摘要
感觉的时间优势评价方法(TDS)是一个相对较新的概念,用来评价产品在一定时间内如咀嚼过程中的优势感官性质及其变化。这种方法通常被用来描述产品随时间变化的特点,它只需要研究在评价的各个阶段占优势的感官属性。TDS方法旨在研究香气成分和呈味物质释放与感知之间的联系,从而更好地理解它们。从食品生产和发展的角度讲,动态和多感官方面的对食品感官进行认知将会产生良好的效果,可以让消费者更好地了解品尝过程来评估食品的可接受性和感官性状。本文主要从如何获得TDS数据、TDS曲线的建立以及优化,TDS数据分析和TDS的应用来介绍TDS方法。
Temporal dominance of sensations （TDS）method is a relatively new concept,which is used to evaluate the dominance sensory attributes of a product and their changes after a certain period of time such as chewing. This method is used to describe the time-varying characteristics of individual product, only need to study the dominant sensory properties in various stages of evaluation. TDS method designed to study the connection between the aroma composition and flavor substances release and perception in order to better understand them. In the view of food production and development,the dynamic and multi-sensory aspects of food sensory cognition will have good results, it allows consumers a better understanding of the tasting process to assess the acceptability and sensory properties of food.This disquisition mainly on how to obtain the TDS data,establish and optimize the TDS cave,the TDS data analysis and the application of the TDS to introduce TDS method.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第5期396-399,共4页
Science and Technology of Food Industry
