Comparison of three sensory methods for use with the Napping® procedure: Case of ten wines from Loire valley

Perrin, Lucie; Symoneaux, Ronan; Maître, Isabelle; Asselin, Christian; Jourjon, Frédérique; Pagès, Jacques

doi:10.1016/j.foodqual.2007.06.005

Cited by 226 publications

(198 citation statements)

References 20 publications

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“…The projective mapping task was performed in conjunction with ultra flash profiling as described by Perrin et al (2008). Panellists were instructed to smell and taste all the samples in the order received and to position them on an A3 sheet of paper according to sensory similarity.…”

Section: The Projective Mapping Taskmentioning

confidence: 99%

“…When it comes to alcoholic beverages, projective mapping has only been applied to wine (Hopfer & Heymann, 2013;Pagès, 2005;Perrin & Pagès, 2009;Perrin et al, 2008;Ross, Weller, & Alldredge, 2012;Torri et al, 2013). The wines tested included white wines from the Loire valley as well as red wines from France, Italy and the USA.…”

Section: Introductionmentioning

confidence: 99%

“…This often results in a sensory lexicon that is limited to a few descriptors that can be accurately scaled, ignoring many other attributes that may be present but for which panel consensus regarding their definition and intensity could not be achieved (Lawless, 1999). An approach that could deal with this issue would be to allow panellists to indicate, instead of quantify, which terms are important to describe the product by providing them with an extensive list of descriptors relevant to the product category (Campo, Ballester, Langlois, Dacremont, & Valentin, 2010;Lelièvre, Chollet, Abdi, & Valentin, 2008), or allowing them to supply their own words to describe the product, as is done in the Napping Ò procedure (Perrin et al, 2008). Product complexity has been implicated to impact on the quality of projective mapping results (Nestrud & Lawless, 2010), although this observation was based on fruit and dairy studies.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Trained sensory panellists’ response to product alcohol content in the projective mapping task: Observations on alcohol content, product complexity and prior knowledge

Louw

Oelofse

Næs

et al. 2014

Food Quality and Preference

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This article appeared in a journal published by Elsevier. The attached copy is furnished to the author for internal non-commercial research and education use, including for instruction at the authors institution and sharing with colleagues.Other uses, including reproduction and distribution, or selling or licensing copies, or posting to personal, institutional or third party websites are prohibited. a b s t r a c tProjective mapping has been validated as a practical tool for the rapid sensory profiling of brandy products, although repeatability concerns necessitate repeated measurements in larger sample sets. The reason for poor repeatability could be linked to the complexity of the product type, as well as the physical and possibly psychological factors associated with its high alcohol content. To date no information has been published that tested the effect of these specific factors on panellist performance in projective mapping tasks. This study tested the effect of sample complexity and alcohol content on sensory panel repeatability and accuracy in projective mapping, using six types of commercial alcoholic beverages. In a second objective, the study also tested the effect of prior knowledge of alcohol content of a given product set on panellist performance in projective mapping. The results showed that complexity had the biggest impact on panel performance, while alcohol content had a secondary but decisive influence, largely due to its chemosensory fatiguing nature. Knowledge of the product alcohol content appeared to affect individuals differently, and also had an effect on the terminology used by the panellists to describe the products. The study also introduces the Relative Performance Indicator (RPI) as a new panel performance monitoring tool for projective mapping.

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Section: The Projective Mapping Taskmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Trained sensory panellists’ response to product alcohol content in the projective mapping task: Observations on alcohol content, product complexity and prior knowledge

Louw

Oelofse

Næs

et al. 2014

Food Quality and Preference

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“…Se utilizó la técnica de análisis sensorial descriptivo cuantitativo conocida como Fixed-Choice Profiling que utiliza una lista cerrada de descriptores con una puntuación determinada para cada uno [9][10][11][12]14]. Los descriptores se eligieron por consenso y siguiendo los siguientes criterios…”

