Sensory acceptability of cassava snacks nutritionally enriched on Moringa oleifera leaf powder among children from low-income households in Madagascar

National audience; Ninety two percent of Malagasy population lives with less than two dollars per day. This situation contributes to undernourishment, particularly among children from low-income households: 48% of children under the age of five have stunting problem. Yet, Madagascar possesses natural food resources with high nutritional value, like leaves of Moringa oleifera (M.o.), rich on protein and different oligoelements. These natural food resources should be valorised by incorporating them into children diet, in order to help improving the balance of the diet and thus fight against malnutrition. In this study, M.o. leaf powder was added to cassava roots, which are consumed as a “secu…

Carbon dioxide in effervescent wines: influence on descriptive analysis, discrimination and consumer liking

National audience

Question on ipm: A case study on lemon juice

International audience; In food product development, using consumers to obtain ideal products is becoming more frequent inrecent years. Despite being an economical way of optimizing products, relying on consumers is,however, not yet widely accepted in the sensory community. The main objectives of this study were toevaluate (1) whether the stability of ideal intensities and ideal products could be improved byproviding a frame of references when consumers perform the Ideal Profile Method (IPM) and (2) theeffect of the order of the questions on consumers‘ responses.In the present study, sixty participants conducted two tasks: (1) rating the perceived and idealintensities of attributes and (2) …

Sensory and chemical characterisation of Sauvignon blanc wine: Influence of source of origin

Abstract The main objective of the study was to investigate influence of geographical location on volatile composition and perceived flavour profile of Sauvignon wines of New Zealand (Marlborough), French (Sancerre; Loire; Saint Bris), and Austrian (Styria) origin. Nineteen New Zealand wine professionals evaluated 18 Sauvignon wines, 6 from each source of origin, by sensory methods that included intensity ratings to experimenter-provided descriptors, typicality ratings, and classification tasks (non-directed and directed sorting). Results demonstrated that wines from the three sources of origin were separated by sensory analyses, with New Zealand wines dominated by perceived green character…

Studying the nutritional beliefs and food practices of Malagasy school children parents. A contribution to the understanding of malnutrition in Madagascar

Madagascar is severely affected by the problem of children malnutrition. The present study aimed at exploring school children Malagasy parents' food practices and beliefs structures about the nutritional value of foods, to better understand the causes of this malnutrition. A combination of Focus Groups (72 participants), and questionnaires (1000 interviewees) was used to evaluate the food beliefs and the nutritional habits of low income parents of school age children in urban and rural areas of Antananarivo and Antsiranana. The respondents' beliefs were shown to focus not only on the nutrient and energetic composition of food, but also to involve more general relations between food and heal…

Do trained assessors generalize their knowledge to new stimuli?

Previous work showed that trained assessors are better at discriminating and describing familiar chemico-sensorial stimuli than novices. In this study, we evaluated whether this superiority holds true for new stimuli. We first trained a group of subjects to characterize beer flavors over a two year period. After training was accomplished, we compared the performance of these trained assessors with the performance of novice subjects for discrimination and matching tasks. The tasks were performed using both well-learned and new beers. Trained assessors outperformed novices in the discrimination task for learned beers but not for new beers. But on the matching task, trained assessors outperfor…

Rice cooking and sensory quality

International audience; This chapter provides a state-of-the-art review of the diversity and dynamics of consumer demand with respect to the eating quality of rice worldwide. Quality includes both tangible measurable factors (rice characteristics) and the context of consumption. The main sensory attributes evaluated around the world are described, and their relationship with the diversity of consumer demand is discussed. Instrumental methods for predicting quality measured on either raw or cooked grains are reviewed. The changes that occur in the rice grain during cooking are described along with a modeling approach able to predict the changes and their spatial distribution in the rice grai…

Sort and beer: Everything you wanted to know about the sorting task but did not dare to ask

author cannot archive publisher's version/PDF; International audience; In industries, the sensory characteristics of products are key points to control. The method commonly used to characterize and describe products is the conventional profile. This very efficient method requires a lot of time to train assessors and to teach them how to quantify the sensory characteristics of interest. Over the last few years, other faster and less restricting methods have been developed, such as free choice profile, flash profile, projective mapping or sorting tasks. Among these methods, the sorting task has recently become quite popular in sensory evaluation because of its simplicity: it only requires ass…

Testing odor memory : incidental versus intentional learning, implicit versus explicit memory

International audience

Identifying drivers of consumers' choice to develop new cooking devices

Edited by Dominique Valentin, Christelle Pêcher, Dzung Hoang Nguyen, Delores Chambers & Hervé Abdi; Identifying drivers of consumers' choice to develop new cooking devices. SPISE 2012: Taste and think

Do spices have the same odor on the other side of world ? effect of culture on spice odor perception

International audience; Culture is known to affect people’s ability to identify or describe everyday odors (Chrea et al, 2005). For example, Vietnamese students are better at identifying the odor of ginger than French students who are better at identifying the odor of blackcurrant. Familiarity has been suggested as a factor underlying this effect. The goal of this study was to evaluate further this interpretation and to explore its role in the perception of spices in France and Thailand. We evaluated if food habits link to a given culture (e.g. eating curry) would impact individuals’ ability to identify (verbal task) or recognize (perceptual task) odors presented alone or in mixtures. Six s…

Comment perçoit-on le vin dans un pays nouveau consommateur en référence à un pays ayant une tradition vinicole: Vietnam versus France

A cross-cultural study using Napping (R): Do Korean and French consumers perceive various green tea products differently?

http://www.elsevier.com/locate/foodres ; WOS:000323239400065; International audience; With the increasing demands of global trading, interests in cross-cultural comparisons have increased to gain understanding in the differences of sensory perception and consumer acceptability. The objective of this study was to compare the differences in perception by Korean and French consumers of green tea produced in Korea, China, and Japan, using Napping (R) followed by ultra flash profile. In addition, overall acceptability was examined in both countries. The results of Napping (R) showed that the Korean consumers were able to discriminate the green teas according to their origins and processing metho…

Experimental design and analysis for psychology

International audience; A complete course in experimental design and analysis for those students looking to build a working understanding of data collection and analysis in a research context.The authors' lively, entertaining writing style helps to engage and motivate students while they study these often challenging concepts and skills.A focus on examples and exercises throughout the text encourages the development of a proper understanding through hands-on learning.The development and use of definitional formulas throughout provides for increased understanding of statistical procedures and enables the serious student to continue to expand statistical knowledge.Inclusion of Monte Carlo sim…

Becoming a beer expert: is simple exposure with feedback sufficient to learn beer categories?

