Time-intensity (TI) data typically consist of assessments at 1 s intervals
of a set of samples by a panel of assessors. Some means of summarising the
data must be found, and the data must be represented in a way which allows
comparisons between samples. Parameters such as maximum intensity, time to
maximum, and total duration are typically used and samples compared by anal
ysis of variance. Thirteen assessors scored sweet taste intensity for 60 s,
for 20 whisky samples drawn From 5 types of cask after 4 maturation times.
Scaling and then averaging of the transformed data provided the best summa
ry, and ante-dependence modelling showed that the intensity value at each t
ime-point of the curve was dependent on the previous five time-points. Smal
l effects of cask type and maturation time were found on sweet taste in whi
sky samples, ia 2000 Elsevier Science Ltd. All rights reserved.