Search results for "analyse sensorielle"
showing 10 items of 33 documents
Minerality in wine: Towards the reality behind the myths
2018
Revue non indexée dans JCR. This article belongs to the Special Issue Wine Components and Chemical Mechanisms for Health; Tasting minerality in wine is highly fashionable, but it is unclear what this involves. The present review outlines published work concerning how minerality in wine is perceived and conceptualised by wine professionals and consumers. Studies investigating physico-chemical sources of perceived minerality in wine are reviewed also. Unusually, for a wine sensory descriptor, the term frequently is taken to imply a genesis: the sensation is the taste of minerals in the wine that were transported through the vine from the vineyard rocks and soils. Recent studies exploring tast…
Micro-organisms interactome during wine alcoholic fermentation
2022
The study of interactions between microorganisms is of major interest in oenology for various applications, including the modulation of the aromatic profile of wines. The interactions between Saccharomyces and non-Saccharomyces yeasts are widely described in the literature. On the contrary, interactions during alcoholic fermentation between S. cerevisiae strains, known for their technological properties in oenology, have been little studied.In this work, twelve strains of S. cerevisiae and their impact on wine were characterized in pure cultures using an integrative approach that combines microbiological, chemical, metabolomic and sensory approaches. An important intraspecific diversity was…
Modélisation des terminologies sensorielles du discours expert et non expert pour une plateforme de recommandation hybride (SmartAd)
2018
International audience; La lisibilité et la compréhension du discours expert par un consommateur non-expert sont sources de difficultés impactant l’acte d’achat [1]. Cette réalité est particulièrement vraie dans le domaine du vin où les propriétés organoleptiques et sensorielles des vins décrits par les institutions et experts portent une charge sémantique complexe difficilement appréhendable par les amateurs. D’après [2], au moins trois facteurs sont responsables de cette tension :1) la densité terminologique du discours et l’importance de celle-ci pour son degré de cohérence ; 2) le potentiel sémantique du terme, tant du point de vue de sa mise en discours que de son interprétation lors d…
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 …
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…
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…
Analysis and modeling of Temporal Dominance of Sensations with stochastic processes
2019
Temporal Dominance of Sensations (TDS) is a technique to measure temporal perception of food product during tasting. For a panelist, it consists in choosing in a list of attributes which one is dominant at any time. This work aims to model TDS data with a stochastic process and proposes to use semi-Markov processes (SMP), a generalization of Markov chains which allows dominance durations to be modeled by any type of distribution. The model can then be used to compare TDS samples based on likelihood ratio. Because probabilities of transition from one attribute to another one can also depend on time, we propose to model TDS by period and we propose a method to select optimally the number of p…
Analysis and modeling of Temporal Dominance of Sensations with stochastic processes
2019
Temporal Dominance of Sensations (TDS) is a technique to measure temporal perception of food product during tasting. For a panelist, it consists in choosing in a list of attributes which one is dominant at any time. This work aims to model TDS data with a stochastic process and proposes to use semi-Markov processes (SMP), a generalization of Markov chains which allows dominance durations to be modeled by any type of distribution. The model can then be used to compare TDS samples based on likelihood ratio. Because probabilities of transition from one attribute to another one can also depend on time, we propose to model TDS by period and we propose a method to select optimally the number of p…
The Lasting Influences of Early Food-Related Variety Experience: A Longitudinal Study of Vegetable Acceptance from 5 Months to 6 Years in Two Populat…
2016
International audience; Children's vegetable consumption falls below current recommendations, highlighting the need to identify strategies that can successfully promote better acceptance of vegetables. Recently, experimental studies have reported promising interventions that increase acceptance of vegetables. The first, offering infants a high variety of vegetables at weaning, increased acceptance of new foods, including vegetables. The second, offering an initially disliked vegetable at 8 subsequent meals markedly increased acceptance for that vegetable. So far, these effects have been shown to persist for at least several weeks. We now present follow-up data at 15 months, 3 and 6 years ob…