Development of Partial Least Square models for the prediction of the concentration of a gustative stimulus in water from physiological data

International audienceClassical physicochemical or sensory methodologies are often inadequate to describe the perception of water and their correlation is complicated. Indeed, the taste of water is difficult to describe due to low concentrations of sapid molecules. The aim of this work was to combine sensory and physiological measurements in order to correlate data with chemical properties of sapid solutions

Characterization of the quality, the intensity and the pleasantness of the taste of water using physiological data

International audienc

Objective quality, intensity and hedonic dimensions prediction using sensory analysis and physiological measurements

International audienc

Prédiction de la perception sensorielle des goûts de l’eau par l’utilisation de mesures physiologiques : la microcirculation cutanée

National audienceThe taste of water is difficult to make explicit due to the medium itself which is supposed to have no taste. Classical sensory methodologies are inadequate to describe the perception. The use of physiological measurements enables to qualify and quantify taste of water. The four basic tastes (sweet, salty, acid and bitter) were used, diluted in Évian water as a standard, at low concentrations.Results from skin blood flow variations are presented and indicate a high correlation between the duration and amplitude of the response with the self-reported intensity on one hand, and between the duration and amplitude of the response and the pleasantness of the stimulus on the other hand. Physiological measurements enable the significant discrimination of the different tastes even at detection threshold concentrations.Le goût de l’eau est difficile à expliciter, du fait du milieu lui-même, supposé sans goût. Les méthodes classiques d’analyse sensorielle sont insuffisantes pour décrire la perception. L’utilisation de mesures physiologiques spécifiques permet de qualifier et quantifier le goût de l’eau. Les quatre goûts de base (sucré, salé, acide, amer) ont été utilisés, dilués dans l’eau d’Évian comme référence, à de faibles concentrations.Les résultats des variations de microcirculation cutanée indiquent une forte corrélation entre la durée et l’amplitude de la réponse et l’intensité d’une part, et entre la durée et l’amplitude de la réponse et l’appréciation globale du stimulus d’autre part. Les mesures physiologiques semblent permettre la discrimination significative des différentes saveurs, même à des concentrations aux seuils de détection

Tastes and odors of water - Quantifying objective analyses: a review

International audienceUsually, organoleptic criteria have to be fulfilled for tap water in order for it to be considered safe to drink. This can be achieved at three levels: chemical analysis, sensory analysis or through electrophysiology. While chemical analysis has been quite extensively discussed in the literature and as consumer perception is of vital importance, we propose a review of the latter two levels, namely sensory analysis and electrophysiology. We first recall some basics of perception and how it can be influenced by stimuli properties, human intrinsic factors and contextual factors, which are critical for an efficient measurement. Next, we present sensory analysis methods, as these are usually carried out in order to measure consumer appreciation of water. The drawbacks of such methods are then discussed before introducing the alternative of electrophysiological measurements. Some evidence that activity from the central and autonomic nervous systems can be measured in response to gustatory and olfactory stimuli in water is first described. Then, a review of objective physiological methods in the literature, developed to assess the emotional aspect of these reactions, is detailed. Finally, the possibility of correlating and predicting the quality, intensity and hedonic dimension of a stimulus in water with sensory self-report and nervous system responses is discussed

Objectivation of sensory measurements of off-flavours in water using central and autonomic nervous systems responses

International audienc

Objectivation of sensory measurements of off-flavours in water using central and autonomic nervous systems responses

International audienc

Development of Partial Least Square models for the prediction of the concentration of a gustative stimulus in water from physiological data

International audienceClassical physicochemical or sensory methodologies are often inadequate to describe the perception of water and their correlation is complicated. Indeed, the taste of water is difficult to describe due to low concentrations of sapid molecules. The aim of this work was to combine sensory and physiological measurements in order to correlate data with chemical properties of sapid solutions

Objectivation des mesures sensorielles des goûts de l'eau par l'utilisation d'indicateurs des systèmes nerveux central et autonome

National audienc

ARET : colloque 2018 au CSGA Dijon. 28 et 29 mai 2018 - CSGA, 9E boulevard Jeanne d'Arc, Dijon

Actualité publiée le 6 avril 2018 sur l'intranet du Centre INRA de DijonL'Association pour la REcherche en Toxicologie (ARET) organise un colloque sur le thème "Substances odorantes et sapides : du plaisir des sens aux cibles biologiques", lundi 28 et mardi 29 mai 2018 au CSGA. Ce colloque bénéficie du soutien du département AlimH. Invité d'honneur de la table ronde: Roland Salesse