Research Progress on Temporary Dominance of Sensations and Its Application in Food Sensory Evaluation

被引：0
|
作者：
Zhang M. [1 ]
Chai H. [1 ]
Li M. [1 ]
Ni Q. [1 ]
Ma X. [2 ]
Liu D. [1 ,3 ]
机构：
[1] National and Local Joint Engineering Research Center for Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou
[2] Anshan Jiuguhe Food Co., Ltd., Anshan
[3] Jiangsu Collaborative Innovation Center for Quality and Safety Control of Meat Production and Processing, Nanjing
来源：
Shipin Kexue/Food Science | 2023年 / 44卷 / 15期
关键词：
attribute list; evaluator; multiple-sip temporal dominance of sensations; sensory evaluation; temporal dominance of sensations;
D O I：
10.7506/spkx1002-6630-20220905-043
中图分类号：
学科分类号：
摘要：
Temporal domination of sensations (TDS) is a temporal multidimensional dynamic sensory analysis method. This method provides the evaluators with a list of the attributes of products, and the evaluators obtain dynamic multi-attribute sensory evaluation results by selecting the perceptions they think to be dominant at each moment of tasting. In this paper, the concept and process of TDS and its application in food sensory evaluation are reviewed, and future directions in the improvement of TDS are discussed. We anticipate that this paper will provide new ideas for the development of new food products based on an understanding of the dynamic changes of sensory perception during food consumption. © 2023 Chinese Chamber of Commerce. All rights reserved.
引用
收藏
页码：360 / 367
页数：7
相关论文
共 47 条
  • [1] FISZMAN S, TARREGA A., The dynamics of texture perception of hard solid food: a review of the contribution of the Temporal Dominance of Sensations technique, Journal of Texture Studies, 49, 2, pp. 202-212, (2018)
  • [2] PANGBORN R M, CHRISP R B., Taste interrelationships VI: sucrose, sodium chloride, and citric acid in canned tomato juice, Journal of Food Science, 29, pp. 490-498, (1964)
  • [3] DUIZER L M, BLOOM K, FINDLAY C J., Dual-attribute time-intensity sensory evaluation: a new method for temporal measurement of sensory perceptions, Food Quality and Preference, 8, 4, pp. 261-269, (1997)
  • [4] PINEAU N, SCHILCH P., Temporal Dominance of Sensations (TDS) as a sensory profiling technique, Rapid sensory profiling techniques: applications in new product development and consumer research, pp. 269-306, (2015)
  • [5] FISZMAN S, TARREGA A., The dynamics of texture perception of hard solid food: a review of the contribution of the Temporal Dominance of Sensations technique, Journal of Texture Studies, 49, 2, pp. 202-212, (2018)
  • [6] DI MONACO R, SU C, MASI P, Et al., Temporal Dominance of Sensations: a review, Trends in Food Science & Technology, 38, 2, pp. 104-112, (2014)
  • [7] SCHLICH P., Temporal Dominance of Sensations (TDS): a new deal for temporal sensory analysis, Current Opinion in Food Science, 15, pp. 38-42, (2017)
  • [8] LABBE D, SCHLICH P, PINEAU N, Et al., Temporal Dominance of Sensations and sensory profiling: a comparative study, Food Quality and Preference, 20, 3, pp. 216-221, (2009)
  • [9] PINEAU N., Temporal dominance of sensations: a new technique to record several sensory attributes simultaneously over time, 15th Pangborn Symposium Science Symposium, (2003)
  • [10] LENFANT F, LORET C, PINEAU N, Et al., Perception of oral food breakdown. the concept of sensory trajectory, Appetite, 52, 3, pp. 659-667, (2009)
12345