Use of multi-intake Temporal Dominance of Sensations (TDS) and Temporal Dominance of Emotions (TDE) protocols to evaluate the influence of different beverage pairings on chocolate
Luis Isac-Torrente, Jordi Bonet i Martí, Belén Isidro, Almudena Lázaro, Carolina Chaya
Abstract
Dynamic sensory techniques have strongly evolved in the last decades, seeking to recreate the consumer's experience as similarly as possible to reality. To achieve a better comprehension of the dynamic interaction between different food pairings in terms of both, sensory perception and consumers' emotional response, food pairings of chocolate with three different beverages, coffee, vermouth and wine, were assessed by means of a multi-intake protocol. Results showed the effect of successive intakes in the different pairings along time, demonstrating that dynamic methodologies are required to capture the complete evaluation of the pairing combination, for either sensory perception or emotional response. The results herein observed, strongly suggest a dynamic relation between the sensations perceived in each food pairing and the evoked emotions along time. This research also has shown that the application of the multi-bite and multi-sip protocol is suitable for the detection of variations in the sensations and emotions elicited by the food pairing consumption through time.