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Sáenz-Navajas MP, Terroba E, Parga-Dans E, Alonso-González P, Fernández-Zurbano P, Valentin D. Attitudes towards natural wines among Spanish winemakers: Relationship with environmental awareness. Food Res Int 2024; 179:114022. [PMID: 38342521 DOI: 10.1016/j.foodres.2024.114022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2023] [Revised: 01/08/2024] [Accepted: 01/12/2024] [Indexed: 02/13/2024]
Abstract
There is an important movement in the wine industry towards the production of alternative and more sustainable wines. Natural wine (NW) is a controversial category of alternative wines, which needs to be further explored. Given the role of technical experts as opinion leaders, the present work aims to explore the attitudes of Spanish winemakers towards NW and their relationship with their overall environmental awareness. Therefore, 307 Spanish winemakers completed a questionnaire to evaluate: (1) their attitudes towards NW by scoring their agreement with 31 statements, (2) their ecological awareness by evaluating 11 items, (3) their frequency of consumption and interest towards NW, and (4) their sociodemographic profile and general information about wine production. PCA with varimax rotation calculated on 28 of the 31 statements related to their attitudes showed six independent dimensions. Further hierarchical cluster analysis calculated with the six dimensions showed five clusters of wine experts with different attitudes towards NW. Results show that there is a major negative attitude towards the flavour of NW, their ageing capacity and their quality-price ratio, but a positive one in terms of economic impact for the wine industry. Aspects related to the role of NW in tradition, social identity, ecology, health, artisanal production and economic feasibility mark differential attitudes. Interestingly, the dimension related to winemakerś attitude towards tradition, social identity, and ecology of NW was positively correlated with their overall ecological awareness and thus their life style. This paper sheds light in the understanding of the behaviour of Spanish winemakers regarding ecological transition and provides tools for policymaking regarding NW certification.
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Affiliation(s)
- María-Pilar Sáenz-Navajas
- Instituto de Ciencias de la Vid y del Vino (ICVV) (UR-CSIC-GR), Carretera de Burgos Km. 6, Finca La Grajera, 26007 Logroño, La Rioja, Spain.
| | - Estela Terroba
- Instituto de Ciencias de la Vid y del Vino (ICVV) (UR-CSIC-GR), Carretera de Burgos Km. 6, Finca La Grajera, 26007 Logroño, La Rioja, Spain
| | - Eva Parga-Dans
- Instituto de Productos Naturales y Agrobiología (IPNA-CSIC), Avda. Astrofísico Francisco Sánchez, 3, 38206 Santa Cruz de Tenerife, Islas Canarias, Spain
| | - Pablo Alonso-González
- Instituto de Productos Naturales y Agrobiología (IPNA-CSIC), Avda. Astrofísico Francisco Sánchez, 3, 38206 Santa Cruz de Tenerife, Islas Canarias, Spain
| | - Purificación Fernández-Zurbano
- Instituto de Ciencias de la Vid y del Vino (ICVV) (UR-CSIC-GR), Carretera de Burgos Km. 6, Finca La Grajera, 26007 Logroño, La Rioja, Spain
| | - Dominique Valentin
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, Dijon, France
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Honoré-Chedozeau C, Otheguy M, Valentin D. Tell us how you taste wine, and we will tell you what kind of expert you are! Food Res Int 2024; 178:113899. [PMID: 38309898 DOI: 10.1016/j.foodres.2023.113899] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Revised: 11/24/2023] [Accepted: 12/20/2023] [Indexed: 02/05/2024]
Abstract
Whether "gurus", "emperor" or "influencers", wine consumers need references to help them choosing and buying wines. Given the diversity of possible sources (reviews from wine guides, wine merchants'recommendations or back wine label), where should they turn? Are all wine experts consensual in the way they taste wines? Do they differ depending on their domain of expertise: wine makers, sellers, or critics? This study aimed at understanding how experts apprehend wine tasting in relation to their professional objectives. A mixed design strategy combining content analysis of personal narratives of renowned wine experts with semi-structured interviews of wine professionals was used. Results confirmed that wine experts shared a common way of tasting wines, although their objectives and the way they report their wine tasting experiences differ according to their professional activities. Makers transcribe their perceptions by a list of sensory and technical-based terms focused on the absence or presence of wine defects to assess technical acceptability, Sellers are storytellers generating appeal and pleasure for consumers, and Critics write positive and metaphoric reviews to better highlight the best samples they taste. This raises new questions for the industry about the way in which wines are tasted, a routine practice that is internationally followed by wine professionals, but which may need to be renewed. Combining different data sources appeared to be a promising way to gain in-depth information in exploratory research.
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Affiliation(s)
- Carole Honoré-Chedozeau
- Pôle sensoriel IFV-SICAREX Beaujolais, 210 Boulevard Victor Vermorel, CS 60320, F-69661 Villefranche-sur-Saône Cedex, France.
| | - Méven Otheguy
- Pôle sensoriel IFV-SICAREX Beaujolais, 210 Boulevard Victor Vermorel, CS 60320, F-69661 Villefranche-sur-Saône Cedex, France
| | - Dominique Valentin
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France
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Lopis D, Valentin D, Manetta C. Odor-evoked memories: The importance of choosing the right odor. Acta Psychol (Amst) 2023; 236:103932. [PMID: 37163884 DOI: 10.1016/j.actpsy.2023.103932] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 03/23/2023] [Accepted: 05/03/2023] [Indexed: 05/12/2023] Open
Abstract
Odors are known to entertain a special link with memory. However, the scientific literature investigating odors as powerful reminders of past experiences shows mixed results. This can be partly due to poor consistency in methodological approaches, especially concerning stimuli choice. Here, we presented 64 odorants to 130 young adults and asked them to freely report what each odor evoked to them. Responses were sorted in 1) mere odors' identification attempts and 2) any other memory-based verbal content, whose phenomenological properties were analyzed quantitatively and qualitatively. As expected, only a limited number of odors managed to spontaneously trigger high-quality autobiographical memories. In most cases, people engage in an odor identification task or evoke unspecific memory contents. We finally selected a pool of 20 odors as a function of the memory contents they're more likely to trigger. This enabled us to formulate recommendations for professionals (researchers or practitioners) performing olfactory-based memory stimulation.
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Affiliation(s)
- D Lopis
- Univ. Lille, ULR 4072 - PSITEC - Psychologie: Interactions Temps Émotions Cognition, F-59000 Lille, France.