Category learning is an important aspect of expertise development which had been little studied in the chemosensory field. The wine literature suggests that through repeated exposure to wines, sensory information is stored by experts as prototypes. The goal of this study was to further explore this issue using beers. We tested the ability of beer consumers to correctly categorize beers from two different categories (top- and bottom-fermented beers) before and after repeated exposure with feedback to beers from these categories. We found that participants learned to identify the category membership of beers to which they have been exposed but were unable to generalize their learning to other…

Chapter 18 - Sensory Evaluation—Profiling and Preferences

International audience; Tasting has always been at the heart of coffee growing and production. Expert coffee tasting prevails while applying a correct and structured sensory evaluation still requires improvement. In reality, the key actors of the coffee sensory assessment all along the value chain are the expert coffee taster, the sensory analyst, and the consumer. A major challenge for sensory evaluation in coffee is bridging the gap between the expert tasters and consumers. It is especially important in coffee because, as a natural crop product, supplies and the quality of those supplies constantly change, and consumer preferences evolve over time. Thanks to the continuous innovation in t…

Vin et expertise: le rôle du cépage dans l'organisation des connaissances

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

Póster presentado en la Third Edition of International Conference Series on Wine Active Compounds (WAC2014), celebrada en Borgoña (Francia) del 26 al 28 de marzo de 2014.

Connectionist models of face processing: A survey

Abstract Connectionist models of face recognition, identification, and categorization have appeared recently in several disciplines, including psychology, computer science, and engineering. We present a review of these models with the goal of complementing a recent survey by Samal and Iyengar [Pattern Recognition25, 65–77 (1992)] of nonconnectionist approaches to the problem of the automatic face recognition. We concentrate on models that use linear autoassociative networks, nonlinear autoassociative (or compression) and/or heteroassociative backpropagation networks. One advantage of these models over some nonconnectionist approaches is that analyzable features emerge naturally from image-b…

Semantic, typicality and odour representation : a cross-cultural study

International audience

Integrating sensory evaluation into product development: An asian perspective

Edited by Dominique Valentin, Christelle Pêcher, Dzung Hoang Nguyen, Delores Chambers & Hervé Abdi3rd symposium international; Integrating sensory evaluation into product development: An asian perspective. 3. symposium international

Culture and odor categorization : agreement between cultures depends upon the odors

This study evaluated the effect of culture on the relationship between psychological dimensions underlying odor perception and odor categorization. In a first experiment, French, Vietnamese and American participants rated several perceptual dimensions of everyday odorants, and sorted these odorants on the basis of their similarity. Results showed that the three groups of participants differed in their perceptual judgments but agreed in categorizing the odors into four consensual groups (floral, sweet, bad, and nature). Three dimensions––pleasantness, edibility, cosmetic acceptability––discriminated these groups in the same way in the three countries. In a second experiment, the participants…

Combining sensory and chemo-sensory strategies for the development of mouth-feel vocabulary describing red wines by Spanish wine experts

Trabajo presentado en la Seventh European Conference on Sensory and Consumer Research (Eurosense 2016), celebrada en Dijon del 11 al 14 de septiembre de 2016.

Structure, content and collective anchorage of social representations: Disclosing the imaginary around wines from traditional and non-traditional wine countries

International audience

Does short-term odour memory increase with expertise? An experimental study with perfumers, flavourists, trained panellists and novices

We have examined short-term memory performance for odour recognition as a function of expertise. Experts (perfumers and flavourists), trained panellists, and novices studied three sets of common and uncommon (perfumery and flavour raw materials) odours with intentional encoding instructions. The three sets included three, six and 12 odours, respectively. As expected, recognition performance indicated an expertise effect: hit rates increased with expertise, whereas false alarm rates decreased. This effect, however, is mediated by the type and number of odours. For common odours, the effect of expertise is significant only for the larger odour set. For uncommon odours, the effect of expertise…

One dish - three cooking devices: A naturalistic setting to identify drivers of consumers' choice

One dish - three cooking devices: A naturalistic setting to identify drivers of consumers' choice. 9. Pangborn sensory science symposium

Quick and dirty but still pretty good: a review of new descriptive methods in food science

Summary For food scientists and industrials, descriptive profiling is an essential tool that involves the evaluation of both the qualitative and quantitative sensory characteristics of a product by a panel. Recently, in response to industrial demands to develop faster and more cost-effective methods of descriptive analysis, several methods have been offered as alternatives to conventional profiling. These methods can be classified in three families: (i) verbal-based methods (flash profile and check-all-that-apply), (ii) similarity-based methods (free sorting task and projective mapping aka Napping®) and (iii) reference-based methods (polarised sensory positioning and pivot profile). We succ…

Tell me what you eat.

Dans le domaine alimentaire, le goût est un critère très important de satisfaction ou d'insatisfaction des consommateurs. Il est donc essentiel de le maîtriser, ce qui implique de pouvoir le mesurer.

Évaluation du jugement temporel après l'introduction d'un stimulus émotionnel de nature olfactive : apport dans le diagnostic différentiel entre la maladie d'Alzheimer et les troubles de l'humeur

Revue non indexée dans le JCR.; La multiplicité des termes et des théories concernant les émotions rend leur évaluation particulièrement complexe. La majorité des évaluations actuelles ne prend en compte que l’expérience psychique de l’individu et omet la part implicite des processus émotionnels. Les procédures d’amorçage permettent d’étudier ce type de traitement inconscient. En nous appuyant sur les paradigmes d’amorçage affectif et les modèles d’horloge interne, nous avons élaboré un paradigme d’amorçage émotionnel. Il consiste en une tâche de jugement temporel après l’introduction d’un stimulus émotionnel. En temps normal, l’introduction d’un tel stimulus va créer une activation de l’ho…

"Having a drink in a bar": An immersive approach to explore the effects of context on drink choice

UT: 000315557500004; International audience; This paper aims to evaluate the effect of context on food choices. Two studies are presented to test the potential of an immersive approach to help understanding contextual influences on drink choices. To generate contextual effects, two bar-like environments based on the idea of "having a drink in a bar" were created: one with wood furniture and one with blue furniture. In both immersive bars, clips with visual and music stimuli were projected on a wall to change the overall warmth of the ambience. In the first study, five different clips were projected. Participants in the immersive bars had to choose a drink within a large range of drinks for …

Identification of green, aggressive and hard character of wines by a chemo-sensory directed methodology

International audience

Variation des comportements et des perceptions des consommateurs face à un même produit : étude de cas

Sensory drivers of intrinsic quality of red wines

Abstract The present study aims at evaluating the effect of culture and level of expertise on the perception of wine intrinsic quality. Therefore, regular consumers (108) and experts (119) from La Rioja (RJ-Spain) and Cotes du Rhone (CdR-France) evaluated the intrinsic quality of 12 red wines from both regions. Participants had to categorise the wines according to four levels of quality going from very low to very high quality. Results show no significant correlation between the quality scores given by experts and regular consumers whereas judgments given by French and Spanish experts are significantly correlated as are consumers' quality judgments. This demonstrates that perceived intrinsi…

Comparing sensory descriptive methods for steam cooked potatoes: Optimized descriptive profile vs. conventional profile

International audience

Bordeaux/Bourgogne: differences in categorization and description of vins de garde?

