Among descriptive sensory evaluation methods, temporal methods have a wide audience in
food science because they make it possible to follow perception as close as possible to the …

Highlights•TDS derives a temporal sensory profile as a sequence of perceived
attributes.•Temporal profile can be within one intake (sip, mouthful) or across consumption of …

Sweetened yogurts can contain between 10 and 13% added sugar. However, studies have
shown that sugar reduction or replacement can influence yogurt quality. The main objective …

Abstract Temporal Dominance of Sensations (TDS) and Temporal Check-all-that-apply
(TCATA) are fast and dynamic descriptive techniques for sensory characterization of food …

The cocoa bean shell is a residue rich in bioactive compounds and its use as an ingredient
in the food industry has been studied. This work had the objective of proposing the …

Stickinessis an inherent textural property in many sugar‐rich foods, which can be
problematic to the processing of confectionery products. The adhesion between foods and …

Despite the several differences in ingredients, processes and nutritional values, dairy foods
as yogurts, fermented milks and milk beverages are widely accepted worldwide, and …

Pungency is increasingly being recognized as an important factor of overall sensory quality,
palatability, and consumer preference of distilled spirits. The characterization of pungency is …

Verjuice is an acidic unfermented unripe grape juice that has recently been proposed as an
alternative to vinegar in different food preparations. In this study, pickled cucumber …

TDS describes the evolution of the dominant sensory attributes during consumption.
Dominance can be assessed as the sensation that captures the attention, the most striking …