| | - D Valentin
- Centre des Sciences du Goût et de l'Alimentation, l'institut agro Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, F-21000 Dijon, France
| | - C Manetta
- International Flavors & Fragrances (Inc.), Neuilly-sur-Seine, 92200, France
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4
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Oyinseye P, Suárez A, Saldaña E, Fernández-Zurbano P, Valentin D, Sáenz-Navajas MP. Multidimensional representation of wine drinking experience: Effects of the level of consumers’ expertise and involvement. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104536] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Chollet S, Sénécal C, Woelki L, Cortesi A, Fifi V, Arvisenet G, Valentin D. How protein containing foods are represented in memory? A categorization study. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104381] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Otheguy M, Honoré-Chedozeau C, Valentin D. Do wine experts share the same mental representation? A drawing elicitation study with wine makers, sellers, and critics. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2021.104302] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Gómez-Corona C, Ramaroson Rakotosamimanana V, Sáenz-Navajas MP, Rodrigues H, Franco-Luesma E, Saldaña E, Valentin D. To fear the unknown: Covid-19 confinement, fear, and food choice. Food Qual Prefer 2021; 92:104251. [PMID: 34840438 PMCID: PMC8608550 DOI: 10.1016/j.foodqual.2021.104251] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 03/12/2021] [Accepted: 03/18/2021] [Indexed: 01/23/2023]
Abstract
The coronavirus outbreak in December 2019 completely changed the dynamic of consumption in different sectors of industry. The food and beverage industries have been profoundly affected, from production, to modifications in consumers' choices. Among the different reasons behind those modifications is confinement, which forces consumers to stay at home for an extended period and just go out to perform essential tasks, such as going to the supermarket. We hypothesized that this new dynamic of consumption could create a situation of fear that changes food choice. To test this hypothesis, two studies were conducted in three countries with a different degree of confinement: Mexico (flexible), Spain (strict), and Peru (hard). Study one consisted of a free association task with 60 participants in each country with the inductor word "coronavirus and food". The different associations served as the basis to build a structured questionnaire, which was used in the second study focused on fear and food choice. The second study was applied to 450 participants in the same three countries. Results showed that fear can be separated into nine dimensions: social, emotional, food supply, government, basic needs, food-delivery, overeating, immunity, and family conflicts. The participants could also be clustered into four different groups that differ in their country of origin and sex, but also in their food choice. Overall, the results showed that fear influenced consumer's food choices during a confinement period.
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Affiliation(s)
| | | | - María Pilar Sáenz-Navajas
- instituto de Ciencias de la Vid y del Vino (CSIC-GR-UR), Department of Enology, Finca La Grajera, Ctra. de Burgos Km. 6 (LO-20 - salida 13), E-26007 Logroño, La Rioja, Spain
| | - Heber Rodrigues
- Plumpton College, UK Centre for Excellence on Wine Education, Training and Research. Ditchling Rd, Brighton BN7 3AE, Sussex, United Kingdom
| | - Ernesto Franco-Luesma
- instituto de Ciencias de la Vid y del Vino (CSIC-GR-UR), Department of Enology, Finca La Grajera, Ctra. de Burgos Km. 6 (LO-20 - salida 13), E-26007 Logroño, La Rioja, Spain
| | - Erick Saldaña
- Facultad de Ingeniería Agroindustrial, Universidad Nacional de Moquegua (UNAM), Moquegua, Peru
| | - Dominique Valentin
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, Dijon, France
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Varela P, Arvisenet G, Gonera A, Myhrer KS, Fifi V, Valentin D. Meat replacer? No thanks! The clash between naturalness and processing: An explorative study of the perception of plant-based foods. Appetite 2021; 169:105793. [PMID: 34748877 DOI: 10.1016/j.appet.2021.105793] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Revised: 11/01/2021] [Accepted: 11/02/2021] [Indexed: 12/24/2022]
Abstract
A shift towards a plant-based diet is desired to promote sustainability, improve health, and minimize animal suffering. However, many consumers are not willing to make such a transition, because of attachment to meat and unwillingness to change habits. The present work explored the perception of Norwegian and French consumers' attitudes, barriers and opportunities to increase the likelihood of a shift in diet. Three creative focus groups (CFGs), using interactive tasks such as photo-collage, projective mapping, story completion and third person technique, were run with omnivorous adult consumers in each country. CFGs gathers undirected feedback, providing less biased responses than other exploration methods, related to e.g. social norms. In both countries, results were in general lines comparable. Nutritional knowledge was low regarding vegetable proteins; familiar sources of protein were mostly animal. There is a strong gap between respondents' desired behaviour (balancing nutrition, eating less meat) and their actual behaviour: meat is very important, and the menu is often organized around it. Consumers are curious about vegetable sources of protein, but major constraints were hedonics in France, and convenience in Norway. The main barrier to a shift in diet is the lack of knowledge on how to prepare plant-based meals. Many participants find a conflict between health & sustainability in industrial products, perceiving them as highly processed and suggesting that meat replacers might not be a straightforward way to drive omnivorous consumers to shift to a more plant-based diet.
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Affiliation(s)
- Paula Varela
- Sensory, Consumer Sciences & Innovation, Nofima, As, Norway.
| | - Gaëlle Arvisenet
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, F-21000, Dijon, France
| | - Antje Gonera
- Sensory, Consumer Sciences & Innovation, Nofima, As, Norway
| | | | - Viridiana Fifi
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, F-21000, Dijon, France
| | - Dominique Valentin
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, F-21000, Dijon, France
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Araujo LD, Parr WV, Grose C, Hedderley D, Masters O, Kilmartin PA, Valentin D. In-mouth attributes driving perceived quality of Pinot noir wines: Sensory and chemical characterisation. Food Res Int 2021; 149:110665. [PMID: 34600667 DOI: 10.1016/j.foodres.2021.110665] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2021] [Revised: 07/20/2021] [Accepted: 08/23/2021] [Indexed: 11/18/2022]
Abstract
We investigated perception of mouthfeel in Pinot noir wines and its physicochemical determinants. Seventeen wine professionals judged 18 Pinot noir wines via two tasting tasks, Descriptive Rating and Directed Sorting, the latter based on perception of in-mouth attributes. Selected chemical measures of the same 18 wines were determined. Sensory results demonstrated that mouthfeel attributes driving high quality were smoothness/silky/velvety, volume/fullness/roundness, overall body, and viscosity/mouth-coating, while the taste of bitterness and perceived tannin harshness drove low quality judgments. Perceived astringency and expressions of tannin (e.g., soft; harsh; fine) drove sorting behaviour of participants. Partial least squares regression (PLSR) was used to associate perceived in-mouth phenomena and chemical composition. The phenolic profile, in particular tannin concentration and structure, was the most important predictor of astringency and its sub-components. These results have important implications for wine producers aiming to enhance perceived quality in their Pinot noir wines.
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Affiliation(s)
| | - Wendy V Parr
- AGLS Faculty, Lincoln University, Christchurch, New Zealand.
| | - Claire Grose
- Institute of Plant and Food Research, Marlborough, New Zealand
| | - Duncan Hedderley
- Institute of Plant and Food Research, Palmerston North, New Zealand
| | - Oliver Masters
- Tripwire Wine Consulting Ltd. & Misha's Vineyard, Central Otago, New Zealand
| | - Paul A Kilmartin
- School of Chemical Sciences, The University of Auckland, New Zealand
| | - Dominique Valentin
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, F-21000 Dijon, France
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Rodrigues H, Valentin D, Franco-Luesma E, Ramaroson Rakotosamimanana V, Gomez-Corona C, Saldaña E, Sáenz-Navajas MP. How has COVID-19, lockdown and social distancing changed alcohol drinking patterns? A cross-cultural perspective between britons and spaniards. Food Qual Prefer 2021; 95:104344. [PMID: 34545271 PMCID: PMC8443508 DOI: 10.1016/j.foodqual.2021.104344] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2021] [Revised: 07/18/2021] [Accepted: 08/03/2021] [Indexed: 01/01/2023]
Abstract
During the early months of 2020, the world experienced a novel, violent, and relentless pandemic era. By the end of the year more than seventy-seven million cases of COVID-19 had been reported around the globe. Due to it being a highly contagious disease, the recommended measures adopted by most nations to prevent infection include social distancing and quarantine. How did these measures affect people's relationship with alcohol consumption in cultures where alcohol plays an important social role? A questionnaire-based study, designed to follow the drinking behaviour of people before and during lockdown was applied to two different cultural groups impacted by the pandemic during the strict phase of lockdown. These are the British and Spanish populations (179 participants from each country were interviewed). Considering the frequency of consumption of the alcoholic beverages evaluated (wine, beer, cider, whisky and spirits), the results showed that a significant lockdown*country interaction was observed. Overall, Spanish participants consumed alcoholic beverages less frequently during lockdown than before, while British participants reported no change in their consumption habits. Spaniards’ decrease in alcohol consumption is related to the absence of a social contexts while Britons seems to have adapted their consumption to the modified context. Results suggest that, alcohol consumption is a central core of the British culture, while for the Spanish, socialization is more a cultural characteristic than the alcohol itself.
