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8. 'Terroir Rosé' wines, the example from Provence

Author

Masson Gilles, Chevallier Aurélie, Symoneaux Ronan, Amato Brice, Conrath Mireille, and Pouzalgues Nathalie

Subjects
Microbiology, QR1-502, Physiology, QP1-981, Zoology, QL1-991
Abstract

The production of Rosé wine is developing around the world. In terms of quantity, the volumes made are increasing. In terms of quantity, two apparently contradicting tendencies can be observed: a global trend converging towards a clear, dry model and, at the same time, a desire to differentiate different regions, based on terroir. Thanks to several analytical and sensorial databases which have been assembled over the last fifteen years, the Centre du Rosé provides an objective view of these emerging phenomena. The typicity of the Provence Rosé wines can be measured, both analytically and sensorially, and within the Provençal vineyard itself, the different vintages have some remarkable characteristics. In other French and European wine regions we examined typical rosé wines whose particularity has its origins in the terroir.

Published
2023
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25. French wine buyers' expectations of an environmentally friendly wine.

Author

Ugalde, Diana, Symoneaux, Ronan, and Rouiaï, Nashidil

Subjects
*FRENCH wines, *CONSUMER attitudes, *WINES, *ECO-labeling, *CONSUMER behavior, *ISO 14001 Standard, *VINEYARDS
Abstract

Previous research on wine consumers' attitudes, perceptions, and purchasing behavior regarding environmentally friendly wines has confirmed that consumers are interested in this type of wine but, have little awareness of environmental wine practices and certifications. To address this, the most common solution proposed has been to improve communication with consumers on this topic. However, few studies have questioned consumers about their expectations of environmentally friendly wines. Therefore, the objective of this study was to explore wine buyers' expectations of a wine that would be respectful of the environment. A second objective was to identify the respondent's characteristics influencing their expectations. A textual analysis was conducted with respondents' answers. A Reinert descendent classification, using Iramuteq software, distributed these responses into ten clusters. The term 'respectful of the environment proved to be polysemic. Wine buyers imagined that an environmentally friendly wine would respect the health of both people and the environment, be ethically produced, and be accessible from a price point of view. Some respondents also mentioned hedonic characteristics. Highlights A lexical analysis identified ten clusters of topics mentioned by wine buyers. The term environment proved to be polysemic. Respondents expected a wine that would be ecofriendly, ethic, healthy, local and made with a limited use of inputs and additives. The age, the degree of involvement in wine and environmental issues and the use of an environmental label as a buying criterion, influenced wine buyers' expectations. Non-wine consumers or respondents less involved in wine and in the environment, were more associated with a cluster regarding wine hedonic characteristics and price. [ABSTRACT FROM AUTHOR]

Published
2022
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29. Diversité des AOC – diversité des labels environnementaux- diversité des consommateurs : quelle stratégie de valorisation pour la filière viticole ?

Author

Jourjon Frédérique, Coulon Cécile, and Symoneaux Ronan

Subjects
Microbiology, QR1-502, Physiology, QP1-981, Zoology, QL1-991
Abstract

L'objectif du travail est de fournir aux professionnels de la filière viticole des éléments objectifs sur la pertinence d'une stratégie collective de communication environnementale sur les vins d'AOC, de tester la pertinence d'une segmentation des consommateurs selon leur niveau d'implication vis-à-vis du vin et vis-à-vis de l'environnement, de mesurer l'interaction perçue par les consommateurs entre AOC et environnement selon le niveau de notoriété des AOCLe travail a été mené sur 4 années à partir d'enquêtes réalisées sur internet et sur les réseaux sociaux auprès de 3500 consommateurs français. Les résultats obtenus permettent de montrer des différences de perception par les consommateurs sur le lien entre « catégories de vins » et « production respectueuse de l'environnement »Globalement les vins d'AOC sont perçus comme significativement plus respectueux de l'environnement par rapport aux vins d'IGP eux-mêmes mieux perçus que les vins de France. Par ailleurs la réputation d'une AOC peut avoir une influence sur la perception du respect environnemental. Enfin pour les consommateurs, l'impact de la région viticole semble plus important que la réputation d'une AOC quant à « l'image environnementale perçue ». Ce travail permet de donner des éléments d'analyse sur la perception des consommateurs vis-à-vis des liens éventuels entre signes de qualité et production respectueuse de l'environnement. Il semble clair dans le cas de la filière viticole française que l'usage de messages environnementaux comme élément de différenciation et compétitivité pour les vins d'AOC ne répond pas à une attente de la majorité des consommateurs.

