the Centre of Advanced Sensory Science, Deakin Univ., 221 Burwood Highway, Burwood, VIC, Australia.
the School of Science, RMIT Univ., Plenty Road, Bundoora, VIC, Australia.
J Food Sci. 2018 Apr;83(4):1094-1102. doi: 10.1111/1750-3841.14096.
Temporal dominance of sensations (TDS) is a rapid descriptive method that offers a different magnitude of information to traditional descriptive analysis methodologies. This methodology considers the dynamic nature of eating, assessing sensory perception of foods as they change throughout the eating event. Limited research has applied the TDS methodology to strawberries and subsequently validated the results against Quantitative Descriptive Analysis (QDA™). The aim of this research is to compare the TDS methodology using an untrained consumer panel to the results obtained via QDA™ with a trained sensory panel. The trained panelists (n = 12, minimum 60 hr each panelist) were provided with six strawberry samples (three cultivars at two maturation levels) and applied QDA™ techniques to profile each strawberry sample. Untrained consumers (n = 103) were provided with six strawberry samples (three cultivars at two maturation levels) and required to use TDS methodology to assess the dominant sensations for each sample as they change over time. Results revealed moderately comparable product configurations produced via TDS in comparison to QDA™ (RV coefficient = 0.559), as well as similar application of the sweet attribute (correlation coefficient of 0.895 at first bite). The TDS methodology however was not in agreement with the QDA™ methodology regarding more complex flavor terms. These findings support the notion that the lack of training on the definition of terms, together with the limitations of the methodology to ignore all attributes other than those dominant, provide a different magnitude of information than the QDA™ methodology.
A comparison of TDS to traditional descriptive analysis indicate that TDS provides additional information to QDA™ regarding the lingering component of eating. The QDA™ results however provide more precise detail regarding singular attributes. Therefore, the TDS methodology has an application in industry when it is important to understand the lingering profile of products. However, this methodology should not be employed as a replacement to traditional descriptive analysis methods.
感官时间主导（TDS）是一种快速描述方法，它提供了与传统描述性分析方法不同的信息量。该方法考虑了进食的动态性质，评估了食物在整个进食过程中的感官感知变化。有限的研究已经将 TDS 方法应用于草莓，并随后针对定量描述性分析（QDA™）验证了结果。本研究的目的是将使用未经训练的消费者小组的 TDS 方法与使用经过训练的感官小组获得的 QDA™ 结果进行比较。训练有素的品尝小组成员（n = 12，每位品尝小组成员至少 60 小时）提供了六个草莓样品（三个品种，两个成熟度水平），并应用 QDA™ 技术对每个草莓样品进行了分析。未经训练的消费者（n = 103）提供了六个草莓样品（三个品种，两个成熟度水平），要求他们使用 TDS 方法来评估每个样品随时间变化的主导感觉。结果表明，与 QDA™ 相比，TDS 方法产生的产品结构具有中等可比性（RV 系数= 0.559），并且在第一口时对甜味属性的应用也相似（相关系数为 0.895）。然而，与 QDA™ 方法相比，TDS 方法在更复杂的风味术语方面并不一致。这些发现支持了这样一种观点，即缺乏对术语定义的培训，以及该方法忽略除主导属性之外的所有属性的限制，提供了比 QDA™ 方法不同的信息量。
TDS 与传统描述性分析的比较表明，TDS 为 QDA™ 提供了有关进食余味的额外信息。然而，QDA™ 结果提供了关于单个属性的更精确的细节。因此，当了解产品的余味特征很重要时，TDS 方法在工业中有应用。然而，该方法不应作为传统描述性分析方法的替代品。