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Affiliation(s)
- Heber Rodrigues
- Plumpton College, UK Centre for Excellence in Wine Education, Training and Research, Ditchling Road, Brighton BN7 3AE, East Sussex, United Kingdom
| | - Dominique Valentin
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, F-21000 Dijon, France
| | | | | | | | - Erick Saldaña
- Facultad de Ingeniería Agroindustrial, Universidad Nacional de Moquegua (UNAM), Calle Ancash s/n, 18001 Moquegua, Peru
| | - María-Pilar Sáenz-Navajas
- Instituto de Ciencias de la Vid y del Vino (CSIC-GR-UR), Department of Oenology, Finca La Grajera, Ctra. de Burgos Km. 6 (LO-20 - salida 13), E-26007 Logroño, La Rioja, Spain
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Valentin D, Valente C, Ballester J, Symoneaux R, Smith I, Bauer FF, Nieuwoudt H. The Impact of "Wine Country of Origin" on the Perception of Wines by South African and French Wine Consumers: A Cross-Cultural Comparison. Foods 2021; 10:foods10081710. [PMID: 34441488 PMCID: PMC8392415 DOI: 10.3390/foods10081710] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 07/12/2021] [Accepted: 07/19/2021] [Indexed: 11/16/2022] Open
Abstract
Culture is an important factor that influences how marketing interacts with food choice. This study aims at exploring the effect of consumers' Country of Origin (COO) on wine representations and perception using Chenin blanc as a model. The first objective was to evaluate the role of origin in the construction of the representation. We used the theoretical framework of social representation to compare South African (SA) and French consumers' representations via a word association task. The results indicated that SA representations are dominated by consumers' experience of the wine (sensory and emotional dimensions), whereas French representations are dominated by the wine itself, in particular its origin and mode of consumption. The second objective was to evaluate the effect of origin on wine categorization in two conditions: with and without information concerning the two geographical origins of the samples. Results showed that providing information on the origin of the wines affected French participants more than SA participants. In both conditions, the groups of wines formed in the sorting tasks by SA participants were based on sensory descriptors and appeared not to be impacted by the information on origin. In contrast, providing information on the origin of the wines to French participants led to an increased use of the words "Loire", "South Africa" and "familiar" suggesting a different sorting strategy more deliberately based on the origin of the wines. Our findings have important implications for the marketing and export activities within the wine industry.
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Affiliation(s)
- Dominique Valentin
- Centre des Sciences du Goût et de l’Alimentation, Université Bourgogne Franche-Comté, AgroSup Dijon, CNRS, INRA, F-21000 Dijon, France;
- Correspondence:
| | - Carlo Valente
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch 7600, South Africa; (C.V.); (F.F.B.); (H.N.)
| | - Jordi Ballester
- Centre des Sciences du Goût et de l’Alimentation, Université Bourgogne Franche-Comté, AgroSup Dijon, CNRS, INRA, F-21000 Dijon, France;
| | - Ronan Symoneaux
- Groupe ESA, UPSP GRAPPE, Ecole Supérieure d’Agricultures, SFR 4207 QUASAV, 55 Rue Rabelais, BP 30748, 49007 Angers, France;
| | - Ina Smith
- Chenin Blanc Association, Stellenbosch 7600, South Africa;
| | - Florian F. Bauer
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch 7600, South Africa; (C.V.); (F.F.B.); (H.N.)
| | - Helene Nieuwoudt
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch 7600, South Africa; (C.V.); (F.F.B.); (H.N.)
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Baccarani A, Brand G, Dacremont C, Valentin D, Brochard R. The influence of stimulus concentration and odor intensity on relaxing and stimulating perceived properties of odors. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2020.104030] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Rodrigues H, Rolaz J, Franco-Luesma E, Sáenz-Navajas MP, Behrens J, Valentin D, Depetris-Chauvin N. How the country-of-origin impacts wine traders' mental representation about wines: A study in a world wine trade fair. Food Res Int 2020; 137:109480. [PMID: 33233142 DOI: 10.1016/j.foodres.2020.109480] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2020] [Revised: 06/21/2020] [Accepted: 06/23/2020] [Indexed: 11/30/2022]
Abstract
Using data collected at a world wine trade fair, we study how the country-of-origin impacts wine traders' mental representation about wines. In the analysis we use traditional exporters in Old (France) and New (Argentina) world wine countries in comparison to non-traditional exporters in Old (Switzerland) and New (Brazil) world wine countries. Three main findings are reported. First, the country-of-origin of wines was more important on guiding participants' representations, than the category of countries the traders came from. Second, participants' evocations were more precise and specific for traditional wine-exporting countries than for less traditional wine exporting countries. Finally, the lack of traders' knowledge of wines from non-traditional wine-exporting countries produced associations and beliefs related to the image of the country itself. Our findings have important implications for the marketing and export activities of the wine industry.
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Affiliation(s)
- Heber Rodrigues
- Universidade Estadual de Campinas, UNICAMP, Campinas, São Paulo, Brazil; Plumpton College, UK Centre for Excellence in Wine Education, Training and Research, UK.
