The water-soluble extract of goat cheese : a high flavour fraction

International audience

Carte sensorielle d'eaux gazeuses : une application du vocabulaire libre et de l'analyse procusteenne

National audience

La formation d'un jury d'analyse sensorielle

National audience

QTLs for organoleptic quality in fresh market tomato

International audience

Etude des performances de sujets effectuant l'analyse descriptive quantitative de l'odeur ou de l'arôme de produits alimentaires. Recherche de liens entre épreuves de sélection et épreuves de profil

*INRA Laboratoire de recherches sur les arômes BP 86510 21065 Dijon cedex (FRA) Diffusion du document : INRA Laboratoire de recherches sur les arômes BP 86510 21065 Dijon cedex (FRA) Diplôme : Dr. d'Université

Chemical and sensory effects of the intense sweeteners aspartame acesulfame k, sodium saccharinate and cyclamate orange flavours soft drinks

International audience

Qualité organoleptique de la tomate: Des progrès en contrôle génétique

Hors série : Tomate; National audience

Olfactory memory performance: effects of sensory experience, familiarity and label use consistency

National audience

Aroma extract dilution analysis (AEDA) and the representativeness of the odour of food extracts

International audience

Séparation et caractérisation sensorielles des énantiomères de molécules chirales très odorantes

National audience

Analyse instrumentale et sensorielle de 4 composés olfactivement actifs dans les vins blancs de Bourgogne issus de cépage Chardonnay

National audience

Association de Penicillium camemberti Geotrichum candidum. effets sur la qualité sensorielle de camemberts

National audience

Evaluation of the representativeness of the odor of beer extracts prior to analysis by GC eluate sniffing

The importance of obtaining and proving that the odor of an extract is representative of the odor of the original product from which it was obtained, before analysis by GC-FID, GC-MS, or GC sniff, is discussed. The sensory methods, such as triangle tests, matching tests, and quantitative analysis, used to determine the representativeness of the odor of an extract are described. Beer extracts obtained by three methods were used to illustrate the interest of the sensory tests. A method using a mixture of XAD resins was proved by sensory analysis to give some extracts with sensory characteristics representative of the particular beers from which they were obtained

Production of representative wine extracts for chemical and olfactory analysis

International audience

QTLs for quality and flavour in fresh market tomatoes

International audience

Analysis of four potent odorants in Burgundy chardonnay wines : partial quantitative descriptive sensory analysis and optimization of simultaneous extraction method

International audience

Could selection tests detect the future performance of descriptive panellists ?

Abstract This paper discusses the appropriateness of screening tests in explaining descriptive panellist performances. It is based on a case study aimed at forming a descriptive panel capable of flavour profiling Camembert cheeses. Eighteen subjects were selected using four sensory tasks evaluating smell sensitivities, olfactory knowledge, odour memory and descriptive ability. Three additional tests were proposed during the 45 hour training to evaluate the recognition memory for odours, the concentration and the verbal creativity abilities. Panellist performances were determined on repeatability and discrimination abilities, and on the complexity of the individual sensory space. Some signif…

Underlying some keypoints for the training of descriptive panelists and their effects on profiling performance

International audience

Mise au point et validation d'une technique d'extraction des arômes du beurre permettant de conserver la typicité de l'odeur des produits

L'obtention d'un extrait representatif de l'odeur d'un aliment est une etape essentielle de l'analyse de ses composes d'arome. Dans le cas du beurre, deux techniques d'extraction ont ete comparees du point de vue de la qualite des extraits obtenus, avec l'aide d'un jury de degustateurs : une technique d'extraction sous vide et une technique d'extraction a l'eau. Les extraits obtenus par distillation sous vide, purement aqueux, ne sont pas representatifs des beurres d'origine. Neanmoins, ils en restituent toutes les qualites odorantes lorsqu'ils sont reincorpores au sein d'une emulsion comparable a celle du beurre. Les aromes extraits sont alors evalues dans un contexte tenant compte de leur…

Goat cheese flavour , identification of the character flavour impact compounds

International audience

Cooperation between Penicillium camemberti and Geotrichum candidum : effect on taste and flavour qualities of camembert type cheese

National audience

Monitoring a descriptive panel-Consistence and agreement evaluation by both univariate and multivariante techniques

Special Issue Rose Marie Pangborn Memorial Symposium; International audience

Importance relative de la sélection et de l'entrainement sur les performances d'un jury d'analyse sensorielle descriptive

National audience

Relationships between odorous intensity and partition coefficients of delta-decalactone, diacetyl and butyric acid in model emulsions

International audience

Effects of panel experience on olfactory memory performance: influence of stimuly familiarity and labeling ability of subjects

This work attempted to define the impact of panel experience on olfactory memory performance by comparing scores in an odor recognition task obtained from a highly trained descriptive panel (17 subjects) and a naive one (33 subjects with no experience in sensory analysis). During the inspection phase, 16 odorants were presented monadically to subjects for familiarity rating and a written description. The recognition session was planned 7 days later with 32 odorants (including the 16 of the target set). Subjects also described the odor of the stimuli. The memory performance of each panel was estimated by the mean value of individual d' (index of detectability). Training of the descriptive pa…

Study of the water-soluble fraction of goat cheese

International audience

Amertume et fractions azotees de fromages a pate molle de type camembert : role de l'association de Penicillium camemberti avec Geotrichum candidum

National audience

Contrôle génétique de la variation des teneurs en composés volatils chez la tomate

National audience

Etude de la qualité de camemberts réalisés avec des associations de Penicillium camemberti avec Geotrichum candidum: effet desamèrisant de Geotrichum candidum

National audience

A sensory map of sparkling waters : an application of free-choice profiling method and procustes analysis

Effect of the association of surface flora on the sensory properties of mold ripened cheese

International audience

Chemical and sensory effects of intense sweeteners on the flavour of diet orange soft drinks

International audience

Chemical and sensory effects of the intense sweeteners aspartame , acesulfame K ,sodium saccharinate and cyclamate on orange flavoured soft drinks

International audience

Composés volatils responsable de l'arôme de diverses variétés de tomates

National audience

Impact of associations of microorganims on the sensory properties of fermented foods

National audience

Effect of fat content on odor intensity of tree aroma compounds in model emulsions : delta-decalactone, diacetyl, and butyric acid

International audience

Effet des conditions d'apprentissage sur le pouvoir discriminant de sujets effectuant le profil sensoriel de jus d'orange

National audience

Volatile compounds in strawberry jam : influence of cooking on volatiles

Volatile constituents of strawberry jam were identified and their olfactive impact estimated by HRGC effluent sniffing. Amounts of volatiles in jam were only slightly affected by addition of sugar, but were closely related to design of the cooker and to the pressure used. Losses by evaporation during cooking were studied. Different types of behaviour were observed for the specific aromatic components. Cooker design largely influenced flavor losses at low pressures. Condensation of vapors during cooking and incorporation of the condensate in pectin solutions could result in a more flavorfull product.

Screening individual ability to perform descriptive analysis of food products : basic statements and application to a camembert cheese descriptive panel

A battery of sensory tests is proposed to select potential descriptive panelists. This set of tests is flavor specific. Several abilities are examined: odor and taste recognition, odor memory, discrimination and descriptive capacities. A detailed example of such a battery to select a Camembert cheese descriptive panel is given. The objectives of each test are discussed. Stimuli are chosen to be consistent with the sensory properties which can be perceived in cheese. Score distributions demonstrate the discrimination among candidates for each test. Globally, results show the difficulty to find 20 panelists amongst about a hundred with good scores on each test. The panel leader has to choose …