Comparison of The Method of Temporal Dominance of Sensations and After-tasting Sensory Evaluation

摘要

The temporal dominance of sensations (TDS) method can record changes in multiple time-variant sensations while eating food products. Since this is a relatively new method, its characteristics remain unclear. This study aims to reveal the characteristics of the data obtained by the TDS method compared to conventional sensory evaluation methods. For this purpose, in the experiment, participants evaluated ten types of pickled plums using both methods. We analyzed the data using principal component analysis methods and multivariate ANOVA and found that both methods could equally discriminate brands of pickled plums. Nonetheless, the brands discriminated by the two methods did not largely overlap, suggesting that the two methods are qualitatively distinct.