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•More standardized setups for temporal data collection are required.•Temporal
data from consumers essentially reflect sequences of perceived sensations.•Subjective …

The objectives of this study were to determine the effect of reducing the content and size of
NaCl on the instrumental texture and dynamic sensory profile, and to determine the temporal …

Abstract Temporal Dominance of Sensations (TDS) and Temporal Check-All-That-Apply
(TCATA) make it possible to capture temporal changes in the perception of sensory …

Sour taste is one of the fundamental taste attributes and considered as a saliva secretion
stimulant facilitating consumers with xerostomia and swallowing difficulties. The dynamic …

The mouthfeel and texture of dairy and non-dairy yoghurts play a critical role in food
acceptance and liking. The present study aimed to understand the oral perception of …

Mastication is essential for preparing food bolus for swallowing and digestion. This study
employed the bio-inspired oral simulator (iBOMS-III) to investigate the effects of mastication …

This research explored the impact of in-vivo oral processing on the bolus properties of three
rice varieties [white ponni (WP), mappillai samba (MS), and basmati (B)] that were selected …

Food bolus is the major outcome of oral processing of foods. Its structure and properties are
crucial for safe swallowing and subsequent gastric digestion. However, collecting the ready …

It is well known that perception of food and drink is a temporal phenomenon. And it is under
this premise that several temporal methods have been developed in the past 50 years trying …