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RESEARCH PRODUCT
Sensory methodologies and the taste of water
Pascal SchlichChristine UrbanoElisabeth GuichardEric TeilletSylvie Cordellesubject
030309 nutrition & dieteticsComputer science[ SDV.AEN ] Life Sciences [q-bio]/Food and NutritionSensory systemSensory profileMachine learningcomputer.software_genreSensory analysissensory analysis03 medical and health sciences0404 agricultural biotechnology[SDV.IDA]Life Sciences [q-bio]/Food engineeringProfiling (information science)0303 health sciencesCommunicationNutrition and Dieteticsbusiness.industrydrinking water[ SDV.IDA ] Life Sciences [q-bio]/Food engineering04 agricultural and veterinary sciences[SDV.IDA] Life Sciences [q-bio]/Food engineering040401 food scienceData aggregatorArtificial intelligencebusinesscomputerpolarized sensory positioning[SDV.AEN]Life Sciences [q-bio]/Food and NutritionFood Sciencedescription
/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 been developed enabling to easily define the sensory characteristics of water without presenting too many samples. Finally, this method provides a new type of sensory data requesting dedicated data analysis.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2009-07-26 |