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Withers C.,University of Reading | Methven L.,University of Reading | Qannari E.M.,USC Sensometrics and Chemometrics Laboratory | Allen V.J.,University of Reading | And 2 more authors.
Journal of Sensory Studies | Year: 2014

Taxonomic free sorting (TFS) is a fast, reliable and new technique in sensory science. The method extends the typical free sorting task where stimuli are grouped according to similarities, by asking respondents to combine their groups two at a time to produce a hierarchy. Previously, TFS has been used for the visual assessment of packaging whereas this study extends the range of potential uses of the technique to incorporate full sensory analysis by the target consumer, which, when combined with hedonic liking scores, was used to generate a novel preference map. Furthermore, to fully evaluate the efficacy of using the sorting method, the technique was evaluated with a healthy older adult consumer group. Participants sorted eight products into groups and described their reason at each stage as they combined those groups, producing a consumer-specific vocabulary. This vocabulary was combined with hedonic data from a separate group of older adults, to give the external preference map. Taxonomic sorting is a simple, fast and effective method for use with older adults, and its combination with liking data can yield a preference map constructed entirely from target consumer data. © 2014 Wiley Periodicals, Inc. Source


Lofstedt T.,Umea University | Hanafi M.,USC Sensometrics and Chemometrics Laboratory | Mazerolles G.,French National Institute for Agricultural Research | Trygg J.,Umea University
Chemometrics and Intelligent Laboratory Systems | Year: 2012

OnPLS was recently presented as a general extension of O2PLS to the multiblock case. OnPLS is very similar to O2PLS in the case of two blocks, but generalises symmetrically to cases with more than two blocks, i.e. without giving preference to any one of the blocks.This article presents a straight-forward extension to this method and thereby also introduces the OPLS framework to the field of PLS path modelling. Path modelling links a number of data blocks to each other, thereby establishing a set of paths along which information is considered to flow between blocks, representing for instance a known time sequence, an assumed causality order, or some other chosen organising principle. Compared to existing methods for path analysis, OnPLS extracts a minimum number of predictive components that are maximally covarying with maximised correlation. This is a significant contribution to path modelling, because other methods may yield score vectors with variation that obstructs the interpretation. The method achieves this by extracting a set of orthogonal components that capture local phenomena orthogonal to the variation shared with all the connected blocks.Two applications will be used to illustrate the method. The first is based on a simulated dataset that shows how the interpretation is improved by removing orthogonal variation and the second on a real data process for the monitoring of protein structure changes during cheese ripening by analysing infrared data. © 2012 Elsevier B.V. Source


Repoux M.,University of Burgundy | Laboure H.,University of Burgundy | Courcoux P.,USC Sensometrics and Chemometrics Laboratory | Courcoux P.,University of Nantes | And 6 more authors.
Flavour and Fragrance Journal | Year: 2012

The aim of this work was to clarify the influence of the properties (firmness and fat content) of a solid processed model cheese on in vivo aroma release while considering the role of the in-mouth process during both mastication and post-swallowing steps, and the hydrophobicity of aroma compounds, on a large number of well characterized subjects. In vivo aroma release was studied on 44 subjects who freely consumed six processed model cheeses flavoured with the same concentration of nonan-2-one and ethyl propanoate. Globally, an increase in firmness induced an increase in chewing duration, amount of saliva incorporated into the food bolus, total amount of aroma released and rate of release. The kinetics of release clearly differed between the two aroma compounds. Ethyl propanoate presented a higher release rate for firmer cheese and was more released during the mastication step, whereas nonan-2-one was more released during the post-swallowing step and more persistent in the mouth, due to its higher hydrophobicity. Consuming cheeses with a higher fat content led to a higher amount of product remaining in the mouth after swallowing, a lower amount of nonan-2-one released and a longer persistence of nonan-2-one in the breath. The results could be helpful to better understand the relative influence of the parameters related to products and subjects in order to reformulate foods with good sensory acceptability. © 2012 John Wiley & Sons, Ltd. Source


Pinto F.S.T.,Federal University of Rio Grande do Sul | Fogliatto F.S.,Federal University of Rio Grande do Sul | Qannari E.M.,USC Sensometrics and Chemometrics Laboratory | Qannari E.M.,French National Institute for Agricultural Research | Qannari E.M.,University of Nantes
Food Quality and Preference | Year: 2014

In sensory analysis attributes are measured on samples based on human judgment. The ability to detect differences is essential when selecting a panelist, as well as the repeatability in assessments and the agreement among panelists (or reproducibility), which is our definition of panel consistency. Our goal in this paper is to identify an efficient method to compare evaluation profiles from panelists measuring a given sensory attribute on different samples, assessing the panel's consistency. For that we investigate two methods available in the literature - consonance analysis (Dijksterhuis, 1995), and repeatibility and reproducibility analysis (Rossi, 2001) - and propose a new method, based on the internal consistency test and the calculation of the Cronbach's alpha coefficient (Cronbach, 1951). We tested our proposition using a dataset from a case study in which beef cubes in stew, used as combat ration by the American Army, are characterized by a sensory panel using the Spectrum protocol. Different product formulations based on military specifications yielded eight samples evaluated by nine panelists in quadruplicate. Twenty-four sensory attributes were assessed by the panelists. Results pointed to the Cronbach's alpha coefficient as best among the methods tested, which is justified threefold: (i) it allows identifying attributes better understood by panelists, (ii) it gives a ranking of panelists according to their consensus with the rest of the panel, and (iii) it is analytically simpler in comparison with other methods. © 2013 Elsevier Ltd. Source


Vigneau E.,USC Sensometrics and Chemometrics Laboratory | Vigneau E.,French National Institute for Agricultural Research | Vigneau E.,University of Nantes | Endrizzi I.,Research and Innovation Center | And 3 more authors.
Food Quality and Preference | Year: 2011

In consumer studies, liking scores for a set of products are usually collected from a panel of consumers. When additional information is available both on products and consumers, the data can be organized in an L-shaped structure. The CLV (Clustering around Latent Variables) approach which was originally designed to identify segments of consumers according to their preferences is extended in order to take account of product characteristics data or/and consumer background information. © 2011 Elsevier Ltd. Source

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