Published
2017
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30. Typicité sensorielle de vins de l'AOC Coteaux du Layon et acceptabilité par les acteurs (professionnels et consommateurs) de vins avec des titres d'alcool volumique plus faibles

Author

Coulon-Leroy Cécile, Symoneaux Ronan, Chretien Philippe, Perrin Aurélie, and Siret René

Subjects
Microbiology, QR1-502, Physiology, QP1-981, Zoology, QL1-991
Abstract

In order to maintain an optimum sugar / acid balance in a changing context, winegrowers of the Coteaux du Layon PDO, a sweet wine of the middle Loire valley, wish to know if a final alcohol content (TAV) lower than the minimum imposed by the regulation of the PDO (11% vol. today) would affect the typicality of the wines. To answer this question, a study was carried out in 4 steps. 1) To know the expected typicality of these wines, focus groups were conducted with 26 professionals. 2) In order to assess the acceptability of lower TAV wines, based on a sample of 24 wines (commercial wines and experimental wines with TAV between 8% vol. and 10% vol.), 31 professionals scored levels of exemplarity. 3) A trained panel made a fine sensory description. 4) Finally, a selection of 8 wines from these 24 were evaluated by 163 consumers, they scored levels of preference. The results of steps 1) and 2) show a strong consensus among professionals to assess the exemplarity of wines. Experimental wines obtained exemplary scores above the average of the scale and can therefore be considered as good examples. In step 3), the trained panel generated the sensory attributes to describe the wines: 21 descriptors of odors and aromas and 6 of flavors, which reveal the sensory complexity of the wines. In stage 4), in general, the 8 wines evaluated by the consumers were all appreciated. The results suggest that a sufficiently high amount of residual sugar content would enhance the acceptability of lower TAV wines by both professionals and consumers. The winegrowers of the syndicate of Coteaux du Layon PDO thus have factual elements to update the specification of the PDO (decreasing the minimum TAV threshold), in interaction with INAO (the French national institute of origin and quality).

Published
2017
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32. Perceptions of spirulina from French consumers of organic products

Author

Thomas, Chloé, Symoneaux, Ronan, Pantin-Sohier, Gaelle, Picouet, Pierre, Maître, Isabelle, Ecole supérieure d'Agricultures d'Angers (ESA), Université d'Angers (UA), and Thomas, Chloé

Subjects
functional food, [SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, seaweed, representations, focus group, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, acceptance
Abstract

In recent years the microalga spirulina has attracted attention due to its high nutritional value and ability to be cultivated with little impact on the environment. It could be developed in agri-food industries, but a significant obstacle to its development is a lack of consumer knowledge. Is spirulina perceived as a food? What images does it convey? Previous research has evaluated the production parameters of spirulina and its medicinal effects, but little is known about consumers' views of spirulina and the widespread acceptability of this product. Here, representations and perceptions of spirulina by consumers of organic foods were explored. Four focus groups provided insights from both consumers and non-consumers of spirulina, and the discussions were analyzed using thematic and lexical analyses. Our results are presented in the context of well-known behavioral theories in order to explain the patterns of representation and consumption that we observed. Overall, this study highlighted distinct differences in consumers' knowledge and product experience. Two general representations of spirulina were prevalent, those of a dietary supplement and of a seaweed, with the latter image presenting an obstacle to its adoption because of its discordance with traditional French cuisine. The motives for and obstacles to consuming spirulina helped subjects identify tradeoffs; the main tradeoff reported was between its nutritional/health benefits and its distasteful sensory properties. The subjects in this study also expressed conflicting views about spirulina's environmental impacts. Based on our results, we propose strategies to increase the potential use of spirulina as a food by French consumers.

