0000000001173315
AUTHOR
Nathalie Martin
showing 8 related works from this author
Feeling good! Consumers' associations to feeling good related to food, personal care and home-care products in 14 countries worldwide
2017
International audience; Interest in understanding how consumer goods contribute to perceived wellbeing has increased rapidly in recent years. This study investigates consumers' associations to feeling good (FG), as well as FG related to food, personal care and home-care products. Worldwide consumers from 5 continents, 14 countries and 10 languages (N=9,868, n=588-800 per country) responded to a web-based free word association test in February 2016. To ensure culturally representative answers, only respondents declaring having lived in their country their whole life were selected for the survey. The task started with the elicitation of four words associated to FG. Then, successive sections i…
Production of sulfur flavors by ten strains of Geotrichum candidum
1999
ABSTRACT Ten strains of Geotrichum candidum were studied on a liquid cheese model medium for the production of sulfur compounds which contribute to the aroma of cheeses. The volatile components produced by each cultured strain were extracted by dynamic headspace extractions, separated and quantified by gas chromatography (GC), and identified by GC-mass spectrometry. It was shown that four strains of this microorganism produced significant quantities of S -methyl thioacetate, S -methyl thiopropionate, S -methyl thiobutanoate, S -methyl thio iso butanoate, S -methyl thio iso valerate, and S -methyl thiohexanoate. This is the first example of the production of these compounds by a fungus. In a…
Comparison of odour sensory profiles performed by two independent trained panels following the same descriptive analysis procedures
2000
Odour sensory profiling of 28 associations of cheese ripening micro-organisms was performed by two panels of 10 assessors on two different sites. Sample preparation, training protocols and references, tasting procedures and scoring were similar in the two laboratories. Panel 2 used 10 attributes and panel 1 used these terms plus 4 extra descriptors. Analysis of variance and multivariate methods (canonical variate analysis, generalised procrustes analysis and STATIS) exhibited differences between assessors within a panel and between panels concerning the use of the scoring scale and the strength of product discrimination by attribute. Panel 1 was more sensitive to fruity notes and panel 2 to…
Temporal dominance of sensations and sensory profiling: A comparative study
2008
Abstract Temporal dominance of sensations (TDS) is a recent descriptive sensory method consisting in assessing repeatedly, until the sensations end, which sensation is dominant and in scoring its intensity. Compared to time–intensity, this method considers the multidimensionality of the perceptual space over time. The objectives of this study were first to compare description of gels containing different levels of odorants (peach and mint), citric acid, cooling agent and xanthan gum obtained with TDS and with a conventional descriptive method and then to explore the impact of mint and peach odorant on long lasting perception. TDS provided reliable information close to standard sensory profi…
Influences respectives de la texture, de la saveur et de l'arôme vues par un dégustateur
2012
National audience
Panel performance in Temporal Dominance of Sensations studies
2010
International audience
Comparison between two protocols to assess dynamics of liking of flavoured waters
2009
International audience
Sensitivity to allyl isothiocyanate, dimethyl trisulfide, sinigrin, and cooked cauliflower consuption
2006
International audience; The consumption of cauliflower consumers has been related to the olfactory and gustatory sensitivities to potentially objectionable flavor compounds in this vegetable. Based on the ascending concentration series method of limits, a first experiment was designed to develop rapid tests dedicated to estimate individuals' olfactory thresholds for allyl isothiocyanate (AITC) and dimethyl trisulfide (DMTS) and gustatory thresholds for sinigrin (SIN). The best compromise between rapidity and reliability was obtained with two replications of a four-alternative forced choice (AFC) at six ascending concentrations (6×2×4-AFC) for both AITC and DMTS, and with a 6×1×4-AFC for SIN…