Digit-tracking: Interpreting the evolution over time of sensory dimensions of an individual product space issued from Napping® and sorted Napping

Lê, Tâm Minh; Husson, François; Lê, Sébastien

doi:10.1016/j.foodqual.2015.07.002

Cited by 10 publications

(6 citation statements)

References 8 publications

(9 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…5 (Lê et al 2016). The representation of the cognitive process used by S1 shows that this subject performed 16 steps to obtain the final configuration.…”

Section: Resultsmentioning

confidence: 99%

Holos: A collaborative environment for similarity-based holistic approaches

2016

Self Cite

View full text Add to dashboard Cite

Through this article, we aim to introduce Holos-a new collaborative environment that allows researchers to carry out experiments based on similarity assessments between stimuli, such as in projective-mapping and sorting tasks. An important feature of Holos is its capacity to assess real-time individual processes during the task. Within the Holos environment, researchers can design experiments on its platform, which can handle four kinds of stimuli: concepts, images, sounds, and videos. In addition, researchers can share their study resources within the scientific community, including stimuli, experimental protocols, and/or the data collected. With a dedicated Android application combined with a tactile human-machine interface, subjects can perform experiments using a tablet to obtain similarity measures between stimuli. On the tablet, the stimuli are displayed as icons that can be dragged with one finger to position them, depending on the ways they are perceived. By recording the x,y coordinates of the stimuli while subjects move the icons, the obtained data can reveal the cognitive processes of the subjects during the experiment. Such data, named digit-tracking data, can be analyzed with the SensoMineR package. In this article, we describe how researchers can design an experiment, how subjects can perform the experiment, and how digit-tracking data can be statistically analyzed within the Holos environment. At the end of the article, a short exemplary experiment is presented.

show abstract

“…5 (Lê et al 2016). The representation of the cognitive process used by S1 shows that this subject performed 16 steps to obtain the final configuration.…”

Section: Resultsmentioning

confidence: 99%

Holos: A collaborative environment for similarity-based holistic approaches

2016

Self Cite

View full text Add to dashboard Cite

show abstract

“…Sensory analysis methods based on consumer perception are always popular around the world (Varela & Ares, 2012). Sensory classification methods have always been effective in methods used for different situations (Lê et al, 2016). The classification methods of foods determine the sensory methods that can be applied in the certification and registration of the Geographical Indication of Origin (Rodrigues et al, 2020).…”

Section: Sensorial Propertiesmentioning

confidence: 99%

Effects of egg parts addition on colour, textural and sensory properties of block-type melted cheese: a case study

2022

View full text Add to dashboard Cite

In this study, by the addition of chicken egg the production possibilities of the block-typed processed cheese and the changes that occur on the various properties due to the storage of the produced cheese were analyzed. Before the blanching, three different parts of the egg; albumen, yolk and whloe egg were added to the processed cheese formulation. The cheeses were analyzed on the first, 15th, 30th and 60th days. The physico-chemical, textural and sensory characteristics of the cheese samples were tested. It was determined out of the obtained results that the use of the chicken egg was decreased in the values of L*, a* and b*. According to the texture results, the control sample stood out to be the cheese type that has the highest hardness. Of all the parameters, the sample with yolked-cheese got the highest point according to the results of the sensory evaluation. The use of yolk affected positively both the structure and the appearance. At the end of this study, it is found out that the use of chicken egg in the production of the block-typed processed cheese did not cause any drawback in terms of both production process, shelf life and from the sensory point.

show abstract

“…Las metodologías sensoriales basadas en la percepción del consumidor han ganado popularidad a nivel mundial (Varela & Ares, 2012). Entre ellos, los métodos sensoriales basados en enfoques holísticos, como la tarea de clasificación, que han tenido una enorme popularidad, siendo utilizados para diferentes situaciones (Lê, Husson, & Lê, 2016). En esta técnica, cada participante organiza un número determinado de muestras en grupos, de acuerdo con las similitudes y diferencias percibidas (Masson et al, 2016).…”

Section: Introductionunclassified

Percepción sensorial de diferentes marcas de cerveza utilizando el método Tarea de Clasificación (Sorting task)

et al. 2021

View full text Add to dashboard Cite

El método de tarea de clasificación es una técnica de caracterización sensorial que analiza e interpreta la respuesta sensorial de los consumidores. Esta técnica clasifica las muestras en grupos rigiéndose a la similitud sensorial que hay entre ellas. Es una prueba rápida y muy útil, ya que se puede realizar con consumidores habituales que pueden ser capaces de describir de manera correcta el producto, ahorrando la etapa de entrenamiento de panelistas. El objetivo de este trabajo fue identificar las similitudes y/o diferencias de la cerveza. Se trabajó con 4 marcas de cerveza las cuales fueron: Pilsen Trujillo, Pilsen Callao, Golden y Cusqueña Dorada. Para tal evaluación se trabajó con 20 consumidores habituales de cerveza de la ciudad de Trujillo, donde probaron las diferentes muestras y formaron grupos respecto a su olor, visual, turbidez, textura y sabor. Finalmente, se realizó un análisis estadístico para observar las similitudes/diferencias de las distintas muestras evaluadas por el método de tarea de clasificación mediante gráficas. Las cervezas Pilsen Trujillo y Golden no tienen diferencia notable, más bien tienen una similitud significativa. Las cervezas Pilsen Callao tiene poco grado de similitud con Pilsen Trujillo y la cerveza Cuzqueña Dorada es la que presenta mayor diferencia notable con respecto a las otras cervezas.

show abstract

Digit-tracking: Interpreting the evolution over time of sensory dimensions of an individual product space issued from Napping® and sorted Napping

Cited by 10 publications

References 8 publications

Holos: A collaborative environment for similarity-based holistic approaches

Holos: A collaborative environment for similarity-based holistic approaches

Effects of egg parts addition on colour, textural and sensory properties of block-type melted cheese: a case study

Percepción sensorial de diferentes marcas de cerveza utilizando el método Tarea de Clasificación (Sorting task)

Contact Info

Product

Resources

About