Published
2020

33. A new approach to predict the visual appearance of rose bush from image analysis of 3D videos

Author

Garbez, Morgan, Belin, E., Chéné, Yann, Dones, Nicolas, Hunault, Gilles, Relion, D., Sigogne, M., Symoneaux, Ronan, Rousseau, D., Galopin, Gilles, Institut de Recherche en Horticulture et Semences (IRHS), Université d'Angers (UA)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Laboratoire Angevin de Recherche en Ingénierie des Systèmes (LARIS), Université d'Angers (UA), Laboratoire de Physique et Physiologie Intégratives de l’Arbre en environnement Fluctuant (PIAF), Université Clermont Auvergne [2017-2020] (UCA [2017-2020])-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Hémodynamique, Interaction Fibrose et Invasivité tumorales Hépatiques (HIFIH), Groupe de Recherche en Agroalimentaire sur les Produits et les Procédés (GRAPPE), Ecole supérieure d'Agricultures d'Angers (ESA)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Centre de Recherche en Acquisition et Traitement de l'Image pour la Santé (CREATIS), Université Jean Monnet [Saint-Étienne] (UJM)-Hospices Civils de Lyon (HCL)-Institut National des Sciences Appliquées de Lyon (INSA Lyon), Institut National des Sciences Appliquées (INSA)-Université de Lyon-Institut National des Sciences Appliquées (INSA)-Université de Lyon-Université Claude Bernard Lyon 1 (UCBL), Université de Lyon-Centre National de la Recherche Scientifique (CNRS)-Institut National de la Santé et de la Recherche Médicale (INSERM), Region Pays de la LoirePepinieres Desmartis nursery French National Research Agency (ANR) 2013/0410, Cliquet, Catherine, Université d'Angers (UA)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-INSTITUT AGRO Agrocampus Ouest, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Université Claude Bernard Lyon 1 (UCBL), Université de Lyon-Université de Lyon-Institut National des Sciences Appliquées de Lyon (INSA Lyon), Université de Lyon-Institut National des Sciences Appliquées (INSA)-Institut National des Sciences Appliquées (INSA)-Hospices Civils de Lyon (HCL)-Université Jean Monnet - Saint-Étienne (UJM)-Institut National de la Santé et de la Recherche Médicale (INSERM)-Centre National de la Recherche Scientifique (CNRS), Université de Lyon-Institut National des Sciences Appliquées (INSA)-Université de Lyon-Institut National des Sciences Appliquées (INSA)-Université Claude Bernard Lyon 1 (UCBL), and Université de Lyon-Institut National des Sciences Appliquées (INSA)-Institut National des Sciences Appliquées (INSA)-Université Jean Monnet - Saint-Étienne (UJM)-Institut National de la Santé et de la Recherche Médicale (INSERM)-Centre National de la Recherche Scientifique (CNRS)

Subjects
0106 biological sciences, Computer science, media_common.quotation_subject, Sensory system, Horticulture, video, 01 natural sciences, 040501 horticulture, [SDV.SA.HORT] Life Sciences [q-bio]/Agricultural sciences/Horticulture, Linearization, image analysis, Linear regression, Quality (business), sensory profile, woody ornamental plant, [SDV.SA.HORT]Life Sciences [q-bio]/Agricultural sciences/Horticulture, media_common, business.industry, Rosa hybrida, Regression analysis, Pattern recognition, 04 agricultural and veterinary sciences, Visual appearance, Ordinary least squares, linear regression, Artificial intelligence, 0405 other agricultural sciences, business, Rotation (mathematics), 010606 plant biology & botany
Abstract

International audience; Sensory methods applied to ornamental plants enable studying more objectively plant visual qualitykey drivers of consumer preferences. However, management upkeep of a trained panel for sensory profile is time-consuming, not flexible and represents non-negligible costs. The present paper achieves the proof of the concept about using morphometrical descriptors upkeep of a trained panel for sensory profile is time-consuming, not flexible and represents non-negligible costs. The present paper achieves the proof of the concept about using morphometrical descriptors integrating 2D image features from rotating virtual rose bush videos to predict their visual appearance according to different sensory attributes. Using real plants cultivated under a shading gradient and imaged in rotation during three development stages, acceptable prediction error of the sensory attributes ranging from 6.2 to 19.8% (normalized RMSEP) were obtained with simple ordinary least squares OLS) regression models and linearization. The most accurate model obtained was for the flower quantity perception.Finally, a secondary analysis highlighted in most of the studied traits a significant influence of defoliation, stressing herefore the impact of the leaves on plant architecture, and thus on the visual appearance.

