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Papers by Sylvie Chollet

Plant Foods for Human Nutrition, Jul 1, 2016

Lebensmittel-Wissenschaft & Technologie, Apr 1, 2015

Meat Science, Apr 1, 2016

L'objectif de cette these etait double. D'une part, deux methodes d'entrainement a l&... more L'objectif de cette these etait double. D'une part, deux methodes d'entrainement a l'identification de composes de la biere ont ete comparees : l'une ou les sujets travaillaient en groupe et l'autre ou les sujets travaillaient individuellement, seuls face a un automate. Dans la methode en groupe, les concentrations des composes evalues par les sujets etaient fonction de la reponse donnee par la majorite du groupe. Dans la methode individuelle, l'adaptation des concentrations des composes etait fonction de la reponse du sujet lui-meme. Les resultats ont montre que les deux methodes etaient efficaces, mais quasiment equivalentes. Seules quelques differences ont pu etre mises en evidence : les sujets en groupe ont tendance a identifier un nombre plus important de composes ajoutes dans la biere et a etre plus surs, que les sujets en individuel. En revanche, l'entrainement en groupe favorise le fait que les sujets identifient un compose alors qu'aucun n'est present. Finalement, la difference la plus importante entre les deux methodes est la motivation des sujets. D'autre part, les sujets entraines ont ete compares a des novices, a differents stades de leur entrainement, lors de trois epreuves : une de tri, une de communication referentielle et une de description. De plus, a la fin de leur entrainement, l'aptitude des sujets entraines a generaliser leur savoir a d'autres taches non apprises et a d'autres produits non familiers, a ete evaluee lors d'une epreuve d'appariement et de discrimination. Les resultats ont montre que les sujets entraines ont acquis une meilleure capacite a communiquer sur les bieres et qu'ils semblent avoir des representations perceptives legerement differentes de celles des novices. Il apparait egalement que l'entrainement a l'identification de composes de la biere ameliore les performances des sujets dans une tache de discrimination, mais uniquement avec les bieres sur lesquelles ils ont ete entraines.

Lebensmittel-Wissenschaft & Technologie, Jun 1, 2014

ABSTRACT The impact of the degree of polymerization and of the concentration of procyanidins in a... more ABSTRACT The impact of the degree of polymerization and of the concentration of procyanidins in a model solution of French cider was investigated. Four purified fractions of procyanidins at three concentrations were added in a solution containing water, ethanol, fructose and malic acid. The four studied sensory characteristics (bitterness, astringency, sweetness and sourness) were modified according to the concentration of procyanidins. The degree of polymerization (DP) of procyanidins influenced only bitterness and astringency but this impact was not the same for all concentrations. Despite the fact that pH, fructose and malic acid concentrations were the same in all samples, the perception of sweetness and sourness were modified according to the concentration of procyanidins.

Current opinion in food science, Jun 1, 2019

Tạp chí Phát triển Khoa học Công nghệ, Sep 30, 2014

International Journal of Food Science and Technology, May 22, 2012

Food Quality and Preference, 2005

John Wiley & Sons, Ltd eBooks, Jan 26, 2018

Projective mapping and sorting tasks—often called “Holistic” Methods—are methods that directly ob... more Projective mapping and sorting tasks—often called “Holistic” Methods—are methods that directly obtain similarity measurements between products by asking participants (who could be novices, trained assessors, or experts, adults or children) to provide a global evaluation of a set of products of interest. In projective mapping, each participant is asked to place products on a sheet of paper in such a way that the positions of the products express the products’ similarity structure. In the sorting task, each participant is asked to sort the products in groups such that similar products are sorted together. For both projective mapping and sorting—in order to derive a better understanding of the similarity structure between the products—participants are also sometimes asked to verbally describe products or groups of products. The statistical analysis of projective mapping and sorting tasks used well know techniques such as: (multiple and simple) correspondence analysis, multiple factor analysis, principal component analysis, multidimensional scaling, and DISTATIS.

International Journal of Gastronomy and Food Science, Jul 1, 2023