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

Autores
Galmarini, Mara Virginia; Symoneaux, R.; Visalli, Michel; Zamora, María Clara; Schlich, Pascal
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Fil: Galmarini, Mara Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Galmarini, Mara Virginia. Centre des Sciences du Goût et de l’Alimentation - INRA; Francia
Fil: Galmarini, Mara Virginia. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Symoneaux, R. Universidad de Nantes Angers Le Mans; Francia
Fil: Symoneaux, R. Ecole Supérieure d'Agricultures; Francia
Fil: Visalli, Michel. Centre des Sciences du Goût et de l’Alimentation - INRA; Francia
Fil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Schlich, Pascal. Centre des Sciences du Goût et de l’Alimentation - INRA; Francia
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
Fuente
Postprint del artículo publicado en Food Quality and Preference. 48, 1ra. parte, 2015
Materia
GOMA DE MASCAR
CONSUMIDORES
PRUEBAS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
Repositorio Institucional (UCA)
Institución
Pontificia Universidad Católica Argentina
OAI Identificador
oai:ucacris:123456789/5425
Acceder
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oai_identifier_str oai:ucacris:123456789/5425
network_acronym_str RIUCA
repository_id_str 2585
network_name_str Repositorio Institucional (UCA)
spelling Could time-intensity by a trained panel be replaced with a progressive profile done by consumers? A case on chewing-gumGalmarini, Mara VirginiaSymoneaux, R.Visalli, MichelZamora, María ClaraSchlich, PascalGOMA DE MASCARCONSUMIDORESPRUEBASFil: Galmarini, Mara Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Galmarini, Mara Virginia. Centre des Sciences du Goût et de l’Alimentation - INRA; FranciaFil: Galmarini, Mara Virginia. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; ArgentinaFil: Symoneaux, R. Universidad de Nantes Angers Le Mans; FranciaFil: Symoneaux, R. Ecole Supérieure d'Agricultures; FranciaFil: Visalli, Michel. Centre des Sciences du Goût et de l’Alimentation - INRA; FranciaFil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; ArgentinaFil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Schlich, Pascal. Centre des Sciences du Goût et de l’Alimentation - INRA; FranciaAbstract: 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 efficientUniversidad Católica Argentina (Buenos Aires). Facultad de Ciencias AgrariasConsejo Nacional de Investigaciones Científicas y Técnicas (Argentina)Ecole Supérieure d'Agricultures (Francia)Centre des Sciences du Goût et de l’Alimentation - INRA (Francia)2015info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://repositorio.uca.edu.ar/handle/123456789/5425Galmarini, M.V., Symoneaux, R., Visalli, M., Zamora, M.C. y P. Schilich. 2015. Could time-intensity by a trained panel be replaced with a progressive profile done by consumers? : a case on chewing-gum [en línea]. Postprint del artículo publicado en Food Quality and Preference. 48, 1ra. parte. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/5425Postprint del artículo publicado en Food Quality and Preference. 48, 1ra. parte, 2015reponame:Repositorio Institucional (UCA)instname:Pontificia Universidad Católica Argentinaenginfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/4.0/2025-07-03T10:56:05Zoai:ucacris:123456789/5425instacron:UCAInstitucionalhttps://repositorio.uca.edu.ar/Universidad privadaNo correspondehttps://repositorio.uca.edu.ar/oaiclaudia_fernandez@uca.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:25852025-07-03 10:56:06.176Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentinafalse
dc.title.none.fl_str_mv Could time-intensity by a trained panel be replaced with a progressive profile done by consumers? A case on chewing-gum
title Could time-intensity by a trained panel be replaced with a progressive profile done by consumers? A case on chewing-gum
spellingShingle Could time-intensity by a trained panel be replaced with a progressive profile done by consumers? A case on chewing-gum
Galmarini, Mara Virginia
GOMA DE MASCAR
CONSUMIDORES
PRUEBAS
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
dc.creator.none.fl_str_mv Galmarini, Mara Virginia
Symoneaux, R.
Visalli, Michel
Zamora, María Clara
Schlich, Pascal
author Galmarini, Mara Virginia
author_facet Galmarini, Mara Virginia
Symoneaux, R.
Visalli, Michel
Zamora, María Clara
Schlich, Pascal
author_role author
author2 Symoneaux, R.
Visalli, Michel
Zamora, María Clara
Schlich, Pascal
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Universidad Católica Argentina (Buenos Aires). Facultad de Ciencias Agrarias
Consejo Nacional de Investigaciones Científicas y Técnicas (Argentina)
Ecole Supérieure d'Agricultures (Francia)
Centre des Sciences du Goût et de l’Alimentation - INRA (Francia)
dc.subject.none.fl_str_mv GOMA DE MASCAR
CONSUMIDORES
PRUEBAS
topic GOMA DE MASCAR
CONSUMIDORES
PRUEBAS
dc.description.none.fl_txt_mv Fil: Galmarini, Mara Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Galmarini, Mara Virginia. Centre des Sciences du Goût et de l’Alimentation - INRA; Francia
Fil: Galmarini, Mara Virginia. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Symoneaux, R. Universidad de Nantes Angers Le Mans; Francia
Fil: Symoneaux, R. Ecole Supérieure d'Agricultures; Francia
Fil: Visalli, Michel. Centre des Sciences du Goût et de l’Alimentation - INRA; Francia
Fil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Schlich, Pascal. Centre des Sciences du Goût et de l’Alimentation - INRA; Francia
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
description Fil: Galmarini, Mara Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
publishDate 2015
dc.date.none.fl_str_mv 2015
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://repositorio.uca.edu.ar/handle/123456789/5425
Galmarini, M.V., Symoneaux, R., Visalli, M., Zamora, M.C. y P. Schilich. 2015. Could time-intensity by a trained panel be replaced with a progressive profile done by consumers? : a case on chewing-gum [en línea]. Postprint del artículo publicado en Food Quality and Preference. 48, 1ra. parte. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/5425
url https://repositorio.uca.edu.ar/handle/123456789/5425
identifier_str_mv Galmarini, M.V., Symoneaux, R., Visalli, M., Zamora, M.C. y P. Schilich. 2015. Could time-intensity by a trained panel be replaced with a progressive profile done by consumers? : a case on chewing-gum [en línea]. Postprint del artículo publicado en Food Quality and Preference. 48, 1ra. parte. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/5425
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/4.0/
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv Postprint del artículo publicado en Food Quality and Preference. 48, 1ra. parte, 2015
reponame:Repositorio Institucional (UCA)
instname:Pontificia Universidad Católica Argentina
reponame_str Repositorio Institucional (UCA)
collection Repositorio Institucional (UCA)
instname_str Pontificia Universidad Católica Argentina
repository.name.fl_str_mv Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentina
repository.mail.fl_str_mv claudia_fernandez@uca.edu.ar
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score 13.10058

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