Evaluation of the impact of different odour notes on typicality of caramel aroma by recombination studies

Poster (1 page); International audience; Aroma is one of the main factors that contribute to the consumer acceptability of a food product. Gas Chromatography/Olfactometry (GC/O) followed by accurate quantitation and recombination studies are usually carried out to evaluate key aroma compounds. The aim of this study is to develop a new approach taking into account odor qualities and to evaluate their impact on the typicality of caramel aroma. First, 58 aroma compounds, previously identified by GC/O analyses, were sorted into 8 odorant categories: animal, caramel, sour, vegetal, roasted, floral, fruity and nutty according to GC/O descriptors. For each category, a blend of compounds was prepar…

Impact of yarn count and woven pattern on tactile properties: Perceived similarities vs. Descriptive analysis

The role of olfaction in the elaboration and use of the Chardonnay wine concept

The existence of a Chardonnay wine concept was explored in two experiments. In the first experiment, 28 Chardonnay wine experts assessed in terms of a score the degree of representativeness of 48 white wines according to their own Chardonnay wine concept. The samples were 29 wines made from Chardonnay grapes and 19 wines made from other grape varieties (Aligote, Melon de Bourgogne, Sylvaner, Sauvignon blanc, Chenin, Marsanne and Pinot blanc). Two assessment conditions were conducted: orthonasal and global (orthonasal plus retronasal and mouthfeel perceptions). Globally, scores were higher for Chardonnay wines than for non-Chardonnay ones and the consensus among experts demonstrated the exis…

Comparison of sensory visual properties of food products in real and virtual conditions

International audience; As Virtual Reality usages expand, as professional tools in one hand and as gaming devices in another hand, the use of these technologies for consumer science and sensory science is more and more interesting to be investigated. Before using Virtual Reality to evaluate new products, it seems necessary to check the similarities and differences of the visual attributes of products in real and in virtual. All the experiments were conducted with Unity software and HTC Vive Helmet. First, we designed virtual sensory booths, similar to the booths of AgroParisTech sensory Lab. Then, we choose a set of real products (cookies from the market) and digitalize them. At last, virtu…

Characterisation of the volatile fraction of aromatic caramel using heart-cutting multidimensional gas chromatography

The first aim of our study was to improve characterisation of the volatile fraction of aromatic caramel by applying heart-cutting multidimensional gas chromatography coupled to mass spectrometry and olfactometry (MDGC-MS-O) on targeted odorant fractions. The second aim was to compare the volatile composition of two caramel samples, which differed in terms of their carbohydrate composition and cooking process. MDGC analyses enabled identification of 37 compounds (17 with the addition of pure standard) in the burnt sugar caramel, 20 of which were reported for the first time in caramel. Fifteen compounds were identified as odour-active and described using a range of attributes such as floral, …

Tests de différenciation

Mesure des qualités perçues: techniques et intérêt pour le secteur automobile

Volatile Organic Compounds of Malignant Breast Cancer Wounds: Identification and Odors.

International audience; Introduction. During the metabolic processes of malignant wounds, bacteria produce a large amount of volatile organic compounds (VOCs) that are responsible for malodors and may have a major impact on the patient's quality of life with a risk of isolation. Objective. A translational study was conducted on 32 malignant breast wounds by combining the identification of bacterial strains present on wounds, the identification of VOCs produced by these bacterial strains, and sensory evaluation to assess odor intensity and quality of odorous bacteria. Materials and Methods. Thirty-two patients with malignant breast cancer wounds > 10 cm(2) at various stages of the disease (c…

Identification of compounds responsible for the odorant properties of aromatic caramel

Aromatic caramel results from the heat treatment of sugars under specific temperature conditions. Because of its richness in aroma compounds and its pleasant organoleptic properties, caramel is widely used in the food industry. However, the composition of the volatile odorant fraction has not been completely elucidated. The aim of this work was thus to identify the volatile odorant compounds responsible for caramel sensory properties using a multivariate statistical technique. Four aromatic caramels differing in terms of their carbohydrate composition and cooking process were chosen. Odorant compounds were screened by gas chromatography–olfactometry (GC-O) and identified by GC–mass spectrom…

Characterisation of odour active compounds in aromatic caramel using GC-olfactometry and GC-mass spectrometry

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

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

International audience

"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 …

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?

