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Consumers begin to experience feelings, tastes, aromatics, and sounds of a ready-to-eat cereal at the first bite. Sensations arise and evolve rapidly. The multi-bite eating experience is not static, but dynamic. Temporal check-all-that-apply (TCATA), which has recently been introduced as a temporal sensory method, extends the use of check-all-that-apply questions by allowing continuous selection of attributes based on applicability or noticeability. TCATA can permit characterization of the perception dynamics of real-world products. TCATA data can be useful, for example, in early-stage development (to investigate how sensations evolve in different products within a product category), in factorial experiments investigating how ingredients/process changes affect sensory outcomes, in product matching (to ensure that sensations elicited by a prototype match the benchmark), and in product reformulation (to confirm that ingredient or process changes successfully differentiate the product). In this study, TCATA data are used to characterize the grain-based ready-to-eat cereals that are co-investigated by the presenters in this workshop.