6533b833fe1ef96bd129c841
RESEARCH PRODUCT
Utilisation de la Dominance temporelle des sensations pour la caractérisation sensorielle des produits de la filière blé-farine-pain
- Equipe Analyse Sensorielle De La Société EurogermMichel VisalliPascal Schlichsubject
analyse sensorielledominance temporelle des sensations (DTS)[SDV.AEN] Life Sciences [q-bio]/Food and Nutritiondynamic of perceptiontemporal dominance of sensations (TDS)[SDV.AEN]Life Sciences [q-bio]/Food and Nutritiondynamique de la perceptionexpert paneljury expertdescription
Eurogerm is specialized in flour correctors, bread improvers and technological ingredients for the wheat, flour and bread sector. The company gives great importance to sensory analysis as a diagnostic tool of finished products and has four expert panels; each panel is specialized in one category of products and is trained to standard sensory profiling. Today, in addition to the traditional method, Eurogerm wants to explore new methods in order to offer new services to its customers. This paper describes the development of Temporal Dominance of Sensations (TDS) created in the “Centre des Sciences du Goût et de l’Alimentation” (CSGA) (PINEAU et al., 2009). TDS provides information on the perception during tasting and gives an accurate description of sensory characteristics of a product over time. This paper explains how we have implemented TDS in Eurogerm with expert panels and gives examples of results obtained with soft and crusty products.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2012-01-01 |