A dataset of perception and preferences of French consumers for commercial cooked hams sampled according to their nutritional values and claims.

This article describes a dataset providing sensory and nutritional information for 30 commercial cooked hams (without rind, not flavored) representative of the French commercial segment. The sensory data were collected in two phases. During the first phase (fall 2019, field experiment), 483 consumers, regular consumers of cooked hams, were recruited in seven cities and vicinities of France. They were instructed to choose and buy cooked hams at the supermarket and evaluate them at home over a period of three months. They were provided with a list of 30 eligible cooked hams selected by the experimenters. A total of 2758 evaluations were collected (an average of 5.7 evaluations per consumer). During the second phase (fall 2020, lab experiment), a selection of 16 cooked hams were evaluated at blind by 86 consumers in a sensory analysis laboratory using a complete balanced design. Sensory evaluation at home and in the laboratory included liking Just-About-Right (colour, fat, salt and texture) measurements. In the field experiment, consumers were additionally asked to describe with free comments the appearance, texture and flavour of tested hams and of a virtual "ideal ham". They also had to report the price they paid for a pack of four slices of ham and their intentions to repurchase the tested hams. Other data on cooked hams included actual salt and fat contents (measured using physicochemical analyses) and information displayed on the packaging (type of brand, nutritional claims, labels). This dataset offers a broad overview of the perception and the appreciation of cooked hams representative of the French market, and it could allow the joint analysis of intrinsic and extrinsic food properties. Moreover, this data paper describes an innovative protocol of field experiment bridging the gap between the controlled lab environment (panelized consumers, selection of the list of hams by the experimenter) and the real-life settings (hams chosen by the consumers and tasted at home with access to information). Such a protocol could be reused to collect large sensory datasets and aggregate them into open databases interoperable with other food databases (nutritional, economic, sustainability, etc.).

A dataset of sensory perception of chocolates, guacamoles, ice teas and crisps collected with consumers using six temporal methods.

This article describes a dataset providing temporal sensory perception data of four dark chocolates, four guacamoles, four crisps and four ice teas collected from 436 consumers divided in six groups. Each group of consumers has tested all products using only one sensory evaluation method among: Temporal Dominance of Sensations (TDS, n=70), Temporal Check-All-That-Apply (TCATA, n=73), Attack-Evolution-Finish (AEF) dominance (n=74), AEF applicability (n=75), Free-Comment Attack-Evolution-Finish (FC-AEF) dominance (n=72) and FC-AEF applicability (n=72). Each consumer evaluated all the products: guacamoles and ice tea were evaluated in the lab in one session; chocolates and crisps were evaluated at home in two separate sessions. Within each product category, one sample has been replicated. The consumers started with product descriptions, then they gave a hedonic score, and after having tasted all the products related to a same category, they answered questions about product complexity and difficulty of the task. Consumer information included in the dataset is sex, age and frequency of consumption of each product category. This dataset is unique as it addresses several temporal methods applied on four product categories with different textures and levels of complexity. Thus, it could be very useful for the sensometric community to compare the different methods and their parameters: dominance vs. applicability, periods vs. continuous time, simultaneous vs. retrospective measures, list of terms vs. Free-Comment.

Effects of oenological tannins on aroma release and perception of oxidized and non-oxidized red wine: A dynamic real-time in-vivo study coupling sensory evaluation and analytical chemistry.

Addition of oenological tannins claims to have a positive impact on wine stability, protection from oxidation and likely sensory persistence. However, their role on red wine aroma during oxidation is controversial. The present study aims at investigating the effect of addition of oenological tannins on wine flavour (mainly aroma) before and after air exposure. Temporal Dominance of Sensations, a dynamic sensory evaluation, was coupled with a dynamic chemical measurement (nosespace analysis) using a Proton-Transfer-Reaction Mass-Spectrometer connected to the nasal cavity of 17 assessors. Results showed that the oxidation of a non-oaked Pinot Noir red wine decreases the fruity aroma dominance and increases the maderised and prune one. A contextual decrease of the fruity ethyl decanoate and increase of oxidative Strecker aldehydes are observed. Ellagitannins but not proanthocyanidins preserved perception of fruitiness and prevented increase of maderised notes. Moreover, ellagitannins increase the aroma persistence mainly in the non-oxidized wine.

Salt and Aroma Compound Distributions Influence Flavour Release and Temporal Perception While Eating Hot-Served Flans.

To counteract the negative effect of salt overconsumption on health, strategies have been developed to reduce the salt content in food products. Among them, two promising strategies based on odour-induced saltiness enhancement and the heterogeneous distribution of flavour compounds were combined and assessed in four-layer cream-based snacks. To investigate the relationship between saltiness enhancement, temporal release and perception of flavour compounds in hot snacks with heterogeneous distribution of salt and aroma compounds, complementary techniques were used: nose space PTR-Tof-MS (Proton Transfer Reaction-Time of Flight-Mass Spectrometry) to assess the release of aroma compounds in vivo, and ATI (Alternate Time-Intensity) and TDS Temporal Dominance of Sensations) to evaluate perception as a function of time. The obtained results confirmed that the strategy of concentrating salt in the outer layer of a multilayer product was the optimal solution with respect to taste intensity. Heterogeneous salt distribution decreased aroma compound release and consequently aroma intensity but in different ways according to both salt and added aroma distribution in the food matrix. The salty taste enhancement could be due to the initial strong dominance of the salty sensation at the very beginning of the eating process. The involved mechanisms rely on a combination of physico-chemical and perceptual effects which are not clear yet.