Temporal Dominance of Sensations: A review

Food and beverages undergo a series of physical and chemical reactions during mastication, salivation and so on, moreover the perception of aroma, taste, flavor and texture changes too. Thus, conventional static sensory methods, which require judges to average their dynamic sensations and give only a single point evaluation, are bound to miss some significant product information. To overcome this drawback, different dynamic sensory methods have been developed and refined. This review focuses on Temporal Dominance of Sensations (TDS), a relatively new dynamic sensory methodology.