time-intensity measurements of refreshing effect in … measurements of refreshing effect in mint...
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TimeTime--intensity measurements of intensity measurements of refreshing effectrefreshing effect inin mint chewing gum mint chewing gum
andand refreshingrefreshing tablets tablets
Nina Nina BaryBaryłłkoko--PikielnaPikielnaWarsaw Agricultural University, Poland,
WARSAW WARSAW AGRICULTURAL AGRICULTURAL
UNIVERSITYUNIVERSITY
Warsaw Agricultural University, Poland,
Most sensory methods are Most sensory methods are single point measurements single point measurements
(time as a dimension is (time as a dimension is ignignoredored))
I max
Inte
nsi
ty
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UNIVERSITYUNIVERSITY
Time
Time Time ––intensity (Tintensity (T-- I) method:I) method:what is being measured ?what is being measured ?
Idealized T-I response curve and information derived
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Inte
nsi
ty
Time
delay time
time to max intensity
maximum intensity
total duration
area under the curve
PeculiaritiesPeculiarities ofof oraloral sensationssensations-- foodfood vsvs. . refreshingrefreshing productsproducts
Features Food Refreshing
products
Keeping time < 60 sec 300-600 sec
After-effect moderate, various very strong, long-lasting
Main stimuli odorants, tastants irritants
Importance of T-I characteristics
moderate very high
Above shall be taken into consideration when looking for appropriatesensory method for refreshing products
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IRRITATION(CHEMESTHESIS)
The term has been introduced in nineties of last centuryinstead of earlier „common chemical sense”
Chemesthesis is a sensory system responsible for irritating sensations as:
⇒ burn (of capsaicin or hot paprika)⇒ sting (of CO2 in carbonated beverages)⇒ cooling (of menthol or peppermint)
Capsaicin heat-sensitive pain fibersMenthol cold fibers + pain fibers WARSAW WARSAW
AGRICULTURAL AGRICULTURAL UNIVERSITYUNIVERSITY
Stimulation
Chemesthesis because its basis
in skin „temperature and pain system” has very differentcharacteristics as compared with olfactory and gustatory
sensations
Three important features:
⇒Qualitative variety (concentration-dependent)⇒ Spatial heterogenity (great uneveness in sensitivity
of oral, pharyngeal and nasal mucosa)⇒ Temporal properties (time-delay, long-lasting, long
after-effect)
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How to measure time How to measure time –– related related changes in such peculiar material as changes in such peculiar material as
refreshing food and non food products?refreshing food and non food products?
OBJECTIVE
checking the applicability of available methods
and procedures to characterize sensory
properties of refreshing products and their time-
related changes
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MATERIALS
3 chewing gums of different refreshing strength
- „extra strong”- „fresh mint”- „spearmint”
3 refreshing tablets (as above)
- „winter frost”- „origin”- „spearmint”
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METHODS
Two approaches of T-I measurements were compared:
⇒ Conventional T-I procedure (CTI) in which intensity of four attributes were traced and recorded over time sequentially, each attribute separately
⇒ Developed modified procedure, named „Time-RelatedProfiling” (TRP), where all four attributes were evaluatedand recorded as simplified „profile” in pre-determined timeintervals, on given to panelists acoustic signals
All other procedural details, as:⇒ order of attributes evaluation⇒ sample holding time⇒ overall time of intensity tracing
were in both approachesthe same
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THE PANEL
7-member sensory panel well-trained andexperienced in sensory methods, including T-I
Panel of „multi-product” experience - but noearlier experience in refreshing products
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Development of standardized procedure of T-I measurement in refreshing products
⇒ Defining „refreshing effect”
⇒ Estimation of intensity range for attributes
⇒ Estimation of overall refreshing feeling duration
⇒ Checking effectiveness of neutralizers
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Panel: getting familiar with the refreshing products
Initial discussion + informal tasting to get agreement what it is „refreshing effect”:
⇒ Intensity of cooling?
⇒ Intensity and duration of cooling?
⇒ More complex feeling? Which attributes?
