So sánh phương pháp

	Temporal Dominance of Sensations	Phân tích Hồ sơ Cấu trúc (Texture Profile Analysis)
Lĩnh vực	Khoa học thực phẩm	Khoa học thực phẩm
Họ	Process / pipeline	Process / pipeline
Năm ra đời	2009	1968
Người khởi xướng	Nathalie Pineau	Malcolm Bourne
Loại	Dynamic Sensory Method	Mechanical Texture Method
Công trình gốc	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.	Bourne, M. C. (1968). Texture profile of foods. Journal of Food Science, 33(3), 280-283.
Tên gọi khác	TDS	TPA
Liên quan	3	3
Tóm tắt	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.	Texture Profile Analysis (TPA) is an objective, mechanical method that simulates mastication (chewing) to measure the textural properties of food products. Developed by Bourne in 1968, TPA uses a texture analyzer (a machine that applies defined forces and movements to a sample) to generate a force-time curve from which multiple texture attributes (hardness, springiness, chewiness, cohesiveness, adhesiveness) are extracted and quantified.