Various factors need to be taken into account when reformulating a food or beverage. The food components, not only macronutrients but also minor ingredients such as flavoring agents, could affect the perception of the sensory sensations, importantly their dynamic aspects, as rising and duration, which are not normally considered. The novelty of this approach is the study of the effects of the addition of several ingredients (fiber, extra milk powder, and strawberry flavoring) on the dynamic perception of a food item (strawberry shakes) using the temporal dominance of sensations (TDS) technique. The occurrence and duration of the key sensory sensations (acid, natural strawberry flavor, thick, sweet, candy strawberry flavor, and milk flavor) extracted from the TDS curves were analyzed and linked to the composition factors and liking and expectations of satiety scores. For example, the addition of flavoring increased the liking scores (increments ranging from 0.3 to 1.1) that was linked to the attenuation of acid sensation; and the addition of extra milk powder increased the expectation of satiety scores (increments ranging from 0.5 to 0.7) that was linked to the perception of early thick sensation in the mouth. In general, the more complex sensory profiles the higher liking and expectations of satiety. PRACTICAL APPLICATION This work is a case study on how temporal sensory methods can contribute important information on the actual perception of food during consumption. Depending on the ingredients added these sensory properties appear at different times and with different dominance during evaluation affecting liking or fullness expectations. In consequence, the temporal sensory properties should be taken into account when designing or reformulating food.

中文翻译：

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动态感官知觉在奶昔重新配方中的作用：使用 TDS 研究牛奶、纤维和风味添加的影响

重新配制食品或饮料时需要考虑各种因素。食物成分，不仅是大量营养素，还有诸如调味剂等次要成分，都会影响感官的感知，重要的是它们的动态方面，如上升和持续时间，这些通常不被考虑。这种方法的新颖之处在于使用感觉时间优势 (TDS) 技术研究添加几种成分（纤维、额外奶粉和草莓调味料）对食物（草莓奶昔）的动态感知的影响. 关键感官感觉的发生和持续时间（酸、天然草莓味、浓稠、甜味、糖果草莓味、分析从 TDS 曲线中提取的牛奶风味和牛奶风味，并将其与组成因素以及饱腹感得分的喜好和期望联系起来。例如，添加调味剂会增加与酸感减弱有关的喜好分数（增量范围从 0.3 到 1.1）；并且添加额外的奶粉增加了饱腹感分数的期望值（增量范围从 0.5 到 0.7），这与口腔早期厚感的感知有关。一般来说，越复杂的感官特征，对饱腹感的喜好和期望就越高。实际应用 这项工作是一个案例研究，说明时间感官方法如何为消费过程中对食物的实际感知提供重要信息。根据添加的成分，这些感官特性出现在不同的时间，并且在评估过程中具有不同的优势，从而影响喜欢或饱腹感的期望。因此，在设计或重新配制食品时应考虑时间感官特性。