Metodologias dinâmicas de avaliação da perceção sensorial: comparação da aplicação do desvanecimento automático (fading) na metodologia Temporal-Check-All-That-Apply para a caracterização de queijo de São Jorge DOP
Palavras-chave:
Métodos sensoriais dinâmicos; TCATA; TCATA Fading; Queijo São Jorge DOP
Resumo
O Temporal-Check-All-That-Apply (TCATA) e Temporal-Check-All-That-Apply Fading (TCATA Fading) são dois métodos dinâmicos, o TCATA Fading emergiu do TCATA, apresentando o desvanecimento automático (fading) da seleção de atributos. Este estudo teve como principal objetivo a comparação entre os métodos de TCATA e TCATA Fading, com dois tempos de fading diferentes 4s e 8s, utilizando como matriz sensorial o queijo São Jorge DOP com tempos de cura de 4,7, e 12 meses, respetivamente. Três estudos foram realizados com os consumidores habituais de queijo São Jorge. Um painel de 60 consumidores avaliou as amostras de queijo de São Jorge através de 12 atributos durante 120 segundos por cada amostra. A comparação entre os métodos foi feita através dos resultados de perfil dinâmica das amostras. De acordo com as diferenças significativas, foi determinado que os estudos de TCATA Fading 4s foi avaliado com menos proporções de citações para todas as amostras. Nos estudos de TCATA e TCATA Fading 8s não há uma diferença na seleção dos atributos, mas TCATA Fading 8s é útil pois facilita o processo de seleção dos atributos. O estudo presente sugere que os métodos dinâmicos, nomeadamente TCATA e TCATA Fading podem fornecer boa qualidade de dados na discriminação entre os queijos de São Jorge com diferentes tempos de cura, bem como na criação do perfil dinâmico das amostras.
Referências
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Ares, G., Castura, J. C., Antúnez, L., Vidal, L., Giménez, A., Coste, B., … Jaeger, S. R. (2016). Comparison of two TCATA variants for dynamic sensory characterization of food products. Food Quality and Preference, 54, 160–172. https://doi.org/10.1016/j.foodqual.2016.07.006
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Bemfeito, R. M., Rodrigues, J. F., Silva, J. G. E., & Abreu, L. R. (2016). Temporal dominance of sensations sensory profile and drivers of liking of artisanal Minas cheese produced in the region of Serra da Canastra, Brazil. Journal of Dairy Science, 99(10), 7886–7897. https://doi.org/10.3168/jds.2016-11056
Berget, I., Castura, J. C., Ares, G., Næs, T., & Varela, P. (2020). Exploring the common and unique variability in TDS and TCATA data – A comparison using canonical correlation and orthogonalization. Food Quality and Preference, 79(September 2019). https://doi.org/10.1016/j.foodqual.2019.103790
Castura, J. C., Antúnez, L., Giménez, A., & Ares, G. (2016). Temporal Check-All-That-Apply (TCATA): A novel dynamic method for characterizing products. Food Quality and Preference, 47, 79–90. https://doi.org/10.1016/j.foodqual.2015.06.017
Dimara, E., Petrou, A., & Skuras, D. (2004). Agricultural policy for quality and producers’ evaluations of quality marketing indicators: A Greek case study. Food Policy, 29(5), 485–506. https://doi.org/10.1016/j.foodpol.2004.06.001
Esmerino, E. A., Castura, J. C., Ferraz, J. P., Tavares Filho, E. R., Silva, R., Cruz, A. G., … Bolini, H. M. A. (2017). Dynamic profiling of different ready-to-drink fermented dairy products: A comparative study using Temporal Check-All-That-Apply (TCATA), Temporal Dominance of Sensations (TDS) and Progressive Profile (PP). Food Research International, 101(June), 249–258. https://doi.org/10.1016/j.foodres.2017.09.012
ISO, (International Organisation for Standardisation). (2007). ISO 8589: 2007.
