在吃食物时感觉反应动态变化。感觉的时间优势(TDS)方法记录了时间演变,并在过去十年中引起了关注。ISO13299建议在单独的TDS试验中研究不同级别的属性。然而,只有少数研究试图将两个不同水平的感觉属性的动态联系起来。我们提出了一种使用典型相关分析将主要和多感官属性的优势比例的并发值联系起来的方法。首先,面板将几个属性分为主要和多感官属性。主要感官属性包括甜,酸,果味,绿色,水,多汁,芳香,和光。多感官属性包括清爽,新鲜,愉快,丰富/深,成熟,温和。我们使用这两类属性将TDS方法应用于草莓。获得的典型相关模型使用五个潜在变量以还原方式合理地表示了感觉之间的关系。潜在变量将共同变化的多个初级和多感官反应耦合在一起。因此,潜在变量表明了理解食物摄入经历的关键组成部分。我们进一步比较了基于优势比例和优势比例的时间导数的模型。我们发现,就解释规范变量的容易性和规范变量解释优势比例的程度而言,前一个模型更好。因此,这些模型有助于理解和利用食品的感官价值。
Sensory responses dynamically change while eating foods. Temporal dominance of
sensations (TDS) methods record temporal evolution and have attracted attention in the last decade. ISO 13299 recommends that different levels of attributes are investigated in separate TDS trials. However, only a few studies have attempted to link the dynamics of two different levels of sensory attributes. We propose a method to link the concurrent values of dominance proportions for primary- and multi-sensory attributes using canonical correlation analysis. First, panels categorized several attributes into primary- and multi-sensory attributes. Primary-sensory attributes included sweet, sour, fruity, green, watery, juicy, aromatic, and light. Multi-sensory attributes included refreshing, fresh, pleasurable, rich/deep, ripe, and mild. We applied the TDS methods to strawberries using these two categories of attributes. The obtained canonical correlation model reasonably represented the relationship between the
sensations in a reductive manner using five latent variables. The latent variables couple multiple primary- and multi-sensory responses that covary. Hence, the latent variables suggest key components to comprehend food intake experiences. We further compared the model based on the dominance proportions and the time-derivatives of the dominance proportions. We found that the former model was better in terms of the ease of interpreting the canonical variables and the degree to which the canonical variables explain the dominance proportions. Thus, these models help understand and leverage the sensory values of food products.