Comparison of conventional descriptive analysis and a citation frequency-based descriptive method for odor profiling: An application to Burgundy Pinot noir wines

Food Quality and Preference

Volumn 21, Issue 1, 2010, Pages 44-55

  Campo, E ^a   Ballester, J ^a,b   Langlois, J ^a   Dacremont, C ^a,c   Valentin, D ^a,c  

^a UNIVERSITÉ DE BOURGOGNE   (France)

^b UNIVERSITÉ DE BOURGOGNE   (France)

^c UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

Conventional DA; Descriptive profile; Frequency of citation; Method comparison; Pinot noir; Sensory analysis; Wine

Indexed keywords

EID: 70350578791     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2009.08.001     Document Type: Article

References (38)

1. Blancher G., Chollet S., Kesteloot R., Hoang D.N., Cuvelier G., and Sieffermann J.M. French and vietnamese: How do they describe texture characteristics of the same food? A case study with jellies. Food Quality and Preference 18 3 (2007) 560-575
2. Cairncross S.E., and Sjostrom L.B. Flavor profiles - A new approach to flavor problems. Food Technology 4 8 (1950) 308-311
3. Campo E., Do B.V., Ferreira V., and Valentin D. Aroma properties of young Spanish monovarietal white wines: A study using sorting task, list of terms and frequency of citation. Australian Journal of Grape and Wine Research 14 2 (2008) 104-115
4. Cartier R., Rytz A., Lecomte A., Poblete F., Krystlik J., Belin E., et al. Sorting procedure as an alternative to quantitative descriptive analysis to obtain a product sensory map. Food Quality and Preference 17 7-8 (2006) 562-571
5. Dairou V., and Sieffermann J.M. A comparison of 14 jams characterized by conventional profile and a quick original method, the flash profile. Journal of Food Science 67 2 (2002) 826-834
6. Delarue J., and Sieffermann J.M. Sensory mapping using Flash profile. Comparison with a conventional descriptive method for the evaluation of the flavour of fruit dairy products. Food Quality and Preference 15 4 (2004) 383-392
7. Dravnieks A. Atlas of odor character profiles (1985), ASTM, Philadelphia, PA p. 354
8. Engen T., and Pfaffmann C. Absolute judgments of odor intensity. Journal of Experimental Psychology 58 1 (1959) 23-26
9. ISO NORM, 3591. Sensory analysis: Apparatus wine tasting glass (1977), International Organization for Standardization, Geneva, Switzerland
10. ISO NORM, 8589. Sensory analysis: General guidance for the design of test rooms (1988), International Organization for Standardization, Geneva, Switzerland
11. ISONORM, 11035. Sensory analysis: Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach (1994), International Organization for Standardization, Geneva, Switzerland
12. Laing D.G. Characteristics of the human sense of smell when processing odor mixtures. In: Laing D.G., Doty R.L., and Breipohl W. (Eds). The human sense of smell (1991), Springer, Berlin 241-259
13. Laing D.G., and Glemarec A. Selective attention and the perceptual attention of odor mixtures. Physiology and Behavior 52 6 (1992) 1047-1053
14. Langlois, J., Ballester, J., Campo, E., Dacremont, C., & Peyron, D. (in preparation). Combining olfactory and gustatory clues in experts judgement of aging potential of red wine.
15. Lawless H.T. Descriptive analysis of complex odors: Reality, model or illusion?. Food Quality and Preference 10 4-5 (1999) 325-332
16. Lawless H.T., and Heymann H. Despcriptive analysis. Sensory evaluation of food. Principles and practices (1998), Chapman and Hall, New York, NA pp. 341-378
17. Lawless H.T., Sheng N., and Knoops S. Multidimensional-scaling of sorting data applied to cheese perception. Food Quality and Preference 6 2 (1995) 91-98
18. Le Fur Y., Mercurio V., Moio L., Blanquet J., and Meunier J.M. A new approach to examine the relationships between sensory and gas chromatography-olfactometry data using generalized procrustes analysis applied to Six French Chardonnay wines. Journal of Agricultural and Food Chemistry 51 2 (2003) 443-452
19. Lebart L., Morineau A., and Piron M. Statistique exploratoire multidimensionnelle (1995), Dunod, Paris pp. 177-184
20. Lelievre M., Chollet S., Abdi H., and Valentin D. What is the validity of the sorting task for describing beers? A study using trained and untrained assessors. Food Quality and Preference 19 8 (2008) 697-703
21. Lim J., and Lawless H.T. Qualitative differences of divalent salts: Multidimensional scaling and cluster analysis. Chemical Senses 30 9 (2005) 719-726
22. Marshall K., Laing D.G., Jinks A.L., and Hutchinson I. The capacity of humans to identify components in complex odor-taste mixtures. Chemical Senses 31 6 (2006) 539-545
23. McCloskey L.P., Sylvan M., and Arrhenius S.P. Descriptive analysis for wine quality experts determining appellations by Chardonnay wine aroma. Journal of Sensory Studies 11 1 (1996) 49-67
24. Meilgaard M., Civille G.V., and Carr B.T. Sensory evaluation techniques. 2nd ed. (1991), CRC Press, Boca Raton, FL
25. Noble A.C., Arnold R.A., Buechsenstein J., Leach E.J., Schmidt J.O., and Stern P.M. Modification of a standardized system of wine aroma terminology. American Journal of Enology and Viticulture 38 2 (1987) 143-146
26. Pages J. Direct collection of sensory distances: Application to the evaluation of ten white wines of the Loire Valley. Sciences Des Aliments 23 5-6 (2003) 679-688
27. ® procedure: Case of methods for use with the ten wines from Loire valley. Food Quality and Preference 19 1 (2008) 1-11
28. Risvik E., McEwan J.A., Colwill J.S., Rogers R., and Lyon D.H. Projective mapping: A tool for sensory analysis and consumer research. Food Quality and Preference 5 4 (1994) 263-269
29. Risvik E., McEwan J.A., and Rodbotten M. Evaluation of sensory profiling and projective mapping data. Food Quality and Preference 8 1 (1997) 63-71
30. Robert P., and Escouffier Y. A unifying tool for linear multivariate statistical methods: The RV-coefficient. Applied Statistics 25 (1976) 257-265
31. Saint-Eve A., Kora E.P., and Martin N. Impact of the olfactory quality and chemical complexity of the flavouring agent on the texture of low fat stirred yogurts assessed by three different sensory methodologies. Food Quality and Preference 15 7-8 (2004) 655-668
32. Schlich P. Defining and validating assessor compromises about product distances and attribute correlations. In: Naes T.R.E. (Ed). Multivariate analysis of data in sensory science (1996), Academic Press, New York, NY 259-306
33. èmes rencontres. L'innovation: de l'idée au succès (pp. 335-340). Montpellier.
34. Stampanoni C.R. The "Quantitative Flavor Profiling" technique. Perfumer and Flavourist 18 (1993) 19-24
35. Stone H., Sidel J., Oliver S., Woolsey A., and Singleto R.C. Sensory evaluation by quantitative descriptive analysis. Food Technology 28 11 (1974) 24-34
36. Szczesniak A.S. Objective measurements of food texture. Journal of Food Science 28 (1963) 410-420
37. Tang C., and Heymann H. Multidimensional sorting, similarity scaling and free-choice profiling of grape jellies. Journal of Sensory Studies 17 6 (2002) 493-509
38. Williams A.A., and Langron S.P. The use of free-choice profiling for the evaluation of commercial ports. Journal of the Science of Food and Agriculture 35 5 (1984) 558-568