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Utilisation de la Dominance temporelle des sensations pour la caractérisation sensorielle des produits de la filière blé-farine-pain

Abstract : Eurogerm is specialized in flour correctors, bread improvers and technological ingredients for the wheat, flour and bread sector. The company gives great importance to sensory analysis as a diagnostic tool of finished products and has four expert panels; each panel is specialized in one category of products and is trained to standard sensory profiling. Today, in addition to the traditional method, Eurogerm wants to explore new methods in order to offer new services to its customers. This paper describes the development of Temporal Dominance of Sensations (TDS) created in the “Centre des Sciences du Goût et de l’Alimentation” (CSGA) (PINEAU et al., 2009). TDS provides information on the perception during tasting and gives an accurate description of sensory characteristics of a product over time. This paper explains how we have implemented TDS in Eurogerm with expert panels and gives examples of results obtained with soft and crusty products.
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https://hal.inrae.fr/hal-02650591
Contributor : Migration Prodinra <>
Submitted on : Friday, May 29, 2020 - 2:21:55 PM
Last modification on : Tuesday, September 21, 2021 - 5:02:02 PM

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  • HAL Id : hal-02650591, version 1
  • PRODINRA : 210507

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- Equipe Analyse Sensorielle de la Société Eurogerm, Michel Visalli, Pascal Schlich. Utilisation de la Dominance temporelle des sensations pour la caractérisation sensorielle des produits de la filière blé-farine-pain. Industries des Céréales, 2012, 177 (Avril/mai), pp.4-7. ⟨hal-02650591⟩

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