0000000001230616
AUTHOR
Christine Urbano
Use of Temporal Dominance of Sensation method to understand perception of complexity and quality - Application to partially dealcoholized wines
International audience
Multi-bites or multi-sips TDS with untrained subjects: A live demonstration on chocolates
Workshop ; page d'accueil : http://www.pangborn2013.com/
Innovation in sensory evaluation: temporal dominance of sensations
International audience
Measuring liking for sweet, salt and fat by questionnaire and sensory test: complementary approaches
International audience
La conception hygiénique au service de la sécurité sanitaire de l'hygiène des matériaux
La conception hygiénique au service de la sécurité sanitaire de l'hygiène des matériaux
Un outil sensoriel pour la mesure des préférences vis-à-vis du gras, du salé et du sucré
La surconsommation d'aliments gras, salés ou sucrés est nuisible à la santé, et, même si elles sont entendues du public, les recommandations nutritionnelles visant à éviter ces comportements à risque restent trop partiellement suivies. On peut alors s’interroger sur les déterminants de ces comportements alimentaires et plus spécifiquement sur le plaisir apporté par la consommation des aliments considérés comme gras, salés ou sucrés. En effet, les matières grasses, le sucre et le sel induisent les propriétés sensorielles de l’aliment (goût, texture, palatabilité) et contribuent au plaisir lors de la consommation, parfois en contradiction avec les préoccupations nutritionnelles. Entre le plai…
Sensory methodologies and the taste of water
/WOS: 000285178000010; International audience; Describing the taste of water is a challenge since drinking water is supposed to have almost no taste. In this study, different classical sensory methodologies have been applied in order to assess sensory characteristics of water and have been compared: sensory profiling, Temporal Dominance of Sensations and free sorting task. These methodologies present drawbacks: sensory profile and TDS do not provide an effective discrimination of the taste of water and the free sorting task is efficient but does not enable data aggregation. A new methodology based on comparison with a set of references and named “Polarized Sensory Positioning” (PSP) has bee…
Development of a sensory tool to assess overall liking for the fatty, salty and sweet sensations
Abstract Understanding the origin of the overconsumption of too high levels of sucrose, sodium chloride and lipids in foods raises the question of the influence of the hedonics for these sensations. To better understand this relationship, a sensory tool that enables measurement of liking towards sweet, salty or fatty sensations is required. This liking towards a sensation has to be understood as an overall attractiveness of the sensation. Instruments already existing were unsatisfactory as including a limited number of foods not representative of the overall sensation. A set of hedonic tests, named PrefSens, was developed to measure an overall liking for fatty, salty or sweet sensations. Ea…
Salivary Composition Is Associated with Liking and Usual Nutrient Intake
Salivary flow and composition have an impact on flavor perception. However, very few studies have explored the relationship between saliva, individual liking and usual dietary intake. The aim of our study was to evaluate the association of salivary flow and composition with both a liking for fat, saltiness and sweetness and the usual nutrient intake in an adult French population. Liking for fat, saltiness, and sweetness were inferred from liking scores obtained during hedonic tests on 32 food products among 282 French adults participating in the Nutrinet- Santé Study. Before assessing liking, resting saliva was collected. Standard biochemical analyses were performed to assess specific compo…
Polarized sensory positioning (PSP), workshop de sensométrie
International audience
A questionnaire for assessing the perceived complexity of wine. Application to the study of the effect of expertise on perception of wine complexity
International audience
Food preferences for fat and sweet: Insights from an exploratory study including 696 consumers from 7 to 80 years old
International audience
Déterminer le goût de l’eau ne coule pas de source
Describing the taste of water is a challenge since drinking water is supposed to have almost no taste. In this study, different classical sensory methodologies have been applied in order to assess sensory features of water. Nevertheless, these methodologies present drawbacks so a new methodology based on the comparison between water samples named “Polarized Sensory Positioning” (PSP) has been developed enabling to easily define the sensory characteristics of water without presenting too many samples. Finally, this new method provides new sensory data and could be extended to other products.
