TIME-INTENSITY METHOD – REVIEW

Abstract

The objective of this literature review work was to present information about the time-intensity (TI) sensorial method, necessary to the development of computerized time-intensity TI-WEB prototype which performed the collection and treatment of data. Besides the description of the development of the TI method since 1950, techniques for collection of data, interpretation and statistical analysis (ANOVA, PCA, STATIS) of time-intensity curves were approached. The reviewed studies have evidenced the potential of the time-intensity method in sensory dynamic analysis of several attributes of food and drinks.