| | - Julien Rolaz
- Haute Ecole de Gestion de Genève, HES-SO, Genève, Switzerland
| | - Ernesto Franco-Luesma
- Centre des Sciences du Goût et de l'Alimentation, CSGA, AgroSup Dijon, Université de Bourgogne, Dijon, France
| | - María-Pilar Sáenz-Navajas
- Laboratorio de Análisis del Aroma y Enología (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Zaragoza, Spain
| | - Jorge Behrens
- Universidade Estadual de Campinas, UNICAMP, Campinas, São Paulo, Brazil
| | - Dominique Valentin
- Centre des Sciences du Goût et de l'Alimentation, CSGA, AgroSup Dijon, Université de Bourgogne, Dijon, France
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Parr WV, Grose C, Hedderley D, Medel Maraboli M, Masters O, Araujo LD, Valentin D. Perception of quality and complexity in wine and their links to varietal typicality: An investigation involving Pinot noir wine and professional tasters. Food Res Int 2020; 137:109423. [DOI: 10.1016/j.foodres.2020.109423] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2020] [Revised: 06/04/2020] [Accepted: 06/05/2020] [Indexed: 11/16/2022]
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Brand J, Valentin D, Kidd M, Vivier M, Næs T, Nieuwoudt H. Comparison of pivot profile© to frequency of attribute citation: Analysis of complex products with trained assessors. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.103921] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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de-la-Fuente-Blanco A, Sáenz-Navajas MP, Valentin D, Ferreira V. Fourteen ethyl esters of wine can be replaced by simpler ester vectors without compromising quality but at the expense of increasing aroma concentration. Food Chem 2020; 307:125553. [DOI: 10.1016/j.foodchem.2019.125553] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2019] [Revised: 09/12/2019] [Accepted: 09/16/2019] [Indexed: 10/25/2022]
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Saldaña E, Martins MM, Behrens JH, Valentin D, Selani MM, Contreras-Castillo CJ. Looking at non-sensory factors underlying consumers' perception of smoked bacon. Meat Sci 2020; 163:108072. [PMID: 32087506 DOI: 10.1016/j.meatsci.2020.108072] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2019] [Revised: 10/09/2019] [Accepted: 01/24/2020] [Indexed: 11/29/2022]
Abstract
Smoked bacon is a food consumed everywhere and previous work has focused on the sensory properties and acceptability of the product. However, little attention has been given to the non-sensory factors that drive sensory and hedonic perception of this product. In this context, the aim of this work was to study the influence of non-sensory factors on consumer behavior towards smoked bacon, using projective mapping coupled with conjoint analysis. Eight visual stimuli were created using a full factorial design with three factors (convenience, healthiness, and context of consumption), at two levels each. Ninety-five consumers positioned the stimuli in a two-dimensional space considering their similarities and differences, and then, rated their expected liking and purchase intention. According to the projective mapping, consumers based the representation of the stimuli on the three factors under study, but conjoint analysis indicated that healthiness was the most important factor, followed by the context of consumption and convenience. The findings of this study may help in the selection of future strategies in the process of food development, in order to launch products with greater chance of success in the market.
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Affiliation(s)
- Erick Saldaña
- Universidade de São Paulo, Escola Superior de Agricultura "Luiz de Queiroz", Departamento de Agroindústria, Alimentos e Nutrição, Av. Pádua Dias 11, CP 9, CEP 13418-900 Piracicaba, São Paulo, Brazil; Facultad de Ingeniería Agroindustrial, Universidad Nacional de Moquegua (UNAM), Moquegua, Peru
| | - Mariana Marinho Martins
- Universidade de São Paulo, Escola Superior de Agricultura "Luiz de Queiroz", Departamento de Agroindústria, Alimentos e Nutrição, Av. Pádua Dias 11, CP 9, CEP 13418-900 Piracicaba, São Paulo, Brazil
| | - Jorge H Behrens
- Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas City, SP 13083-862, Brazil
| | - Dominique Valentin
- Centre des Sciences du Goût et de l'Alimentation, Agrosup, CNRS, INRA, Université Bourgogne Franche-Comté, Dijon, France
| | - Miriam Mabel Selani
- Universidade Federal de São Carlos, Campus Lagoa do Sino, Centro de Ciências da Natureza, Rod. Lauri Simões de Barros, Km 12, Buri, SP, Brazil
| | - Carmen J Contreras-Castillo
- Universidade de São Paulo, Escola Superior de Agricultura "Luiz de Queiroz", Departamento de Agroindústria, Alimentos e Nutrição, Av. Pádua Dias 11, CP 9, CEP 13418-900 Piracicaba, São Paulo, Brazil.
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Shim HK, Lee CL, Valentin D, Hong JH. How a combination of two contradicting concepts is represented: The representation of premium instant noodles and premium yogurts by different age groups. Food Res Int 2019; 125:108506. [PMID: 31554070 DOI: 10.1016/j.foodres.2019.108506] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2019] [Revised: 06/11/2019] [Accepted: 06/21/2019] [Indexed: 10/26/2022]
Abstract
This study was conducted to investigate the representation of the association between two contradicting concepts: premium and low-priced foods (instant noodles and yogurt) by different age group. Subjects undertook free word association tasks relating to the cue words premium, instant noodles, yogurts, premium instant noodles, premium yogurts and rated their importance. Subjects comprised 150 individuals from three different age groups: the adolescents (AD), aged 13-18 years; the young adults (YA), aged 19-29 years;, and the middle-aged adults (MA), aged >30-years. Words elicited from subjects were classified into central core and peripheral elements according to their frequency of occurrence and their importance. Representations of instant noodle, premium noodles, yogurt and premium yogurt were compared to examine whether the use of the term premium has a food-specific influence or a universal effect on the development of representations. Differences in representations among age groups were investigated using correspondence analysis. The central core of both premium instant noodles and premium yogurt consisted of delicious, health, and good for health. In addition, high quality, expensive, price, and good were transferred from the representation of premium to both those of yogurt and instant noodles. This suggests that the addition of the term premium has a universal effect across food items. Addition of premium to instant noodle and yogurt increased negative emotions. The representation of premium instant noodles and premium yogurt significantly differed by age. MA associated premium food items with price while YA related them with quality aspects. These differences seemed to be associated with the experiences that each group had gathered with regard to the terms premium, instant noodles, and yogurt.
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Affiliation(s)
- Hyun-Kyou Shim
- Industry-Academic Cooperation Foundation, Kookmin University, Republic of Korea
| | - Cho Long Lee
- Department of Food and Nutrition, Seoul National University, Republic of Korea
| | - Dominique Valentin
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Univ. Bourgogne Franche-Comté, France
| | - Jae-Hee Hong
- Department of Food and Nutrition, Seoul National University, Republic of Korea; Research Institute of Human Ecology, Seoul National University, Republic of Korea.
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Gómez-Corona C, Valentin D. An experiential culture: A review on user, product, drinking and eating experiences in consumer research. Food Res Int 2019; 115:328-337. [DOI: 10.1016/j.foodres.2018.11.035] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2018] [Revised: 11/11/2018] [Accepted: 11/16/2018] [Indexed: 10/27/2022]
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Waché Y, Do TL, Do TBH, Do TY, Haure M, Ho PH, Kumar Anal A, Le VVM, Li WJ, Licandro H, Lorn D, Ly-Chatain MH, Ly S, Mahakarnchanakul W, Mai DV, Mith H, Nguyen DH, Nguyen TKC, Nguyen TMT, Nguyen TTT, Nguyen TVA, Pham HV, Pham TA, Phan TT, Tan R, Tien TN, Tran T, Try S, Phi QT, Valentin D, Vo-Van QB, Vongkamjan K, Vu DC, Vu NT, Chu-Ky S. Prospects for Food Fermentation in South-East Asia, Topics From the Tropical Fermentation and Biotechnology Network at the End of the AsiFood Erasmus+Project. Front Microbiol 2018; 9:2278. [PMID: 30374334 PMCID: PMC6196250 DOI: 10.3389/fmicb.2018.02278] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2018] [Accepted: 09/06/2018] [Indexed: 12/03/2022] Open
Abstract
Fermentation has been used for centuries to produce food in South-East Asia and some foods of this region are famous in the whole world. However, in the twenty first century, issues like food safety and quality must be addressed in a world changing from local business to globalization. In Western countries, the answer to these questions has been made through hygienisation, generalization of the use of starters, specialization of agriculture and use of long-distance transportation. This may have resulted in a loss in the taste and typicity of the products, in an extensive use of antibiotics and other chemicals and eventually, in a loss in the confidence of consumers to the products. The challenges awaiting fermentation in South-East Asia are thus to improve safety and quality in a sustainable system producing tasty and typical fermented products and valorising by-products. At the end of the “AsiFood Erasmus+ project” (www.asifood.org), the goal of this paper is to present and discuss these challenges as addressed by the Tropical Fermentation Network, a group of researchers from universities, research centers and companies in Asia and Europe. This paper presents current actions and prospects on hygienic, environmental, sensorial and nutritional qualities of traditional fermented food including screening of functional bacteria and starters, food safety strategies, research for new antimicrobial compounds, development of more sustainable fermentations and valorisation of by-products. A specificity of this network is also the multidisciplinary approach dealing with microbiology, food, chemical, sensorial, and genetic analyses, biotechnology, food supply chain, consumers and ethnology.
