77 research outputs found
Le "goût" du cidre : Exploration des interactions entre les composés chimiques et les caractéristiques organoleptiques des cidres
The aim of this thesis is to study the influence of procyanidins, sugar, acid, ethanol, CO2 and aroma on the perception of sweetness, sourness, bitterness and astringency of cider. Experimental designs were carried out with model solutions or commercial ciders to study the direct effects and interactions of the chemical compounds on these four organoleptic characteristics.The results confirm the key role of procyanidins, sugar,acid, ethanol on the four organoleptic characteristics. We notably underline the influence of procyanidins concentration and polymerization degree on sweetness and sourness when literature only focused on bitterness and astringency. Our works also indicate an overexpression of bitterness for tetrameric and pentameric procyanidins but only for concentration of 750 mg/L, and an interaction between concentration and polymerization degree for astringency.Except for bitterness, adding CO2 modify sensorycharacteristics of the samples: astringency increases,sweetness decreases for the sweetest solutions and it seems that tasters have more difficulty perceive acidity differences between samples. Finally, the aromatic characteristics can modify sweetness perception of some ciders due to acongruency effect. Indeed, âfruityâ notes generate an over evaluation of sweetness when âhay-earthyâaromas lead to a decrease of this taste. Nevertheless,this phenomenon appears to be concentration dependent.Lâobjectif de cette thĂšse est dâĂ©tudier lâinfluence des procyanidines, du sucre, de lâacide, de lâĂ©thanol, des arĂŽmes et du CO2 sur le goĂ»t sucrĂ©, lâaciditĂ©, lâamertume et lâastringence du cidre. Des plans dâexpĂ©riences ont Ă©tĂ© rĂ©alisĂ©s en solutions modĂšles et avec des cidres commerciaux afin dâĂ©tudier les effets directs des composĂ©s chimiques mais Ă©galement les interactions entre eux sur la perception de ces quatre attributs sensoriels.Les rĂ©sultats confirment le rĂŽle dĂ©terminant des procyanidines,du sucre, de lâacide, de lâĂ©thanol sur les quatre caractĂ©ristiques organoleptiques Ă©tudiĂ©es. Il faut souligner lâinfluence de la concentration et du degrĂ© de polymĂ©risation des procyanidines qui modifient les perceptions sucrĂ©es et acides. Ces travaux montrent Ă©galement une sur expression de lâamertume pour les procyanidines tĂ©tramĂšres et pentamĂšres mais seulement pour des concentrations de 750 mg/L, et une interaction entre la concentration et le degrĂ© de polymĂ©risation pour lâastringence.ExceptĂ© pour lâamertume, la prĂ©sence de gaz carbonique modifie la perception sensorielle des Ă©chantillons testĂ©s :lâastringence augmente, le goĂ»t sucrĂ© diminue pour les solutions les plus sucrĂ©es et finalement, il semble que les dĂ©gustateurs aient plus de mal percevoir les diffĂ©rences dâaciditĂ© entre les Ă©chantillons. Enfin, les arĂŽmes peuvent modifier la perception du goĂ»t sucrĂ© de certains cidres par un effet de congruence. En effet, la prĂ©sence de notes aromatiques « fruitĂ©es » est accompagnĂ©e dâune surĂ©valuation du goĂ»t sucrĂ© et des notes « terreux-foin »conduisent Ă une diminution du goĂ»t sucrĂ© perçu. Cependant,ce phĂ©nomĂšne de congruence semble ĂȘtre concentration dĂ©pendante
Comment analysis of consumer's likes and dislikes as an alternative tool to preference mapping: A case study on apples
This study compares the analysis of consumer's comments resulting from a hedonic test as an alternative to the traditional internal preference mapping. During a consumer test, 87 apple consumers first evaluated six different Golden apple batches on a hedonic scale and then answered to the non-mandatory open-ended questions stating separately what they liked and disliked from each batch. In parallel, an expert panel described the sensory profiles of the studied products. To compare the results obtained by the two studied methods the RV coefficient was calculated and was found to be 0.8656 (p= 0.011). Therefore, the information obtained by the comment analysis of likes and dislikes was similar to that resulting from sensory characterization done by the trained panel. With both methods, crunchiness and sweetness appeared as main sensory preference key drivers, while mealiness was not appreciated. At the same time, some characteristics such as juiciness appeared important for consumers but it was not a significant discriminant attribute for the trained panel. A new method, the Chi-square per cell, was used to deeply analyze the contingency table of the main modalities used by consumers allowing the identification of the significant modalities which described each apple liking. Finally, the distinction between likes and dislikes made the transcription of consumers' opinions easier, without a need of interpretation on behalf of the transcoder.Fil: Symoneaux, Ronan. No especifĂca;Fil: Galmarini, Mara Virginia. Consejo Nacional de Investigaciones CientĂficas y TĂ©cnicas; Argentina. Pontificia Universidad CatĂłlica Argentina "Santa MarĂa de los Buenos Aires". Facultad de Ciencias Agrarias; ArgentinaFil: Mehinagic, Emira. No especifĂca
Is the typicality of âProvence RosĂ© winesâ only a matter of color?
