0000000000532817

AUTHOR

Jennifer Langlois

showing 8 related works from this author

Perceptive and semantic knowledge in wine expertise: the case of wines with aging potential

2009

International audience

[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition[SDV.AEN]Life Sciences [q-bio]/Food and NutritionComputingMilieux_MISCELLANEOUS
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Bordeaux/Bourgogne: differences in categorization and description of vins de garde?

2011

[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition[ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
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Comparison of conventional descriptive analysis and a citation frequency-based descriptive method for odor profiling: An application to Burgundy Pino…

2010

International audience; The limitations of intensity scoring when describing the odor characteristics of a complex product have been documented in the literature. In the present work, the odor properties of 12 Burgundy Pinot noir wines were described by two independent panels performing, respectively, an intensity-based (conventional descriptive analysis) and a citation frequency-based method. Methods were compared according to three criteria: similarity of the sensory maps, control of panel performance and practical aspects. Intensity scoring and citation frequency data were analyzed, respectively, by Principal Components Analysis (PCA) and Correspondence Analysis (CA) followed by Hierarch…

030309 nutrition & dietetics[ SDV.AEN ] Life Sciences [q-bio]/Food and NutritionSensory analysisCorrespondence analysis03 medical and health sciences0404 agricultural biotechnologySENSORY ANALYSISStatistics[SDV.IDA]Life Sciences [q-bio]/Food engineeringCluster analysisComputingMilieux_MISCELLANEOUSMathematicsWinePINOT NOIR0303 health sciencesFREQUENCY OF CITATIONNutrition and DieteticsDescriptive statisticsbusiness.industryDESCRIPTIVE PROFILEWINE04 agricultural and veterinary sciencesCONVENTIONAL DA040401 food scienceHierarchical clusteringOdorPrincipal component analysisArtificial intelligencebusiness[SDV.AEN]Life Sciences [q-bio]/Food and NutritionMETHOD COMPARISONFood Science
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Les expertises dans le domaine du vin : cas du concept de vin de garde

2010

Wine expertise : the case of "vin de garde" concept. This work aimed to investigate different types of knowledge and skills involved in wine expertise. This work is based on the “vin de garde” concept, we first broadened the study of this concept, and we identified gustatory (astringency and acidity) and olfactory (woody, burnt, vanilla and prune notes) clues used by wine professionals from Bourgogne to judge the aging potential of red wines from Bourgogne. The expertise is investigated through two studies. In the first study, we examined if the environment in which professionals practise leads to specific perceptive skills and conceptual knowledge regarding wines with an aging potential. W…

Knowledge statusConceptual knowledgeVin de garde[ SDV.AEN ] Life Sciences [q-bio]/Food and NutritionStatut des connaissancesperceptive skillExpertisecompétence perceptiveWine with an aging potentialCompétences perceptives[SDV.AEN] Life Sciences [q-bio]/Food and NutritionPerceptive skillsstatut de connaissanceconnaissance conceptuelle[SDV.AEN]Life Sciences [q-bio]/Food and NutritionConnaissances conceptuellesLexiconLexique
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Lexique et discours selon différentes expertises dans le domaine du vin

2011

Lexique et discours selon différentes expertises dans le domaine du vin. Vinolingua. "Les descripteurs du vin : regards contrastifs"

culture (sociologie)[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition[ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition[ SHS.LANGUE ] Humanities and Social Sciences/Linguistics[SHS.LANGUE]Humanities and Social Sciences/Linguistics[SHS.LANGUE] Humanities and Social Sciences/Linguistics[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
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Influence of early weaning practices on acceptance of vegetables in 15 months and 3-4 year-old children

2009

International audience

[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition[SDV.AEN]Life Sciences [q-bio]/Food and NutritionComputingMilieux_MISCELLANEOUS
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Impact of olfactory component in the potential for aging judgment of wines

2008

[SCCO.NEUR]Cognitive science/Neuroscience[SCCO.NEUR] Cognitive science/Neuroscience[ SCCO.NEUR ] Cognitive science/Neuroscience
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Entre rouge et blanc: une histoire de goût.

2008

[SCCO.NEUR]Cognitive science/Neuroscience[ SCCO.NEUR ] Cognitive science/Neuroscience[SCCO.NEUR] Cognitive science/Neuroscience
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