Dynamic Sensory Descriptive Methodologies: Time–Intensity and Temporal Dominance of Sensations

It is a well-known fact that perception of aroma, taste, avor, and texture of food and beverages is a dynamic phenomenon (Lawless and Heymann 2010). The perceived intensity of the different sensory attributes changes along with the in-mouth transformation of food (Sudre et al. 2012). The different processes involved in food breakdown, such as chewing, salivation, tongue movements, and swallowing, are deeply related to the dynamic nature of food sensations (Lawless and Heymann 2010). Together with changes in texture, avor perception varies as different taste and olfactory compounds are released during food breakdown (Sudre et al. 2012).