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Affiliation(s)
- Yves Waché
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Dijon, France.,PAM UMR A 02.102, Université Bourgogne Franche-Comté/AgroSup Dijon, Dijon, France.,Agreenium, Paris, France
| | - Thuy-Le Do
- Food Industries Research Institute, Hanoi, Vietnam
| | | | - Thi-Yen Do
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Hanoi, Vietnam.,School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi, Vietnam
| | - Maxime Haure
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Dijon, France.,PAM UMR A 02.102, Université Bourgogne Franche-Comté/AgroSup Dijon, Dijon, France.,Agreenium, Paris, France.,Atelier du Fruit, Longvic, France
| | - Phu-Ha Ho
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Hanoi, Vietnam.,School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi, Vietnam
| | - Anil Kumar Anal
- Food Engineering and Bioprocess Technology, Department of Food, Agriculture and Bioresources, Asian Institute of Technology, Klong Luang, Thailand
| | - Van-Viet-Man Le
- Ho Chi Minh City University of Technology, Ho Chi Minh City, Vietnam
| | - Wen-Jun Li
- School of Life Sciences, Sun Yat-sen University, Guangzhou, China
| | - Hélène Licandro
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Dijon, France.,PAM UMR A 02.102, Université Bourgogne Franche-Comté/AgroSup Dijon, Dijon, France.,Agreenium, Paris, France
| | - Da Lorn
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Dijon, France.,PAM UMR A 02.102, Université Bourgogne Franche-Comté/AgroSup Dijon, Dijon, France.,Agreenium, Paris, France.,Institute of Technology of Cambodia, Phnom Penh, Cambodia
| | | | - Sokny Ly
- Institute of Technology of Cambodia, Phnom Penh, Cambodia
| | - Warapa Mahakarnchanakul
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
| | - Dinh-Vuong Mai
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Dijon, France.,PAM UMR A 02.102, Université Bourgogne Franche-Comté/AgroSup Dijon, Dijon, France.,Agreenium, Paris, France.,Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Hanoi, Vietnam.,School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi, Vietnam
| | - Hasika Mith
- Institute of Technology of Cambodia, Phnom Penh, Cambodia
| | | | - Thi-Kim-Chi Nguyen
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Dijon, France.,PAM UMR A 02.102, Université Bourgogne Franche-Comté/AgroSup Dijon, Dijon, France.,Agreenium, Paris, France
| | - Thi-Minh-Tu Nguyen
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Hanoi, Vietnam.,School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi, Vietnam
| | - Thi-Thanh-Thuy Nguyen
- Faculty of Food Science and Technology, Vietnam National University of Agriculture, Hanoi, Vietnam
| | | | - Hai-Vu Pham
- Agreenium, Paris, France.,CESAER, AgroSup Dijon/INRA/Université Bourgogne Franche-Comté, Dijon, France
| | - Tuan-Anh Pham
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Hanoi, Vietnam.,School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi, Vietnam
| | - Thanh-Tam Phan
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Hanoi, Vietnam.,School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi, Vietnam
| | - Reasmey Tan
- Institute of Technology of Cambodia, Phnom Penh, Cambodia
| | - Tien-Nam Tien
- Center of Experiment and Practice, Ho Chi Minh City University of Food Industry, Ho Chi Minh City, Vietnam
| | - Thierry Tran
- Agreenium, Paris, France.,International Center for Tropical Agriculture, CGIAR Research Program on Roots, Tubers and Bananas, Cali, Colombia.,Centre de Coopération Internationale en Recherche Agronomique pour le Développement, UMR Qualisud, CGIAR Research Program on Roots, Tubers and Bananas, Montpellier, France
| | - Sophal Try
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Dijon, France.,PAM UMR A 02.102, Université Bourgogne Franche-Comté/AgroSup Dijon, Dijon, France.,Agreenium, Paris, France.,Institute of Technology of Cambodia, Phnom Penh, Cambodia
| | - Quyet-Tien Phi
- Institute of Biotechnology, Vietnam Academy of Science and Technology, Hanoi, Vietnam
| | - Dominique Valentin
- Agreenium, Paris, France.,Le Centre des Sciences du Goût et de l'Alimentation - AgroSup Dijon/INRA/CNRS/Université Bourgogne Franche-Comté, Dijon, France
| | - Quoc-Bao Vo-Van
- College of Agriculture and Forestry, Hue University, Hue, Vietnam
| | - Kitiya Vongkamjan
- Department of Food Technology, Prince of Songkla University, Hat Yai, Thailand
| | - Duc-Chien Vu
- Food Industries Research Institute, Hanoi, Vietnam
| | | | - Son Chu-Ky
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Hanoi, Vietnam.,School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi, Vietnam
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Manescu S, Poupon D, Ballester J, Abdi H, Valentin D, Lepore F, Frasnelli J. Early-blind Individuals Show Impaired Performance in Wine Odor Categorization. Neuroscience 2018; 390:79-87. [DOI: 10.1016/j.neuroscience.2018.08.012] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2018] [Revised: 08/04/2018] [Accepted: 08/09/2018] [Indexed: 01/06/2023]
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brand J, Kidd M, van Antwerpen L, Valentin D, Naes T, Nieuwoudt H. Sorting in Combination with Quality Scoring: A Tool for Industry Professionals to Identify Drivers of Wine Quality Rapidly. S AFR J ENOL VITIC 2018. [DOI: 10.21548/39-2-3203] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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de-la-Fuente-Blanco A, Fernández-Zurbano P, Valentin D, Ferreira V, Sáenz-Navajas MP. Cross-modal interactions and effects of the level of expertise on the perception of bitterness and astringency of red wines. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2017.07.005] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Gómez-Corona C, Escalona-Buendía HB, Chollet S, Valentin D. The building blocks of drinking experience across men and women: A case study with craft and industrial beers. Appetite 2017; 116:345-356. [PMID: 28527950 DOI: 10.1016/j.appet.2017.05.026] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2016] [Revised: 04/11/2017] [Accepted: 05/15/2017] [Indexed: 11/30/2022]
Abstract
In today's market, every product seems to be marked by the label of "experience". It is expected that successful products give the consumer "extraordinary experiences". The research in consumption experience is growing, but much work still needs to be done to understand the food and beverage experience. A qualitative study was conducted using contextual focus groups to explore the building blocks of consumers' drinking experience of industrial and craft beers. The results show that drinking experience is shaped by our cognitive, sensory or affective systems, especially during the core consumption experience. Elements such as attitudes, consumption habits, and individual versus social consumption, shopping experience and product benefits are also responsible for shaping the experience, but are more relevant during the pre-consumption or post-consumption experience. Gender differences occur more frequently in the affective experience, as women search more for relaxation while men for excitement and stimulation while drinking beer. When comparing industrial users versus craft, in the latter the cognitive and shopping experiences are more relevant. Overall, the results showed that the drinking experience of beers can be studied as a function of the salient human system used during product interaction, and this systems act as the building blocks of the drinking experience of beer. This information can be applied in consumer research studies to further study the experiential differences across products and consumers.
