show smoothed TDS curves using the spline equation
for all samples. In our study, with the use of trained panellists, the chance level was found to be 0.20, corresponding to a dominance
rate of 20%. Therefore, taste attributes below 20% in our study were
not considered dominant. The significance level was calculated
with respect to the chance level, and a total of 90 evaluations were
performed (45 panellists that participated in duplicate trials). A
significance level of 0.28 was derived, corresponding to a dominance
rate of 28%. TDS panel dominance curves afford identification
of both dominance rate and time of evaluated attributes. Only
sweetness and bitterness were dominant taste attributes in our
study. As saltiness, sourness, and umami all failed to reach sufficient
chance and significance levels they will not be discussed further