Assessment of the validity and reliability of temporal sensory evaluation methods used with consumers on controlled stimuli delivered by a gustometer

Identification of Key Aromatic Compounds in Basil (Ocimum L.) Using Sensory Evaluation, Metabolomics and Volatilomics Analysis

(2023) Pengmeng Du et al.   Metabolites

A dataset of consumer perceptions of gustometer-controlled stimuli measured with three temporal sensory evaluation methods

(2023) Noëlle Béno et al.   Data in Brief

Assessment of the validity and reliability of temporal sensory evaluation methods used with consumers on controlled stimuli delivered by a gustometer

(2023) Michel Visalli et al.   Food Quality and Preference

Analyzing temporal dominance of sensations data with categorical functional data analysis

(2023) Caroline Peltier et al.   Food Quality and Preference

Temporal Sensory Profiles of Regular and Sodium-Reduced Foods Elicited by Temporal Dominance of Sensations (TDS) and Temporal Check-All-That-Apply (TCATA)

(2022) Ha Nguyen et al.   Foods

Understanding dominance : The effect of changing the definition of dominance when using TDS with consumers

(2022) Scott C. Hutchings et al.   JOURNAL OF SENSORY STUDIES

Concurrent vs. immediate retrospective temporal sensory data collection: A case study on lemon-flavoured carbonated alcoholic drinks

(2022) Michel Visalli et al.   FOOD QUALITY AND PREFERENCE

Relevance of free-comment to describe wine temporal sensory perception: An application with panels varying in culture and expertise

(2022) Michel Visalli et al.   FOOD QUALITY AND PREFERENCE

Application of temporal penalty analysis for the optimization of sugar reduction in protein beverages

(2021) William S. Harwood et al.   JOURNAL OF SENSORY STUDIES

Descriptive aroma profiles of fresh sweet basil cultivars ( Ocimum spp .): Relationship to volatile chemical composition

(2021) Meera Patel et al.   JOURNAL OF FOOD SCIENCE

Concurrent vs. retrospective temporal data collection: Attack-evolution-finish as a simplification of Temporal Dominance of Sensations?

(2020) M. Visalli et al.   FOOD QUALITY AND PREFERENCE

Characterizing the Dynamic Taste and Retro-Nasal Aroma Properties of Oral Nutritional Supplements Using Temporal Dominance of Sensation and Temporal Check-All-That-Apply Methods

(2020) Thomas Delompré et al.   Foods

Can children use temporal sensory methods to describe visual and food stimuli?

(2020) Ana Laura Velázquez et al.   FOOD QUALITY AND PREFERENCE

Using Free-Comment with consumers to obtain temporal sensory descriptions of products

(2020) Benjamin Mahieu et al.   FOOD QUALITY AND PREFERENCE

Odor-Induced Saltiness Enhancement: Insights Into The Brain Chronometry Of Flavor Perception

(2020) Charlotte Sinding et al.   NEUROSCIENCE

Comparing temporal sensory product profile data obtained from expert and consumer panels and evaluating the value of a multiple sip TCATA approach

(2020) Weerawarna N.R.P. Maheeka et al.   FOOD QUALITY AND PREFERENCE

Characterizing the Dynamic Textural Properties of Hydrocolloids in Pureed Foods—A Comparison Between TDS and TCATA

(2019) Madhu Sharma et al.   Foods

Temporal profiling of simplified lemonade using temporal dominance of sensations and temporal check‐all‐that‐apply

(2019) Anna Zhenan Wu et al.   JOURNAL OF SENSORY STUDIES

Exploring the common and unique variability in TDS and TCATA data – A comparison using canonical correlation and orthogonalization

(2019) Ingunn Berget et al.   FOOD QUALITY AND PREFERENCE

Modeling Temporal Dominance of Sensations with semi-Markov chains

(2018) G. Lecuelle et al.   FOOD QUALITY AND PREFERENCE

When the choice of the temporal method does make a difference: TCATA, TDS and TDS by modality for characterizing semi-solid foods

(2018) Quoc Cuong Nguyen et al.   FOOD QUALITY AND PREFERENCE

The analysis of temporal check-all-that-apply (TCATA) data

(2018) Michael Meyners et al.   FOOD QUALITY AND PREFERENCE

What is dominance? An exploration of the concept in TDS tests with trained assessors and consumers

(2018) Paula Varela et al.   FOOD QUALITY AND PREFERENCE

Temporal dominance of sensations, emotions, and temporal liking measured in a bar for two similar wines using a multi-sip approach

(2018) Ana P. Silva et al.   JOURNAL OF SENSORY STUDIES

Using temporal dominance of emotions at home. Impact of coffee advertisements on consumers’ behavior and methodological perspectives

(2018) C. Peltier et al.   FOOD QUALITY AND PREFERENCE

Temporal methods: Are we comparing apples and oranges?

