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Time–Intensity Methods

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Sensory Evaluation of Food

Part of the book series: Food Science Text Series ((FSTS))

Abstract

Time–intensity methods represent a special form of intensity scaling that is either repeated at short intervals or continuous. It offers some advantages over a single intensity estimate, giving more detailed information on changes in flavor and texture over time. This chapter reviews the history of these methods, various current techniques, issues, and approaches to data analysis and provides examples of various applications.

In general, humans perceived tastes as changing experiences originating in the mouth, which normally existed for a limited time and then either subsided or transformed into qualitatively different gustatory perceptions. Taste experiences did not begin at the moment of stimulus arrival in the mouth, did not suddenly appear at full intensity, were influenced by the pattern of taste stimulation, and often continued well beyond stimulus removal.

—(Halpern, 1991, p. 95)

Does your chewing gum lose its flavor (on the bedpost overnight)?

—Bloom and Brever, lyrics (recorded by Lonnie Donegan, May 1961, Mills Music, Inc./AA Music)

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Authors and Affiliations

  1. Department of Food Science, Cornell University, Stocking Hall, Room 106, Ithaca, 14853, USA

    Harry T. Lawless

  2. Department of Viticulture and Enology, University of California – Davis, 2003 RMI Sensory Building, 95616, Davis, CA, USA

    Hildegarde Heymann

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  1. Harry T. Lawless
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Lawless, H., Heymann, H. (2010). Time–Intensity Methods. In: Sensory Evaluation of Food. Food Science Text Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4419-6488-5_8

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