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Refreshing effect
Complex sensation combining mint flavour, bitterness/pungency and cooling, its strength and duration, „rounded” by some sweetness
Order of attributes occurance:
sweetmint
bitter/pungentcooling
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RESULTS
Conventional T-I (CTI) procedure (example of individual curve)
10
20
30
40
50
60
70
80
90
0.0 25.0 50.0 74.9 99.9 124.9 149.9 174.9 199.8 224.8Zakres X - 249 sekNumer wykresu - 7
chewing gum
(mint)Panelist: GWZ
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After analyzing individual results and discussion withthe panelists it has been stated that conventional T-I (CTI) method appeared to be hardly applicable to refreshing products because:
⇒ psychological difficulty to focus attention on intensity changes over so long time reported by panelists (resulting very high within subject variability)
⇒ long lasting cross-adaptation effect, which maydifferently bias consecutive T-I measurements
⇒ practical non-feasability (extremely long time of datacolection)
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RESULTS
Time-Related-Profiling (TRP) procedure -
chewing gum
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Time Time ––related profiles (TRP) mintrelated profiles (TRP) mint-- flavouredflavoured chewing gum chewing gum
–– discrete measurementsdiscrete measurements
012345678
Inte
nsity
0,08 0,5 1 2 3 4 7 10 12 14 16 18 20 24
sweet
mint
bitter-pungent
cool
Time [min] (non-linear)
"spearmint"012345678
Inte
nsity
0,08 0,5 1 2 3 4 7 10 12 14 16 18 20 24
sweet
mint
bitter-pungent
cool
Time [min] (non-linear)
"frost"
Time Time ––course intensity of main sensory attributes in mintcourse intensity of main sensory attributes in mint--flavouredflavoured chewing gumchewing gum "frost"
0
1
2
3
4
5
6
7
8
9
10
0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25
Time [min.]
Inte
nsity
[c.u
.]
sweetmintbitter-pungentcool
after-remov.final
at sample remov.
after-remov.initial
maximal initial
inter-mediate
"spearmint"
0
1
2
3
4
5
6
7
8
9
10
0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25
Time [min.]
Inte
nsity
[c.u
.]
sweetmintbitter-pungentcool
after-remov. final
after-remov.
maximal initial
at sample remov.
inter-mediate
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"original"
0
1
2
3
4
5
6
7
8
9
10
0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25
Time [min.]
Inte
nsity
[c.u
.]
sweetmintbitter-pungentcool
maximal
after-remov.initial
at sample remov.
after-remov. final
initial
inter-mediate
Profiles of main sensory attributes in mintProfiles of main sensory attributes in mint--flavouredflavoured chewing gumchewing gum ""originaloriginal""Sample in the mouth
30 s
0
2
4
6
8sweet
mint
bitter-pungent
cool
3 min
0
2
4
6
8sweet
mint
bitter-pungent
cool
2 min
0
2
4
6
8sweet
mint
bitter-pungent
cool
After sample removal
20 min
0
2
4
6
8sweet
mint
bitter-pungent
cool
12 min
0
2
4
6
8sweet
mint
bitter-pungent
cool
16 min
0
2
4
6
8sweet
mint
bitter-pungent
cool
WARSAW WARSAW AGRICULTURAL AGRICULTURAL
UNIVERSITYUNIVERSITY
Profiles of main sensory attributes in mintProfiles of main sensory attributes in mint--flavouredflavoured chewing gumchewing gum „„frostfrost""Sample in the mouth
30 s
0
2
4
6
8sweet
mint
bitter-pungent
cool
3 min
0
2
4
6
8sweet
mint
bitter-pungent
cool
2 min
0
2
4
6
8sweet
mint
bitter-pungent
cool
After sample removal
20 min
0
2
4
6
8sweet
mint
bitter-pungent
cool
12 min
0
2
4
6
8sweet
mint
bitter-pungent
cool
16 min
0
2
4
6
8sweet
mint
bitter-pungent
cool
WARSAW WARSAW AGRICULTURAL AGRICULTURAL
UNIVERSITYUNIVERSITY
Profiles of main sensory attributes in mintProfiles of main sensory attributes in mint--flavouredflavoured chewing gumchewing gum „„spearmintspearmint""Sample in the mouth
2 min
0
2
4
6
8sweet
mint
bitter-pungent
cool
30 sec
0
2
4
6
8sweet
mint
bitter-pungent
cool
3 min
0
2
4
6
8sweet
mint
bitter-pungent
cool
After sample removal
12 min
0
2
4
6
8sweet
mint
bitter-pungent
cool
20 min
0
2
4
6
8sweet
mint
bitter-pungent
cool
16 min
0
2
4
6
8sweet
mint
bitter-pungent
cool
WARSAW WARSAW AGRICULTURAL AGRICULTURAL
UNIVERSITYUNIVERSITY
RESULTS
Time-Related-Profiling (TRP) procedure -
refreshing tablets
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UNIVERSITYUNIVERSITY
Time Time ––related profiles (TRP) of mintrelated profiles (TRP) of mint-- flavouredflavoured refreshing tabletsrefreshing tablets
0
1
2
3
4
5
6
7
8
Inte
nsity
0 0,5 1 2 3 4 5 7 9 11 13 15 17 20
sweetmint
bitter-pungentcool
Time [min] (non-linear)
"extra strong"
0
1
2
3
4
5
6
7
8
Inte
nsity
0 0,5 1 2 3 4 5 7 9 11 13 15 17 20
sweetmint
bitter-pungent
cool
Time [min] (non-linear)
"spearmint"
Time Time ––course intensity of main sensory attributes in mintcourse intensity of main sensory attributes in mint--flavouredflavoured tabletstablets"fresh mint"
0
1
2
3
4
5
6
7
8
9
10
0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25
Time [min]
Inte
nsity
sweetmintbitter-pungentcool
at sample remov.