Aims: Given the diversity of French dry Rosé wines, Provence Rosé producers (France) wish to evaluate the typicality of their wines in order to better identify their typical characteristics. A clear pink color is one of them but they would also like to identify some specific odors and aromas. Here, we address these issues by: (i) assessing whether the identity of Provence Rosé wines is perceptible by tasting and shared by professionals based on specific odors and aromas (disregarding color as indicator using black glasses), and (ii) evaluating the impact of color on Provence Rosé wine typicality.
Methods and results: Complementary methods were used: exemplarity measurements by a panel of wine professionals, sensory evaluation by a trained expert panel, and color assessment. It was confirmed that Provence RosĂ© wine typicality is based on color because the clearest wines were found to be more typical. However, typicality in odors and aromas was also demonstrated. Using black glasses, wine professionals from Provence agreed on âcitrus fruitâ, âexotic fruitâ and âfresh floralâ odors and aromas being typical attributes of Provence RosĂ© wines. Next, when using transparent glasses, the color of the wines clearly modified the perception of exemplarity.
Conclusion: There is no single sensory profile of typical Provence Rosé wines. Variability within the sensory profiles of this specific Rosé wine area was observed, but some common aromatic and visual characteristics were identified.
Significance and impact of the study: These results could be used as a marketing tool to better highlight the specific intrinsic characteristics of Provence RosĂ© wines. It will now be interesting to investigate the Provence area further in order to evaluate potential sub-area specificities linked to âterroirâ factors
Current status and perspectives of the official sensory control methods in protected designation of origin food products and wines
Resultado de un trabajo colaborativo dentro del Working Group PDO de la European Sensory Science SocietyProtected Designation of Origin (PDO) is part of the regulated quality schemes in the European Union
(EU). Producers of PDO food products and wines have to present EU authorities a technical specification
of their product, which includes its sensory description. European regulation 1151/12 establishes that
sensory characteristics included in PDO certification must be guaranteed. Nevertheless, there is no
standardized approach for the development of sensory control methods for PDO food products, so each
entity in charge of controlling the characteristics of the PDO products decides the best way to follow this
legal requirement. This paper presents the current situation in Spain, Italy and France in relation to the
official sensory control of PDO food products and wines and the accreditation of the laboratories for this
control (these three countries represent 68.9% of the total PDO products registered in the EU). This
manuscript also shows the main methodologies applied in the official sensory control of PDO food
products and wines. The wide diversity of methods used for the sensory control and associated panel
management among PDOs manifests the need to harmonize technical criteria and references at European
level. This is also urgent, because broad differences in the approaches and requirements for sensory
control could bring about unfair competition among PDOs. In this sense, European Sensory Science
Society (E3S) has become an EA recognized stakeholder collaborating in a framework in order to prepare
a document for the harmonization of methodological approaches and technical criteria for the sensory
control of PDO food products and wines
Evidence for different patterns of chemosensory alterations in the elderly population: impact of age versus dependency
The present experiment aimed to explore the interindividual variability in chemosensory abilities among the elderly population. The chemosensory abilities of 559 subjects, aged from 65 to 99 years, were evaluated. Various categories of the elderly, including people who were living at home either without or with assistance, and people who were living in a nursing home, were interviewed. The results revealed that 43% of the sample presented well-preserved chemosensory abilities, whereas 21% of the participants presented a moderate impairment. Of the sample, 33% presented well-preserved olfactory abilities but strong impairment in gustatory abilities and 3% were nearly anosmic but remained able to perceive the salty taste, demonstrating that gustation and olfaction were not systematically damaged simultaneously. The results showed a link between the level of dependence (free living vs. living at home with help vs. nursing home) and chemosensory abilities, independently of the age effect. These results strengthen the hypothesis that the impairment of chemosensory abilities is not only an effect of age per se; rather, it is related to events that are associated with aging. Factors that lead to increased dependence (such as poor health) also lead to an impairment in chemosensory performance
Do we all perceive food-related wellbeing in the same way? : results from a cross-cultural
Interest in measuring consumers' perceived wellbeing in a food-related context has been
growing. Understanding how foods influence consumers' perceived wellbeing can contribute to
better understand eating patterns. Culture is expected to largely influence how consumers
perceive food-related wellbeing. People in different cultures have different values and are
exposed to different socio-economic contexts, which make them likely to consider different
criteria when evaluating food-related wellbeing. In this context, the present work aimed at
investigating cross-cultural differences in perceived wellbeing of food products using a new
scale.
