Сравнение на методи

	Временно доминиране на усещанията	Количествен описателен анализ
Област	Наука за храните	Наука за храните
Семейство	Process / pipeline	Process / pipeline
Година на възникване	2009	1974
Създател	Nathalie Pineau	Herbert Stone
Тип	Dynamic Sensory Method	Descriptive Analysis Method
Основополагащ източник	Pineau, N., Schlich, P., Cordelle, S., Mathonniere, C., Issanchou, S., Imbert, A., ... & Köster, E. P. (2009). Temporal Dominance of Sensations: Construction of the TDS curves and comparison with time-intensity. Food Quality and Preference, 20(6), 450-455.	Stone, H., Bleibaum, R. N., & Thomas, H. A. (2012). Sensory evaluation practices (4th ed.). Academic Press.
Други названия	TDS	QDA
Свързани	3	3
Резюме	Temporal Dominance of Sensations (TDS) is a time-dynamic sensory evaluation method developed by Pineau and colleagues in 2009 that tracks which sensory attribute is perceived as dominant at each moment during the consumption of a food product. Unlike static descriptive methods, TDS captures the dynamic evolution of flavor, aroma, and texture sensations from the initial bite to swallowing, providing insight into the temporal structure of the eating experience.	Quantitative Descriptive Analysis (QDA) is a comprehensive sensory evaluation method developed by Stone and colleagues in the 1970s that uses a trained panel to describe the intensity of sensory attributes in food products. QDA provides detailed, quantitative profiles of flavor, aroma, texture, and appearance, allowing researchers and product developers to characterize and compare products objectively.