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Affiliation(s)
- Carlos Gómez-Corona
- Sensory and Consumer Laboratory, Biotechnology Department, Universidad Autónoma Metropolitana, Av. San Rafael Atlixco No. 186, 09340, México City, Mexico.
| | - Héctor B Escalona-Buendía
- Sensory and Consumer Laboratory, Biotechnology Department, Universidad Autónoma Metropolitana, Av. San Rafael Atlixco No. 186, 09340, México City, Mexico.
| | - Sylvie Chollet
- ISA Lille, Institut Régional Agroalimentaire Charles Viollette, EA 7394, 48 boulevard Vauban, 59046 Lille, France
| | - Dominique Valentin
- Centre des Sciences du Goût et de l'Alimentation, UMR 6265 CNRS - INRA-UBFC, 9E Boulevard Jeanne d´Arc, 21000 Dijon, France
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Gómez-Corona C, Chollet S, Escalona-Buendía HB, Valentin D. Measuring the drinking experience of beer in real context situations. The impact of affects, senses, and cognition. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2017.04.002] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Gómez-Corona C, Valentin D, Escalona-Buendía HB, Chollet S. The role of gender and product consumption in the mental representation of industrial and craft beers: An exploratory study with Mexican consumers. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2017.03.008] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Sáenz-Navajas MP, Avizcuri JM, Ferrero-del-Teso S, Valentin D, Ferreira V, Fernández-Zurbano P. Chemo-sensory characterization of fractions driving different mouthfeel properties in red wines. Food Res Int 2017; 94:54-64. [DOI: 10.1016/j.foodres.2017.02.002] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2016] [Revised: 01/27/2017] [Accepted: 02/03/2017] [Indexed: 12/11/2022]
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Rodrigues H, Sáenz-Navajas MP, Franco-Luesma E, Valentin D, Fernández-Zurbano P, Ferreira V, De La Fuente Blanco A, Ballester J. Sensory and chemical drivers of wine minerality aroma: An application to Chablis wines. Food Chem 2017; 230:553-562. [PMID: 28407948 DOI: 10.1016/j.foodchem.2017.03.036] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2016] [Revised: 01/24/2017] [Accepted: 03/08/2017] [Indexed: 11/19/2022]
Abstract
The goal of this work was to evaluate the effect of vineyard position on the minerality of wines and to establish relationships between minerality scores, sensory descriptors and chemical composition. Sensory analyses included minerality rating and free description performed by wine professionals under two conditions: orthonasal olfaction alone and global tasting. Chemical characterization included analysis of major and minor volatile compounds, volatile sulphur compounds, mercaptans, metals, anions and cations. Results showed a significant effect of the river bank on wine minerality scores only in the orthonasal olfaction condition, samples from the left being more mineral than those from the right bank. Methanethiol, involved in shellfish aroma, was significantly higher in wines from the left (more mineral) than from the right bank. Contrary, copper levels, related to lower levels of free MeSH, and norisoprenoids, responsible for white fruit and floral aromas, were higher in wines from the right bank (less mineral).
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Affiliation(s)
- Heber Rodrigues
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRA, Université de Bourgogne Franche-Comté, 21000 Dijon, France.
| | - María-Pilar Sáenz-Navajas
- Laboratorio de Análisis del Aroma y Enología (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Associate unit to Instituto de las Ciencias de la Vid y del Vino (ICVV) (UR-CSIC-GR), c/ Pedro Cerbuna 12, 50009 Zaragoza, Spain
| | - Ernesto Franco-Luesma
- Laboratorio de Análisis del Aroma y Enología (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Associate unit to Instituto de las Ciencias de la Vid y del Vino (ICVV) (UR-CSIC-GR), c/ Pedro Cerbuna 12, 50009 Zaragoza, Spain
| | - Dominique Valentin
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRA, Université de Bourgogne Franche-Comté, 21000 Dijon, France; AgroSup Dijon, 1 Esplanade Erasme, 21000 Dijon, France
| | - Purificación Fernández-Zurbano
- Instituto de las Ciencias de la Vid y del Vino (ICVV) (Universidad de La Rioja-CSIC-Gobierno de La Rioja), Carretera de Burgos, km. 6, Finca de la Grajera, E-26007 Logroño, Spain; Department of Chemistry, Universidad de La Rioja, c/ Madre de Dios 51, E-26006 Logroño, La Rioja, Spain
| | - Vicente Ferreira
- Laboratorio de Análisis del Aroma y Enología (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Associate unit to Instituto de las Ciencias de la Vid y del Vino (ICVV) (UR-CSIC-GR), c/ Pedro Cerbuna 12, 50009 Zaragoza, Spain
| | - Arancha De La Fuente Blanco
- Laboratorio de Análisis del Aroma y Enología (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Associate unit to Instituto de las Ciencias de la Vid y del Vino (ICVV) (UR-CSIC-GR), c/ Pedro Cerbuna 12, 50009 Zaragoza, Spain
| | - Jordi Ballester
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRA, Université de Bourgogne Franche-Comté, 21000 Dijon, France; IUVV Jules Guyot, Université de Bourgogne, 1 rue Claude Ladrey, 21078 Dijon, France
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Parr WV, Valentin D, Reedman P, Grose C, Green JA. Expectation or Sensorial Reality? An Empirical Investigation of the Biodynamic Calendar for Wine Drinkers. PLoS One 2017; 12:e0169257. [PMID: 28046047 PMCID: PMC5207694 DOI: 10.1371/journal.pone.0169257] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2016] [Accepted: 12/14/2016] [Indexed: 11/18/2022] Open
Abstract
The study’s aim was to investigate a central tenet of biodynamic philosophy as applied to wine tasting, namely that wines taste different in systematic ways on days determined by the lunar cycle. Nineteen New Zealand wine professionals tasted blind 12 Pinot noir wines at times determined within the biodynamic calendar for wine drinkers as being favourable (Fruit day) and unfavourable (Root day) for wine tasting. Tasters rated each wine four times, twice on a Fruit day and twice on a Root day, using 20 experimenter-provided descriptors. Wine descriptors spanned a range of varietal-relevant aroma, taste, and mouthfeel characteristics, and were selected with the aim of elucidating both qualitative and quantitative aspects of each wine’s perceived aromatic, taste, and structural aspects including overall wine quality and liking. A post-experimental questionnaire was completed by each participant to determine their degree of knowledge about the purpose of the study, and their awareness of the existence of the biodynamic wine drinkers’ calendar. Basic wine physico-chemical parameters were determined for the wines tasted on each of a Fruit day and a Root day. Results demonstrated that the wines were judged differentially on all attributes measured although type of day as determined by the biodynamic calendar for wine drinkers did not influence systematically any of the wine characteristics evaluated. The findings highlight the importance of testing experimentally practices that are based on anecdotal evidence but that lend themselves to empirical investigation.
