Search results for "SENSORY EVALUATION"
showing 10 items of 38 documents
Results of industrial breadmaking trials of durum wheat wholegrain flour enriched with citrus fruits fibre
2016
The Chardonnay wine olfactory concept revisited: A stable core of volatile compounds, and fuzzy boundaries
2011
Abstract An earlier study by the same team showed that Chardonnay wines have common olfactory properties by which wine experts can recognize them. The specific Chardonnay olfactory space was also tentatively linked to the relative concentrations of 29 volatile compounds, regarded as possible aroma-impact compounds. The question now is whether or not those initial results hold independently of the sample under consideration, that is, whether these sensory and chemical spaces are vintage-specific. A series of investigations was conducted on a new set of 46 wines (23 Chardonnay wines and 23 non Chardonnay wines) using the same sensory (wine typicality level) and physico-chemical (Gas Chromatog…
Sensory and chemical characterisation of Sauvignon blanc wine: Influence of source of origin
2011
Abstract The main objective of the study was to investigate influence of geographical location on volatile composition and perceived flavour profile of Sauvignon wines of New Zealand (Marlborough), French (Sancerre; Loire; Saint Bris), and Austrian (Styria) origin. Nineteen New Zealand wine professionals evaluated 18 Sauvignon wines, 6 from each source of origin, by sensory methods that included intensity ratings to experimenter-provided descriptors, typicality ratings, and classification tasks (non-directed and directed sorting). Results demonstrated that wines from the three sources of origin were separated by sensory analyses, with New Zealand wines dominated by perceived green character…
How to predict the odor profile of wine from its chemical composition? In silico modelling using experts' knowledge, fuzzy logic and optimization
2017
International audience
Maintenir le plaisir à manger chez les personnes âgées dépendantes à risque de dénutrition : validation d’une échelle de mesure de l’appréciation aup…
2012
Introduction et but de l'étudeUne “bonne” alimentation est considérée comme l’un des facteurs clefs contribuant à la prévention des pathologies survenant avec l’âge. Mais une “bonne” alimentation, ce n’est pas uniquement satisfaire aux besoins nutritionnels de la population âgée. C’est aussi maintenir le plaisir à manger, composante essentielle de la régulation de la prise alimentaire et plus généralement du bien-être et de la qualité de vie (Grunert et al, 2007). Lors d’une enquête menée auprès de personnes âgées de plus de 65 ans, nous avons interrogé 289 personnes vivant à domicile sans aide et 95 personnes vivant en Établissement pour Personnes Âgées Dépendantes (EHPAD). Les résultats o…
Early determinants of fruit and vegetables liking among children
2014
Early determinants of fruit and vegetables liking among children. Séminaire du projet européen HabEat
General considerations
2018
Le nombre de sujets dans les panels d'analyse sensorielle : une approche base de données
2012
The costs associated with sensory evaluation increase with the number of panelists to be enrolled. Classical power computation can be used to derive the minimal number of subjects of a sensory panel in order to control both type I (α risk) and type II (β risk) errors. However, this power computation requires estimates of the size of the product effect to be sought and of the residual variability of the ANOVA model used. Generally, both product effect size and residual variability are difficult to estimate a priori by the sensory analyst. This work offers estimations of these two parameters thanks to the analysis of hundreds descriptive andhedonic studies collected respectively in two databa…