Temporal Dominance of Sensations (TDS): a new deal for temporal sensory analysis

被引：86

作者：

Schlich, Pascal ^{[1
]}

机构：

[1] Univ Bourgogne Franche Comte, CNRS, Ctr Sci Gout & Alimentat, INRA, 9E Bd Jeanne dArc, F-21000 Dijon, France

来源：

CURRENT OPINION IN FOOD SCIENCE | 2017年 / 15卷

关键词：

TIME-INTENSITY; DESCRIPTIVE ANALYSIS; FOOD; LIKING; DYNAMICS; DRIVERS; CHEESE; TCATA; PERCEPTION; PROFILE;

D O I：

10.1016/j.cofs.2017.05.003

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Temporal Dominance of Sensations (TDS) fills the gap between static multidimensional sensory profiling and dynamic unidimensional Time-intensity (TI) by offering a way to assess simultaneously several attributes dynamically over time. The breakthrough idea of TDS was to no longer score intensities, but to elicit dominances; a much simpler task feasible by untrained consumers. Consequently, TDS was recently paired with liking, wanting and/or satiation evaluated quantitatively and dynamically during the intake of a full portion of a food, beverage or combination of the two. Further, Temporal Dominance of Emotions (TDE) has been recently proposed as a TDS based on emotional rather than sensory attributes. TDS has truly rejuvenated research in temporal sensory evaluation to the benefit of food and beverage industries, which are currently using it extensively.

引用

页码：38 / 42

页数：5

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