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Affiliation(s)
- Wendy V. Parr
- AGLS Faculty, Lincoln University, Christchurch, New Zealand
- * E-mail:
| | - Dominique Valentin
- Centre des Sciences du Goût et de l’Alimentation. CNRS, INRA, Université de Bourgogne Franche Comté, Dijon, France
| | | | - Claire Grose
- Institute of Plant and Food Research, Marlborough, New Zealand
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Franco-Luesma E, Sáenz-Navajas MP, Valentin D, Ballester J, Rodrigues H, Ferreira V. Study of the effect of H 2S, MeSH and DMS on the sensory profile of wine model solutions by Rate-All-That-Apply (RATA). Food Res Int 2016; 87:152-160. [PMID: 29606236 DOI: 10.1016/j.foodres.2016.07.004] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2016] [Revised: 07/01/2016] [Accepted: 07/06/2016] [Indexed: 11/27/2022]
Abstract
The effect of hydrogen sulfide (H2S), methanethiol (MeSH) and dimethyl sulfide (DMS) on the odor properties of three wine models-WM- (young white, young red and oaked red wines) was studied. Wine models were built by mixing a pool of common wine volatile and non-volatile compounds and further spiked with eight different combinations of the three sulfur compounds present at two levels (level 0: 0μgL-1 and level 1: 40μgL-1 of H2S, 12μgL-1 of MeSH; 55μgL-1 of DMS). For each wine matrix eight WMs were produced and further submitted to sensory description by Rate-All-That-Apply (RATA) method. Hydrogen sulfide and methanethiol were clearly involved in the formation of reductive aromas and shared the ability to act as strong suppressors of fruity and floral attributes. Specifically, hydrogen sulfide generated aromas of rotten eggs, while methanethiol generated significant increases in camembert and decreases in citrus, smoky/roasted and oxidation aromas. The simultaneous presence of hydrogen sulfide and methanethiol enhanced the intensity of the unspecific term reduction, while the specific nuances individually imparted by each of the two compounds could not be further identified. DMS did not exert any outstanding effect on the reductive character of wines and its sensory effect was matrix-dependent. It was involved in the formation of fruity notes such as cooked/candied and red/black fruits in young wines, and vegetal notes (canned vegetables) in oaked red WMs.
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Affiliation(s)
- Ernesto Franco-Luesma
- Laboratorio de Análisis del Aroma y Enología (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza (UZ), Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Associate Unit to Instituto de las Ciencias de la Vid y el Vino (ICVV) (UR-CSIC-GR), c/Pedro Cerbuna 12, 50009 Zaragoza, Spain
| | - María-Pilar Sáenz-Navajas
- Laboratorio de Análisis del Aroma y Enología (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza (UZ), Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Associate Unit to Instituto de las Ciencias de la Vid y el Vino (ICVV) (UR-CSIC-GR), c/Pedro Cerbuna 12, 50009 Zaragoza, Spain
| | - Dominique Valentin
- Centre des Sciences du Goût et de l'Alimentation, Université de Bourgogne Franche Comté, UMR 6265 CNRS, UMR 1324 INRA, France; AGROSUP, Université de Bourgogne, 1 Esplanade Erasme, 21000 Dijon, France
| | - Jordi Ballester
- Centre des Sciences du Goût et de l'Alimentation, Université de Bourgogne Franche Comté, UMR 6265 CNRS, UMR 1324 INRA, France; IUVV Jules Guyot, Université de Bourgogne, 1 rue Claude Ladrey, 21078 Dijon, France
| | - Heber Rodrigues
- Centre des Sciences du Goût et de l'Alimentation, Université de Bourgogne Franche Comté, UMR 6265 CNRS, UMR 1324 INRA, France
| | - Vicente Ferreira
- Laboratorio de Análisis del Aroma y Enología (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza (UZ), Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Associate Unit to Instituto de las Ciencias de la Vid y el Vino (ICVV) (UR-CSIC-GR), c/Pedro Cerbuna 12, 50009 Zaragoza, Spain.
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Parr WV, Valentin D, Breitmeyer J, Peyron D, Darriet P, Sherlock R, Robinson B, Grose C, Ballester J. Perceived minerality in sauvignon blanc wine: Chemical reality or cultural construct? Food Res Int 2016; 87:168-179. [PMID: 29606238 DOI: 10.1016/j.foodres.2016.06.026] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2016] [Revised: 06/09/2016] [Accepted: 06/29/2016] [Indexed: 10/21/2022]
Abstract
The study aimed to determine the relationship between perceived mineral character in wine and wine chemical composition. We investigated the sensory properties and chemical composition of sauvignon blanc wines from two major sauvignon-producing countries, New Zealand and France. Sensory experiments employing 16 wines (8 French, 8 New Zealand) were conducted in Marlborough, New Zealand and in three regions of France, namely Bordeaux, Burgundy, and the Sancerre/Loire region. Wine professionals (31 New Zealanders and 32 French professionals) sensorially characterised the 16 wines under three conditions, bouquet only (ortho-nasal olfaction), palate only (nose clip condition), and full tasting (global condition: ortho-nasal olfaction, retronasal olfaction, taste, trigeminal stimulation). Sensory data from the global condition only are reported in this article. Physical and chemical analyses conducted on all wines included wine standard parameters, elemental composition, volatile aroma composition, and measures of organic acids. Major results demonstrate that (i) on average French and New Zealand wines were perceived similarly in intensity of mineral character, although judgments to individual wines differed as a function of participant culture; (ii) French and NZ participants drew on different information to make their sensory judgments; and (iii) several aspects of wine composition associated positively with perception of mineral character while others associated negatively, the significant associations differing as a function of participant culture.
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Affiliation(s)
| | | | | | - Dominique Peyron
- CSGA UMR5170 CNRS, University of Burgundy Franche-Comté, INRA, France
| | - Philippe Darriet
- Univ. Bordeaux, ISVV, EA 4577 ŒNOLOGIE, 33140 Villenave d'Ornon, France; INRA, ISVV, USC1366 ŒNOLOGIE, 33140 Villenave d'Ornon, France
| | | | | | - Claire Grose
- Plant and Food Research, Marlborough, New Zealand
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Valentin D, Parr WV, Peyron D, Grose C, Ballester J. Colour as a driver of Pinot noir wine quality judgments: An investigation involving French and New Zealand wine professionals. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2015.10.003] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Gómez-Corona C, Escalona-Buendía HB, García M, Chollet S, Valentin D. Craft vs. industrial: Habits, attitudes and motivations towards beer consumption in Mexico. Appetite 2016; 96:358-367. [DOI: 10.1016/j.appet.2015.10.002] [Citation(s) in RCA: 78] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2015] [Revised: 08/18/2015] [Accepted: 10/01/2015] [Indexed: 10/22/2022]
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Rodrigues H, Ballester J, Saenz-Navajas MP, Valentin D. Structural approach of social representation: Application to the concept of wine minerality in experts and consumers. Food Qual Prefer 2015. [DOI: 10.1016/j.foodqual.2015.07.019] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Lelièvre-Desmas M, Chollet S, Abdi H, Valentin D. Becoming a beer expert: is simple exposure with feedback sufficient to learn beer categories? Acta Psychol (Amst) 2015; 161:95-103. [PMID: 26355240 DOI: 10.1016/j.actpsy.2015.08.003] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2013] [Revised: 07/09/2015] [Accepted: 08/08/2015] [Indexed: 10/23/2022] Open
Abstract
Category learning is an important aspect of expertise development which had been little studied in the chemosensory field. The wine literature suggests that through repeated exposure to wines, sensory information is stored by experts as prototypes. The goal of this study was to further explore this issue using beers. We tested the ability of beer consumers to correctly categorize beers from two different categories (top- and bottom-fermented beers) before and after repeated exposure with feedback to beers from these categories. We found that participants learned to identify the category membership of beers to which they have been exposed but were unable to generalize their learning to other beers. A retrospective verbal protocol questionnaire administrated at the end of the experiment indicates that contrary to what was suggested in the wine literature, prototype extraction is probably not the only mechanism implicated in category learning of foods and beverages. Exemplar-similarity and feature-frequency models might provide a better account of the course of learning of the categorization task studied.