Relating biscuit preference to expectation and perception of fat and sweetness
International audience; Twenty-four types of well-known biscuits and cakes were sampled to represent as much as possible the wide range of products available on the French market and their variations in fat and sugar contents. First, 62 consumers recorded their liking while tasting the products in laboratory conditions. Then, they judged the sweetness and fattiness of the products in two manners: (1) using a home-based questionnaire showing product pictures (expected intensities), (2) after tasting the products in laboratory conditions (perceived intensities). To compare nutritional contents with intensity scores, Pearson correlations were calculated. Furthermore, expected and perceived int…
Contribution of the Temporal Dominance of Sensations (TDS) method to the sensory description of subtle differences in partially dealcoholized red wines
ln this study, effect of partial alcohol reductio.n on the sensory modification of red wines was investigated. Preliminary triangle tests indicated the existencèof very slight differences between the dealcoholized wines of the study. Therefore, adapted descriptive methodologies had ta be used. ln addition to a comparative sensory profile, the Temporal Dominance of Sensations (TDS) method was chosen. Both types of profiles will be linked ta consumer preferences. A Merlat and a Syrah wine were partially dealcoholized using reverse osmosis technique to span a range of four different alcohol contents (14 % to 10 %) by grape variety. ln a first step, the four wines of each variety were compared …
What makes the taste of waters? What sensory methodology to address this question?
International audience; To characterize the taste of drinking waters, Teillet et al. (2010) used first a free sorting task and then defined the Polarized Sensory Positioning (PSP) technique as a substitute better suited to industrial constraints. They conclude that Total Dissolved Solids (TDS) is the main driver of water taste. Puget et al. (2010) found, based on triangular tests, that differences in mineral profiles can also generate taste differences. The research reported in this paper aims at assessing relative importance of TDS and mineral profile in water taste and at the same time comparing free sorting task, PSP and triangular test suitability for addressing this issue. Three levels…
Development of a questionnaire to assay recalled liking for salt, sweet and fat
Abstract Liking for a sweet, salty or fatty diet may induce overconsumption of simple carbohydrates, sodium or lipids. Measuring overall liking of the corresponding sensory sensations contributes to understanding the determinants of dietary behaviours. However, no standardized validated questionnaire assaying these sensations is currently available. In the present study, we developed a web-based questionnaire, “PrefQuest”, which measures recalled liking for the following four sensations: salt, fat and salt, sweet, fat and sweet. PrefQuest included four types of items: (1) liking for sweet, fatty-sweet and fatty-salty foods, (2) preferences in the level of seasoning by adding salt, sweetener…
Setting up of the polarized sensory positioning (PSP) methodology. Application to the taste of water
International audience
Acceptability of partially dealcoholized wines - Measuring the impact of sensory and information cues on overall liking in real-life settings
International audience; In this study, the effect of partial alcohol reduction in wine on consumer expectation and overall liking was investigated in real-life settings (by a Home-Use-Test). By varying the wine in the bottle and by manipulating the information on the label, it was possible to assess the relative impact of sensory properties and information cues on overall liking. Standard Chardonnay and Syrah wines were partially dealcoholized from about 13.5% to about 9.5%. After bottling, these dealcoholized wines were presented once with information about real alcohol content (9.5%) and once with false information about alcohol content (13.5%). A third bottle with standard wine inside wa…
Contribution of the Temporal Dominance of Sensations (TDS) method to the sensory description of subtle differences in partially dealcoholized red wines
Abstract In this study, effect of partial alcohol reduction on the sensory modification of red wines was investigated. A Merlot and a Syrah wine were partially dealcoholized using reverse osmosis technique to span a range of three different alcohol contents (14–10%) by grape variety. Preliminary triangle tests indicated the existence of very slight differences between the dealcoholized wines of the study. Therefore, adapted descriptive methodologies had to be used. In a first step, wines were described with a comparative sensory profile by 16 trained panellists on 15 sensory attributes. Then, the same panellists profiled the wines with the TDS technique, which consists in identifying and ra…
Goût et acceptabilité des vins à teneur réduite en alcool
National audience