The dynamics of texture perception of hard solid food: A review of the contribution of the temporal dominance of sensations technique

Abstract

The present paper reviews the use of temporal dominance of sensations (TDS) sensory methodology in relation to texture evaluation. From more than 100 papers initially screened, 28 dealing with the texture of hard solid foods that require mastication were selected. The attributes evaluated by TDS were comprehensively analyzed and the phases of the mastication period in which they occurred were studied. The relation between these attributes and the initial mechanical food properties, the particle size, shape, and aggregation of the increasingly destroyed food structure, and the evolving properties of the bolus through to swallowing were also examined. Results from complementary techniques used alongside TDS, both sensory and nonsensory, were also analyzed. The contribution of TDS methodology to understanding the texture construct is shown to be reliable and suggestions are made for future lines of research.