Investigators from University of Bourgogne Target Food Science (Use of Temporal Sensory Evaluation Methods With Consumers: a Position Paper).

A recent study from the University of Bourgogne in Dijon, France, explores the use of temporal sensory evaluation methods in food science. These methods aim to describe the dynamics of product perception and have traditionally been used with trained panels but are now being used with consumers. The study discusses the limitations of using these methods with consumers and presents recent developments to overcome them. The research concludes that this contribution is based on recent methodological works and provides recommendations for the implementation and analysis of temporal data. [Extracted from the article]