French and Vietnamese: How do they describe texture characteristics of the same food? A case study with jellies

Visual appearance and texture of jellies were assessed in two countries with important differences in food consumption habits and languages (France versus Vietnam) using methodologies with different levels of verbalisation and complexity: free sorting task followed by verbalisation, flash profile and conventional profile. Free sorting task and flash profile were applied both in France and Vietnam and conventional profile was applied in France only. Sensory maps were derived using multidimensional methods. The assessment of global similarities between product configurations showed that the same key sensory concepts were identified in both cultures. Specificities were also identified in each culture. Free sorting task results suggest that compared to French subjects, Vietnamese subjects adopted more similar strategies to sort the products. Flash profile results showed that Vietnamese subjects spontaneously used fewer attribute, and used them in a more similar way to rank the products. Concerning the methods, flash profile configurations were more similar to the conventional configuration than free sorting task configurations whatever the country.

[1]  John Prescott,et al.  Motives for food choice: a comparison of consumers from Japan, Taiwan, Malaysia and New Zealand , 2002 .

[2]  Hervé Abdi,et al.  Additive-Tree Representations , 1990 .

[3]  S. Chollet,et al.  Le degré d'expertise a-t-il une influence sur la perception olfactive? Quelques éléments de réponse dans le domaine du vin , 2000 .

[4]  S. D. Jong,et al.  Generalized procrustes analysis of coffee brands tested by five European sensory panels , 1998 .

[5]  Robert G Nielsen,et al.  Progress in developing an international protocol for sensory profiling of hard cheese , 1998 .

[6]  Jean A. McEwan,et al.  Evaluation of an International Ring Trial for Sensory Profiling of Hard Cheese 1 Contributions from , 1998 .

[7]  S. D. Jong,et al.  The sensory wheel of virgin olive oil , 1994 .

[8]  J. Prescott.  Comparisons of taste perceptions and preferences of Japanese and Australian consumers: overview and implications for cross-cultural sensory research , 1998 .

[9]  H. Abdi,et al.  Culture and odor categorization: agreement between cultures depends upon the odors , 2004 .

[10]  M. Zannoni.  APPROACHES TO TRANSLATION PROBLEMS OF SENSORY DESCRIPTORS , 1997 .

[11]  Patrick D. Gerard,et al.  Comparison of differences between lexicons for descriptive analysis of Cheddar cheese flavour in Ireland, New Zealand, and the United States of America , 2005 .

[12]  Gillian M. Arnold,et al.  A comparison of the aromas of six coffees characterised by conventional profiling, free‐choice profiling and similarity scaling methods , 1985 .

[13]  Victoire Dairou,et al.  A Comparison of 14 Jams Characterized by Conventional Profile and a Quick Original Method, the Flash Profile , 2002 .

[14]  A European sensory and consumer study—A case study on coffee , 1998 .

[15]  Comparison between quantitative descriptive analysis and physical measurements of gel systems and evaluation of the sensorial method , 1984 .

[16]  Pauline Faye,et al.  Perceptive free sorting and verbalization tasks with naive subjects: an alternative to descriptive mappings , 2004 .

[17]  Neil Gains,et al.  Sensory profiling of canned lager beers using consumers in their own homes , 1990 .

[18]  Ross Ihaka,et al.  Gentleman R: R: A language for data analysis and graphics , 1996 .

[19]  Einar Risvik,et al.  MULTIVARIATE ANALYSIS OF CONVENTIONAL PROFILING DATA: A COMPARISON OF A BRITISH AND A NORWEGIAN TRAINED PANEL , 1992 .

[20]  J. R. Piggott,et al.  Sensory analysis of foods. , 1988 .

[21]  F. J. Pérez Elortondo,et al.  Comparison of free choice profiling, direct similarity measurements and hedonic data for ewes’ milk cheeses sensory evaluation , 2003 .

[22]  Rosires Deliza,et al.  THE CONSUMER SENSORY PERCEPTION OF PASSION-FRUIT JUICE USING FREE-CHOICE PROFILING , 2005 .

[23]  J. Delarue,et al.  Sensory mapping using Flash profile. Comparison with a conventional descriptive method for the evaluation of the flavour of fruit dairy products , 2004 .

[24]  J. Chauhan,et al.  Descriptive profiling versus direct similarity assessments of soft drinks , 1986 .

[25]  Tormod Næs,et al.  Definition of the sensory properties of hard cheese: A collaborative study between Scottish and Norwegian panels , 1994 .

[26]  Jérôme Pagès,et al.  Collection and analysis of perceived product inter-distances using multiple factor analysis: Application to the study of 10 white wines from the Loire Valley , 2005 .

[27]  Forrest W. Young,et al.  Introduction to Multidimensional Scaling: Theory, Methods, and Applications , 1981 .

[28]  Anne Saint-Eve,et al.  Impact of the olfactory quality and chemical complexity of the flavouring agent on the texture of low fat stirred yogurts assessed by three different sensory methodologies , 2004 .

[29]  Hildegarde Heymann,et al.  MULTIDIMENSIONAL SORTING, SIMILARITY SCALING AND FREE‐CHOICE PROFILING OF GRAPE JELLIES , 2002 .

[30]  Y. Escoufier.  LE TRAITEMENT DES VARIABLES VECTORIELLES , 1973 .

[31]  Suitability of free choice profiling for assessment of orange-based carbonated soft-drinks , 2003 .

[32]  Conor M. Delahunty,et al.  Sensory characterisation of cooked hams by untrained consumers using free-choice profiling , 1997 .

[33]  Hans Hörmann.  Psycholinguistics: An Introduction to Research and Theory , 1971 .