Abstract For describing the evolution of sensory properties during eating, dynamic sensory methods are still being developed and optimised. Temporal Dominance of Sensations (TDS) and Temporal Check All That Apply (TCATA) are currently the most used and discussed. The aim of this study was to compare TDS, TCATA and a variant of TDS, performed by modality (M-TDS) in the outcome of the dynamic sensory description. These methods were applied with the same trained panel (n = 10) for the evaluation of the dynamic properties of yoghurt samples, with identical composition, only varying in textural properties. Based on a design of experiment, the yoghurts varied in viscosity (thin/thick), size of cereal particle added (flour/flakes) and flavour intensity (low dose/optimised dose, by adding artificial sweetener and vanilla). The TDS curves revealed that the variation in viscosity and particle size led to differences in perception mainly at the beginning of the eating process (Thin/Thick and Gritty/Sandy). Additionally, all samples were also perceived as Bitter at the end of the eating process. TCATA and TDS by modality results were, generally, in agreement with TDS, but they unveiled more details of the samples’ dynamic profiles in all stages of the eating process, showing the effect of Vanilla and Sweet for the samples with optimised flavour, and the masked perception of Bitter. The duration of the eating process was standardized and split into three time intervals (T0-T40, T41-T80, T81-T100). Panelists’ responses were summarized as frequency values in each time interval. Principal Component Analysis was used to visualize sample trajectories over time in the sensory space, with the need to study up to the third dimension to better understand the trajectories. ANOVA models were used to find the attributes which were significantly differences among products. Panel performance was assessed based on MANOVA models for the three methods. The results indicated that TCATA was more discriminative and panelists were more in agreement. TCATA also described samples in more detail in terms of number of discriminating attributes as compared with TDS. The discussion also centers in the different aspects of perception that could respond to different research questions for the three compared methods.

中文翻译：

---

当时间方法的选择确实有所作为时：TCATA、TDS 和 TDS 按表征半固体食品的方式

摘要 为了描述进食过程中感官特性的演变，动态感官方法仍在开发和优化中。感觉的时间优势（TDS）和时间检查所有适用（TCATA）是目前使用和讨论最多的。本研究的目的是在动态感官描述的结果中比较 TDS、TCATA 和由模态 (M-TDS) 执行的 TDS 变体。这些方法适用于相同的训练小组 (n = 10)，用于评估酸奶样品的动态特性，具有相同的成分，仅在质地特性上有所不同。根据实验设计，酸奶在粘度（薄/厚）、添加的谷物颗粒大小（面粉/薄片）和风味强度（低剂量/优化剂量，通过添加人造甜味剂和香草）方面各不相同。TDS 曲线显示粘度和粒度的变化导致主要在进食过程开始时的感知差异（薄/厚和砂质/沙质）。此外，所有样品在进食过程结束时也被认为是苦的。TCATA 和 TDS 的模态结果总体上与 TDS 一致，但它们揭示了样品在进食过程各个阶段的动态特征的更多细节，显示了香草和甜味对风味优化的样品的影响，以及被掩盖的苦味。进食过程的持续时间被标准化并分为三个时间间隔（T0-T40、T41-T80、T81-T100）。小组成员的反应总结为每个时间间隔中的频率值。主成分分析用于在感官空间中随着时间的推移可视化样本轨迹，需要研究到第三维以更好地理解轨迹。方差分析模型用于发现产品之间存在显着差异的属性。基于三种方法的 MANOVA 模型评估面板性能。结果表明 TCATA 更​​具辨别力，小组成员更一致。与 TDS 相比，TCATA 还根据判别属性的数量更详细地描述了样本。讨论还集中在感知的不同方面，这些方面可以回应三种比较方法的不同研究问题。方差分析模型用于发现产品之间存在显着差异的属性。基于三种方法的 MANOVA 模型评估面板性能。结果表明 TCATA 更​​具辨别力，小组成员更一致。与 TDS 相比，TCATA 还根据判别属性的数量更详细地描述了样本。讨论还集中在感知的不同方面，这些方面可以回应三种比较方法的不同研究问题。方差分析模型用于发现产品之间存在显着差异的属性。基于三种方法的 MANOVA 模型评估面板性能。结果表明 TCATA 更​​具辨别力，小组成员更一致。与 TDS 相比，TCATA 还根据判别属性的数量更详细地描述了样本。讨论还集中在感知的不同方面，这些方面可以回应三种比较方法的不同研究问题。与 TDS 相比，TCATA 还根据判别属性的数量更详细地描述了样本。讨论还集中在感知的不同方面，这些方面可以回应三种比较方法的不同研究问题。与 TDS 相比，TCATA 还根据判别属性的数量更详细地描述了样本。讨论还集中在感知的不同方面，这些方面可以回应三种比较方法的不同研究问题。