Evaluation of dynamic sensory perception of flavour in Iberian pates using time- intensity method

摘要

Time intensity (TI) method was applied, for the first time, to study the temporal flavour perception of pates derived from Iberian pigs. Sensory evaluations were performed with panellist (N=11) trained for this purpose and the following flavour attributes were selected and evaluated: overall flavour intensity, saltiness, liver-like and black pepper-like. FIZZ software was used to compute the TI average curves and the following TI parameters were extracted: maximum intensity of the curve (Imax), end time (Tend), duration of the plateau phase (DurPl) and the total area under the curve (Area).TI results revealed that overall flavour was the most intense (higher Imax and Area; p< 0.001) and the most persistent attribute (higher Tend, p< 0.01) compared to the other flavour attributes. No significant differences were found in the DurPl parameter between the evaluated attributes. Moreover, saltiness showed the lowest total Area (p<0.001) compared to the other flavour attributes which corresponds to the overall intensity perception throughout the total time of sample evaluation.The present study highlights the feasibility of applying this dynamic sensory technique to obtain additional information to that provided by static sensory methods such as the descriptive profile.