Section: Análisis Sensorial De Los Vinosunclassified

Aprendizaje a distancia del análisis sensorial de vinos

Benítez

Lasanta

Heredia

2014

37th World Congress of Vine and Wine and 12th General Assembly of the OIV

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Resumen. En esta comunicación se presentan los resultados de un proyecto de innovación educativa en análisis sensorial de vinos desarrollado en la Universidad de Cádiz (España). El sistema utilizado se basa en la cuantificación de 37 atributos sensoriales del vino relacionados con el aspecto visual, aroma, sabor y apreciación global en una escala de 0 (inexistente), 1 (perceptible), 2 (considerable) y 3 (muy intenso), empleando las herramientas del software libre Moodle de educación a distancia. Los vinos elegidos son catados previamente por los profesores y sus resultados son cargados en el sistema como un examen tipo test de múltiple respuesta. Los alumnos catan en sus domicilios las mismas referencias de vino y cargan sus resultados en el programa al que se accede por Internet. El aprendizaje del alumno se mide en base a la diferencia de su evaluación con la de los profesores. Se organizaron tres cursos no presenciales entre los años 2012 y 2014 con un total de 106 alumnos. Para estudiar los resultados se ha realizado un análisis estadístico utilizando el test Kruskal-Wallis para las variables no paramétricas y ANOVA para las paramétricas. Como resultado se ha comprobado que los alumnos mostraron un aprendizaje destacable y creciente durante el curso. Los análisis estadísticos han mostrado además que las mujeres han obtenido calificaciones significativamente mejores que las de los hombres, que los catadores con experiencia media han tenido mejores calificaciones que los de experiencia amplia y que los vinos tintos de crianza han sido los mejores calificados. Además, en una encuesta anónima realizada al final de los cursos, los alumnos mostraron un elevado grado de satisfacción valorado en 8.67/10. IntroducciónSe entiende como aprendizaje a distancia o e-learning el desarrollo del proceso de formación (reglada o no reglada), basado en el uso de las tecnologías de la información y las telecomunicaciones (TIC), que posibilitan un aprendizaje interactivo, flexible y accesible a cualquier receptor potencial, aprovechando sobre todo los medios que ofrece la red Internet [1]. Actualmente, el e-learning se emplea en educación superior enámbitos tan diversos como la medicina [2], química [3], o ingeniería [4]. En relación a la utilización del e-learning en Enología, existen innumerables cursos de enología y de cata de vino a distancia, incluyendo algunos ofrecidos por prestigiosas universidades [5,6]. Por otra parte, el análisis sensorial de vinos suele ser bastante subjetivo y no suele ser habitual utilizar las técnicas de análisis sensorial y análisis estadístico desarrolladas para otros alimentos. Por ello, estos cursos acostumbran a limitarse a unos contenidos cargados en el servidor en los que se enseñan las técnicas de cata y se describen los vinos elegidos. Estos contenidos son descargados y recibidos por el alumno de una forma unidireccional [7]. Como consecuencia, no se tiene constancia de que los cursos de cata de vino incorporen técnicas de evaluación objetiva de los vinos que se catan con tratamiento estad...

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“…Wine professionals (wine-makers, wine journalists, etc.) are often nonavailable for testing [5]; hence, our experts were not formally trained, as usually done in quantitative descriptive analysis (DA). Due to their high level of long-term professional expertise, we hypothesized that the abstraction of sensory prototypes is memorized and could be considered as a synthesis of all previous wine tasting experiences from the category.…”

Section: Introductionmentioning

confidence: 99%

Novel Memory-Based Sensory Approach to Assess Large-Scale Typicality: The Case of Mainland Portugal Red Wines

José-Coutinho¹,

Ávila²,

Ricardo-da-Silva³

2018

Grapes and Wines - Advances in Production, Processing, Analysis and Valorization

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Twenty professional wine experts were asked to describe their prototypical construct of a representative young red wine from each of the 12 Protected Geographical Indications (PGI) of mainland Portugal. No samples were assessed; the experiment was based on memory alone by completion of 12 extended self-reported sensory questionnaires. Four large-scale areas were differentiated, the typicality being statistically validated and described from a sensory standpoint. Alcohol, acidity, bitterness, and astringency were cross-linked; the respective variations were correlated with published literature and expressed as key factors for the regional macroscale area differentiation. Bitterness and astringency were found to be sensory different and related on a geographical scale, as bitterness was primarily affected by inland/coastal influence; while astringency confirmed its customary north/south dependence that finding is to be considered a new understanding. Moreover, with the proposed methodology, it was possible to achieve a novel nationwide sensory characterization of PGIs, overcoming present day limitations on macroscale sensory research and sample representativeness. Results by uncalibrated prototypical memory assessment of single PGI Beira Atlântico were compared with the outcome of calibrated wine sampling assessment by local experts, using the same sensory questionnaire, and were found significantly correlated. The need for a calibration stage was found uneven regarding the overall group of scrutinized wine descriptors.

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Comparison of three sensory methods for use with the Napping® procedure: Case of ten wines from Loire valley

Cited by 226 publications

References 20 publications

Trained sensory panellists’ response to product alcohol content in the projective mapping task: Observations on alcohol content, product complexity and prior knowledge

Trained sensory panellists’ response to product alcohol content in the projective mapping task: Observations on alcohol content, product complexity and prior knowledge

Aprendizaje a distancia del análisis sensorial de vinos

Novel Memory-Based Sensory Approach to Assess Large-Scale Typicality: The Case of Mainland Portugal Red Wines

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