Can children use temporal sensory methods to describe visual and food stimuli?

Dublin Core

Título

Can children use temporal sensory methods to describe visual and food stimuli?

Tema

ALIMENTOS
EVALUACION SENSORIAL
NIÑOS
TCATA
BIBLIOGRAFIA NACIONAL QUIMICA
2020

Abstract

Sensory scientists have adapted several sensory methods to fit children’s cognitive abilities according to their different developmental stages. Although children have been reported to be able to use sensory methods to describe foods and beverages, published applications are limited to static characterizations. In this context, the
objective of the study was to evaluate the feasibility of using two dynamic methods (temporal check-all-thatapply -TCATA- and Temporal dominance of sensations -TDS-) for sensory characterization with children. A video
featuring colored circles (varying in size, appearing and disappearing) was used to convey the idea of temporal perception and to familiarize children with the methods. A series of six vanilla milk desserts was used in the tasting session. A total of 102 children (8 to 12 years old) recruited from two Uruguayan schools participated in
the study. They were randomly divided in two groups, each of which used one of the methods. Results showed that TCATA and TDS allowed capturing the dynamics in the video. However, TCATA provided a more detailed
description of how the colored circles evolved with time than TDS. In the case of the milk desserts samples, both methodologies showed similar results regarding the most relevant sensory characteristics. However, children
mostly used them as static methods. In the TDS task, children dithered for long before selecting a new attribute, which points towards difficulties in evaluating dominance. Results from the present work suggest that refinements are needed to make TCATA and TDS methods applicable with children for characterizing food stimuli.

Autor

Velázquez, Ana Laura
Vidal, Leticia
Varela, Paula
Ares, Gastón

Fuente

Food Quality and Preference v. 86, 2020. -- p. 1-9.--e104002

Editor

Elsevier

Fecha

2020

Derechos

Información sobre Derechos de Autor (Por favor lea este aviso antes de abrir los documentos u objetos) La legislación uruguaya protege el derecho de autor sobre toda creación literaria, científica o artística, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeción a lo establecido por el derecho común y las siguientes leyes (LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006 LEY 18.046 DE 24 DE OCTUBRE DE 2006) ADVERTENCIA - La consulta de este documento queda condicionada a la aceptación de las siguientes condiciones de uso: Este documento es únicamente para usos privados enmarcados en actividades de investigación y docencia. No se autoriza su reproducción con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilización o cita de partes debe indicarse el nombre de la persona autora.

Formato

Pdf

Idioma

Inglés

Tipo

Artículo

Identificador

https://doi.org/10.1016/j.foodqual.2020.104002

Document Item Type Metadata

Original Format

Pdf
Fecha de agregación
September 18, 2020
Colección
Bibliografía Nacional Química
Tipo de Elemento
Document
Etiquetas
, , ,
Citación
Velázquez, Ana Laura, “Can children use temporal sensory methods to describe visual and food stimuli?,” RIQUIM - Repositorio Institucional de la Facultad de Química - UdelaR, accessed October 21, 2020, http://riquim.fq.edu.uy/items/show/6136.
Archivos