Study of the effect of H2S, MeSH and DMS on the sensory profile of wine model solutions by Rate-All-That-Apply (RATA)

The effect of hydrogen sulfide (HS), methanethiol (MeSH) and dimethyl sulfide (DMS) on the odor properties of three wine models-WM- (young white, young red and oaked red wines) was studied. Wine models were built by mixing a pool of common wine volatile and non-volatile compounds and further spiked with eight different combinations of the three sulfur compounds present at two levels (level 0: 0 μg L and level 1: 40 μg L of HS, 12 μg L of MeSH; 55 μg L of DMS). For each wine matrix eight WMs were produced and further submitted to sensory description by Rate-All-That-Apply (RATA) method. Hydrogen sulfide and methanethiol were clearly involved in the formation of reductive aromas and shared th…

How the country-of-origin impacts wine traders’ mental representation about wines: A study in a world wine trade fair

Using data collected at a world wine trade fair, we study how the country-of-origin impacts wine traders’ mental representation about wines. In the analysis we use traditional exporters in Old (France) and New (Argentina) world wine countries in comparison to non-traditional exporters in Old (Switzerland) and New (Brazil) world wine countries. Three main findings are reported. First, the country-of-origin of wines was more important on guiding participants’ representations, than the category of countries the traders came from. Second, participants’ evocations were more precise and specific for traditional wine-exporting countries than for less traditional wine exporting countries. Finally, …

A Widrow–Hoff Learning Rule for a Generalization of the Linear Auto-associator

Abstract A generalization of the linear auto-associator that allows for differential importance and nonindependence of both the stimuli and the units has been described previously by Abdi (1988). This model was shown to implement the general linear model of multivariate statistics. In this note, a proof is given that the Widrow–Hoff learning rule can be similarly generalized and that the weight matrix will converge to a generalized pseudo-inverse when the learning parameter is properly chosen. The value of the learning parameter is shown to be dependent only upon the (generalized) eigenvalues of the weight matrix and not upon the eigenvectors themselves. This proof provides a unified framew…

DISTATIS: The Analysis of Multiple Distance Matrices

In this paper we present a generalization of classical multidimensional scaling called DISTATIS which is a new method that can be used to compare algorithms when their outputs consist of distance matrices computed on the same set of objects. The method first evaluates the similarity between algorithms using a coefficient called the RV coefficient. From this analysis, a compromise matrix is computed which represents the best aggregate of the original matrices. In order to evaluate the differences between algorithms, the original distance matrices are then projected onto the compromise. We illustrate this method with a "toy example" in which four different "algorithms" (two computer programs …

Perceived minerality in sauvignon blanc wine: chemical reality or cultural construct?

International audience; The study aimed to determine the relationship between perceived mineral character in wine and wine chemical composition. We investigated the sensory properties and chemical composition of sauvignon blanc wines from two major sauvignon-producing countries, New Zealand and France. Sensory experiments employing 16 wines (8 French, 8 New Zealand) were conducted in Marlborough, New Zealand and in three regions of France, namely Bordeaux, Burgundy, and the Sancerre/Loire region. Wine professionals (31 New Zealanders and 32 French professionals) sensorially characterised the 16 wines under three conditions, bouquet only (ortho-nasal olfaction), palate only (nose clip condit…

Mechanisms involved in the control of feeding behavior in relation to food flavor

Revue; IntroductionIntake is one of the most essential behaviors, since human beings, like any living organism, require adequate nutrients for their survival. Ingestive behavior is controlled to maintain energy balance by peripheral and central mechanisms. When physiological needs are not being met, they will lead to motivation. Thus, being hungry will motivate us to find food, and the motivation will cease when needs are met. Ingestive behavior is thus initially due to a need related to internal signals (Fig. 10.1), in this case, hunger (physiological need) and appetite (urge to eat a food from which we expect pleasure and satisfaction). Sensory (visual, olfactory and, to a lesser extent, …

Caracterización organoléptica de vinos mediante nuevos métodos de análisis descriptivos

International audience; El uso de metodologías rápidas permite obtener mapas descriptivos en menor tiempo, al reducir e incluso prescindir de las etapas de selección y entrenamiento de panelistas, que además son las más costosas. Se trabaja con la hipótesis de que los consumidores (jueces no entrenados) son capaces de describir los productos de una manera efectiva. Veamos cómo lograrlo con métodos basados en respuestas de similitud y respuestas verbales.

Food for women, food for man: Exploring the role of food gender stereotype on the liking, description and sensory acceptance

International audience

Familiarity and liking playing a role on the perception of trained panelists: A cross-cultural study on teas

Consumers cultural background is known to influence their food choice. To better understand the sensory perception across cultures, it is helpful to work with both a descriptive panel and consumers. This study examined how tea products of differing fermentation levels were described and liked by different cultures. Seven tea samples were evaluated by Korean and French trained panels and consumers. The trained panels evaluated the samples on appearance, flavor, and mouthfeel. The consumers rated the samples on acceptability and familiarity. The result indicated that both descriptive panels experienced varying degrees of taste and odor cross-modal interaction. On the unfamiliar samples, Frenc…

Structural approach of social representation: Application to the concept of wine minerality in experts and consumers

© 2015 Elsevier Ltd. In recent years the sensory evaluation field has been moving from the traditional sensory descriptive methodologies towards consumer based methodologies. Sensory descriptions are not confined to sensory evaluation. In everyday life, people use also descriptions to communicate about products sensory properties. The theory of social representation offers a new approach for studying the meaning of the terminology used in these everyday life descriptions. One implication of this theory is that meaning is created through a system of social negotiations rather than being a fixed and finite code. The goal of the present study was to understand the meaning of the concept of win…

The nature of perceived minerality in white wine: preliminary sensory data

International audience

Evaluation of French and New Zealand Sauvignon wines by experienced French wine assessors

International audience; Certain odours are commonly associated with the bouquet of Sauvignon blanc wine. These characteristic varietal odours can vary to reflect origin of a Sauvignon blanc wine. In the present study, Sauvignon blanc wines from sub-regions of Marlborough, New Zealand, and from north France (Sancerre, Loire, and Saint Bris) were investigated in terms of (i) distinctiveness of country of origin, (ii) odour profile, and (iii) the concept of typicality (Ballester, J., Dacremont, C., Le Fur, Y., & Etievant, P. (2005). The role of olfaction in the elaboration and use of the Chardonnay wine concept. Food Quality and Preference, 16, 351-359). Twenty-three experienced French wine ta…

Early-blind individuals show impaired performance in wine odor categorization

International audience; Blind individuals display superior sensory abilities in other modalities, yet results remain contradictory regarding their performance on olfactory tasks. Using complex ecological olfactory tasks, we evaluated the impact of blindness on olfactory performance. We tested 12 early-blind individuals (M = 49, SD = 13.09) and 12 sighted controls (M = 49, SD = 14.31) who were all blindfolded. Based solely on the wine odors, participants evaluated 24 pairs of wine and determined if both samples belonged to the same category (red wine, white wine, or rosé wine) or not (odor categorization), and if so, whether they were identical or not (odor differentiation). Then, they had t…

Perception of mineral character in Sauvignon blanc wine: inter-individual differences

Revue non indexée dans le JCR.; Of the descriptors employed to characterize wine organoleptically, minerality is arguably one of the most enigmatic. The aim of the work described in this article was to delineate the nature of perceived minerality in Sauvignon wine, specifically its sensorial reality for experienced wine professionals from France and New Zealand. Participants evaluated 16 Sauvignon blanc wines (8 French; 8 New Zealand) under three conditions, ortho-nasal olfaction, palate only (Nose-clip condition), and by full tasting (global perception). Data from the global condition only are reported here. Key results include: i) that although there were quantitative differences in perce…

Wine expertise and language

Sensory properties of a set of commercial spanish monovarietal young white wines. A study using sorting task. Lists of terms and frequency of citation.

