6533b850fe1ef96bd12a80d0
RESEARCH PRODUCT
Déterminer le goût de l’eau ne coule pas de source
Eric TeilletChristine UrbanoSylvie CordellePascal Schlichsubject
[SDV.AEN] Life Sciences [q-bio]/Food and Nutritionpositionnement sensoriel polarisé eau potable méthodologie sensorielle polarized sensory positioning drinking water sensory methodology[SDV.AEN]Life Sciences [q-bio]/Food and Nutritiondescription
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.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2008-01-23 |