Differences between Age Groups in the Use of the Temporal Dominance of Sensations Technique across a Range of Food Textures

Understanding the use of temporal dominance of sensations methodology (TDS) with older adults is important for food manufacturers targeting products to older consumers. The aim of this study was to investigate differences in the use of TDS with food texture between a young (21–29) and an older (55–7...

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Veröffentlicht in:	Journal of texture studies 2014-06, Vol.45 (3), p.206-219
Hauptverfasser:	Hutchings, Scott C, Foster, Kylie D, Hedderley, Duncan I, Morgenstern, Marco P
Format:	Artikel
Sprache:	eng
Schlagworte:	adults Aging cheeses chocolate dynamic perception food industry foods gelatin oral processing sensory analysis TDS temporal dominance of sensations texture
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