Free Hierarchical Sorting procedure: towards a better understanding of assessor’s perception?

International audience; Interviews results highlight that expert and familiar consumer panels use top-down strategies (use of concepts, knowledge) while unfamiliar consumer panel use bottom-up strategies (use of perceptions). So, for familiar consumer panel, the exposure and the familiarity to these wines contributed to the use of similar categorization processes than expert panel.➢ Conducting interviews at the end of sorting tasks provides additional informations on categorization strategies and thus a better understanding of assessor’s perception.

Developing sustainable food : the role of consumer liking in optimization of pea yogurt

International audience; In the development of new food consumers’ acceptability is a critical factor. This study aimed at evaluating the possibility to introduce pea proteins as new fermented food. For this purpose, mixtures of cow and pea milks with different ratios of pea (0, 10, 20, 30, 40 and 100%) were fermented with French commercial yogurt-ferment. Consumer acceptability in two European countries: France (Western Europe) and Bulgaria (Southeastern Europe) was investigated. 60 Bulgarian and 70 French panelists were asked to rate: overall acceptability, appearance, odor, taste and texture on a hedonic scales going from 1 (I do not like at all) to 7 (I like very much). The ANOVA showed …

Cross-cultural differences in consumer quality perception of rice

International audience; Most aspects of food product quality perception are culture-bound. We present a cross-cultural study aiming at understandinghow consumers from four countries (French, Japanese, Korean and Thai) perceive, describe and appreciate rice and ricequality. Marked differences were found in participants' motivation to consume rice: sensory and commodity in France; sensoryand health in Japan; nutrition and commodity in Thailand; and nutrition, health and safety in Korea. For the description of ricequalities, despite a few cultural differences, especially between Korean and Thai descriptions of white and brown rice samples,similar sensory profiles were obtained in the four coun…

Mathématiques pour les sciences cognitives : avec des applications aux réseaux de neurones, au traitement du signal, à l'imagerie cérébrale et à la statistique

Cet ouvrage présente les bases mathématiques sous-jacentes aux sciences cognitives en les intégrant dans des application pertinentes comme les réseaux de neurones, les techniques de l'imagerie cérébrale et la statistique multivariée. Comme les applications importantes pour les sciences cognitives touchent au traitement du signal, à l'informatique et à la statistique, les étudiants et chercheurs de ces domaines pourront aussi s'intéresser au présent ouvrage. Les concepts mathématiques présentés comprennent les notions essentielles du calcul matriciel: (standard, tensoriel de Hadamar, de Kronecker), inverse, pseudo-inverse, décomposition en vecteurs et valeurs propres, décomposition en valeur…

Extrinsic attributes responsible for red wine quality perception: A cross-cultural study between France and Spain

Understanding quality perception requires focusing both on product proprieties and consumers' representations. The goal of this study was to access the representations of perceived extrinsic wine quality of consumers from two different wine regions in two European countries with an important wine tradition: La Rioja-RJ-(Spain) and Cotes du Rhone-CdR-(France). Twenty commercial red wines (ten from RJ and ten from CdR) were evaluated in terms of quality by means of a categorization task. Ninety-five French and 93 Spanish consumers had to categorize the 20 wines according to four levels of quality going from very low to very high quality. Three clusters of French and two of Spanish consumers h…

How does culture affects the belief on rice cooking? Cross cultural study among Korea, Japan, Thailand and France

How does culture affects the belief on rice cooking? Cross cultural study among Korea, Japan, Thailand and France. 9. Pangborn sensory science symposium

The evocative notion of minerality in wine: Sensorial reality or smart marketing

chapitre dans des actes de colloques; absent

Méthodes descriptives alternatives

Conférences Gourmandes : le Goût du Nouveau Monde, Dijon (France)

Expectation or Sensorial Reality? An Empirical Investigation of the Biodynamic Calendar for Wine Drinkers.

International audience; The study's aim was to investigate a central tenet of biodynamic philosophy as applied to wine tasting, namely that wines taste different in systematic ways on days determined by the lunar cycle. Nineteen New Zealand wine professionals tasted blind 12 Pinot noir wines at times determined within the biodynamic calendar for wine drinkers as being favourable (Fruit day) and unfavourable (Root day) for wine tasting. Tasters rated each wine four times, twice on a Fruit day and twice on a Root day, using 20 experimenter-provided descriptors. Wine descriptors spanned a range of varietal-relevant aroma, taste, and mouthfeel characteristics, and were selected with the aim of …

Food choice factors in developing countries: The case of Madagascar

International audience; Madagascar, a developing country, suffers from seasonal poverty. Although some natural resources exist, malnutrition problems continue to affect a large proportion of the population especially in rural areas. The main purpose of the study was to evaluate the effect of geographical and economical environments on food choice determinants in Madagascar. Focus group discussions and questionnaire surveys were carried out to investigate the representations of the concepts of eating and nutrition in four areas in Madagascar: Antananarivo urban (AU) and rural (AR), in the centre part of Madagascar, and Antsiranana urban (DU) and rural (DR), in the northern coast. In all area…

Wine and touch: preliminary data

Perception du vin dans la culture vietnamienne : une comparaison interculturelle

Selon de différentes sources, la consommation de vin au Vietnam connaît une croissance annuelle de 7 à 10% depuis une dizaine d'années. Sous l'effet d'une internationalisation de la société et d'une prise de conscience des éventuels bienfaits du vin pour la santé, la consommation de vin semble commencer à se substituer à celle d'une partie d'autres boissons alcoolisées. Dans cette étude, nous cherchons à comprendre comment les Vietnamiens perçoivent le vin dans ce contexte et comment ils diffèrent des consommateurs d'une culture viticole traditionnelle. Dans la première étape, la technique de groupe focus a été utilisée pour explorer les représentations du vin dans les deux plus grandes vil…

Panel performance and memory in visually impaired versus sighted panels

International audience; No abstract

La spazio sensoriale proprio dei vini prodotti da varieta Chardonnay e la sua relazione con la componente volatile

How to use local resources to fight malnutrition in Madagascar? A study combining a survey and a consumer test

This study aimed to understand consumers' habits and belief structures concerning local food products and to develop a new snack as a way to fight against children malnutrition in Madagascar. A large variety of natural food resources grow in Madagascar, like Moringa oleifera (MO) which leaves are rich in nutrients but not consumed. First, a survey conducted in four areas of Madagascar revealed that MO leaves are known for their health benefits but infrequently consumed, probably because of their low satiating power and strong odor. In the studied areas, different levels of consumption were observed, which may be linked to varying levels of familiarity with MO by the local populations, this …

Using sensory evaluation to fight malnutrition in Madagascar: formulation of a snack rich in essential nutrients

International audience; The aim of this study was to formulate a snack which consumption would contribute to fight against essential nutrientsdeficiencies in Malagasy children. We identified the principal characteristics that would make a food adopted by the Malagasypopulation, using focus groups and questionnaires. Based on households’ food beliefs and practices, specifications were definedto formulate products associating cassava roots and MO leaf powder that would be accepted by the consumers. Four cassavabased snacks were proposed, which varied in MO and sucrose quantities. Hedonic and choice tests were performed with children,which showed that children preferred the sweet product with …

Vers une approche polysensorielle de la description du toucher des vins

International audience; La place faite aux sensations tactiles est restreinte dans les dégustations. Retour sur une expérience d'association entre sensations tactiles et matières à toucher. Analyse du vocabulaire pour décrire les sensations tactiles perçues en bouche lors de la dégustation de vin, et de son intérêt pour la caractérisation des vins.

