0000000000893731
AUTHOR
Eric Teillet
showing 8 related works from this author
SORT-CC: A procedure for the statistical treatment of free sorting data
2008
International audience; A statistical approach for the analysis of free sorting data is discussed. In a first stage, the sorting data from each subject are arranged into a dataset consisting of indicator variables which reflect the memberships of the stimuli to the groups formed by the subject under consideration. Thereafter, an appropriate standardization is applied on these data and a three way statistical method, namely Common Components and Specific Weights Analysis, is performed on the datasets thus obtained. This makes it possible to take account of the individual differences among the subjects and to depict graphical displays showing the relationships among the stimuli on the one han…
Sensory methodologies and the taste of water
2009
/WOS: 000285178000010; International audience; Describing the taste of water is a challenge since drinking water is supposed to have almost no taste. In this study, different classical sensory methodologies have been applied in order to assess sensory characteristics of water and have been compared: sensory profiling, Temporal Dominance of Sensations and free sorting task. These methodologies present drawbacks: sensory profile and TDS do not provide an effective discrimination of the taste of water and the free sorting task is efficient but does not enable data aggregation. A new methodology based on comparison with a set of references and named “Polarized Sensory Positioning” (PSP) has bee…
Le goût de l'eau et les préférences des consommateurs en matière d'eau de boisson
2010
National audience
Prefsort: an external preference mapping on weighted sorting data
2011
Prefsort: an external preference mapping on weighted sorting data. 9. Pangborn sensory science symposium
Polarized sensory positioning (PSP), workshop de sensométrie
2009
International audience
Déterminer le goût de l’eau ne coule pas de source
2008
Describing the taste of water is a challenge since drinking water is supposed to have almost no taste. In this study, different classical sensory methodologies have been applied in order to assess sensory features of water. Nevertheless, these methodologies present drawbacks so a new methodology based on the comparison between water samples named “Polarized Sensory Positioning” (PSP) has been developed enabling to easily define the sensory characteristics of water without presenting too many samples. Finally, this new method provides new sensory data and could be extended to other products.
What makes the taste of waters? What sensory methodology to address this question?
2013
International audience; To characterize the taste of drinking waters, Teillet et al. (2010) used first a free sorting task and then defined the Polarized Sensory Positioning (PSP) technique as a substitute better suited to industrial constraints. They conclude that Total Dissolved Solids (TDS) is the main driver of water taste. Puget et al. (2010) found, based on triangular tests, that differences in mineral profiles can also generate taste differences. The research reported in this paper aims at assessing relative importance of TDS and mineral profile in water taste and at the same time comparing free sorting task, PSP and triangular test suitability for addressing this issue. Three levels…
Setting up of the polarized sensory positioning (PSP) methodology. Application to the taste of water
2009
International audience