Search results for "Method"
showing 10 items of 13253 documents
Impact of volatile odorants and high molecular weight compounds on the caramel aroma perception
2013
Poster (1 page); International audience
Development of a heart cutting two-dimensional gas chromatography method to identify odorant compounds in aromatic caramel
2012
Poster (1 page); International audience
Evaluation of the impact of different odour notes on typicality of caramel aroma by recombination studies
2013
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…
Sensory science: new needs and challenges
2018
A new approach to sensitivity testing with 4-year olds
2015
In order to have valid results from sensory experiments with pre-schoolers, there is a need to match the sensory test to the abilities of children. A new approach for sensitivity testing with 4- year olds was therefore developed to accommodate their abilities as well as to engage them in the task. Inspired by the principles of authenticity tests, a protocol was designed to induce an affective response to a paired comparison test. This protocol included a story with magical characters, and the children were asked to identify if water samples with different concentrations of diluted basic tastes were “magic” water or regular water. Water was labelled as “magic” to trigger an emotional respons…
Bilingual panels: a tool to evaluate the role of language in descriptive tasks
2013
Cross cultural studies relating sensory profiles established in different countries suggest that part of the observed cultural differences might be due to language. Indeed, participants in cross cultural studies often have different food experiences as well as different languages and so the effects of language and cultures cannot be easily separated. A way to separate these effects is to work with bilingual assessors. Madagascar is a good candidate to perform such a study as two languages coexist in this country: Malagasy and French. Four flash profiles were performed to evaluate six samples of Moringa oleifera leaf powders: two in French and two in Malagasy. The descriptors generated by the…
Combining two observational methods to describe mealtime episodes in mother-infant dyads during complementary feeding
2018
Méthodes d'étude du comportement alimentaire chez l'homme. Avantages et limites
2017
International audience
Déterminer le goût de l’eau ne coule pas de source
2008
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.