Jaeger, S. R., Alcaire, F., Hunter, D. C., Jin, D., Castura, J. C., & Ares, G. (2018). Number of terms to use in temporal check-all-that-apply studies (TCATA and TCATA Fading) for sensory product characterization by consumers. Food Quality and Preference, 64(July 2017), 154–159. https://doi.org/10.1016/j.foodqual.2017.09.013
Jaeger, S. R., Beresford, M. K., Hunter, D. C., Alcaire, F., Castura, J. C., & Ares, G. (2017). Does a familiarization step influence results from a TCATA task? Food Quality and Preference, 55, 91–97. https://doi.org/10.1016/j.foodqual.2016.09.001
Jaeger, S. R., Beresford, M. K., Paisley, A. G., Antúnez, L., Vidal, L., Cadena, R. S., … Ares, G. (2015). Check-all-that-apply (CATA) questions for sensory product characterization by consumers: Investigations into the number of terms used in CATA questions. Food Quality and Preference, 42, 154–164. https://doi.org/10.1016/j.foodqual.2015.02.003
Kongo, J. M., & Malcata, F. X. (2015). Cheese: Types of Cheese - Medium. Encyclopedia of Food and Health (1st ed.). Elsevier Ltd. https://doi.org/10.1016/B978-0-12-384947-2.00133-1
Lawless, HT, & Heymann. (2010). Sensory Evaluation of Food Principles and Practices Second Edition. https://doi.org/10.1007/978-1-4419-6488-5
MacFie, H. J. ., Bratchell, N. ., Greenhoff, K. ., & Vallis, L. V. (1989). Designs to Balance the Effect of Order of Presentation and First-Order Carry-Over Effects in Hall Tests. Journal of Sensory Studies, 4(2), 129–148. Retrieved from https://www.academia.edu/29374131/Designs_to_Balance_the_Effect_of_Order_of_Presentation_and_First_Order_Carry_Over_Effects_in_Hall_Tests
McWatters, K. H., Chinnan, M. S., Phillips, R. D., Walker, S. L., McCullough, S. E., Hashim, I. B., & Saalia, F. K. (2006). Consumer-guided development of a peanut butter tart: Implications for successful product development. Food Quality and Preference, 17(6), 505–512. https://doi.org/10.1016/j.foodqual.2005.05.013
Meyners, M., & Castura, J. (2014). Check-All-That-Apply Questions. In Novel Techniques in Sensory Characterization and Consumer Profiling (pp. 271–306). CRC Press. https://doi.org/10.1201/b16853-12
Oliveira, D., Antúnez, L., Giménez, A., Castura, J. C., Deliza, R., & Ares, G. (2015). Sugar reduction in probiotic chocolate-flavored milk: Impact on dynamic sensory profile and liking. Food Research International, 75, 148–156. https://doi.org/10.1016/j.foodres.2015.05.050
Pineau, N., Schlich, P., Cordelle, S., Mathonnière, C., Issanchou, S., Imbert, A., … Köster, E. (2009). Temporal Dominance of Sensations: Construction of the TDS curves and comparison with time-intensity. Food Quality and Preference, 20(6), 450–455. https://doi.org/10.1016/j.foodqual.2009.04.005
Ramsey, J. ., & Ripley, B. (2013). pspline: Penalized Smoothing Splines. R package version 1.0-16. Retrieved from http://cran.r-project.org/package=pspline
Região Autónoma dos Açores, G. R.-S. R. da A. P.-D. R. de A. e P. Decreto Regulamentar Regional 24/86/A, Pub. L. No. 24/86/A, Diário da República n.o 155/1986, Série I 1645 (1986). Retrieved from https://dre.pt/web/guest/pesquisa/-/search/228233/details/normal?p_p_auth=nMNV32Bt
Rizo, A., Peña, E., Alarcon-Rojo, A. D., Fiszman, S., & Tarrega, A. (2019). Relating texture perception of cooked ham to the bolus evolution in the mouth. Food Research International, 118, 4–12. https://doi.org/10.1016/j.foodres.2018.02.073
Rizo, A., Vidák, K., Fiszman, S., & Tarrega, A. (2020). Influence of fading duration on TCATA evaluation. Food Quality and Preference, 79(December 2018). https://doi.org/10.1016/j.foodqual.2018.12.004
