Many flavor compounds and tastants show a complex sensory profile. For an adequate description of the compounds and their aftertaste properties, a time-intensity profile is essential. This is especially important for tastants showing lingering taste effects, such as the bitter and/or astringent aftertaste of catechinsor high-intensity sweeteners. For the evaluation of the complex aftertaste of these compounds, an advanced time-intensity method, multiple time-intensity profiling (mTIP) was developed. This method combines the advantages of dual-attribute time-intensity (DATI) and time-intensity profiling (TIP). By using mTIP, the number of tests, the time and the amount of material needed, can be clearly minimized. It is shown that this approach allows the measurement of up to four descriptors in parallel. Furthermore, mTIP was evaluated as a screening tool for the identification of potential modality-selective masking compounds. In particular, the absolute intensity of the astringency of epigallocatechin-3-gallate (EGCG) could be significantly lowered using tingling compounds.

Multiple time-intensity profiling (mTIP) as an advanced evaluation tool for complex tastants

245th National Meeting (2013)

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