What represents a face? A computational approach for the integration of physiological and psychological data.

Empirical studies of face recognition suggest that faces might be stored in memory by means of a few canonical representations. The nature of these canonical representations is, however, unclear. Although psychological data show a three-quarter-view advantage, physiological studies suggest profile and frontal views are stored in memory. A computational approach to reconcile these findings is proposed. The pattern of results obtained when different views, or combinations of views, are used as the internal representation of a two-stage identification network consisting of an autoassociative memory followed by a radial-basis-function network are compared. Results show that (i) a frontal and a…

Cultural influences on the beliefs about nutritional value of rice

Cultural influences on the beliefs about nutritional value of rice. the 5. european conference on Sensory and consumer research

Sensory-active compounds influencing wine experts' and consumers' perception of red wine intrinsic quality

© 2014 Elsevier Ltd. There is a lack of studies focusing on the chemical compounds involved in quality perception. The present work combines both sensory and chemical approaches with the final goal of evaluating the sensory-active compounds influencing wine experts' and consumers' perception of red wine quality. Perceived quality was categorised by 108 consumers and 119 experts according to four levels going from very low to very high quality. In parallel, samples were described by a descriptive trained panel and volatile and non-volatile chemicals with known sensory activity were quantified. Wines with higher concentrations of eugenol, E- and Z-whiskylactones and 4-ethylphenol (discussed i…

Inter-individual differences in wine tasting: the case of dimethylsufide

Perceived minerality of white wines by wine experts: Sensory versus declarative approaches

Perceived minerality of white wines by wine experts: Sensory versus declarative approaches. 10. Pangborn sensory science symposium

Modulation of bitterness by aroma: cross modal interactions in red wine

Póster presentado en la Seventh European Conference on Sensory and Consumer Research (Eurosense 2016), celebrada en Dijon del 11 al 14 de septiembre de 2016.

Key drivers of wine appreciation and consumption: A cognitive perspective

What is driving wine appreciation? It has become clear in recent years that cognitive processes play a major role in wine perception and preferences: Experiencing wine is not just a physical experience but also a cognitive and an emotional one. Although the ‘intrinsic’ quality of a wine (i.e. how the wine tastes) is an important driver of wine appreciation, extrinsic information such as price, name or origin of the wine might modify the way the wine is perceived. For example, Wansink and his collaborators (2007) showed that knowing the origin of a wine (California vs North Dakota) influenced non only the wine rating but also the amount of food consumed [1]. Likewise, Siegrist et al [2] show…

Impact of training on beer flavor perception and description: Are trained and untrained subjects really different?

This study examines the effect of beer assessment training on verbal and nonverbal performance. Two groups of subjects are asked to sort, match, and describe a set of 12 beers (6 supplemented and 6 commercial beers). Subjects from the first group are enrolled in a beer-training program. Subjects in the second group are untrained beer consumers. Results show that although both groups perform the matching task equally well, trained subjects performed better on supplemented beers and untrained subjects on commercial beers. Examination of the generated vocabulary shows that 44% of the terms are common to trained and untrained subjects. However, an analysis of the terms' efficiency shows that wh…

Oxidation in wine: Does expertise influence the perception?

International audience; Wines can develop off-odours that depreciate their quality. Among them, oxidation is one of the most prevalent. The main objective of this work was to study the perception of wine oxidation through the categorization of oxidized wines perceived as not-faulty/faulty depending on the expertise of participants. For this purpose, one white wine and one red wine were spiked with three volatile oxidation compounds (acetaldehyde, phenylacetaldehyde and methional) in order to recreate twelve levels of oxidation in a controlled way. Samples were submitted to orthonasal tasting for being categorized by wine experts and novices and coupled to a free description task. Results de…

Chapter 7 - Sensory interactions in wine: effect of nonvolatile molecules on wine aroma and volatiles on Taste/Astringency perception

International audience; It is widely accepted that sensory interactions can, and do, occur during wine consumption. To this concern, many studies have dealt with aroma-taste interactions which have been attributed to physicochemical interactions in the product itself, interactions at the receptor level or cognitive interactions. Although the understanding of these interactions has grown during last years and it has been demonstrated that they are strongly product-dependent, investigations have seldom gone beyond that of model solutions with a reduced number of components (volatile and/or nonvolatile molecules). Recently some investigations carried out in this field have been conducted with …

Screening of lactic acid bacteria for fermentation of a mix of cow and pea protein

Screening of lactic acid bacteria for fermentation of a mix of cow and pea protein. Vitagora - 9. international taste-nutrition-health congress

Fonctions psychobiologiques et éducabilité de l'olfaction

The role of emotions in the memory of products: The case of perfume

Does familiarity affect French and South African shiraz experts’ perception and communication on shiraz wines?

Chemosensory approach for understanding the green, aggressive and hard character of red wines

Trabajo presentado en la 67th ASEV National Conference, celebrado en Monterey (Estados Unidos) del 27 al 30 de junio de 2016.

Wine Quality Perception: A Sensory Point of View

Wine is a complex product, which had moved from a nutritional food to a hedonic beverage in consumer representation. This fact has increased the demand of quality products in the market. In this context, it is of high interest for wine producers to understand the underlying indicators of consumers’ quality perception as well as the relative importance they attach to these cues when inferring quality in wine to reach the alignment of consumers’ expectations, needs and wants. This chapter is aimed at giving an overview of the current state of knowledge of the indicators of wine quality perception from a sensory point of view. For this purpose, the factors driving perceived quality of wine as …

Championnat du monde des œufs en meurette

The sensory drivers of wine quality and the sensoactive chemical behind it: A sensometabolomic approach

Trabajo presentado en el EUROFOODCHEM XVII, celebrado en Estambul del 7 al 10 de mayo de 2013.