Rodrigues, J. F., Souza, V. R. de, Lima, R. R., Cruz, A. G. da, & Pinheiro, A. C. M. (2018). Tds of cheese: Implications of analyzing texture and taste simultaneously. Food Research International, 106(September 2017), 1–10. https://doi.org/10.1016/j.foodres.2017.12.048
Sudre, J., Pineau, N., Loret, C., & Martin, N. (2012). Comparison of methods to monitor liking of food during consumption. Food Quality and Preference, 24(1), 179–189. https://doi.org/10.1016/j.foodqual.2011.10.013
Tang, C. S., Tan, V. W. K., Teo, P. S., & Forde, C. G. (2020). Savoury and kokumi enhancement increases perceived calories and expectations of fullness in equicaloric beef broths. Food Quality and Preference, 83, 103897. https://doi.org/10.1016/j.foodqual.2020.103897
Thomas, A., Chambault, M., Dreyfuss, L., Gilbert, C. C., Hegyi, A., Henneberg, S., … Schlich, P. (2017). Measuring temporal liking simultaneously to Temporal Dominance of Sensations in several intakes. An application to Gouda cheeses in 6 Europeans countries. Food Research International, 99(October 2016), 426–434. https://doi.org/10.1016/j.foodres.2017.05.035
Thomas, Arnaud, Visalli, M., Cordelle, S., & Schlich, P. (2015). Temporal Drivers of Liking. Food Quality and Preference, 40(PB), 365–375. https://doi.org/10.1016/j.foodqual.2014.03.003
Vidal, L., Antúnez, L., Ares, G., Cuffia, F., Lee, P. Y., Le Blond, M., & Jaeger, S. R. (2019). Sensory product characterisations based on check-all-that-apply questions: Further insights on how the static (CATA) and dynamic (TCATA) approaches perform. Food Research International, 125(June). https://doi.org/10.1016/j.foodres.2019.108510
Vidal, L., Castura, J. C., Coste, B., Picallo, A., Jaeger, S. R., & Ares, G. (2017). Analysis of TCATA Fading data: Imputation of gaps in temporal profiles. Food Quality and Preference, 59, 114–122. https://doi.org/10.1016/j.foodqual.2017.02.008
Ares, G., Antúnez, L., Giménez, A., & Jaeger, S. R. (2015). List length has little impact on consumers’ visual attention to CATA questions. Food Quality and Preference, 42, 100–109. https://doi.org/10.1016/j.foodqual.2015.01.015
Ares, G., Castura, J. C., Antúnez, L., Vidal, L., Giménez, A., Coste, B., … Jaeger, S. R. (2016). Comparison of two TCATA variants for dynamic sensory characterization of food products. Food Quality and Preference, 54, 160–172. https://doi.org/10.1016/j.foodqual.2016.07.006
Ares, G., Jaeger, S. R., Antúnez, L., Vidal, L., Giménez, A., Coste, B., … Castura, J. C. (2015). Comparison of TCATA and TDS for dynamic sensory characterization of food products. Food Research International, 78(2015), 148–158. https://doi.org/10.1016/j.foodres.2015.10.023
Ares, G., Varela, P., Rado, G., & Giménez, A. (2011). Are consumer profiling techniques equivalent for some product categories? The case of orange-flavoured powdered drinks. International Journal of Food Science & Technology, 46(8), 1600–1608. https://doi.org/10.1111/j.1365-2621.2011.02657.x
Baker, A. K., Castura, J. C., & Ross, C. F. (2016). Temporal Check-All-That-Apply Characterization of Syrah Wine. Journal of Food Science, 81(6), S1521–S1529. https://doi.org/10.1111/1750-3841.13328
Bemfeito, R. M., Rodrigues, J. F., Silva, J. G. E., & Abreu, L. R. (2016). Temporal dominance of sensations sensory profile and drivers of liking of artisanal Minas cheese produced in the region of Serra da Canastra, Brazil. Journal of Dairy Science, 99(10), 7886–7897. https://doi.org/10.3168/jds.2016-11056
