方法对比
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| “恰到好处”量表法× | 感官时间优势法× | |
|---|---|---|
| 领域 | 食品科学 | 食品科学 |
| 方法族 | Process / pipeline | Process / pipeline |
| 起源年份≠ | 1995 | 2009 |
| 提出者≠ | Henry Lawless | Nathalie Pineau |
| 类型≠ | Consumer Preference Scaling | Dynamic Sensory Method |
| 开创性文献≠ | Lawless, H. T. (1995). Evaluation of world wide web sites with sensory evaluation methods. Food Technology, 49(12), 90-92. link ↗ | 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. DOI ↗ |
| 别名 | JAR | TDS |
| 相关 | 3 | 3 |
| 摘要≠ | Just-About-Right (JAR) Scaling is a consumer-based sensory evaluation method that asks respondents to rate sensory attributes not on intensity alone, but on whether they perceive the attribute as too weak, just right, or too strong for the product. Developed by Lawless in the mid-1990s, JAR scaling bridges the gap between descriptive sensory analysis and consumer preference, directly linking attribute levels to consumer satisfaction. | 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. |
| ScholarGate数据集 ↗ |
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