Search results for "Sensoriel"

Sensory analysis with consumers using Free-Comment : analyses, performances and extensions

2021

Free-Comment (FC) consists in panelists describing the products using their own terms. Despite its benefits, notably the circumvention of limitations inherent to pre-established lists of sensory descriptors, FC remains rarely used because its performances are not well documented and its analyses and range of application remain limited. This thesis aims to overpass these limitations, highlighting the benefits and the potency of FC and thus put it in the spotlight for sensory analysis with consumers.For the pretreatment of FC data, a semi-automatized procedure is proposed. It enables the practitioners to extract an a posteriori list of sensory descriptors with a compromise between minimizing …

How is gravity integrated into motor planning : behavioural and fMRI approaches

2016

Gravity is immutable, ubiquitous and affects the dynamic of our daily movements. The gravitational attraction (9.81 m / s2) which varies less than 1% of the earth's surface, is an actress of the evolution of all living species. Thanks to an efficient sensorimotor system, the dynamical consequences of the effects of gravity on our movements are stored as internal representations. To circumvent the time delays of the afferent signals coming from the sensorimotor system (too long to plan quick movements), the Central Nervous System (CNS) acts in a proactive fashion by using suitable internal models developed during our past experiences. These models are mainly used during the motor planning to…

Le vin et l’éveil des sens. L’expérience du goût en partage

2016

International audience; Entre tous les éléments de la scène alimentaire, le vin offre sans conteste le plus large espace de représentation, de figuration. Tout fait sens en lui, prend valeur de signe, de figure : la terre et le terroir, le climat et la vigne, le travail en cave, la bouteille et l'étiquette, la table et les relations commensales, conviviales. Tout ce monde de signes, ce peuple de figures, donne saveur et valeur à nos émotions gustatives. Elles relèvent déjà d'un ordre sensoriel, du domaine de l'expertise mais avec des grilles et des normes de qualification, de catégorisation désormais entrées dans l'appréciation courante du vin lorsqu'on s'attarde sur sa dégustation. Au-delà…

Multispectral imaging and its use for face recognition : sensory data enhancement

2015

In this thesis, we focus on multispectral image for face recognition. With such application,the quality of the image is an important factor that affects the accuracy of therecognition. However, the sensory data are in general corrupted by noise. Thus, wepropose several denoising algorithms that are able to ensure a good tradeoff betweennoise removal and details preservation. Furthermore, characterizing regions and detailsof the face can improve recognition. We focus also in this thesis on multispectral imagesegmentation particularly clustering techniques and cluster analysis. The effectiveness ofthe proposed algorithms is illustrated by comparing them with state-of-the-art methodsusing both…

Descriptive and hedonic temporal sensory analysis

2016

Over the last years, so-called rapid methods for sensory evaluation have been developed to collect sensory description of products from consumers. Moving forward in this direction, this thesis proposes to pair Temporal Dominance of Sensations (TDS) with dynamic liking. This new method, named Temporal Drivers of Liking (TDL), highlights sensory drivers of consumer liking and determines how the dynamic perception can impact the hedonic response. This work proposes to compute the Liking While Dominant (LWD) score as the average liking scores given to a product while a given attribute was perceived as dominant and to look at its deviation from the mean liking score of this product. When signifi…

Les recherches sur le goût aux frontières de la recherche biomédicale

2013

Présentation orale (29 p.) à l'attention des pouvoirs publics; Les recherches sur le "goût" telle que menées au Centre des Sciences du Goût et de l'Alimentation font appel à des sujets humains pour mener les expérimentations. Pour autant, peut-on dire que ce sont des recherches "pratiquées sur l'être humain en vue du développement des connaissances biologiques ou médicales" (Article L1121-1 du Code de Santé Publique) ? Et doit- on dans ce cas déposer les protocoles auprès des comités de protection de personnes et de l'autorité compétente ? La réponse à cette question dépend à la fois de l'objectif de la recherche, de la place du sujet, des notions de de "procédure supplémentaire" et de risq…

Pour une approche qualitative du sensible

2016

International audience; En sciences humaines et sociales, une production extrêmement abondante concerne l’attractivité et la valorisation du sensoriel et du sensible sur un plan anthropologique (Laplantine, 2005 ; Auge, 2014), sociologique (Le Breton, 2006 ; Lipovestky, 2015), en sémiotique (Landowski, 1998 ; Fontanille, 2004) ou en marketing (Giboreau, 2008), sans même aller chercher des ressources psychologiques ou psychanalytiques. Dans sa richesse et sa complexité, dans l’unité aussi à rechercher, au sein du sensible, ce sont autant d’objets et d’espaces qui s’ouvrent pour la recherche en communication, que de problématiques d’ordre épistémologique, conceptuel, méthodologique, opératoir…

RVVS 2013

2013

Jugement de la couleur des carcasses en abattoir. Eléments d’objectivation de la notation experte de la couleur des viandes de gros bovins Charolais

2016

Evaluation of carcass color at the slaughterhouse Expert notation is the reference method for the evaluation of bovine meat color, notably for quality. A total of 140 Charolais carcasses were scored at the slaughterhouse on a color scale going from 1 (too light) to 5 (too dark). These expert scores were compared to three types of instrumental data (L*a*b / RVB referential; image shooting with image processing / chromameter). Amongst the instrumental measurements, the values obtained after image processing of the whole muscle seems to be better associated with the scores obtained for color by experts than the scores obtained with the chromameter for which the zone of the muscle analyzed is m…

Chapitre 11: Goût des ingrédients et des produits cosmétiques

2020

International audience