Exploring minerality of Burgundy Chardonnay wines: a sensory approach with wine experts and trained panellists

Background and Aims The use of minerality as a wine descriptor has increased in the last few years. Minerality always suggests high quality and evokes a link between wine and the soil. The sensory meaning of minerality, however, is not yet clearly understood. The present study was designed to understand how wine experts conceptualise minerality and to explore whether they can judge wine minerality in a consensual way. Methods and Results Experts carried out an orthonasal free sorting task on 16 Chardonnay wines. Afterwards, they rated their mineral character according to two conditions: orthonasally and on the palate while wearing a nose-clip. The experts also answered a questionnaire in wh…

Comparison of conventional descriptive analysis and a citation frequency-based descriptive method for odor profiling: An application to Burgundy Pinot noir wines

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…

Introduction

Understanding quality and choice

Etude sur les interactions entre les attributs sensoriels dans le vin. Tests de déconstruction-reconstitution

International audience

How to describe the "handle" of fabrics? A focus on Grainy, Harsh, Rough and Raspy perceptions

Analyzing assessors and products in sorting tasks: DISTATIS, theory and applications

Abstract In this paper we present a new method called distatis that can be applied to the analysis of sorting data. D istatis is a generalization of classical multidimensional scaling which allows one to analyze 3-ways distance tables. When used for analyzing sorting tasks, distatis takes into account individual sorting data. Specifically, when distatis is used to analyze the results of an experiment in which several assessors sort a set of products, we obtain two types of maps: One for the assessors and one for the products. In these maps, the proximity between two points reflects their similarity, and therefore these maps can be read using the same rules as standard metric multidimensiona…

IDOSUSCON: IDentifying and understanding Obstacles to SUStainable food CONsumption with meat substitutes as a case study

Background: The food industry is a major contributor to greenhouse gas emissions: excessive meat consumption is associated with negative health outcomes and a disproportionately high environmental impact. To achieve more sustainable food consumption, consumers must reduce their meat consumption in favour of plant-based alternatives. In recent years, the steady increase of meat consumption in Sweden has subsided but given the 50 years of unprecedented increase in meat consumption prior, this is not enough. The main objective of IDOSUSCON was to obtain knowledge on how to increase the consumption of meat-free alternatives, with meat substitutes as a case study. Meat substitutes represent one …

Experts ad novices olfactory categorizations in wine: differences and similitaries

International audience

Le sens du vin : Contribution de la psychologie cognitive à une meilleure compréhension de la dégustation du vin et des dégustateurs

D. Valentin chargée de superviser la traduction de cet article technique.; International audience; La dégustation du vin est une expérience sensorielle mais aussi cérébrale, cognitive et émotionnelle. Etude des processus cognitifs et des biais perceptifs mis en oeuvre lors de la dégustation, certains étant inconscients.

Consumers' attitude towards rice cooking processes in Korea, Japan, Thailand and France

UT: 000317947100009; International audience; Concerns and attitudes towards nutrition, health, safety, commodity, and sensory appeal are the factors determining cooking processes in one's everyday life. A picture-word matching task was conducted in order to compare consumer's opinion on seven common rice-cooking processes (rinsing, soaking, adding other kinds of rice, cereals, and beans, brown rice germination, rapid-boiling, pressure-cooking, and steaming) in Korea, Japan, Thailand, and France. The results showed that, in each country, the more familiar a cooking process is, the more it is associated with sensory quality. Pressure-cooking, soaking and rapid-boiling were positively matched …

Bilingual panels: a tool to evaluate the role of language in descriptive tasks

Cross cultural studies relating sensory profiles established in different countries suggest that part of the observed cultural differences might be due to language. Indeed, participants in cross cultural studies often have different food experiences as well as different languages and so the effects of language and cultures cannot be easily separated. A way to separate these effects is to work with bilingual assessors. Madagascar is a good candidate to perform such a study as two languages coexist in this country: Malagasy and French. Four flash profiles were performed to evaluate six samples of Moringa oleifera leaf powders: two in French and two in Malagasy. The descriptors generated by the…

Olfactory categorization: a developmental study.

International audience; This study examined the ability of children to classify fruit and flower odors. We asked four groups of children (4-11 years of age) and a group of adults to identify, categorize, and evaluate the edibility, liking, and typicality of 12 fruit and flower odors. Results showed an increase in interindividual agreement with age for the taxonomic (fruit/flower) and function-based (edible/nonedible) categories but not for the hedonic component. So, it seems that this hedonic component is not the explicit basis for this increase in interindividual agreement when categorizing an odor as a fruit/flower odor or as being edible or nonedible. An age-related trend was also observ…

Sensory and chemical drivers of wine minerality aroma: An application to Chablis wines

The goal of this work was to evaluate the effect of vineyard position on the minerality of wines and to establish relationships between minerality scores, sensory descriptors and chemical composition. Sensory analyses included minerality rating and free description performed by wine professionals under two conditions: orthonasal olfaction alone and global tasting. Chemical characterization included analysis of major and minor volatile compounds, volatile sulphur compounds, mercaptans, metals, anions and cations. Results showed a significant effect of the river bank on wine minerality scores only in the orthonasal olfaction condition, samples from the left being more mineral than those from …

Sensory space of typical Chardonnay wines and its relation to volatile composition

International audience

THÓI QUEN NGƯỜI TIÊU DÙNG VIỆT NAM VÀ VAI TRÒ CỦA THỰC PHẨM TƯƠI

This paper presents findings of a consumer survey carried out in Vietnam. the survey has been implemeted in two steps : qualitative and quantitative. The main profile of respondants are women, urban consumers, age from 24 - 39, office workers. The results provide an overall view on the criteria of choice in food buying decision. Concretely, sensorial factors like observing, touching, smelling play a very important role in food choice, more than trust on the vendor or certifcation of a third party like the Government. the consumer appreciates fresh food, assimilating to nutritional value, health and quality of the meal. However, there seems to be a generational difference between two generat…

Expertise and memory for beers and beer olfactory compounds

Abstract Do beer experts have better recognition memory for beers than novices? And can recognition memory for beers be predicted on the basis of recognition memory for beer odor compounds? We compared the memory performance of “beer experts” and novices in two recognition tasks. The first task was performed ortho- and retronasally with beers, and the second orthonasally with beer odor compounds. As a control we also compared the performance of “experts” and novices on an identification task and a same/different discrimination task. “Beer experts” outperformed novices in both the identification task and the recognition memory task with both beers and odor compounds, but only for beers they …

Aspects cognitifs de la dégustation : exploration de la figure de l'expert en vin

International audience; Synthèse des principales contributions de la psychologie cognitive à l'étude de l'expertise en vin. Etude des capacités perceptives, descriptives et mnésiques des experts.

Effect of consumers’ origin on perceived sensory quality, liking and liking drivers: A cross-cultural study on European cheeses

Abstract We aim at studying consumers’ Perceived Sensory Quality (PSQ) concept. We manipulated a priori both familiarity (contrast local vs. foreign cheeses) and quality level (contrast PDO or traditional cheeses vs. their non-PDO and/or industrial counterpart). The study was run in four European countries. Thus, eight cheeses (one PDO or traditional cheese and one non-PDO cheese from each of the four European countries) were assessed by a total of 438 consumers (from 100 to 120 consumers from each region) in terms of PSQ and liking. The cheeses were also described by a trained panel. PSQ depended on both consumers’ and cheeses’ origin. The main finding is that in the three countries with P…

Relationship between the non-volatile composition and the in-mouth quality in red wines

Póster presentado en la Third Edition of International Conference Series on Wine Active Compounds (WAC2014), celebrada en Borgoña (Francia) del 26 al 28 de marzo de 2014.

