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

By N. Pineau, P. Schlich, S. Cordelle, C. Mathonniére, S. Issanchou, A. Imbert, M. Rogeaux, P. Etiévant, E. P. Köster. 2009

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When the choice of the temporal method does make a difference: TCATA, TDS and TDS by modality for characterizing semi-solid foods (2018, methodology): “667 In the current research, TDS was performed according to the definition of 668 dominance attribute proposed by (Pineau et al., 2009).”
How hydrocolloids affect the temporal oral perception of ice cream (2014, positive): “If the assessors think that the attribute has changed they have to identify and score the new perception (Pineau et al., 2009).”
Temporal dominance of emotions: Measuring dynamics of food-related emotions during consumption (2014, background): “A dominant attribute was defined as the attribute associated to the emotion or sensation catching the most attention at a given time (Pineau et al., 2009).”
Influence of package design on the dynamics of multisensory and emotional food experience (2013, methodology): “Recently, the temporal dominance of sensations method (TDS) has been proposed as an alternative to TI (Pineau, Cordelle, Imbert, Rogeaux, & Schlich, 2003; Pineau et al., 2009).”