Relevance of free-comment to describe wine temporal sensory perception: An application with panels varying in culture and expertise
| dc.rights.license | open | en_US |
| dc.contributor.author | VISALLI, Michel | |
| dc.contributor.author | DUBOIS, Magalie | |
| dc.contributor.author | SCHLICH, Pascal | |
| hal.structure.identifier | Laboratoire de psychologie [LabPsy] | |
| dc.contributor.author | RIC, Francois
ORCID: 0000-0002-0987-9934 IDREF: 110649206 | |
| dc.contributor.author | CARDEBAT, Jean-Marie | |
| dc.contributor.author | GEORGANTZIS, Nicole | |
| dc.date.accessioned | 2024-02-06T11:17:05Z | |
| dc.date.available | 2024-02-06T11:17:05Z | |
| dc.date.issued | 2023-01 | |
| dc.identifier.issn | 0950-3293 | en_US |
| dc.identifier.uri | https://oskar-bordeaux.fr/handle/20.500.12278/187892 | |
| dc.description.abstractEn | Wine is a complex product, and numerous sensory evaluation methods have been tested to characterize it. Among these, new sensory analysis evaluation methods have been developed to allow consumers to describe products using their own vocabulary. Recently, Free-Comment Attack-Evolution-Finish (FC-AEF) was introduced to add the temporal aspects of tasting to the free description of wine. This method has been rarely used thus far, but as FC-AEF does not influence consumers by presenting them with predefined lists of attributes, it is of special interest to study the semantic aspects of sensory perception related to expertise and culture. FC-AEF was used to collect temporal data about two Bordeaux and two Rioja wines. Three panels of participants evaluated the products: French consumers at home (n = 106), Spanish consumers at home (n = 98), and international wine students (“connoisseurs”) in a sensory lab (n = 47). Textual data were processed to extract relevant groups of sensory words and then used to characterize wines with and without considering the temporal aspects of tasting. The three panels were able to discriminate between the two Rioja and the two Bordeaux wines; however, only the French panel perceived differences between the two Bordeaux wines. Only the connoisseurs’ panel succeeded in perceiving temporal differences within the wines. However, the panels disagreed on the nature of the sensory differences between the samples. The impact of expertise on the ability to describe wines seems quite clear and in favour of experts. It is more difficult to conclude the impact of culture, as little agreement was observed in the wine descriptions of the consumer panels. An original framework based on a combination of semantic and statistical criteria was used to extract relevant sensory information from the wine comments. This article provides some methodological answers to challenges raised by the analysis of Free-Comment data and its application for the semantic investigation of differences in perception observed in wine descriptions collected with different panels. | |
| dc.language.iso | EN | en_US |
| dc.subject.en | Consumer study | |
| dc.subject.en | Temporal perception | |
| dc.subject.en | Home-use test | |
| dc.subject.en | Attack-evolution-finish | |
| dc.subject.en | FC-AEF | |
| dc.subject.en | Sensory analysis | |
| dc.title.en | Relevance of free-comment to describe wine temporal sensory perception: An application with panels varying in culture and expertise | |
| dc.title.alternative | Food Qual Prefer | en_US |
| dc.type | Article de revue | en_US |
| dc.identifier.doi | 10.1016/j.foodqual.2022.104785 | en_US |
| dc.subject.hal | Sciences de l'Homme et Société / Psychologie | en_US |
| bordeaux.journal | Food Quality and Preference | en_US |
| bordeaux.page | 104785 | en_US |
| bordeaux.volume | 105 | en_US |
| bordeaux.hal.laboratories | Laboratoire de psychologie (LabPsy) - UR 4139 | en_US |
| bordeaux.institution | Université de Bordeaux | en_US |
| bordeaux.peerReviewed | oui | en_US |
| bordeaux.inpress | non | en_US |
| hal.popular | non | en_US |
| hal.audience | Internationale | en_US |
| hal.export | false | |
| dc.rights.cc | Pas de Licence CC | en_US |
| bordeaux.COinS | ctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Food%20Quality%20and%20Preference&rft.date=2023-01&rft.volume=105&rft.spage=104785&rft.epage=104785&rft.eissn=0950-3293&rft.issn=0950-3293&rft.au=VISALLI,%20Michel&DUBOIS,%20Magalie&SCHLICH,%20Pascal&RIC,%20Francois&CARDEBAT,%20Jean-Marie&rft.genre=article |
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