(2018) Michael Meyners   FOOD QUALITY AND PREFERENCE

Analysis of TCATA Fading data: Imputation of gaps in temporal profiles

(2017) Leticia Vidal et al.   FOOD QUALITY AND PREFERENCE

Comparison of static and dynamic sensory product characterizations based on check-all-that-apply questions with consumers

(2017) Florencia Alcaire et al.   FOOD RESEARCH INTERNATIONAL

Identification of drivers of (dis)liking based on dynamic sensory profiles: Comparison of Temporal Dominance of Sensations and Temporal Check-all-that-apply

(2017) Gastón Ares et al.   FOOD RESEARCH INTERNATIONAL

The effect of training on the temporal dominance of sensations method: A study with milk protein hydrolysates

(2017) Scott C. Hutchings et al.   JOURNAL OF SENSORY STUDIES

Bolus matters: the influence of food oral breakdown on dynamic texture perception

(2017) Marine Devezeaux de Lavergne et al.   Food & Function

Temporal Dominance of Sensations (TDS): a new deal for temporal sensory analysis

(2017) Pascal Schlich   Current Opinion in Food Science

Comparison of two TCATA variants for dynamic sensory characterization of food products

(2016) Gastón Ares et al.   FOOD QUALITY AND PREFERENCE

Using TDS dyads and other dominance sequences to characterize products and investigate liking changes

(2016) John C. Castura et al.   FOOD QUALITY AND PREFERENCE

Temporal Check-All-That-Apply (TCATA): A novel dynamic method for characterizing products

(2016) John C. Castura et al.   FOOD QUALITY AND PREFERENCE

Temporal Drivers of Liking

(2015) Arnaud Thomas et al.   FOOD QUALITY AND PREFERENCE

Comparison of TCATA and TDS for dynamic sensory characterization of food products

(2015) Gastón Ares et al.   FOOD RESEARCH INTERNATIONAL

Panel performance for Temporal Dominance of Sensations

(2014) Melissa Lepage et al.   FOOD QUALITY AND PREFERENCE

Evaluation of a rating-based variant of check-all-that-apply questions: Rate-all-that-apply (RATA)

(2014) Gastón Ares et al.   FOOD QUALITY AND PREFERENCE

Cross-modal interaction between cheese taste and aroma

(2014) Jun Niimi et al.   INTERNATIONAL DAIRY JOURNAL

Exploring taffy product consumption experiences using a multi-attribute time–intensity (MATI) method

(2013) Carla Kuesten et al.   FOOD QUALITY AND PREFERENCE

Evaluation of bitterness in white wine applying descriptive analysis, time-intensity analysis, and temporal dominance of sensations analysis

(2012) Martina Sokolowsky et al.   ANALYTICA CHIMICA ACTA

Using quantitative descriptive analysis and temporal dominance of sensations analysis as complementary methods for profiling commercial blackcurrant squashes

(2012) M. Ng et al.   FOOD QUALITY AND PREFERENCE

How Texture Influences Aroma and Taste Perception Over Time in Candies

(2011) Anne Saint-Eve et al.   Chemosensory Perception

Panel and panelist agreement for product comparisons in studies of Temporal Dominance of Sensations

(2011) Michael Meyners   FOOD QUALITY AND PREFERENCE

Sweet taste intensity is enhanced by temporal fluctuation of aroma and taste, and depends on phase shift

(2010) Kerstin Martha Mensien Burseg et al.   PHYSIOLOGY & BEHAVIOR

Temporal Contrast of Salt Delivery in Mouth Increases Salt Perception

(2009) Johanneke L.H.C. Busch et al.   CHEMICAL SENSES

Temporal Dominance of Sensations: Construction of the TDS curves and comparison with time–intensity

(2009) N. Pineau et al.   FOOD QUALITY AND PREFERENCE

Temporal dominance of sensations and sensory profiling: A comparative study

(2008) D. Labbe et al.   FOOD QUALITY AND PREFERENCE

Comparison between temporal dominance of sensations and time intensity results

(2007) Fanny M. Le Révérend et al.   FOOD QUALITY AND PREFERENCE