TY - JOUR AU - Trembecká, Lenka AU - Fekete, Tomáš AU - Beňová, Zuzana AU - Dubová, Noémi PY - 2013/07/09 Y2 - 2024/03/29 TI - Contribution of temporal dominance of sensations method to the sensory description of taste properties of commercial green tea brands JF - Potravinarstvo Slovak Journal of Food Sciences JA - Potr. S. J. F. Sci. VL - 7 IS - 1 SE - Articles DO - 10.5219/274 UR - https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/274 SP - 71-75 AB - <p>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.</p> ER -