Berget, I., Castura, J. C., Ares, G., Næs, T., & Varela, P. (2020). Exploring the common and unique variability in TDS and TCATA data – A comparison using canonical correlation and orthogonalization. Food Quality and Preference, 79(September 2019). https://doi.org/10.1016/j.foodqual.2019.103790
Castura, J. C., Antúnez, L., Giménez, A., & Ares, G. (2016). Temporal Check-All-That-Apply (TCATA): A novel dynamic method for characterizing products. Food Quality and Preference, 47, 79–90. https://doi.org/10.1016/j.foodqual.2015.06.017
Dimara, E., Petrou, A., & Skuras, D. (2004). Agricultural policy for quality and producers’ evaluations of quality marketing indicators: A Greek case study. Food Policy, 29(5), 485–506. https://doi.org/10.1016/j.foodpol.2004.06.001
Esmerino, E. A., Castura, J. C., Ferraz, J. P., Tavares Filho, E. R., Silva, R., Cruz, A. G., … Bolini, H. M. A. (2017). Dynamic profiling of different ready-to-drink fermented dairy products: A comparative study using Temporal Check-All-That-Apply (TCATA), Temporal Dominance of Sensations (TDS) and Progressive Profile (PP). Food Research International, 101(June), 249–258. https://doi.org/10.1016/j.foodres.2017.09.012
ISO, (International Organisation for Standardisation). (2007). ISO 8589: 2007.
Jaeger, S. R., Alcaire, F., Hunter, D. C., Jin, D., Castura, J. C., & Ares, G. (2018). Number of terms to use in temporal check-all-that-apply studies (TCATA and TCATA Fading) for sensory product characterization by consumers. Food Quality and Preference, 64(July 2017), 154–159. https://doi.org/10.1016/j.foodqual.2017.09.013
Jaeger, S. R., Beresford, M. K., Hunter, D. C., Alcaire, F., Castura, J. C., & Ares, G. (2017). Does a familiarization step influence results from a TCATA task? Food Quality and Preference, 55, 91–97. https://doi.org/10.1016/j.foodqual.2016.09.001
Jaeger, S. R., Beresford, M. K., Paisley, A. G., Antúnez, L., Vidal, L., Cadena, R. S., … Ares, G. (2015). Check-all-that-apply (CATA) questions for sensory product characterization by consumers: Investigations into the number of terms used in CATA questions. Food Quality and Preference, 42, 154–164. https://doi.org/10.1016/j.foodqual.2015.02.003
Kongo, J. M., & Malcata, F. X. (2015). Cheese: Types of Cheese - Medium. Encyclopedia of Food and Health (1st ed.). Elsevier Ltd. https://doi.org/10.1016/B978-0-12-384947-2.00133-1
Lawless, HT, & Heymann. (2010). Sensory Evaluation of Food Principles and Practices Second Edition. https://doi.org/10.1007/978-1-4419-6488-5
MacFie, H. J. ., Bratchell, N. ., Greenhoff, K. ., & Vallis, L. V. (1989). Designs to Balance the Effect of Order of Presentation and First-Order Carry-Over Effects in Hall Tests. Journal of Sensory Studies, 4(2), 129–148. Retrieved from https://www.academia.edu/29374131/Designs_to_Balance_the_Effect_of_Order_of_Presentation_and_First_Order_Carry_Over_Effects_in_Hall_Tests
McWatters, K. H., Chinnan, M. S., Phillips, R. D., Walker, S. L., McCullough, S. E., Hashim, I. B., & Saalia, F. K. (2006). Consumer-guided development of a peanut butter tart: Implications for successful product development. Food Quality and Preference, 17(6), 505–512. https://doi.org/10.1016/j.foodqual.2005.05.013
Meyners, M., & Castura, J. (2014). Check-All-That-Apply Questions. In Novel Techniques in Sensory Characterization and Consumer Profiling (pp. 271–306). CRC Press. https://doi.org/10.1201/b16853-12
