手法を比較

	感覚の時間的優位性	定量的記述分析
分野	食品科学	食品科学
系統	Process / pipeline	Process / pipeline
提唱年	2009	1974
提唱者	Nathalie Pineau	Herbert Stone
種類	Dynamic Sensory Method	Descriptive Analysis Method
原典	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.
別名	TDS	QDA
関連	3	3
概要	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.