A web-based study was carried with 1332 participants in seven countries: Brazil, China,
France, Portugal, Spain, Uruguay and USA. A new scale to measure wellbeing in a food-related
context was constructed considering results from previous studies and other wellbeing scales.
The scale contained 31 statements related to six main dimensions (general, emotional,
intellectual, physical, social and spiritual). Six out of nine food concepts (apple, beef, beer,
broccoli, chocolate cake, coffee, fish, French fries and milk) were presented to participants
following an incomplete balanced design. For each of the concepts participants rated their
degree of agreement with the 31 statements using a 7-point scale.
The scores of the 31 items of the scale were significantly affected by country and food concept,
as well as their interaction. Using factor analysis, the items were grouped into four main factors
related to physical, intellectual and emotional aspects of food consumption. The items related to
physical aspects showed the greatest differences among products, followed by those related to
the intellectual aspects. Average scores of the food concepts in the four factors differed among
countries. The largest differences were found for the two emotional related factors. These
results provide insight on how consumers perceive different dimensions of wellbeing and stress
the influence of cultural differences on the conceptualization of this construct
The âcider flavorâ : Interactions between chemical coumpounds and sensory properties of ciders
Lâobjectif de cette thĂšse est dâĂ©tudier lâinfluence des procyanidines, du sucre, de lâacide, de lâĂ©thanol, des arĂŽmes et du CO2 sur le goĂ»t sucrĂ©, lâaciditĂ©, lâamertume et lâastringence du cidre. Des plans dâexpĂ©riences ont Ă©tĂ© rĂ©alisĂ©s en solutions modĂšles et avec des cidres commerciaux afin dâĂ©tudier les effets directs des composĂ©s chimiques mais Ă©galement les interactions entre eux sur la perception de ces quatre attributs sensoriels.Les rĂ©sultats confirment le rĂŽle dĂ©terminant des procyanidines,du sucre, de lâacide, de lâĂ©thanol sur les quatre caractĂ©ristiques organoleptiques Ă©tudiĂ©es. Il faut souligner lâinfluence de la concentration et du degrĂ© de polymĂ©risation des procyanidines qui modifient les perceptions sucrĂ©es et acides. Ces travaux montrent Ă©galement une sur expression de lâamertume pour les procyanidines tĂ©tramĂšres et pentamĂšres mais seulement pour des concentrations de 750 mg/L, et une interaction entre la concentration et le degrĂ© de polymĂ©risation pour lâastringence.ExceptĂ© pour lâamertume, la prĂ©sence de gaz carbonique modifie la perception sensorielle des Ă©chantillons testĂ©s :lâastringence augmente, le goĂ»t sucrĂ© diminue pour les solutions les plus sucrĂ©es et finalement, il semble que les dĂ©gustateurs aient plus de mal percevoir les diffĂ©rences dâaciditĂ© entre les Ă©chantillons. Enfin, les arĂŽmes peuvent modifier la perception du goĂ»t sucrĂ© de certains cidres par un effet de congruence. En effet, la prĂ©sence de notes aromatiques « fruitĂ©es » est accompagnĂ©e dâune surĂ©valuation du goĂ»t sucrĂ© et des notes « terreux-foin »conduisent Ă une diminution du goĂ»t sucrĂ© perçu. Cependant,ce phĂ©nomĂšne de congruence semble ĂȘtre concentration dĂ©pendante.The aim of this thesis is to study the influence of procyanidins, sugar, acid, ethanol, CO2 and aroma on the perception of sweetness, sourness, bitterness and astringency of cider. Experimental designs were carried out with model solutions or commercial ciders to study the direct effects and interactions of the chemical compounds on these four organoleptic characteristics.The results confirm the key role of procyanidins, sugar,acid, ethanol on the four organoleptic characteristics. We notably underline the influence of procyanidins concentration and polymerization degree on sweetness and sourness when literature only focused on bitterness and astringency. Our works also indicate an overexpression of bitterness for tetrameric and pentameric procyanidins but only for concentration of 750 mg/L, and an interaction between concentration and polymerization degree for astringency.Except for bitterness, adding CO2 modify sensorycharacteristics of the samples: astringency increases,sweetness decreases for the sweetest solutions and it seems that tasters have more difficulty perceive acidity differences between samples. Finally, the aromatic characteristics can modify sweetness perception of some ciders due to acongruency effect. Indeed, âfruityâ notes generate an over evaluation of sweetness when âhay-earthyâaromas lead to a decrease of this taste. Nevertheless,this phenomenon appears to be concentration dependent
Objectivation des caractéristiques sensorielles des produits issus des productions végétales spécialisées
Trained panelists versus consumers for sensory description: Comments on the opinion paper of Ares and Varela
Trained panelists versus consumers for sensory description: Comments on the opinion paper of Ares and Varel
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