Hautes Etudes de la Gastronomie

Sensory profiling is a technique of sensory analysis recording attributes intensities, but providing no indication on the sequence along which these attributes are perceived. We developed the Temporal Dominance of Sensations (TDS) method about 12 years ago to fill in this gap. In TDS the subject is asked to indicate at any time the “dominant” attribute, the one trigging his/her attention, not necessarily the most intense one.
TDS has become a reference method in sensory analysis. Contrarily to sensory profiling, it can be used with no training, thus by consumer panels. It makes it possible to pair TDS to dynamic recording of liking, satiation and emotions along the consumption of the full portion of a food or beverage in order to identify the temporal drivers of these three features.
The course will present TDS principle and organize a TDS practical thanks to the TimeSens® software. The participants will be the tasters and their data will be analyzed to illustrate the strength of TDS. Current research in TDS of our team will be briefly introduced.