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

doi:10.7506/spkx1002-6630-20220905-043

FOOD SCIENCE ›› 2023, Vol. 44 ›› Issue (15): 360-378.doi: 10.7506/spkx1002-6630-20220905-043

• Reviews • Previous Articles

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

ZHANG Mingcheng, CHAI Huikun, LI Ming, NI Qiyuan, MA Xiao, LIU Dengyong

(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 121013, China; 2. Anshan Jiuguhe Food Co., Ltd., Anshan 114199, China; 3. Jiangsu Collaborative Innovation Center for Quality and Safety Control of Meat Production and Processing, Nanjing 210095, China)

Published:2023-09-01

Abstract

Abstract: 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.

Key words: temporal dominance of sensations; sensory evaluation; multiple-sip temporal dominance of sensations; attribute list; evaluator

CLC Number:

TS207.3

ZHANG Mingcheng, CHAI Huikun, LI Ming, NI Qiyuan, MA Xiao, LIU Dengyong. Research Progress on Temporary Dominance of Sensations and Its Application in Food Sensory Evaluation[J]. FOOD SCIENCE, 2023, 44(15): 360-378.

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

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