Published
2020
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34. Comprehensive sensory and chemical data on the flavor of 16 red wines from two varieties: sensory descriptive analysis, HS-SPME-GC-MS volatile compounds quantitative analysis, and odor-active compounds identification by HS-SPME-GC-MS-O

Author

Villière, Angélique, Symoneaux, Ronan, Roche, David, Eslami, Aïda, Perrot, Nathalie, Le Fur, Yves, PROST, Carole, Courcoux, Philippe, Vigneau, Evelyne, Thomas-Danguin, Thierry, Guerin, Laurence, Matrices Aliments Procédés Propriétés Structure - Sensoriel (GEPEA-MAPS2), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Université de Nantes (UN)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN), Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS), Laboratoire GRAPPE, Ecole Supérieure d'Agriculture (Groupe ESA), Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS), Génie et Microbiologie des Procédés Alimentaires (GMPA), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Statistique, Sensométrie et Chimiométrie (StatSC), Institut National de la Recherche Agronomique (INRA)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS), Unite VINs Innovat Itineraires TERroirs & Acteurs, Institut Français de la Vigne et du Vin (IFV), These data were collected as part of the INNOVAROMA research program on wine, which was conducted with financial support from the regional councils of Pays de la Loire, Centre, Bretagne, and Bourgogne (DINOS-AGRALE-12-2011, DINOS-AGRALE-12-2012, PARI-DINOS-2013)., Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Université de Nantes (UN)-Centre National de la Recherche Scientifique (CNRS)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Université de Nantes (UN)-Centre National de la Recherche Scientifique (CNRS), ONIRIS, USC 1381 StatSC Statistique, Sensométrie et Chimiométrie, and Institut National de la Recherche Agronomique (INRA)

Subjects
olfactometry, VOC, lcsh:Computer applications to medicine. Medical informatics, [SDV.BBM.BC]Life Sciences [q-bio]/Biochemistry, Molecular Biology/Biomolecules [q-bio.BM], GC-MS-O, Chemistry, [CHIM.ANAL]Chemical Sciences/Analytical chemistry, [SDV.IDA]Life Sciences [q-bio]/Food engineering, lcsh:R858-859.7, descriptive sensory analysis, wine, [SDV.BBM.BC]Life Sciences [q-bio]/Biochemistry, Molecular Biology/Biochemistry [q-bio.BM], lcsh:Science (General), [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, ComputingMilieux_MISCELLANEOUS, lcsh:Q1-390
Abstract

This paper describes data collected on 2 sets of 8 French red wines from two grape varieties: Pinot Noir (PN) and Cabernet Franc (CF). It provides, for the 16 wines, (i) sensory descriptive data obtained with a trained panel, (ii) volatile organic compounds (VOC) quantification data obtained by Headspace Solid Phase Micro-Extraction – Gas Chromatography – Mass Spectrometry (HS-SPME-GC-MS) and (iii) odor-active compounds identification by Headspace Solid Phase Micro-Extraction – Gas Chromatography – Mass Spectrometry – Olfactometry (HS-SPME-GC-MS-O). The raw data are hosted on an open-access research data repository [1]. Keywords: Wine, Descriptive sensory analysis, VOC, Olfactometry, GC-MS-O

Published
2019
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39. Contributors

Author

Atanasova, Boriana, Bacle, Irène, Bassereau, J.F., Charles, Mathilde, Csoltova, Erika, Dacleu Ndengue, Jessica, Dairou, Victoire, De Viti, Chloé, Delarue, Julien, Dreyfuss, Lise, Dumaine, Marion, Duthoit-Saint Georges, Valérie, Lageat, Thierry, Larose-Forges, Claire, Le Goff, Gaëlle, Leitner, Erich, Lemercier-Talbot, Anaïs, Maignant, Allan, Marque, Céline, Mehinagic, Emira, Mérat, Emmanuelle, Pello, Régine Charvet, Pensé-Lhéritier, Anne-Marie, Petiot, Jean-François, Petot, Hélène, Rogues, Julien, Roso, Alicia, Ruiz, Fabrice, Segond, Nais, Seince, Nicolas, Sheehan, Liz, Shine, Margaret, Siegmund, Barbara, Sigurani, Séverine, Symoneaux, Ronan, Vallet, Thibault, and Wrana, Elisabeth

Published
2022
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40. Perception of French wine buyers regarding environmental issues in wine production.