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Ramaroson Rakotosamimanana V, Valentin D, Arvisenet G. How to use local resources to fight malnutrition in Madagascar? A study combining a survey and a consumer test. Appetite 2015; 95:533-43. [PMID: 26297469 DOI: 10.1016/j.appet.2015.08.011] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2014] [Revised: 07/16/2015] [Accepted: 08/10/2015] [Indexed: 10/23/2022]
Abstract
This study aimed to understand consumers' habits and belief structures concerning local food products and to develop a new snack as a way to fight against children malnutrition in Madagascar. A large variety of natural food resources grow in Madagascar, like Moringa oleifera (MO) which leaves are rich in nutrients but not consumed. First, a survey conducted in four areas of Madagascar revealed that MO leaves are known for their health benefits but infrequently consumed, probably because of their low satiating power and strong odor. In the studied areas, different levels of consumption were observed, which may be linked to varying levels of familiarity with MO by the local populations, this in turn resulting from different situations regarding geographical and historical availability. In contrary, resources such as cassava are perceived as having negative effects on health but are widely consumed because they are cheap, liked by children and satiating. The second step in the study aimed to propose products that could increase MO consumption without completely changing food practices. The acceptability of snacks associating cassava roots and MO was evaluated by means of hedonic tests performed by children. Between the snacks tested, the preferred snack contained the highest quantity of MO and was sweetened. There was no effect of area on the acceptance of the formulated snacks. This work is an evaluation of the potential of MO in the diet of malnourished population.
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Affiliation(s)
- Vonimihaingo Ramaroson Rakotosamimanana
- Centre des Sciences du Goût et de l'Alimentation, UMR 6265 CNRS, UMR1324 INRA, Université de Bourgogne, Agrosup Dijon, Dijon 21000, France; Laboratoire d'Analyse Sensorielle d'Ambatobe - DRT - FOFIFA, Antananarivo 101, Madagascar.
| | - Dominique Valentin
- Centre des Sciences du Goût et de l'Alimentation, UMR 6265 CNRS, UMR1324 INRA, Université de Bourgogne, Agrosup Dijon, Dijon 21000, France
| | - Gaëlle Arvisenet
- Centre des Sciences du Goût et de l'Alimentation, UMR 6265 CNRS, UMR1324 INRA, Université de Bourgogne, Agrosup Dijon, Dijon 21000, France
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Kim YK, Jombart L, Valentin D, Kim KO. Familiarity and liking playing a role on the perception of trained panelists: A cross-cultural study on teas. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.03.022] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Ramaroson Rakotosamimanana V, Arvisenet G, Valentin D. Role of Languages in Consumers' Food Description: Contrasting Malagasy and French Descriptors of M
oringa oleifera
Leaf Powder. J SENS STUD 2015. [DOI: 10.1111/joss.12147] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Vonimihaingo Ramaroson Rakotosamimanana
- Centre des Sciences du Goût et de l'Alimentation; UMR 6265 CNRS; UMR1324 INRA; Agrosup Dijon; Université de Bourgogne; Dijon 21000 France
- Laboratoire d'Analyse Sensorielle; DRT; FOFIFA Ambatobe; Antananarivo 101 Madagascar
| | - Gaëlle Arvisenet
- Centre des Sciences du Goût et de l'Alimentation; UMR 6265 CNRS; UMR1324 INRA; Agrosup Dijon; Université de Bourgogne; Dijon 21000 France
| | - Dominique Valentin
- Centre des Sciences du Goût et de l'Alimentation; UMR 6265 CNRS; UMR1324 INRA; Agrosup Dijon; Université de Bourgogne; Dijon 21000 France
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Parr WV, Ballester J, Peyron D, Grose C, Valentin D. Perceived minerality in Sauvignon wines: Influence of culture and perception mode. Food Qual Prefer 2015. [DOI: 10.1016/j.foodqual.2014.12.001] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Ramaroson Rakotosamimanana V, Arvisenet G, Valentin D. Studying the nutritional beliefs and food practices of Malagasy school children parents. A contribution to the understanding of malnutrition in Madagascar. Appetite 2014; 81:67-75. [PMID: 24887056 DOI: 10.1016/j.appet.2014.05.032] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2013] [Revised: 05/19/2014] [Accepted: 05/26/2014] [Indexed: 11/26/2022]
Abstract
Madagascar is severely affected by the problem of children malnutrition. The present study aimed at exploring school children Malagasy parents' food practices and beliefs structures about the nutritional value of foods, to better understand the causes of this malnutrition. A combination of Focus Groups (72 participants), and questionnaires (1000 interviewees) was used to evaluate the food beliefs and the nutritional habits of low income parents of school age children in urban and rural areas of Antananarivo and Antsiranana. The respondents' beliefs were shown to focus not only on the nutrient and energetic composition of food, but also to involve more general relations between food and health and particularly the sanitary properties of food. Compared with such sanitary properties, nutrient content was not considered to be the priority in food choice and food preparation. The food category considered to be the most nutritive was cereals, ahead of protein foods, or vegetables and fruit. Nutritional beliefs were not the same in the Antananarivo and Antsiranana areas, nor between urban and rural areas of Antsiranana. Different socio-economic contexts, food availability and information may explain these differences. This study could guide actors involved in nutrition promotion to adapt to specific areas their nutrition programmes in the fight against malnutrition.
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Affiliation(s)
- Vonimihaingo Ramaroson Rakotosamimanana
- Centre des Sciences du Goût et de l'Alimentation, UMR 6265 CNRS, UMR1324 INRA, Université de Bourgogne, Agrosup Dijon, Dijon 21000, France; Laboratoire d'Analyses Sensorielles d'Ambatobe, DRT - FOFIFA, Antananarivo 101, Madagascar.
| | - Gaëlle Arvisenet
- Centre des Sciences du Goût et de l'Alimentation, UMR 6265 CNRS, UMR1324 INRA, Université de Bourgogne, Agrosup Dijon, Dijon 21000, France
| | - Dominique Valentin
- Centre des Sciences du Goût et de l'Alimentation, UMR 6265 CNRS, UMR1324 INRA, Université de Bourgogne, Agrosup Dijon, Dijon 21000, France
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Son JS, Do VB, Kim KO, Cho MS, Suwonsichon T, Valentin D. Understanding the effect of culture on food representations using word associations: The case of “rice” and “good rice”. Food Qual Prefer 2014. [DOI: 10.1016/j.foodqual.2013.07.001] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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48
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Kim YK, Jombart L, Valentin D, Kim KO. A cross-cultural study using Napping®: Do Korean and French consumers perceive various green tea products differently? Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.05.015] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Sester C, Dacremont C, Deroy O, Valentin D. Investigating consumers’ representations of beers through a free association task: A comparison between packaging and blind conditions. Food Qual Prefer 2013. [DOI: 10.1016/j.foodqual.2012.11.005] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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