Contribution of temporal dominance of sensations performed by modality (M-TDS) to the sensory perception of texture and flavor in semi-solid products: A case study on fat-free strawberry yogurts

Hanna Lesme (1, 2) , Philippe Courcoux (3, 1) , Clémence Alleaume (1, 2) , Marie-Hélène Famelart (4) , Said Bouhallab (4) , Carole Prost (1, 2) , Cécile Rannou (1, 2)

1 ONIRIS - École nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique
2 GEPEA-MAPS2 - Matrices Aliments Procédés Propriétés Structure - Sensoriel
3 StatSC - Statistique, Sensométrie et Chimiométrie
4 STLO - Science et Technologie du Lait et de l'Oeuf

This study aimed to perform Temporal Dominance of Sensations by modality (M-TDS) combined with a multi-intake approach to investigate texture and flavor perception in semi-solid products. Trained panelists (n = 15) evaluated fat-free strawberry yogurts enriched with functional proteins involving texture modifications. As yogurt is a semi-solid product, its in-mouth residence time is short. A multi-intake approach was therefore expected to give more reliable information about the sensory properties perceived by panelists. The two modalities of texture and flavor were analyzed separately to characterize the effect of added proteins. Trials were made according to an experimental design with two factors (protein type and concentration) and three levels each. Different statistical treatments, taking or not the temporality of attributes into account, were performed on standardized and non-standardized data. The implementation of M-TDS was essential to highlight differences of flavor perception in addition to the more evident texture modifications. The study of sensory trajectories evidenced that texture modifications, induced by the use of different whey proteins, slightly modified the perception of flavor and sweetness. The global flavor perception of the samples varied with the number of spoons, which particularly impacted the taste attributes. This study highlighted the importance of using M-TDS when studying texture and flavor in semi-solid products, and the relevance of the multi-intake approach to characterize flavor perception. This methodology enabled panelists to evidence both marked texture differences and subtler flavor modifications, and these useful data were emphasized by combining different statistical treatments.

Mots clés: perception sensorielle; texture; saveur; yaourt aux fruits; matière grasse; protéine de lait; sensorial perception; taste; milk protein; yoghurt

Mots clés: texture de l'aliment; saveur; méthode d'appréciation; protéine du lait; yaourt; perception sensorielle; matière grasse laitière

Domaines: Ingénierie des aliments; Alimentation et Nutrition

Hanna Lesme, Philippe Courcoux, Clémence Alleaume, Marie-Hélène Famelart, Said Bouhallab, et al.. Contribution of temporal dominance of sensations performed by modality (M-TDS) to the sensory perception of texture and flavor in semi-solid products: A case study on fat-free strawberry yogurts. Food Quality and Preference, 2020, 80, pp.103789. ⟨10.1016/j.foodqual.2019.103789⟩. ⟨hal-02306102⟩