Author

Ugalde, Diana, Renaud-Gentié, Christel, and Symoneaux, Ronan

Subjects
FRENCH wines, PURCHASING agents, WINES, BIRDHOUSES, ANALYSIS of variance, VINEYARDS
Abstract

Increased consumer concern for the environment has motivated winegrowers to adopt more environmentally friendly practices in their vineyards, such as agroecological measures. Thanks to a 2016 French ministerial decree, these measures can now be included in the specifications of wine appellations. However, little is known about consumer perceptions on this topic. The main objective of this research was thus to analyze consumers' perceptions of environmental issues in wine production, specifically with respect to a selection of agroecological measures in the vineyard. A national survey with 1022 respondents was conducted online in July 2019, and the factors that influenced perceptions were identified using an analysis of variance. The environmental issue of highest concern for consumers was the use of pesticides. However, the majority of the measures selected were perceived as having a positive impact on the environment. Practices aimed at improving biodiversity – such as the preservation of low walls and nest boxes, the establishment of trees, or sodding between parcels – were highly valued by consumers. This research demonstrates that, in order for winemakers to reap the maximum benefit from the implementation of environmentally friendly practices, effective communication of such practices to consumers is crucial. [ABSTRACT FROM AUTHOR]

Published
2021
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41. Adoption of disruptive foods: a qualitative survey on organic consumers' perceptions of spirulina microalgae

Author

thomas, chloé, Symoneaux, Ronan, Pantin-Sohier, Gaëlle, Maître, Isabelle, Ecole supérieure d'Agricultures d'Angers (ESA), Groupe de Recherche Angevin en Economie et Management (GRANEM), Université d'Angers (UA)-AGROCAMPUS OUEST-Institut National de l'Horticulture et du Paysage, Université d'Angers (UA)-AGROCAMPUS OUEST, and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut National de l'Horticulture et du Paysage

Subjects
[SHS]Humanities and Social Sciences
Published
2018

42. Improving food sensory quality with and for elderly consumers

Author

Symoneaux, Ronan, Feyen, Valérie, Maître, Isabelle, and Sulmont Rossé, Claire

Subjects
personne âgée, test consommateur, évaluation sensorielle, Alimentation et Nutrition, analyse de groupe, aliment, Food and Nutrition, elderly, senior, older adult, sensory evaluation, food, focus group, consumer test, methodology, méthodologie de l'observation, humanities
Abstract

Within the context of an aging population, developing products which meet the specific needs of seniors while satisfying their sensory and hedonic expectations becomes a major challenge for the food industry as well as for society. In the present chapter, we will describe a methodology following the reverse engineering principle that we have used to improve the sensory quality of food according to the sensory expectations and preferences of elderly people. On the basis of this case study and on literature, we will provide some practical recommendations for anyone wishing to carry out consumer tests with the elderly as well as guidance related to the development of food products while taking into account the specificities of the elderly population.

Published
2018

43. How to predict the odor profile of wine from its chemical composition? In silico modelling using experts' knowledge, fuzzy logic and optimization

Author

Roche, Alice, Perrot, Nathalie, Chabin, Thomas, Villière, Angélique, Symoneaux, Ronan, Thomas-Danguin, Thierry, Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS), Université Bourgogne Franche-Comté [COMUE] (UBFC), Génie et Microbiologie des Procédés Alimentaires (GMPA), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, GEPEA-MAPS2, Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS), Ecole Supérieure d'Agriculture (Groupe ESA), Centre National de la Recherche Scientifique (CNRS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB), Matrices Aliments Procédés Propriétés Structure - Sensoriel (GEPEA-MAPS2), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL), Ecole Superieure d'Agriculture (ESA), Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Université de Nantes (UN)-Centre National de la Recherche Scientifique (CNRS)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Université de Nantes (UN)-Centre National de la Recherche Scientifique (CNRS), ProdInra, Migration, and Villière, Angélique

Subjects
[CHIM.ANAL] Chemical Sciences/Analytical chemistry, sensory evaluation, [CHIM.ORGA]Chemical Sciences/Organic chemistry, [SDV.IDA] Life Sciences [q-bio]/Food engineering, [CHIM.ORGA] Chemical Sciences/Organic chemistry, fruity, woody, [SDV.BBM.BC]Life Sciences [q-bio]/Biochemistry, Molecular Biology/Biomolecules [q-bio.BM], smoky, [SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, [CHIM.ANAL]Chemical Sciences/Analytical chemistry, [SDV.IDA]Life Sciences [q-bio]/Food engineering, [SDV.BBM.BC]Life Sciences [q-bio]/Biochemistry, Molecular Biology/Biochemistry [q-bio.BM], [SDV.BBM.BC] Life Sciences [q-bio]/Biochemistry, Molecular Biology/Biochemistry [q-bio.BM], [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, ComputingMilieux_MISCELLANEOUS
Abstract