inicial
maximal after remov. initial
after remov. final
inter-mediate
"extra strong"
0
1
2
3
4
5
6
7
8
9
10
0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25
Time [min]
Inte
nsity
sweetmintbitter-pungentcool
at sample remov.
inicial
maximalafter remov.
initial
after remov. final
inter-mediate
"spearmint"
0
1
2
3
4
5
6
7
8
9
10
0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25
Time [min]
Inte
nsity
sweetmintbitter-pungentcool
at sample remov.
inicial
maximalafter remov.
initial
after remov. final
inter-mediate
WARSAW WARSAW AGRICULTURAL AGRICULTURAL
UNIVERSITYUNIVERSITY
Profiles of main sensory attributes in mintProfiles of main sensory attributes in mint--flavouredflavoured chewing chewing tabletstablets „„freshfresh mintmint""Sample in the mouth
3 min
0
2
4
6
8sweet
mint
bitter-pungent
cool
30 sec
0
2
4
6
8sweet
mint
bitter-pungent
cool
5 min
0
2
4
6
8sweet
mint
bitter-pungent
cool
After sample removal
7 min
0
2
4
6
8sweet
mint
bitter-pungent
cool
13 min
0
2
4
6
8sweet
mint
bitter-pungent
cool
20 min
0
2
4
6
8sweet
mint
bitter-pungent
cool
WARSAW WARSAW AGRICULTURAL AGRICULTURAL
UNIVERSITYUNIVERSITY
Profiles of main sensory attributes in mintProfiles of main sensory attributes in mint--flavouredflavoured chewing chewing tabletstablets „„extraextra strongstrong""Sample in the mouth
3 min
0
2
4
6
8sweet
mint
bitter-pungent
cool
30 sec
0
2
4
6
8sweet
mint
bitter-pungent
cool
5 min
0
2
4
6
8sweet
mint
bitter-pungent
cool
After sample removal
7 min
0
2
4
6
8sweet
mint
bitter-pungent
cool
20 min
0
2
4
6
8sweet
mint
bitter-pungent
cool
13 min
0
2
4
6
8sweet
mint
bitter-pungent
cool
WARSAW WARSAW AGRICULTURAL AGRICULTURAL
UNIVERSITYUNIVERSITY
Profiles of main sensory attributes in mintProfiles of main sensory attributes in mint--flavouredflavoured chewing chewing tabletstablets „„spearmintspearmint""Sample in the mouth
3 min
0
2
4
6
8sweet
mint
bitter-pungent
cool
30 sec
0
2
4
6
8sweet
mint
bitter-pungent
cool
5 min
0
2
4
6
8sweet
mint
bitter-pungent
cool
After sample removal
7 min
0
2
4
6
8sweet
mint
bitter-pungent
cool
20 min
0
2
4
6
8sweet
mint
bitter-pungent
cool
13 min
0
2
4
6
8sweet
mint
bitter-pungent
cool
WARSAW WARSAW AGRICULTURAL AGRICULTURAL
UNIVERSITYUNIVERSITY
Time-Related-Profiling approach
Time-Related-Profiling (TRP) procedure in several aspects seems to be more efficient to measure time-course of the attributes in both refreshing products because:
⇒ discrete measurement and recording on sound signalwas much easier task for panelists (lower variability of results)
⇒ recording all 4 attributes at the same time resulted their equal bias
⇒ collection of the data required only 25% of time needed for CT-I procedure (realistic time-frame of the measurement)
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CONCLUSION
The methodology of T-I measurement of refreshing products (food and non-food ones) is strongly related to the very special sensory characteristics of the material. It requires:
• Understanding peculiarities of chemesthesis(irritating perception) in contrast to well-known chemoreception (smell and taste perception);
• Taking in account human psychological abilitiesand limitations to focus attention on intensity changes of one sensation over very long time (it concerns also trained and experienced members of analytical panel);
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CONCLUSION
• Taking into consideration practical realizationof T-I characteristics of refreshing products (realistic time-frame of the task).
The presented TRP procedure illustrates the problem and might be considered as one of
possible solutions
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Thank you forThank you foryour kind attentionyour kind attention
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