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Article

Multi-Sip Time–Intensity Evaluation of Retronasal Aroma after Swallowing Oolong Tea Beverage

1
Human Technology Research Institute, National Institute of Advanced Industrial Science and Technology (AIST), Tsukuba Central 6, 1-1-1 Higashi, Tsukuba, Ibaraki 305-8566, Japan
2
NTT Data Institute of Management Consulting, Inc., JA Kyosai Bldg., 10th Fl., Hirakawacho 2-chome, Chiyoda-ku, Tokyo 102-0093, Japan
3
Suntory Global Innovation Center Limited, 1-1-1 Wakayamadai, Shimamoto-cho, Mishima-gun, Osaka 618-8503, Japan
4
Graduate School of Human Sciences, Osaka Shoin Women’s University, 4-2-26 Hishiyanishi, Higashiosaka, Osaka 577-8550, Japan
*
Author to whom correspondence should be addressed.
Present affiliation: Sony Corporation, Sony City Osaki, 2-10-1, Shinagawa-ku, Tokyo 141-8610, Japan.
Foods 2018, 7(11), 177; https://doi.org/10.3390/foods7110177
Received: 1 August 2018 / Revised: 23 October 2018 / Accepted: 24 October 2018 / Published: 25 October 2018
In most cases, a meal cannot be finished with a single bite and sip. During eating and drinking, consumers receive dynamic food perceptions from sensory attributes in foods. Thus, we performed multi-sip time–intensity (TI) evaluation of sensory attribute. In each of ten trials, the participant evaluated continuously the intensity of retronasal aroma for 60 s after swallowing oolong tea. We compared the TI parameters (Imax: maximum intensity, Tmax: time point at which intensity reached the maximum value, AUC: area under the TI curve, Dplateau: duration between the first and last time points with values exceeding 90% of the maximum intensity, Rinc: rate of intensity increase between the first time points with values exceeding 5% and 90% of the maximum intensity, and Rdec: rate of intensity decrease between the last time points with values exceeding 5% and 90% of the maximum intensity) and TI curves among the ten trials, and approximated each TI curve with an exponential model. Some TI parameters (Imax, Tmax, AUC, and Rinc) differed significantly between the first and subsequent trials. The TI curve was significantly lower in the first trial than in the subsequent trials, and TI curve during the time from starting the evaluation to reaching maximum intensity was significantly lower in the second trial than in the subsequent trials. The time constant of the fitted exponential function revealed that the decay of retronasal aroma intensity was slightly faster in the second through fourth trials than in the first and the fifth through tenth trials. These results indicate that olfaction might be more perceptive while consumers sip a cup of the beverage. View Full-Text
Keywords: multi-sip; time–intensity; retronasal aroma; oolong tea beverage; consumption experience; warm-up sample multi-sip; time–intensity; retronasal aroma; oolong tea beverage; consumption experience; warm-up sample
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MDPI and ACS Style

Gotow, N.; Omata, T.; Uchida, M.; Matsuzaki, N.; Takata, S.; Hagiwara, I.; Kobayakawa, T. Multi-Sip Time–Intensity Evaluation of Retronasal Aroma after Swallowing Oolong Tea Beverage. Foods 2018, 7, 177. https://doi.org/10.3390/foods7110177

AMA Style

Gotow N, Omata T, Uchida M, Matsuzaki N, Takata S, Hagiwara I, Kobayakawa T. Multi-Sip Time–Intensity Evaluation of Retronasal Aroma after Swallowing Oolong Tea Beverage. Foods. 2018; 7(11):177. https://doi.org/10.3390/foods7110177

Chicago/Turabian Style

Gotow, Naomi, Takanobu Omata, Masaaki Uchida, Naoyuki Matsuzaki, Sadaki Takata, Ippei Hagiwara, and Tatsu Kobayakawa. 2018. "Multi-Sip Time–Intensity Evaluation of Retronasal Aroma after Swallowing Oolong Tea Beverage" Foods 7, no. 11: 177. https://doi.org/10.3390/foods7110177

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