The time course perception of dishes is important for their appreciation, and the culinary design of flavour by chefs could be improved if based on careful analysis of systems. Temporal Dominance of Sensations (TDS) is an analytical technique that fills the gap between static multidimensional sensory profiling and dynamic unidimensional Time–Intensity by offering a way to assess simultaneously several attributes dynamically over time. Sensory perception while eating a food product is a temporal process. In practice, the computerized TDS system shows the panellist the entire list of attributes on a computer screen. The justification for using TDS with consumers is, of course, to relate temporal descriptive data to liking evaluation of the products given by the same consumers. TDS was used recently to evaluate modulations of the temporality of chocolate perception induced by emotional states mediated by different types of music listened to by consumers during chocolate consumption.