Search results for "profil sensoriel"
showing 3 items of 3 documents
Relationship between sensory profiles and odor-active compounds detected by Gas-Chromatography olfactometry
2011
Cheese flavour has been widely studied and key-aroma compounds identified. However the strategies involved were mostly correlation studies between quantitative measurements of aroma compounds and either gas chromatography olfactometry (GC-O) data or sensory data. These correlations do not take in account the differences in the Stevens’ slopes relating sensory perception and concentration and perception thresholds. The objective of this study was thus to explain sensory perception of cheese by the intensity of single molecules measured by GC-O analysis. Seven commercial semi-hard cheeses were evaluated by a sensory descriptive analysis. Thirteen odour attributes were evaluated by a panel of …
Cross-cultural comparison of sensory profiles and consumer liking or various tea products with different degree of fermentation
2011
Cross-cultural comparison of sensory profiles and consumer liking or various tea products with different degree of fermentation. 9. Pangborn sensory science symposium
L'analyse statistique du profil sensoriel revisitée par une approche base de données
2015
During a sensory evaluation, trained subjects taste and score products on differentdescriptors in order to obtain a descriptive profile of these products. The data are thenanalyzed by several statistical methods (PCA, ANOVA…) in order to monitor the subjectperformances and map the product space.This work aims to revisit these statistical methods thanks to the analysis of a large number ofdatasets of sensory profiling data from the SensoBase (a database containing more than athousand of datasets). Different statistical methods of mapping and analysis ofperformances were compared, then improved. We mainly focused on the so-called scalingeffect (tendency of the subject to spread his scores mor…