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Relevance of free-comment to describe wine temporal sensory perception: An application with panels varying in culture and expertise

dc.rights.licenseopenen_US
dc.contributor.authorVISALLI, Michel
dc.contributor.authorDUBOIS, Magalie
dc.contributor.authorSCHLICH, Pascal
hal.structure.identifierLaboratoire de psychologie [LabPsy]
dc.contributor.authorRIC, Francois
ORCID: 0000-0002-0987-9934
IDREF: 110649206
dc.contributor.authorCARDEBAT, Jean-Marie
dc.contributor.authorGEORGANTZIS, Nicole
dc.date.accessioned2024-02-06T11:17:05Z
dc.date.available2024-02-06T11:17:05Z
dc.date.issued2023-01
dc.identifier.issn0950-3293en_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/187892
dc.description.abstractEnWine 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.isoENen_US
dc.subject.enConsumer study
dc.subject.enTemporal perception
dc.subject.enHome-use test
dc.subject.enAttack-evolution-finish
dc.subject.enFC-AEF
dc.subject.enSensory analysis
dc.title.enRelevance of free-comment to describe wine temporal sensory perception: An application with panels varying in culture and expertise
dc.title.alternativeFood Qual Preferen_US
dc.typeArticle de revueen_US
dc.identifier.doi10.1016/j.foodqual.2022.104785en_US
dc.subject.halSciences de l'Homme et Société / Psychologieen_US
bordeaux.journalFood Quality and Preferenceen_US
bordeaux.page104785en_US
bordeaux.volume105en_US
bordeaux.hal.laboratoriesLaboratoire de psychologie (LabPsy) - UR 4139en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
hal.popularnonen_US
hal.audienceInternationaleen_US
hal.exportfalse
dc.rights.ccPas de Licence CCen_US
bordeaux.COinSctx_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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