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In this study, we investigated the effect of a warm\u2010up sample on time\u2013intensity evaluation of after\u2010flavor. Untrained panelists evaluated continuously perceived intensity of bitterness and retronasal aroma, using four types of samples (two brands of coffee beverages \u00d7 two types of lids). Half of participants evaluated bitterness intensity in the first session and retronasal aroma intensity in the second session, whereas the other half evaluated them in the opposite order. Each session consisted of four trials, and we regarded the first trial sample of each session as a warm\u2010up. Results revealed that perceived intensity was significantly lower in the first trial than in the following trials, and that the time courses of the second, third, and fourth trials were similar except when participants evaluated bitterness intensity in the second session. In other words, the use of a warm\u2010up sample stabilized the performance of time\u2013intensity evaluation of bitterness and retronasal aroma in the first session. Furthermore, no warm\u2010up sample was needed in the second session when participants evaluated bitterness intensity, but a warm\u2010up was needed when they evaluated retronasal aroma intensity.<\/jats:p><\/jats:sec><jats:sec><jats:title>Practical application<\/jats:title><jats:p>Based on the results of this study, we concluded that the use of a warm\u2010up sample stabilized performance in time\u2013intensity evaluation of after\u2010flavor by untrained panelists. We proposed that in order to obtain reliable performance in time\u2013intensity evaluation of after\u2010flavor, untrained panelists should be provided a training trial using warm\u2010up sample before staring the test trials.<\/jats:p><\/jats:sec>","DOI":"10.1111\/joss.12309","type":"journal-article","created":{"date-parts":[[2017,12,27]],"date-time":"2017-12-27T08:18:47Z","timestamp":1514362727000},"source":"Crossref","is-referenced-by-count":7,"title":["Effect of a warm\u2010up sample on stabilizing the performance of untrained panelists in time\u2013intensity evaluation"],"prefix":"10.1111","volume":"33","author":[{"given":"Naomi","family":"Gotow","sequence":"first","affiliation":[{"name":"Human Informatics Research Institute, National Institute of Advanced Industrial Science and Technology (AIST), Tsukuba Central 6, 1\u20101\u20101 Higashi Tsukuba Ibaraki 305\u20108566 Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ami","family":"Moritani","sequence":"additional","affiliation":[{"name":"Global R&amp;D \u2013 Health Care, Kao Corporation, 2\u20103\u20101 Bunka, Sumida\u2010ku Tokyo 131\u20108501 Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yoshinobu","family":"Hayakawa","sequence":"additional","affiliation":[{"name":"Global R&amp;D \u2013 Health Care, Kao Corporation, 2\u20103\u20101 Bunka, Sumida\u2010ku Tokyo 131\u20108501 Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Akihito","family":"Akutagawa","sequence":"additional","affiliation":[{"name":"Global R&amp;D \u2013 Health Care, Kao Corporation, 2\u20103\u20101 Bunka, Sumida\u2010ku Tokyo 131\u20108501 Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Hiroshi","family":"Hashimoto","sequence":"additional","affiliation":[{"name":"Global R&amp;D \u2013 Health Care, Kao Corporation, 2\u20103\u20101 Bunka, Sumida\u2010ku Tokyo 131\u20108501 Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8608-6137","authenticated-orcid":false,"given":"Tatsu","family":"Kobayakawa","sequence":"additional","affiliation":[{"name":"Human Informatics Research Institute, National Institute of Advanced Industrial Science and Technology (AIST), Tsukuba Central 6, 1\u20101\u20101 Higashi Tsukuba Ibaraki 305\u20108566 Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2017,12,27]]},"reference":[{"key":"e_1_2_7_2_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.4563"},{"key":"e_1_2_7_3_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf034628f"},{"key":"e_1_2_7_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodqual.2005.09.015"},{"key":"e_1_2_7_5_1","doi-asserted-by":"publisher","DOI":"10.3758\/BF03194904"},{"key":"e_1_2_7_6_1","unstructured":"ASTM E1909\u201013. 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