Can we speak of food-related thoughts inhibition in obesity and restraint eating?

Can we speak of food-related thoughts inhibition in obesity and restraint eating?. 9. Pangborn sensory science symposium

Conceptual vs. perceptual wine spaces: Does expertise matter?

Abstract This study explores the differences in wine categorization between wine experts and novice wine consumers using 10 Melon de Bourgogne (MB) and 10 Chardonnay (CH) wines. Participants performed a free sorting task based on odor similarity followed by a CH and a MB typicality rating task and a liking rating. All tasks were performed orthonasally. We observed a clear agreement between experts concerning typicality scores. Moreover, despite a slight overlap we found a clear differentiation between CH and MB for experts’ typicality scores. For novices, no such agreement on typicality scores was observed and we found a complete overlap between both types of wines. These results suggest th…

La minéralité perçue dans le vin

Article technique.; National audience; Beaucoup des aspects les plus fondamentaux et passionnants du vin demeurent conceptuellement insaisissables. Lorsque nous y sommes confrontés d’un point de vue sensoriel, nous pouvons avoir l’impression de bien connaître les attributs les plus abstraits du vin comme la qualité, la complexité et la minéralité, mais d’un point de vue scientifique nous savons très peu de chose sur ce que précisément ces termes signifient à la fois pour les professionnels et les consommateurs de vin. Par exemple, malgré l’intérêt actuel de la filière et des producteurs pour la perception de la minéralité dans le vin et l’utilisation de plus en plus fréquente de ce terme pa…

Putting wines into words: A great challenge for wine tasters

The Wine Industry Network for Expertise and Technology (Winetech), an organisation that coordinates research, training and technology transfer in the wine industry; absent

Wine discrimination in early-blind individuals

International audience

Expertise and typicality: what makes a chardonnay wine a chardonnay

Perception of quality and complexity in wine and their links to varietal typicality: An investigation involving Pinot noir wine and professional tasters

International audience; Quality and complexity are abstract terms employed frequently to describe a wine's overall attributes. In the present study, we investigated: (i) attributes driving wine professionals' judgments of quality and complexity in Pinot noir wines; (ii) the relation between these two abstract concepts; and (iii) association of each concept with varietal typicality. Twenty-two wine professionals evaluated 18 New Zealand Pinot noir wines in both clear and opaque glassware via two sensory tasks, a descriptive rating task and an 8-attribute, perceived complexity questionnaire. Sensory data were associated with wine UV-spectrophotometry colour measures to aid interpretation of t…

Are wine categories convex? A preliminary study on white and red wine categories

Poster; Are wine categories convex? A preliminary study on white and red wine categories. Wine Active Compounds 2011 International Conference

Factores implicados en la percepción de calidad : Estrategias para la evaluación de la calidad organoléptica de los vinos

Titre traduit en français : "Facteurs impliqués dans la perception de la qualité : Stratégies d'évaluation de la qualité organoleptique des vins"; International audience; Definir el término calidad en el vino resulta complicado y no hay una definición universal: el carácter multidimensional de la calidad está relacionado con factores como la situación en la que se consume el vino, el entorno y la ocasión, las propiedades del producto en sí y quién es el consumidor.

Le rôle des émotions et de la familiarité dans la mémorabilité des parfums

"I see therefore I drink" - Contextual interactions between beers, packaging and pictures in an immersive bar

International audience

Role of Languages in Consumers' Food Description: Contrasting Malagasy and French Descriptors of M oringa oleifera Leaf Powder

From sensory evaluation to food product development: how to fit a new vegetal fermented product to the consumer taste

International audience; We present a series of studies showing the role of sensory evaluation in the optimization of new vegetal fermented products.The first series of studies showed that French consumers did not accept fermented products with vegetal protein ratio over 10%.Moreover, positive information on vegetal protein benefits did not lead to an increase in liking scores. So, a second series ofstudies was carried out in order to optimize the raw material and processes used to prepare the products and improve theirorganoleptic properties. In a first step, the vegetal proteins were purified permitting to obtain firmer products with less offflavors. In a second step, the effect of four fa…

Impact of training on strategies to realize a beer sorting task: behavioral and verbal assessments

Novel contribution to the study of mouth-feel properties in wines

Trabajo presentado en el Macrowine 2016 (Macromolecules and Secondary Metabolites of Grapevine and Wine), celebrado en Changins (Suiza) del 27 al 30 de junio de 2016.

Sex Classification of Face Areas

Human subjects and an artificial neural network, composed of an autoassociative memory and a perceptron, gender classified the same 160 frontal face images (80 male and 80 female). All 160 face images were presented under three conditions (1) full face image with the hair cropped (2) top portion only of the Condition 1 image (3) bottom portion only of the Condition 1 image. Predictions from simulations using Condition 1 stimuli for training and testing novel stimuli in Conditions 1, 2, and 3, were compared to human subject performance. Although the network showed a fair ability to generalize learning to new stimuli under the three conditions, performing from 66 to 78% correctly on novel fa…

Investigating consumers' representations of beers through a free association task: A comparison between packaging and blind conditions

International audience; Food behavior has been shown to be influenced by top-down processes such as expectations generated from the mental representations of product. Investigating how a product is represented in consumers' mind is therefore essential to a better understanding of food behavior. As traditional and typical products are particularly prone to expectation effects, these products are well suited to explore consumer's mental representations. Among traditional products, beers are certainly of interest for both product development and marketing. A free association task was conducted in two evaluation conditions. Participants were asked to state what came to their mind while evaluati…

What is the validity of the sorting task for describing beers? A study using trained and untrained assessors

In the sensory evaluation literature, it has been suggested that sorting tasks followed by a description of the groups of products can be used by consumers to describe products, but a closer look at this literature suggests that this claim needs to be evaluated. In this paper, we proposed to examine the validity of the sorting task to describe products by trained and untrained assessors. The experiment reported here consisted in two parts. In a first part, participants sorted nine commercial beers and then described each group with their own words or with a list of terms. In a second part, participants were asked to match each beer with one of their own sets of descriptors. The matching tas…

Opinions on Wine in a New Consumer Country: A Comparative Study of Vietnam and France

Historically, wine was introduced in Vietnam by the French. Further to develop wine consumption in Vietnam, this paper examined the opinions and motivations for wine drinking in a group of Vietnamese consumers and potential consumers. Their concerns were compared with the opinions and motivations expressed by a group of participants from France, considered as a ‘traditional’ consumer country. Our results showed that in Vietnam wine-drinking motivations are characterised by utilitarian and symbolic aspects rather than experiential ones. Certain cultural characteristics of Vietnamese consumers are put forward to explain their motivations.

For me the taste of soy is not a barrier to its consumption. And how about you?

