A Review of Commonly Used ‘Static’ and Dynamic Sensory Description Methods
The sensory characteristics of foods have become an important part of measuring the quality of foods, and the descriptive analysis of sensory characteristics is of great significance to the evaluation of the sensory characteristics of foods. Currently, the commonly used ‘static’ sensory descriptive...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2024-09-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-17-031.pdf |
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| author | ZHANG Zheting, YANG Aolin, XU Kunli, JIANG Kexin, MENG Fanyu, WANG Bei, JIANG Tao |
| author_facet | ZHANG Zheting, YANG Aolin, XU Kunli, JIANG Kexin, MENG Fanyu, WANG Bei, JIANG Tao |
| author_sort | ZHANG Zheting, YANG Aolin, XU Kunli, JIANG Kexin, MENG Fanyu, WANG Bei, JIANG Tao |
| collection | DOAJ |
| description | The sensory characteristics of foods have become an important part of measuring the quality of foods, and the descriptive analysis of sensory characteristics is of great significance to the evaluation of the sensory characteristics of foods. Currently, the commonly used ‘static’ sensory descriptive methods include quantitative descriptive analysis (QDA) primarily based on expert panels, and the check-all-that-apply (CATA) and rate-all-that-apply (RATA) methods that are available for experts or consumers to profile the overall sensory characteristics of a product. However, the sensory characteristics of foods can change during consumption, so ‘static’ description methods are unable to fully and accurately represent the sensory characteristics of food products and their delicate changes. Therefore, dynamic sensory description methods such as temporal check-all-that-apply (TCATA), time intensity (TI), and temporal dominance of sensation (TDS), which more accurately and completely describe the sensory characteristics of food products, have attracted great attention. In this article, several common ‘static’ and dynamic sensory description methods and their applications are introduced in order to provide methodological guidance for research on the sensory characteristics of food products. |
| format | Article |
| id | doaj-art-7b4e93a6f19a49dcabf1e4cbfb0da9e5 |
| institution | OA Journals |
| issn | 1002-6630 |
| language | English |
| publishDate | 2024-09-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj-art-7b4e93a6f19a49dcabf1e4cbfb0da9e52025-08-20T02:17:52ZengChina Food Publishing CompanyShipin Kexue1002-66302024-09-01451727728610.7506/spkx1002-6630-20231129-251A Review of Commonly Used ‘Static’ and Dynamic Sensory Description MethodsZHANG Zheting, YANG Aolin, XU Kunli, JIANG Kexin, MENG Fanyu, WANG Bei, JIANG Tao0(1. School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; 2. Lyon Neuroscience Research Center, University of Burgundy, Bron 69500, France)The sensory characteristics of foods have become an important part of measuring the quality of foods, and the descriptive analysis of sensory characteristics is of great significance to the evaluation of the sensory characteristics of foods. Currently, the commonly used ‘static’ sensory descriptive methods include quantitative descriptive analysis (QDA) primarily based on expert panels, and the check-all-that-apply (CATA) and rate-all-that-apply (RATA) methods that are available for experts or consumers to profile the overall sensory characteristics of a product. However, the sensory characteristics of foods can change during consumption, so ‘static’ description methods are unable to fully and accurately represent the sensory characteristics of food products and their delicate changes. Therefore, dynamic sensory description methods such as temporal check-all-that-apply (TCATA), time intensity (TI), and temporal dominance of sensation (TDS), which more accurately and completely describe the sensory characteristics of food products, have attracted great attention. In this article, several common ‘static’ and dynamic sensory description methods and their applications are introduced in order to provide methodological guidance for research on the sensory characteristics of food products.https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-17-031.pdfsensory evaluation; ‘static’ sensory description method; dynamic sensory description method; assessor; consumer |
| spellingShingle | ZHANG Zheting, YANG Aolin, XU Kunli, JIANG Kexin, MENG Fanyu, WANG Bei, JIANG Tao A Review of Commonly Used ‘Static’ and Dynamic Sensory Description Methods Shipin Kexue sensory evaluation; ‘static’ sensory description method; dynamic sensory description method; assessor; consumer |
| title | A Review of Commonly Used ‘Static’ and Dynamic Sensory Description Methods |
| title_full | A Review of Commonly Used ‘Static’ and Dynamic Sensory Description Methods |
| title_fullStr | A Review of Commonly Used ‘Static’ and Dynamic Sensory Description Methods |
| title_full_unstemmed | A Review of Commonly Used ‘Static’ and Dynamic Sensory Description Methods |
| title_short | A Review of Commonly Used ‘Static’ and Dynamic Sensory Description Methods |
| title_sort | review of commonly used static and dynamic sensory description methods |
| topic | sensory evaluation; ‘static’ sensory description method; dynamic sensory description method; assessor; consumer |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-17-031.pdf |
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