Impact of volatile odorants and high molecular weight compounds on the caramel aroma perception

Poster (1 page); International audience

Caramel odor: Contribution of volatile compounds according to their odor qualities to caramel typicality

Abstract Odor of food constitutes one of the main drivers of the consumers' acceptance. Its characterization thus represents a main challenge for the food industry. Gas chromatography/olfactometry (GC/O) constitutes an intersection between physico-chemical and sensory studies by using the human nose as a detector to evaluate the odor properties of volatile compounds. As GC/O does not make possible the evaluation of mixture of odorants, we propose an original approach to evaluate the impact of compounds on the typicality of caramel aroma by considering their odor qualities in mixtures. Indeed, the present study relies on the main hypothesis that the qualitative properties are as important as…

Caramel odour: identification of volatile compounds and contribution of their odour qualities to caramel typicality

Influence of common landmarks between real and virtual worlds on presence feeling

International audience

Cognitive strategies involved in triangle tests: what subjects can tell us?

How to rebuild a consumption episode? An immersive “breakfast”

International audience; Rebuilt environments aim to consider context during food evaluation, while keeping under control testing conditions. Whether immersive rooms or virtual reality, the difficulty is to evoke a consumption episode, not only a place. According to Bisogni (2007), eight interconnecting dimensions characterize a consumption episode: food and drink, location, time, recurrence, activities, social setting, mental processes, and physical condition. If all those dimensions are part of consumption episodes, it seems necessary to evoke them inside the rebuilt environment where only “location” and “food and drinks” are actually provided to participants. In the present study, the con…

Are replicate evaluations of triangle tests during a session good practice?

Results from four experiments in which replicated triangle tests were performed are reported. Two experiments were carried out with non experienced assessors and the two other ones with experienced assessors. Results from the non experienced assessors showed a slight performance increase from the beginning to the end of the session whereas results from the experienced assessors did not. This is explained by an attentional process allowing non experienced assessors to gradually focus their attention on the difference between the two tested products. In some specific occasions, replicate triangle tests might be a good methodological practice when the purpose of the test is to study the effect…

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…

Comparison of immersive room and virtual reality, through the consumption episode "Eating a sandwich in a park"

International audience; Conventional approaches for consumers’ tests, CLT and HUT, lead respectively to a high either internal or external validity. In recent years, several immersive approaches have been developed to achieve both internal and external validity at the same time, i.e. environments close to actual consumption context while keeping parameters under control. Virtual reality (VR) is one of the most promising one.In this study, we assess two immersive strategies in terms of internal and external validity for a consumption episode “having a sandwich for lunch in a park”. The two experimental conditions were an immersive room (N = 57, Fig. 1) and a VR environment (N = 55, Fig. 2). …

Expertise effect on hierachical classification of Sauvignon blanc sensory properties.

Lexique et discours selon différentes expertises dans le domaine du vin

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

Influence of early weaning practices on acceptance of vegetables in 15 months and 3-4 year-old children

International audience

The role of olfactin in the elaboration and use of the Chardonnay wine concept

International audience

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…

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

Semantic and perceptive organisation of Sauvignon blanc wine characteristics: Influence of Expertise.

Abstract The influence of expertise on hierarchical organisation of knowledge about Sauvignon blanc wine sensory properties was investigated. Sixteen wine professionals (‘experts’) and 16 wine consumers in New Zealand organised 67 experimenter-provided descriptors of Sauvignon blanc wine by building an hierarchical tree with the sensory properties (see Urdapilleta, Giboreau, Manetta, Houix, & Richard, 2006 ). Each participant organised the Sauvignon blanc sensory properties under two conditions, a Semantic condition (memory-based) and a Perceptive condition (experiential). The Perceptive condition followed the Semantic condition and involved participants tasting three Sauvignon blanc wines,…

Application of relicated difference testing

International audience

Tactile and visual perception of fabric sensory evaluation

International audience

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…

Expertise and typicality: what makes a chardonnay wine a chardonnay

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

Influence of expertise on social representation of wine: practise, implication and perceived expertise as mediators

International audience

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…

Influence de l'expertise sur la représentation du vin de garde.

