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Gotow N, Omata T, Uchida M, et al. Multi-Sip Time⁻Intensity Evaluation of Retronasal Aroma after Swallowing Oolong Tea Beverage. Foods. 2018;7(11)doi: 10.3390/foods7110177.
Gotow, N., Omata, T., Uchida, M., Matsuzaki, N., Takata, S., Hagiwara, I., & Kobayakawa, T. (2018). Multi-Sip Time⁻Intensity Evaluation of Retronasal Aroma after Swallowing Oolong Tea Beverage. Foods (Basel, Switzerland), 7(11), . https://doi.org/10.3390/foods7110177
Gotow, Naomi, et al. "Multi-Sip Time⁻Intensity Evaluation of Retronasal Aroma after Swallowing Oolong Tea Beverage." Foods (Basel, Switzerland) vol. 7,11 (2018). doi: https://doi.org/10.3390/foods7110177
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 Oct 25;7(11). doi: 10.3390/foods7110177. PMID: 30366388; PMCID: PMC6262627.
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Foods. 2018 Oct 25;7(11). doi: 10.3390/foods7110177.

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

Foods (Basel, Switzerland)

Naomi Gotow, Takanobu Omata, Masaaki Uchida, Naoyuki Matsuzaki, Sadaki Takata, Ippei Hagiwara, Tatsu Kobayakawa

Affiliations

  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. [email protected].
  2. NTT Data Institute of Management Consulting, Inc., JA Kyosai Bldg., 10th Fl., Hirakawacho 2-chome, Chiyoda-ku, Tokyo 102-0093, Japan. [email protected].
  3. Suntory Global Innovation Center Limited, 1-1-1 Wakayamadai, Shimamoto-cho, Mishima-gun, Osaka 618-8503, Japan. [email protected].
  4. Suntory Global Innovation Center Limited, 1-1-1 Wakayamadai, Shimamoto-cho, Mishima-gun, Osaka 618-8503, Japan. [email protected].
  5. Graduate School of Human Sciences, Osaka Shoin Women's University, 4-2-26 Hishiyanishi, Higashiosaka, Osaka 577-8550, Japan. [email protected].
  6. NTT Data Institute of Management Consulting, Inc., JA Kyosai Bldg., 10th Fl., Hirakawacho 2-chome, Chiyoda-ku, Tokyo 102-0093, Japan. [email protected].
  7. 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. [email protected].

PMID: 30366388 PMCID: PMC6262627 DOI: 10.3390/foods7110177

Abstract

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 (

Keywords: consumption experience; multi-sip; oolong tea beverage; retronasal aroma; time–intensity; warm-up sample

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