Contribution of temporal dominance of sensations method to the sensory description of taste properties of commercial green tea brands

Authors

  • Lenka Trembecká Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra
  • Tomáš Fekete Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra
  • Zuzana Beňová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra
  • Noémi Dubová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra

DOI:

https://doi.org/10.5219/274

Keywords:

temporal dominance of sensations (TDS), dominance rate, attribute, green tea

Abstract

This paper aims to investigate the most dominant taste attributes of green tea samples in panelists perception over time. In order to assess the samples, a brand new method of sensory evaluation called „Temporal Dominance of Sensations“ was used. The five commercial green tea brands were evaluated by eight trained panelists (students). For each sample of green tea, curves of the dominance of each attribute over time were computed. The TDS curves provided information about the sequence of attributes that were dominant during degustation. This methodology was useful to characterize taste properties of green tea samples.

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References

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Published

2013-07-09

How to Cite

Trembecká, L. ., Fekete, T. ., Beňová, Z. ., & Dubová, N. . (2013). Contribution of temporal dominance of sensations method to the sensory description of taste properties of commercial green tea brands. Potravinarstvo Slovak Journal of Food Sciences, 7(1), 71–75. https://doi.org/10.5219/274

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