Temporal Check-All-That-Apply (TCATA) is a rapid method where attributes are actively checked and unchecked to track sensations over time, so that the checked words fully describe the sample in any given moment. Here, we characterize the temporal profiles of sweeteners using TCATA. In two experiments, sweeteners were tested in water at concentrations known to elicit weak to moderate sweetness. Before evaluating the sweeteners, participants (n= ~125 per experiment) were familiarized with the TCATA method with a guided example using imaginary samples of Kool-Aid. Participants then received 10 ml of each sweetener solution and were instructed to click "start" after he or she finished swallowing the sample. Incidence of 6 attributes obtained from prior literature - sweet, bitter, metallic, licorice, cooling, and drying - was obtained for 60s. We observed similarities across temporal profiles of various sweeteners: sweet and bitter occurred first (~10s), then metallic and cooling (~10-25s), followed by drying much later (30-50s depending on the stimulus). The presence of side tastes influenced how often 'sweet' was endorsed: stimuli with fewer endorsements of side tastes showed more prominent sweetness. Finally, unfamiliar side tastes may lead to a smearing bias where participants check every attribute in an attempt to characterize those unfamiliar sensations.

中文翻译：

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用时间检查所有应用来表征营养性和非营养性甜味剂的动态感官特性

Temporal Check-All-That-Apply (TCATA) 是一种快速方法，其中主动检查和取消检查属性以随着时间的推移跟踪感觉，以便检查的词在任何给定时刻完全描述样本。在这里，我们使用 TCATA 表征甜味剂的时间特征。在两个实验中，甜味剂在水中以已知会引起弱到中等甜味的浓度进行测试。在评估甜味剂之前，参与者（每个实验 n= 约 125 人）通过使用 Kool-Aid 假想样本的指导示例熟悉了 TCATA 方法。然后参与者接受 10 毫升的每种甜味剂溶液，并被指示在他或她吞下样品后点击“开始”。从先前文献中获得的 6 个属性的发生率 - 甜、苦、金属、甘草、冷却和干燥 - 获得了 60 秒。我们观察到各种甜味剂的时间分布相似：首先出现甜味和苦味（约 10 秒），然后是金属味和凉味（约 10-25 秒），然后干燥得更晚（30-50 秒，取决于刺激）。副味的存在影响了“甜”被认可的频率：副味认可较少的刺激表现出更突出的甜味。最后，不熟悉的副口味可能会导致涂抹偏见，参与者检查每个属性以试图表征那些不熟悉的感觉。具有较少副味代言的刺激表现出更突出的甜味。最后，不熟悉的副口味可能会导致涂抹偏见，参与者检查每个属性以试图表征那些不熟悉的感觉。具有较少副味代言的刺激表现出更突出的甜味。最后，不熟悉的副口味可能会导致涂抹偏见，参与者检查每个属性以试图表征那些不熟悉的感觉。