L'UTILISATION DU RESEAU INTERNET DANS LES PRATIQUES DE L'ANALYSE SENSORIELLE DESCRIPTIVE

CONNAITRE LES PROPRIETES SENSORIELLES DES PRODUITS EVALUES DANS DES CONDITIONS NORMALES DE CONSOMMATION A DOMICILE PEUT REPRESENTER UN INTERET POUR LES PRODUCTEURS DE L'INDUSTRIE ALIMENTAIRE. POUR CE FAIRE, UNE DEMARCHE PERMETTANT L'EVALUATION SENSORIELLE DES PRODUITS PAR DES SUJETS ENTRAINES A DOMICILE S'AVERE NECESSAIRE. CETTE RECHERCHE PROPOSE UNE DEMARCHE POUR LA FORMATION, L'ENTRAINEMENT ET LE SUIVI DES SUJETS A DISTANCE. L'INTERFACE DE COMMUNICATION UTILISEE ENTRE LES SUJETS DU PANEL ET SON ANIMATEUR A ETE LE RESEAU INTERNET. AFIN D'ETABLIR ET VALIDER CETTE DEMARCHE TROIS PANELS ONT ETE FORMES ET UTILISES : 1) PANEL PROTOTYPE, POUR TESTER UN PROTOTYPE DU SYSTEME PEDAGOGIQUE A METTRE EN PLACE SUR LE WEB ; 2) PANEL DE REFERENCE, ENTRAINE DE FACON CONVENTIONNELLE, POUR COMPARER ET VALIDER LES RESULTATS DU PANEL SUR INTERNET ; 3) PANEL INTERNET, FORME ET ENTRAINE A DISTANCE, POUR TESTER ET VALIDER LA METHODE D'ENTRAINEMENT PAR INTERNET. LE MEMOIRE EST DIVISE EN 6 CHAPITRES : - LE CHAPITRE I, INTRODUIT LE CONTEXTE DE LA RECHERCHE ET PRESENTE LES PARTENAIRES IMPLIQUES DANS LE TRAVAIL CONCERNANT LES SAUCISSONS SECS LABEL ROUGE AUVERGNE. - LE CHAPITRE II, FAIT LE POINT BIBLIOGRAPHIQUE SUR LA CONSTITUTION DES PANELS DESCRIPTIFS ET EVOQUE DES TRAVAUX DEVELOPPES POUR LA FORMATION A DISTANCE SUR INTERNET. LA FIN DU CHAPITRE PRESENTE L'HYPOTHESE CENTRALE DE LA RECHERCHE. - LE CHAPITRE III, PRESENTE LA METHODOLOGIE SUIVIE POUR METTRE EN PLACE LES TROIS PANELS EVOQUES CI-DESSUS ET POUR CONTROLER L'APPRENTISSAGE DES JUGES A DISTANCE. - LE CHAPITRE IV, PRESENTE LES RESULTATS COMPARATIFS DU PANEL DE REFERENCE ET DU PANEL INTERNET. IL MONTRE QUE L'ENTRAINEMENT ET LA MESURE DESCRIPTIVE A DISTANCE SONT POSSIBLES. - LE CHAPITRE V, DISCUTE DE LA GENERALISATION POSSIBLE DES RESULTATS EXPERIMENTAUX ET DE LEUR UTILISATION EN SITUATION INDUSTRIELLE. - LE CHAPITRE VI, EVOQUE DES RECHERCHES COMPLEMENTAIRES POSSIBLES ET DES REALISATIONS FUTURES POUR LE CONTROLE SENSORIEL SUR INTERNET.CLERMONT FD-BCIU Sci.et Tech. (630142101) / SudocSudocFranceF

Utilisation d'Internet pour l'analyse sensorielle descriptive: formation, entraînement et suivi d'un panel sensoriel par le web

International audienceA remote descriptive analysis panel was formed and trained over the Internet. This paper outlines the steps involved in this method: (1) creation of Web sensory sessions; (2) recruitment and selection of assessors; (3) generation of descriptors; (4) training using generated descriptors; and (5) check-up sessions. A reference panel was formed and trained conventionally: it aimed, on the one hand, at providing the necessary reference points for training the Internet panel and on the other hand, at validating the proposed method by the comparison of the results assessed on the same product by both panels. We applied our methodology to a dry sausage. Sixteen assessors carried out the complete training on 10 descriptors during 10 sessions. The results of the analysis of variance with (panel-product) interactions considering each attribute separately showed that product classification is the same for the two panels on the basis of seven descriptors out of 10. The results concerned with the performance of individual assessors exhibit that training duration seemed to be the most important feature in determining the level of performance of assessors remotely trained over the Internet

High-performance capillary electrophoresis for food quality evaluation

This chapter offered a comprehensive overview of both principles and applications of HPCE techniques. CE represents a powerful analytical tool that is widely applied in food quality and safety, and is also a novel interesting approach in foodomics. Starting with a brief introduction on its evolution from gel electrophoresis to microchip-CE devices, basic principles, detailed general procedures, and detection systems were described. Different CE separation modes were also summarized to show the wide range of applications of this technique in food analysis. Advantages and limitations of each CE mode and new technical improvements were also reported. After the general section, recent application progress in different types of foods were considered. In the first part, applications were divided into solid and liquid foods (vegetable and animal origin) and other foods (honey, food supplements, and baby foods). In the second part, the analysis of certain food additives and contaminants was discussed. The last section of this chapter introduced foodomics applications. The chapter provided the most up-to-date information of the last decade in food quality and safety evaluation by CE