Abstract: Temporal dominance of sensations (TDS) method is a relatively new concept, which is used to evaluate the dominance sensory attributes of a product and their changes after a certain period of time such as chewing. This method is used to describe the time-varying characteristics of individual product, only need to study the dominant sensory properties in various stages of evaluation. TDS method designed to study the connection between the aroma composition and flavor substances release and perception in order to better understand them. In the view of food production and development, the dynamic and multi-sensory aspects of food sensory cognition will have good results, it allows consumers a better understanding of the tasting process to assess the acceptability and sensory properties of food. This disquisition mainly on how to obtain the TDS data, establish and optimize the TDS cave, the TDS data analysis and the application of the TDS to introduce TDS method.