The perception of flavors in foods is not a static phenomenon. During the oral processing, chemical interactions and oral physiological interactions occur impacting the perception. In this sense, temporal methodologies can be used to evaluate sensory dynamics and their results can be linked to consumers’ preferences to obtain information on the impact of attributes on acceptance. This study aimed to assess the temporal sensory profile of different requeijão cremoso samples using Temporal Dominance of Sensations (TDS) and correlate its findings to acceptance data obtaining an external preference mapping. The samples were commercially available and presented different formulations: traditional (Sample I), added with starch (Samples II, III and IV) and added with starch and vegetable fat (Sample V and VI). One hundred and twenty one consumers (77 women, 44 men, aged between 18 – 57 years) evaluated the overall liking of each sample using a 9-point hedonic scales. Eleven trained assessors were used on TDS analysis and the attributes to be selected were: buttery, salty, natural requeijão flavor, artificial requeijão flavor, sweet, sour and bitter taste. The TDS data obtained was converted into Area of Dominance (AOD) and regressed into acceptance scores. The results have shown that samples I and VI showed higher acceptance zones (70-80%), being characterized mainly by natural requeijão flavor and sour taste, followed by sample IV, with 70-60% of acceptance, and related to bitter taste. Samples II and III were characterized mainly by sweet taste and were accepted by 60-50% of consumers. Finally, the sample V was in the lowest acceptance zone (10-20%), mainly characterized by salty, buttery and artificial requeijão flavor. The present results showed that the application of TDS data combined to acceptance scores made it possible to better discriminate samples and elucidate the main attributes that driver the acceptability.