Future trends in TDS

This section investigates two potential areas for future developments related to the TDS methodology the use of TDS in multi-sip or multi-bite context to cope with full portion size experiments, and the use of TDS with naive consumers and the evaluation of the relation between TDS data and (temporal) liking. 

Following the same concept as TDS, simplified versions were proposed to focus on the most important dominant perceptions of a product, meanwhile extending the period of recording to more than one single bite or one single sip. In this way, Pecore, Rathjen-Nowak and Tamminen (2011), proposed the temporal order of sensations (TOS), which consists in recording, for each spoonful (of a meat-based product 

Rapid Sensory Profiling Techniques and Related Methods 

TDS was recently used for applications considering more than one single mouthful or one single sip, and it has even been used for the evaluation of the combination of wine and cheese (Nilsen et al, 2011). The same team also used this approach to the combination of sauce and salmon. 

Given all these recent applications, it seems the TDS method is well adapted to the evaluation of complex products, and not only for one spoonful or one sip but also for the consumption of an entire portion size. 

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