# Sensory research and Temporal Descriptive Methods:
## Where is this relationship going?

Mara Virginia Galmarini, Michel Visalli

► To cite this version:

Mara Virginia Galmarini, Michel Visalli. Sensory research and Temporal Descriptive Methods: Where is this relationship going?. Science Talks, 2024, 11, pp.100375. 10.1016/j.sctalk.2024.100375. hal-04611637

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<figure><img src="image_1.png" /></figure>
# Sensory research and Temporal Descriptive Methods:
Where is this relationship going?

M.V. Galmarini a,b,*, M. Visalli c,d

ARTICLE INFO

Keywords:

Temporal methods

Guidelines

Scoping review

Descriptive sensory analysis

ABSTRACT

It is well known that perception of food and drink is a temporal phenomenon. And it is under this premise that several temporal methods have been developed in the past 50 years trying to capture, describe and quantify these sensory changes occurring during food tasting.

More than one hand is needed to count the amount of multi-attribute temporal methods which have been developed since 1994, when the Progressive Profile was first published. From one bite to a whole portion, these methods have been used to evaluate product qualities, consumer behavior and food oral processing, among other challenges. But sometimes it seems that methods are developed faster than they can be validated.

In this presentation 363 research articles (from 1991 to 2022) using temporal descriptive methods were analyzed according to a previously validated protocol. A quantitative and qualitative synthesis of the results allowed the identification of trends in how methods were developed, refined, and disseminated. Some critical research gaps in establishing the validity and reliability of the methods were identified and discussed. Results suggest the need for general guidelines on how to implement the method, analyze and interpret data, and report the results.

Video to this article can be found online at https://doi.org/10.1016/
j.sctalk.2024.100375.

<footnote>a Member of CONICET (Consejo Nacional de Investigaciones Científicas y Tecnológicas), Argentina</footnote>

<footnote>b Facultad de Ingeniería y Ciencias Agrarias, Pontificia Universidad Católica, Argentina</footnote>

<footnote>c Centre des Sciences du Goût et de l'Alimentation, Institut Agro Dijon, CNRS, INRAE, Université Bourgogne, Dijon, France</footnote>

<footnote>d INRAE, PROBE Research Infrastructure, ChemoSens Facility, Dijon, France</footnote>

<footnote>* Corresponding author at: Member of CONICET (Consejo Nacional de Investigaciones Científicas y Tecnológicas), Argentina.
E-mail address: mgalmarini@gmail.com (M.V. Galmarini).</footnote>
Figures and tables

Multi-attribute temporal descriptive methods

<figure><img src="image_2.png" /><figcaption>Fig. 1. Number of articles published by year and type of temporal method used.</figcaption></figure>

<figure><img src="image_3.png" /><figcaption>Fig. 2. Research aim when using temporal methods.</figcaption></figure>
<figure><img src="image_4.png" /><figcaption>Fig. 3. Aim of research papers analyzing temporal methods.</figcaption></figure>

<figure><img src="image_5.png" /><figcaption>Fig. 4. Panel size and number of replicates in research articles using temporal methods.</figcaption></figure>
<figure><img src="image_6.png" /><figcaption>Fig. 5. Variables and types of analyses used in research papers on temporal methods.</figcaption></figure>

<figure><img src="image_7.png" /><figcaption>Fig. 6. Type of analyses used to conclude in research papers using temporal methods.</figcaption></figure>
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Mara Galmarini is an associate professor of Sensory and Consumer Science at several top-rated universities in Buenos Aires, Argentina (Pontificia Universidad Católica Argentina, UCA; Universidad de San Andres, UdeSA; Universidad Torcuato Di Tella, UTDT) and a tenured researcher at CONICET (Consejo Nacional de Investigaciones Científicas y Tecnológicas). She has a degree in Food Science (UCA), a PhD from the Universidad de Buenos Aires and is a Marie-Curie alumna. She has published numerous publications in top academic journals as well as book chapters. As an academic researcher, she has worked in different universities (ESA, ISA, ISARA, UPEU) and sensory research centers (Centre des Sciences du Goût et l'Alimentation, Dijon, France). In the field of sensory science research, Mara has focused particularly on temporal descriptive methods, food

pairing and on cross-modal studies.

LinkedIn https://www.linkedin.com/in/mara-galmarini-41a9244/.