Perception of flavor is a dynamic process during which the concentration of aroma molecules at the olfactory epithelium varies with time as they are released progressively from the food in the mouth during consumption. However, how the various components combine to produce a sensory impression is still not completely understood. Real-time mass spectrometry (MS) techniques that measure aroma compounds directly in the nose (nosespace) aim at obtaining data patterns that are supposed to reflect the way aromas are released in real time during food consumption. These patterns are supposed to be representative of the retronasal stimuli perception. Real-time sensory methods, such as time-intensity, or the more recent Temporal Dominance of Sensations (TDS) and Temporal Check All That Apply (TCATA) procedures, are used to account for the dynamic and time-related aspects of flavor perception. Combined together, preferably simultaneously in a fully real-time in vivo approach, both chemical and sensory methods should provide fundamental results to understand the link between aroma release and aroma perception better. The present lecture will present an overview of the advances made for combining real-time nosespace analysis with simultaneous temporal sensory evaluation. In order to analyse conjointly the two sets of data, a statistical procedure will be presented and discussed. These advancements will be illustrated and discussed through the study of the flavor of three dark chocolates differing in sensory properties, analyzed by a panel of 16 assessors in nosespace with a PTR-ToF-MS instrument and simultaneous TDS or TCATA sensory evaluation. Results obtained with TDS and TCATA will be compared.