کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4318272 1290645 2007 16 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
French and Vietnamese: How do they describe texture characteristics of the same food? A case study with jellies
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
French and Vietnamese: How do they describe texture characteristics of the same food? A case study with jellies
چکیده انگلیسی

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.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Quality and Preference - Volume 18, Issue 3, April 2007, Pages 560–575
نویسندگان
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