Search results for "Sensory"
showing 10 items of 2427 documents
The Dynamics of Aroma Release during the Consumption of Candies with Different Structures
2014
This chapter aims at investigating the role of candy texture on the dynamics of aroma release using dynamic instrumental and sensory methods. The highest in vivo release, monitored using proton transfer reaction mass spectrometry (PTR-MS), was obtained for the 2% gelatin sample for all aroma compounds. The temporal dominance of sensations (TDS) method highlighted that the dominant sensation for the liquid product was the “strawberry” note. For other products, the temporal characteristics of perceptions were more complex. Data highlighted that aroma release resulted from interaction between product properties and oral behavior. Some relations with the dynamics of perception have been establi…
Normal values for fundus perimetry with the MAIA microperimeter and short-term repeatability evaluation
2016
National audience; Purpose To assess retinal sensitivity by means of microperimetry and to evaluate the intersession fluctuation using the MAIA microperimeter in healthy volunteers. Methods Prospective, monocentre study. Fifty‐six healthy volunteers (age range, 20–80 years), underwent an automatic, full‐threshold microperimetry of the central field (custom grid, area of 10° in diameter, 37 stimulated points), with the MAIA microperimeter (CenterVue, Padova, Italy). A subgroup of 24 subjects was retested after 1 h (test 2) and 1 week (test 3) to determine the repeatability of the technique. A subgroup of 22 subjects was also tested on the OPKO microperimeter (Optos, Dunfermline, Scotland) (a…
Sensory methodologies and the taste of water
2009
/WOS: 000285178000010; International audience; 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 characteristics of water and have been compared: sensory profiling, Temporal Dominance of Sensations and free sorting task. These methodologies present drawbacks: sensory profile and TDS do not provide an effective discrimination of the taste of water and the free sorting task is efficient but does not enable data aggregation. A new methodology based on comparison with a set of references and named “Polarized Sensory Positioning” (PSP) has bee…
Sort and beer: Everything you wanted to know about the sorting task but did not dare to ask
2011
author cannot archive publisher's version/PDF; International audience; In industries, the sensory characteristics of products are key points to control. The method commonly used to characterize and describe products is the conventional profile. This very efficient method requires a lot of time to train assessors and to teach them how to quantify the sensory characteristics of interest. Over the last few years, other faster and less restricting methods have been developed, such as free choice profile, flash profile, projective mapping or sorting tasks. Among these methods, the sorting task has recently become quite popular in sensory evaluation because of its simplicity: it only requires ass…
Salt and Aroma Compound Distributions Influence Flavour Release and Temporal Perception While Eating Hot-Served Flans.
2021
International audience; To counteract the negative effect of salt overconsumption on health, strategies have been developed to reduce the salt content in food products. Among them, two promising strategies based on odour-induced saltiness enhancement and the heterogeneous distribution of flavour compounds were combined and assessed in four-layer cream-based snacks. To investigate the relationship between saltiness enhancement, temporal release and perception of flavour compounds in hot snacks with heterogeneous distribution of salt and aroma compounds, complementary techniques were used: nose space PTR-Tof-MS (Proton Transfer Reaction-Time of Flight–Mass Spectrometry) to assess the release …
Quality and volatile compounds in red wine at different degrees of dealcoholization by membrane process
2019
This study investigated the effect of different degrees of dealcoholization on volatile compounds, phenols and sensory characteristics of red wine (cv. Montepulciano d’Abruzzo). The wine with an initial alcohol content of 13.2% v/v was partially dealcoholized by membrane process with a decrease of alcohol degree as follows: − 4.9; − 6.3; − 7.8, − 9.2 and − 10.5% v/v. Osmotic distillation has proved effective in preserving a satisfactory odorous profile, as samples with an alcohol residue of 8.3% v/v (− 4.9%) and 6.9% v/v (− 6.3%) showed good esters retention: more than 84% and 82%, respectively. Similarly, colour and taste, evaluated by flavonoids and phenolic compounds, remained almost unc…
Comparison of conventional descriptive analysis and a citation frequency-based descriptive method for odor profiling: An application to Burgundy Pino…
2010
International audience; The limitations of intensity scoring when describing the odor characteristics of a complex product have been documented in the literature. In the present work, the odor properties of 12 Burgundy Pinot noir wines were described by two independent panels performing, respectively, an intensity-based (conventional descriptive analysis) and a citation frequency-based method. Methods were compared according to three criteria: similarity of the sensory maps, control of panel performance and practical aspects. Intensity scoring and citation frequency data were analyzed, respectively, by Principal Components Analysis (PCA) and Correspondence Analysis (CA) followed by Hierarch…
A comparison between nine laboratories performing triangle tests
2012
WOS: 000299451400001; International audience; Fifteen groups of participants in nine laboratories performed triangle tests with two pairs of soft drinks. Groups differed in practice level with triangle tests: eight groups of 60 consumers who were not used to triangle test, three groups of qualified assessors who have already performed a few triangle tests, and four groups of trained assessors with a more extensive practice of triangle tests; qualified and trained groups included 9 or 18 assessors. The soft drinks were made from syrups at two levels of dilution in order to achieve about 55% of correct responses to test for difference and about 40% of correct responses to test for similarity.…
Impact of Dietary Fiber Enrichment on the Sensory Characteristics and Acceptance of French Baguettes
2013
The purpose of this study was to evaluate the consequences of dietary fiber (DF) enrichment in standard or superior quality French baguettes. Sensory characteristics of five experimental breads and seven commercial breads were described by a trained panel using a conventional sensory profile. The same set of breads was also evaluated by a panel of consumers who had to rate their expected liking based on the external appearance of a whole bread and then their perceived liking based on the tasting of a sample of that bread. DF enrichment was responsible for deterioration in the expected and perceived liking of breads. However, this deterioration was less substantial when the DF enrichment was…
A Review of the State-of-the-Art of Assistive Technology for People with ASD in the Workplace and in Everyday Life
2019
Part 8: Digital Divide and Social Inclusion; International audience; Autism, also known as autism spectrum disorder (ASD), is an incurable brain-based disorder that refers to a wide range of complex neurodevelopment disorders characterised by marked difficulties in communication and social skills, repetitive behaviour, highly focused interests and sensory sensitivity. Autism can present challenges for affected people at the work environment and in everyday life. The barrier for individuals with ASD increases further with changing environmental situations. Individuals with ASD have limited abilities to isolate their Five senses and often experience over- or under-sensitivity to sounds, touch…