Oliveira, D., Antúnez, L., Giménez, A., Castura, J. C., Deliza, R., & Ares, G. (2015). Sugar reduction in probiotic chocolate-flavored milk: Impact on dynamic sensory profile and liking. Food Research International, 75, 148–156. https://doi.org/10.1016/j.foodres.2015.05.050
Pineau, N., Schlich, P., Cordelle, S., Mathonnière, C., Issanchou, S., Imbert, A., … Köster, E. (2009). Temporal Dominance of Sensations: Construction of the TDS curves and comparison with time-intensity. Food Quality and Preference, 20(6), 450–455. https://doi.org/10.1016/j.foodqual.2009.04.005
Ramsey, J. ., & Ripley, B. (2013). pspline: Penalized Smoothing Splines. R package version 1.0-16. Retrieved from http://cran.r-project.org/package=pspline
Região Autónoma dos Açores, G. R.-S. R. da A. P.-D. R. de A. e P. Decreto Regulamentar Regional 24/86/A, Pub. L. No. 24/86/A, Diário da República n.o 155/1986, Série I 1645 (1986). Retrieved from https://dre.pt/web/guest/pesquisa/-/search/228233/details/normal?p_p_auth=nMNV32Bt
Rizo, A., Peña, E., Alarcon-Rojo, A. D., Fiszman, S., & Tarrega, A. (2019). Relating texture perception of cooked ham to the bolus evolution in the mouth. Food Research International, 118, 4–12. https://doi.org/10.1016/j.foodres.2018.02.073
Rizo, A., Vidák, K., Fiszman, S., & Tarrega, A. (2020). Influence of fading duration on TCATA evaluation. Food Quality and Preference, 79(December 2018). https://doi.org/10.1016/j.foodqual.2018.12.004
Rodrigues, J. F., Souza, V. R. de, Lima, R. R., Cruz, A. G. da, & Pinheiro, A. C. M. (2018). Tds of cheese: Implications of analyzing texture and taste simultaneously. Food Research International, 106(September 2017), 1–10. https://doi.org/10.1016/j.foodres.2017.12.048
Sudre, J., Pineau, N., Loret, C., & Martin, N. (2012). Comparison of methods to monitor liking of food during consumption. Food Quality and Preference, 24(1), 179–189. https://doi.org/10.1016/j.foodqual.2011.10.013
Tang, C. S., Tan, V. W. K., Teo, P. S., & Forde, C. G. (2020). Savoury and kokumi enhancement increases perceived calories and expectations of fullness in equicaloric beef broths. Food Quality and Preference, 83, 103897. https://doi.org/10.1016/j.foodqual.2020.103897
Thomas, A., Chambault, M., Dreyfuss, L., Gilbert, C. C., Hegyi, A., Henneberg, S., … Schlich, P. (2017). Measuring temporal liking simultaneously to Temporal Dominance of Sensations in several intakes. An application to Gouda cheeses in 6 Europeans countries. Food Research International, 99(October 2016), 426–434. https://doi.org/10.1016/j.foodres.2017.05.035
Thomas, Arnaud, Visalli, M., Cordelle, S., & Schlich, P. (2015). Temporal Drivers of Liking. Food Quality and Preference, 40(PB), 365–375. https://doi.org/10.1016/j.foodqual.2014.03.003
Vidal, L., Antúnez, L., Ares, G., Cuffia, F., Lee, P. Y., Le Blond, M., & Jaeger, S. R. (2019). Sensory product characterisations based on check-all-that-apply questions: Further insights on how the static (CATA) and dynamic (TCATA) approaches perform. Food Research International, 125(June). https://doi.org/10.1016/j.foodres.2019.108510
Vidal, L., Castura, J. C., Coste, B., Picallo, A., Jaeger, S. R., & Ares, G. (2017). Analysis of TCATA Fading data: Imputation of gaps in temporal profiles. Food Quality and Preference, 59, 114–122. https://doi.org/10.1016/j.foodqual.2017.02.008
Publicado
2021-11-11
Secção
Artigos
Direitos de Autor (c) 2021 Buse Naz Gürbüz, Célia Rocha, Luís Miguel Cunha
Este trabalho está licenciado com uma Licença Creative Commons - Atribuição 4.0 Internacional.
