方法对比
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| 纹理剖面分析× | 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≠ | 1968 | 2009 |
| 提出者≠ | Malcolm Bourne | Nathalie Pineau |
| 类型≠ | Mechanical Texture Method | Dynamic Sensory Method |
| 开创性文献≠ | Bourne, M. C. (1968). Texture profile of foods. Journal of Food Science, 33(3), 280-283. 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 | TPA | TDS |
| 相关 | 3 | 3 |
| 摘要≠ | 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. | 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. |
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