How can we communicate sensory characteristics of food in different languages and cultures? The case study of cooked rise

chapitre dans des actes de colloques; absent

Cross-cultural comparison of sensory profiles and consumer liking or various tea products with different degree of fermentation

Cross-cultural comparison of sensory profiles and consumer liking or various tea products with different degree of fermentation. 9. Pangborn sensory science symposium

Multiple factor analysis: principal component analysis for multitable and multiblock data sets

An exploratory study to investigate emotion elicited by immersive ambiances

Food behaviour is modulated by the eating situation and environment. In a previous study, we investigated drink choices according to the ambiance by developing an immersive approach based on the concept of “having a drink in a bar”. Two bars (Modern vs. Traditional ambiance) were settled with a few piece of furniture (counter, tables and bar stools) made in raw wood for the Traditional bar and in blue retro-lighted translucent plastic for the Modern bar. A video-clip was projected on one wall: Red moving shapes associated to a “far west” music in the Traditional bar, and Blue moving bubbles associated to an “electro” music in the Modern bar. In each bar, 100 participants were asked which be…

Paradox between malnutrition and nutritional richness of foods in Madagascar: the example of Moringa oleifera

Madagascar has two faces: a developing country with a high percentage of population under poverty scale, and a country rich in natural resources. Only few studies examined this paradox between malnutrition prevalence and food availability. In other developing countries Moringa oleifera (MO) was proposed as a potential solution for its high nutritional value. In Madagascar this plant grows in the wild.The present research investigated why MO leaves are not part of Malagasy diet and how it could be introduce as daily food. A first study examined the actual nutritional composition of Malagasy MO leaves, and a second one the perceived nutritional value of these leaves by Malagasy people.Results …

Why do some people dislike cheese ? The effect of culture on consumer food perception and preference

Remote difference tests through the Internet arount the world: Sensodist in France, Italy, Madagascar & Vietnam

Remote difference tests through the Internet arount the world: Sensodist in France, Italy, Madagascar & Vietnam. 9. Pangborn sensory science symposium

Sensory attributes of Rioja red wines and their relationship with quality perception

DISTATIS: the analysis of multiple distance matrices

Sensory evaluation and wine perception

Food habit and taste perception: a North and South Vietnam comparative study.

We focussed here on cultural habits and taste perception. In particular, we studied the impact of food habits on taste perception, identification, and appreciation. Previous work suggested that human populations leaving in extreme condition, poor in basic nutriments present a higher sensitivity for sweet and nutritive molecules. We are interested in evaluating whether such an influence of environment on gustatory sensitivity can be generalized to other situations. In this study we have compared sensitivity, identification and hedonic appreciation to saccharine, sodium chloride, quinine chlorhydrate and tartaric acid in a North (Hanoi) and a South (Ho Chi Minh) Vietnamese population. A surve…

Wine quality: A sensory point of view

Communication orale

Taste-odour interactions in sweet taste perception

Wine language: Speaking the unspeakable