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, “fruity” notes generate an over evaluation of sweetness when “hay-earthy”aromas lead to a decrease of this taste. Nevertheless,this phenomenon appears to be concentration dependent.L’objectif de cette thèse est d’étudier l’influence des procyanidines, du sucre, de l’acide, de l’éthanol, des arômes et du CO2 sur le goût sucré, l’acidité, l’amertume et l’astringence du cidre. Des plans d’expériences ont été réalisés en solutions modèles et avec des cidres commerciaux afin d’étudier les effets directs des composés chimiques mais également les interactions entre eux sur la perception de ces quatre attributs sensoriels.Les résultats confirment le rôle déterminant des procyanidines,du sucre, de l’acide, de l’éthanol sur les quatre caractéristiques organoleptiques étudiées. Il faut souligner l’influence de la concentration et du degré de polymérisation des procyanidines qui modifient les perceptions sucrées et acides. Ces travaux montrent également une sur expression de l’amertume pour les procyanidines tétramères et pentamères mais seulement pour des concentrations de 750 mg/L, et une interaction entre la concentration et le degré de polymérisation pour l’astringence.Excepté pour l’amertume, la présence de gaz carbonique modifie la perception sensorielle des échantillons testés :l’astringence augmente, le goût sucré diminue pour les solutions les plus sucrées et finalement, il semble que les dégustateurs aient plus de mal percevoir les différences d’acidité entre les échantillons. Enfin, les arômes peuvent modifier la perception du goût sucré de certains cidres par un effet de congruence. En effet, la présence de notes aromatiques « fruitées » est accompagnée d’une surévaluation du goût sucré et des notes « terreux-foin »conduisent à une diminution du goût sucré perçu. Cependant,ce phénomène de congruence semble être concentration dépendante

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 especifíca;Fil: Galmarini, Mara Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires". Facultad de Ciencias Agrarias; ArgentinaFil: Mehinagic, Emira. No especifíca

Is the typicality of “Provence Rosé wines” 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 Rosé 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 ‘citrus fruit’, ‘exotic fruit’ and ‘fresh floral’ odors and aromas being typical attributes of Provence Rosé 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 Rosé wines. It will now be interesting to investigate the Provence area further in order to evaluate potential sub-area specificities linked to “terroir” 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 “cider flavor” : Interactions between chemical coumpounds and sensory properties of ciders

L’objectif de cette thèse est d’étudier l’influence des procyanidines, du sucre, de l’acide, de l’éthanol, des arômes et du CO2 sur le goût sucré, l’acidité, l’amertume et l’astringence du cidre. Des plans d’expériences ont été réalisés en solutions modèles et avec des cidres commerciaux afin d’étudier les effets directs des composés chimiques mais également les interactions entre eux sur la perception de ces quatre attributs sensoriels.Les résultats confirment le rôle déterminant des procyanidines,du sucre, de l’acide, de l’éthanol sur les quatre caractéristiques organoleptiques étudiées. Il faut souligner l’influence de la concentration et du degré de polymérisation des procyanidines qui modifient les perceptions sucrées et acides. Ces travaux montrent également une sur expression de l’amertume pour les procyanidines tétramères et pentamères mais seulement pour des concentrations de 750 mg/L, et une interaction entre la concentration et le degré de polymérisation pour l’astringence.Excepté pour l’amertume, la présence de gaz carbonique modifie la perception sensorielle des échantillons testés :l’astringence augmente, le goût sucré diminue pour les solutions les plus sucrées et finalement, il semble que les dégustateurs aient plus de mal percevoir les différences d’acidité entre les échantillons. Enfin, les arômes peuvent modifier la perception du goût sucré de certains cidres par un effet de congruence. En effet, la présence de notes aromatiques « fruitées » est accompagnée d’une surévaluation du goût sucré et des notes « terreux-foin »conduisent à une diminution du goût sucré perçu. Cependant,ce phénomène de congruence semble être concentration dépendante.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, “fruity” notes generate an over evaluation of sweetness when “hay-earthy”aromas lead to a decrease of this taste. Nevertheless,this phenomenon appears to be concentration dependent

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