Application of replicated difference testing

International audience; In a recent paper, Brockho€ and Schlich (1998, Handling replications in discrimination tests. Food Quality and Preference, 9(5), 303±312) proposed a statistically sound way of handling replications in di€erence testing. In the present paper, this new test is applied to the data obtained in six experiments on non alcoholic beverages, where triangle tests were intensively replicated (between eight and 60 times) with groups of subjects composed of 12±61 students. The paper aims to estimate in these practical situations the extent to which a group of panelists is heterogeneous towards the ability of detecting a sensory di€erence among two products. As the results indicat…

Development of a heart cutting two-dimensional gas chromatography method to identify odorant compounds in aromatic caramel

Poster (1 page); International audience

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…

A comparison between nine laboratories performing triangle tests

WOS: 000299451400001; International audience; Fifteen groups of participants in nine laboratories performed triangle tests with two pairs of soft drinks. Groups differed in practice level with triangle tests: eight groups of 60 consumers who were not used to triangle test, three groups of qualified assessors who have already performed a few triangle tests, and four groups of trained assessors with a more extensive practice of triangle tests; qualified and trained groups included 9 or 18 assessors. The soft drinks were made from syrups at two levels of dilution in order to achieve about 55% of correct responses to test for difference and about 40% of correct responses to test for similarity.…

Defining sensory descriptors: towards writing rules based on terminology

International audience; Descriptive analysis relies upon the use of sensory descriptors. They are words generally associated to a definition aimed at helping their understanding. However, the writing rules for such definitions remain implicit. The present work is a collaborative attempt from sensory analysts and linguists to get further insight into how definitions are elaborated.Definition formulations were analyzed according to linguistic criteria, syntactic (type and number of nouns, verbs and adjectives) as well as semantic ones (relations of synonymy, metaphor or analogy between the descriptors and their definitions). Such a linguistic analysis was performed on one hundred descriptor d…

Characterization of Odor-Active Compounds in Aromatic Caramel by GC-Olfactometry and GC-Mass Spectrometry

The aim of this study was to characterize odor-active compounds and sensory properties of four aromatic caramels. The volatile fraction was isolated by solvent assisted flavor evaporation (SAFE) and analyzed by GC/MS and GC/O with the detection frequency method. Furthermore, descriptive sensory profiles were performed with a panel of 10 trained assessors. Of the 77 odorant areas detected (detection frequency≥33%), 40 were associated to identified molecules. GC/O data were correlated to sensory attributes by partial least squares regression (PLSR). Oxygenated heterocycles, cyclopentenone derivatives, and carboxylic acids appeared as the most important contributors in caramel aroma.

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

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 …

Influence of expertise on social representation of wine mediated by practise, implication and perceived expertise

Influence of expertise on social representation of wine mediated by practise, implication and perceived expertise. 9. Pangborn sensory science symposium

A comparison between industrial experts' and novices' haptic perceptual organization: a tool to identify descriptors of the handle of fabrics

Abstract In descriptive analysis, the establishing of the list of attributes is crucial. Attributes should account for consumers' perceptions and be understood by professionals for efficient communication. This work was aimed at identifying the most appropriate attributes for fabric description from the terminology associated with both experts' and novices' haptic perceptual spaces. Eleven industrial experts and two groups of novices (20 males and 20 females) evaluated 26 clothing fabrics. They performed (1) a free-sorting task based on haptic similarities, (2) a description of the previously formed groups, and (3) a hedonic rating task for each fabric. The perceptual organization was simil…

Fête de la science dans le Haut-Rhin

Instrumental and sensory evaluation of the retention of aroma compounds, alone or in blends, by starchy products

National audience

Sensodist: Remote differences tests through internet

International audience