Could time-intensity by a trained panel be replaced with a progressive profile done by consumers? A case on chewing-gum

Abstract: How to evaluate a chewing-gum profile in a reliable cost and time-efficient manner giving the industry the insight they need on their new products? The aim of the present work was to compare the temporary descriptive results obtained by a reference method such as Time-Intensity (T-I) done...

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Autores principales: Galmarini, Mara Virginia, Symoneaux, R., Visalli, Michel, Zamora, María Clara, Schlich, Pascal
Otros Autores: Universidad Católica Argentina (Buenos Aires). Facultad de Ciencias Agrarias
Formato: Artículo
Lenguaje:Inglés
Publicado: 2019
Materias:
GOMA DE MASCAR
CONSUMIDORES
PRUEBAS
Acceso en línea:https://repositorio.uca.edu.ar/handle/123456789/5425
Aporte de:
Repositorio Institucional de la Universidad Católica Argentina (UCA) de Universidad Católica Argentina
id I33-R139123456789-5425
record_format dspace
institution Universidad Católica Argentina
institution_str I-33
repository_str R-139
collection Repositorio Institucional de la Universidad Católica Argentina (UCA)
language Inglés
topic GOMA DE MASCAR
CONSUMIDORES
PRUEBAS
spellingShingle GOMA DE MASCAR
CONSUMIDORES
PRUEBAS
Galmarini, Mara Virginia
Symoneaux, R.
Visalli, Michel
Zamora, María Clara
Schlich, Pascal
Could time-intensity by a trained panel be replaced with a progressive profile done by consumers? A case on chewing-gum
topic_facet GOMA DE MASCAR
CONSUMIDORES
PRUEBAS
description Abstract: How to evaluate a chewing-gum profile in a reliable cost and time-efficient manner giving the industry the insight they need on their new products? The aim of the present work was to compare the temporary descriptive results obtained by a reference method such as Time-Intensity (T-I) done by a trained panel to those acquired by a progressive profile (PP) done by regular consumers in in-home conditions. The evolution of four different attributes (sweetness, mint aroma, hardness and freshness) during time was studied by each method. Results were compared on the basis of three different parameters: the maximum intensity reached (Imax), the time to reach this maximum intensity (TImax,); and the area under the curve (AUC), which integrated both time and intensity. Sample discrimination was good for the trained panel and for the consumers. Comparable results were obtained for the parameter AUC for all attributes, showing a similar global description of all samples by both methods and groups. However, differences were found in the TImax. According to the obtained results, T-I still gives more detailed information and should not be replaced when small changes are studied. However, if looking to validate the sensory description of a different new prototype, the PP done by consumers in in-home conditions might be a very interesting option being more cost and time efficient
author2 Universidad Católica Argentina (Buenos Aires). Facultad de Ciencias Agrarias
author_facet Universidad Católica Argentina (Buenos Aires). Facultad de Ciencias Agrarias
Galmarini, Mara Virginia
Symoneaux, R.
Visalli, Michel
Zamora, María Clara
Schlich, Pascal
format Artículo
author Galmarini, Mara Virginia
Symoneaux, R.
Visalli, Michel
Zamora, María Clara
Schlich, Pascal
author_sort Galmarini, Mara Virginia
title Could time-intensity by a trained panel be replaced with a progressive profile done by consumers? A case on chewing-gum
title_short Could time-intensity by a trained panel be replaced with a progressive profile done by consumers? A case on chewing-gum
title_full Could time-intensity by a trained panel be replaced with a progressive profile done by consumers? A case on chewing-gum
title_fullStr Could time-intensity by a trained panel be replaced with a progressive profile done by consumers? A case on chewing-gum
title_full_unstemmed Could time-intensity by a trained panel be replaced with a progressive profile done by consumers? A case on chewing-gum
title_sort could time-intensity by a trained panel be replaced with a progressive profile done by consumers? a case on chewing-gum
publishDate 2019
url https://repositorio.uca.edu.ar/handle/123456789/5425
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