International audience; This research investigates the cultural influence on beliefs about and attitudes towards soy foods (French from France vs. Vietnamese from Vietnam) and possible change of beliefs and attitudes and soy consumption habits with a change in cultural environment (French from France vs. French from Vietnam, Vietnamese from Vietnam vs. Vietnamese from France) of French and Vietnamese participants, two countries with very different soy food consumption. Expressed beliefs and attitudes of soy foods resulting from discussions in focus groups, conducted in both countries, were collected and used to derive a questionnaire. French participants differ mainly from Vietnamese partic…

Perception of wine quality according to extrinsic cues: The case of Burgundy wine consumers

International audience; The value consumers put on specific products depends on the information they can get from experience and from the commercial description of the products. For wine, this information derives mainly from tasting (intrinsic factors) and from the packaging of the bottles (extrinsic factors). The main purpose of this work is to compare different methodologies able to disclose the extrinsic factors playing an important role in wine quality perception of consumers. Twenty-four Chardonnay commercial wines were selected according to different criteria such as origin, denomination of origin and information provided in the label or back label. Forty-eight participants living in …

Using Questionnaire to Study the New Culture of Wine in Vietnam; Comparaison Versus France.

Congrès Spise 2007

Mobilization of short-term memory capacity for odors in discriminative tests: implication for assessors' selection

Abstract The objective was to determine whether individual short-term memory capacities for odor are related to performance at discriminative tests. Two groups of 11 subjects were formed with different short-term memory for odor but equivalent sensitivity toward benzaldehyde, the aromatic compound to be detected in discriminative tests. The subject sensitivity was determined by d ′ values, derived from a detection task. Memory span for odors was the largest number of odors memorized at once. It ranged from 1 to 3 for the low memory span group and from 5 to 7 for the high memory span group. Then, subjects performed 20 triangle tests and 12 2-out-of-5 tests with two strawberry flavored soft d…

Perceived minerality in Sauvignon wines: influence of culture and perception mode

Abstract Description of wine in terms of perceived mineral character has become common practice in recent decades. The major aim of our study was to investigate cultural differences in perception of minerality in wines from France and New Zealand, these countries having very different wine-production histories. A second aim was to investigate influence of perception mode on perceived mineral character in wine to gain increased understanding of the metaphorical descriptor “mineral” as applied to wine chemosensory attributes. Thirty-two French and 31 New Zealand wine professionals evaluated 16 wines (8 French; 8 New Zealand) under three conditions: orthonasal olfaction; global (orthonasal and…

Semantic, Typicality and Odor Representation: A Cross-cultural Study

This study investigated odor-category organization in three cultures by evaluating (i) the relationship between linguistic and perceptual categorization and (ii) the existence of an internal structure of odor categories. In the first experiment, three groups of 30 participants from American, French and Vietnamese cultures performed a sorting task. The first group sorted 40 odorants on the basis of odor similarity, the second group sorted 40 odor names on the basis of name similarity and the last group sorted 40 odor names on the basis of imagined odor similarity. Results showed that odor categorization was based on perceptual or conceptual similarity and was in part independent of word and …

The Chardonnay wine olfactory concept revisited: A stable core of volatile compounds, and fuzzy boundaries

Abstract An earlier study by the same team showed that Chardonnay wines have common olfactory properties by which wine experts can recognize them. The specific Chardonnay olfactory space was also tentatively linked to the relative concentrations of 29 volatile compounds, regarded as possible aroma-impact compounds. The question now is whether or not those initial results hold independently of the sample under consideration, that is, whether these sensory and chemical spaces are vintage-specific. A series of investigations was conducted on a new set of 46 wines (23 Chardonnay wines and 23 non Chardonnay wines) using the same sensory (wine typicality level) and physico-chemical (Gas Chromatog…

Spécificité des réceptions et descriptions sensorielles : approche du consommateur

La valise du chercheur

Différences culturelles en perception, description et appréciation des aliments : comparaison entre les consommateurs français et vietnamiens sur les yaourts aux sojas

Le goût du vin : sciences et sensorialité

National audience

How to measure the drinking experience of beer to drive new product development

International audience; Consumers interact with products using three mental systems: affects, senses, and cognition. These systems give rise to“consumer experience”. Two studies were conducted to measure the experience of drinking craft and industrial beers. The firststudy consisted in an online survey with 75 consumers whose goal was to select phrases related to each system. A set of 18phrases was selected to perform the second study in which consumers had to drink industrial beers, rate liking and selectphrases that best described their experience of drinking in a CATA list. CATA phrases were related to the affective, sensory orcognitive systems. Beers were rated similar in liking, howeve…

Colour as a driver of Pinot noir wine quality judgments: An investigation involving French and New Zealand wine professionals

Despite anecdotal reports suggesting an influence of perceived wine colour on wine professionals’ judgments of wine intrinsic quality, there is a lack of empirical evidence on the phenomenon. The major aim of the present study was to investigate the importance of perceived colour as a driver of chemosensory judgments of Pinot noir wines including sensory evaluations of quality and typicality. Twenty-three French and 23 New Zealand (NZ) wine professionals judged Pinot noir wines from France and NZ on a range of attributes including perceived colour (hue, intensity, and brightness), varietal characteristics, and overall wine quality. The wines were evaluated in both standard clear glassware w…

Un modèle prédisposé d'induction de l'apprentissage chez le jeune mammifère: analyses éthologiques, neurophysiologiques et computationnelles

Burgundy red wines: Representation of potential for aging

Abstract This study was conducted to investigate wine professionals’ perception of aging potential of red wines. In the first experiment, 41 wine professionals assessed sixteen commercial Burgundy red wines via a binary categorization task, an aging potential rating task, and a hedonic rating task and an analytic sensory evaluation including an astringency and a bitterness rating task. The wines were also analyzed by High-Pressure Liquid Chromatography with a UV Detector (HPLC-UV) and their color was evaluated using Hue (H∗), Lightness (L∗) and Chroma (C∗) measurements. Results showed that the wines were split into two clusters on the basis of aging potential judgements indicating that the …

Understanding intrinsic quality assessment of red wines by experts

Póster presentado en la 6th European Conference on Sensory and Consumer Research (EUROSENSE 2014 – A SENSE OF LIFE), celebrada en Copenague del 7 al 10 de septiembre de 2014.

Minéralité du vin : Une réalité sensorielle?

National audience; Il y a environ deux ans le professeur Raymond Silvestre faisait remarquer, dans cette même revue, une augmentation sensible dans l’utilisation du terme « minéral » ou encore « minéralité » pour décrire le vin dans la presse spécialisée, les guides et par les producteurs eux-mêmes. D’autres professionnels du vin, y compris dans le monde anglo-saxon, ont également remarqué cette tendance, à tel point que certains suggèrent la possibilité d’une utilisation abusive de ce terme (Easton, 2009). En effet, la minéralité semble être à la mode et est systématiquement associée à la qualité, l’originalité et l’authenticité, en particulier pour les vins blancs de climat septentrional.…

Typicality of varietal wine aromas: Chardonnays vs. Melon de Bourgogne

Les odeurs: une question culturelle

Science et rite de dégustation du vin

International audience

Sensodist: Remote differences tests through internet

International audience