方法对比
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| 定量描述性分析× | 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≠ | 1974 | 2009 |
| 提出者≠ | Herbert Stone | Nathalie Pineau |
| 类型≠ | Descriptive Analysis Method | Dynamic Sensory Method |
| 开创性文献≠ | Stone, H., Bleibaum, R. N., & Thomas, H. A. (2012). Sensory evaluation practices (4th ed.). Academic Press. 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 | QDA | TDS |
| 相关 | 3 | 3 |
| 摘要≠ | 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. | 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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