Instituto de Agroquimica y Tecnologia de Alimentos (IATA-CSIC), Valencia, Spain.
J Texture Stud. 2018 Apr;49(2):202-212. doi: 10.1111/jtxs.12273. Epub 2017 May 25.
The present paper reviews the use of temporal dominance of sensations (TDS) sensory methodology in relation to texture evaluation. From more than 100 papers initially screened, 28 dealing with the texture of hard solid foods that require mastication were selected. The attributes evaluated by TDS were comprehensively analyzed and the phases of the mastication period in which they occurred were studied. The relation between these attributes and the initial mechanical food properties, the particle size, shape, and aggregation of the increasingly destroyed food structure, and the evolving properties of the bolus through to swallowing were also examined. Results from complementary techniques used alongside TDS, both sensory and nonsensory, were also analyzed. The contribution of TDS methodology to understanding the texture construct is shown to be reliable and suggestions are made for future lines of research.
The literature on the temporal dominance of sensations method is constantly increasing. The present review examines the application of this method to the dynamics of texture perception of hard solid foods. The key texture attributes perceived in each phase of mastication, together with their relation to the initial food structure, gradual comminution, and bolus formation, will shed light on the usefulness of this methodology for food texture appraisal.
本文综述了感官时间主导性（TDS）感官方法在质地评价方面的应用。在最初筛选的 100 多篇论文中，选择了 28 篇涉及需要咀嚼的硬固态食品质地的论文。对 TDS 评估的属性进行了全面分析，并研究了它们发生的咀嚼阶段。还研究了这些属性与初始机械食品特性、颗粒大小、形状和逐渐破坏的食品结构的聚集以及吞咽过程中食团的演变特性之间的关系。还分析了与 TDS 同时使用的补充技术（感官和非感官）的结果。结果表明，TDS 方法对理解质地结构的贡献是可靠的，并为未来的研究方向提出了建议。
关于感官时间主导性方法的文献不断增加。本综述检查了该方法在硬固态食品咀嚼感知动态中的应用。在咀嚼的每个阶段感知到的关键质地属性，以及它们与初始食物结构、逐渐粉碎和食团形成的关系，将阐明该方法在食品质地评估中的有用性。
