analyzing time–intensity response in sensory evaluation, Food Technology, 101 Veldhuizen, 2006, Temporal aspects of hedonic and intensity responses, Food Quality and Preference, 17, 489, 10.1016/j.foodqual.2005.07.004