Sensory method innovation
A new consumer method called S-TDL or Simultaneous Temporal Drivers of Liking can help identify acceptable sensory characteristics of food. The originality of the method lies in consumers explaining what they can taste, and how much they like the taste, as they consume products. The method can identify the ‘dominant’ or noticeable sensory characteristics that significantly increase and decrease acceptance.
Our Innovation and Insights Team, in collaboration with European partners (ESN), pilot tested this new method with regular cheese consumers in six countries, who assessed 4 cheeses for perceived sensations and liking over a 60 second period. Results highlighted different liking patterns across countries, with some consensus on a preference for a melting, tender and fatty texture. The research was published in Food Research International.