International audience

Published
2017

44. Development of a methodology to study typicity of PDO wines with professionals of the wine sector.

Author

Leriche, Coline, Molinier, Clara, Caillé, Soline, Razungles, Alain, Symoneaux, Ronan, and Coulon‐Leroy, Cécile

Subjects
GRAPE varieties, WINES, FARM produce, PROFESSIONAL employees, TERROIR, FOCUS groups
Abstract

BACKGROUND Today, many agricultural products claiming a link to their origin and typicity receive a warm welcome on the market. Nevertheless, the notion of typicity is blurred for consumers and needs to be objectified for communication purposes. This study aims at formalizing a methodology for studying typicity of terroirs, with PDO wines as an example, using a participatory approach with professionals of the wine sector from terroirs, using focus group and tasting. The vision of typicity of terroirs by professionals outside of these terroirs has been studied by a free word association task. RESULTS: This study allowed a clear distinguishing of the typicity of the studied terroirs. Professionals from terroirs identified the global conceptual typicity of their terroirs using various factors, mainly soil, geography and grape variety, whereas professionals outside terroirs expressed their visions of terroirs by reputation or sensory characteristics of wines. Tasting results showed a discrimination of wines based on their typicity and highlighted descriptors involved in sensory perceptual typicity for each studied terroir. CONCLUSIONS: Professionals from terroirs share a common vision of their typicity and identify more typicity factors than professionals outside terroirs. Sensory typicity has been highlighted for five of the six terroirs studied, according to the various descriptors. The study of two populations, from and outside terroirs, shows the gap between the typicities identified by professionals from terroirs and those perceived by professionals outside terroirs. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Published
2020
Full Text
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45. Precision irrigation of grapevines: methods, tools and strategies to maximize the quality and yield of the harvest while conserving water in a context of climate change. Consumer perception

Author

Ojeda, Hernan, Saurin, Nicolas, Alvarez gei, Santiago, Symoneaux, Ronan, Coulon-Leroy, Cécile, Unité expérimentale de Pech-Rouge (PECH ROUGE), Institut National de la Recherche Agronomique (INRA), Groupe de Recherche en Agroalimentaire sur les Produits et les Procédés (GRAPPE), and Institut National de la Recherche Agronomique (INRA)-Ecole supérieure d'Agricultures d'Angers (ESA)

Subjects
[SDV]Life Sciences [q-bio], [SDV.IDA]Life Sciences [q-bio]/Food engineering, [SDV.BV]Life Sciences [q-bio]/Vegetal Biology, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, ComputingMilieux_MISCELLANEOUS, [SHS]Humanities and Social Sciences
Abstract

National audience

Published
2016

47. Regression trees and random forests as a tool for identifying the key volatile organic compounds implied in the olfactory perception of wines

Author

Vigneau, Évelyne, Courcoux, Philippe, Rémi, Lefebvre, Symoneaux, Ronan, Villière, Angélique, Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS), Sensométrie & Chimiométrie, Ecole Nationale Vétérinaire Agroalimentaire et de l'Alimentation Nantes Atlantique (ONIRIS), Ecole supérieure d'Agricultures d'Angers (ESA), Matrices Aliments Procédés Propriétés Structure - Sensoriel (GEPEA-MAPS2), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), and Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)

Subjects
[CHIM.ANAL]Chemical Sciences/Analytical chemistry, [SDV.IDA]Life Sciences [q-bio]/Food engineering, [SDV.BBM.BC]Life Sciences [q-bio]/Biochemistry, Molecular Biology/Biochemistry [q-bio.BM], [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, ComputingMilieux_MISCELLANEOUS
Abstract

International audience

Published
2016

48. Regression trees and random forests as a tool for identifying the volatile organic compounds implied in the olfactory perception of wines

Author

Vigneau, Évelyne, Courcoux, Philippe, Lefèvre, Rémi, Villière, Angélique, Symoneaux, Ronan, Unité de Sensométrie et Chimiométrie, École nationale d'ingénieurs des techniques des industries agricoles et alimentaires (ENITIAA)-Institut National de la Recherche Agronomique (INRA), Matrices Aliments Procédés Propriétés Structure - Sensoriel (GEPEA-MAPS2), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL), Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS), Ecole supérieure d'Agricultures d'Angers (ESA), Institut National de la Recherche Agronomique (INRA)-École nationale d'ingénieurs des techniques des industries agricoles et alimentaires (ENITIAA), Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Université de Nantes (UN)-Centre National de la Recherche Scientifique (CNRS)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), and Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Université de Nantes (UN)-Centre National de la Recherche Scientifique (CNRS)

Subjects
[CHIM.ANAL]Chemical Sciences/Analytical chemistry, [SDV.IDA]Life Sciences [q-bio]/Food engineering, [SDV.BBM.BC]Life Sciences [q-bio]/Biochemistry, Molecular Biology/Biochemistry [q-bio.BM], [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, ComputingMilieux_MISCELLANEOUS, [SDV.BBM.BC]Life Sciences [q-bio]/Biochemistry, Molecular Biology/Biomolecules [q-bio.BM]
Abstract

International audience

Published
2015

49. The Color of Cider : cider color preference and cider consumption

Author

Symoneaux, Ronan, Poupard, Pascal, Bauduin, Remi, Guyot, Sylvain, Le Quéré, Jean-Michel, Ecole Supérieure d'Agriculture (Groupe ESA), Insitut Français des Productions Cidricoles (IFPC), Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), and Institut National de la Recherche Agronomique (INRA)

Subjects
familiarity, cider, color liking, Ingénierie des aliments, indice de saturation, profil de consommation, couleur de l'aliment, modèle expérimental, test consommateur, caractérisation sensorielle, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food engineering, cidre, jus de pomme
Abstract

French cider is a slightly alcoholic beverage resulting from the fermentation of cider apples. Identify cider sensory drivers of preference is full of interest for professionals who try to find new consumers to increase cider market and would like to better segment it. Among the sensory characteristics such as sweetness, sourness, astringency and bitterness, the color of cider is understudied. It runs from a pale yellow to an oran ge and brownish cider but can also runs from orange to rosé when red flesh apple are used for a new range of ciders. Two experimental designs were used in order to asse ss the impact of hue (h) and saturation (c) on the cider consumers’ liking face with a large set of colors presented in small bottles and representative of the cider color space. One set was composed with yellow and brown ciders and on second explored the new rosé cider concepts. Two hundred and fourty four consumers were recruited in three towns in France. Orange color (h = 85°-90° and c = 31-42) is a consensual color accepted by all consumers. Some consumers do not appreciate the rosé cider concept. However, the segmentation of consumers is mainly based on color saturation, in the tested condition. This segmentation appears to be cider consumption dependant. For regular consumers, ciders with higher saturation were preferred when for low frequency consumers, heir preference was more for lighter products. We hypothesize that this result is due to the range of products the consumers are familiar with.

Published
2015

50. How oral health and food sensory properties impact oral comfort during consumption of apples: A comparative approach in seniors and young adults.

Author

Braud, Adeline, Symoneaux, Ronan, Patron, Corinne, Brasse, Céline, Forgerit, Véronique, Lourtioux, Flore, Picouet, Pierre, and Maitre, Isabelle

Subjects
*YOUNG adults, *OLDER people, *TASTE perception, *PAIN perception, *SWEETNESS (Taste), *MULTIPLE correspondence analysis (Statistics), *APPLE varieties, *HONEY
Abstract

Difficulties encountered during oral processing may cause food avoidance and increase the risk of malnutrition in older adults. The present survey aimed at comparing oral comfort experienced during consumption of apples in elderly and younger people. To do this, 122 participants divided into a senior group (65–83 years) and a control group (35–64 years) rated three varieties of apples (Gala, Granny Smith, Honey Crunch) using a "food comfortability" questionnaire related to general comfort, bolus formation, pain, texture, and taste sensations, and were assessed for their oral conditions. Each score of the "food comfortability" questionnaire was then submitted to a global principal component analysis and an analysis of variance. Apple variety was a significant factor for all items of the questionnaire. Age significantly affected dental pain, crunchiness, and melting sensation, with increased scores for pain and melting perception, and decreased scores for crunchiness when aging. Global comfort experienced while eating apple was also impacted by dental status and resting saliva flow rate. Bolus moistening was related to stimulated saliva flow rate, and its fragmentation was dependant on denture use. Painful sensations depended on self‐reported oral quality of life and sweet taste perception was influenced by the presence of oral mucosal disease. Apple variety is a good predictor of oral comfort experienced while eating. Altough age has a little effect on pain and texture perception, oral conditions such as missing teeth or denture use also contribute to oral comfort when consuming apples. [ABSTRACT FROM AUTHOR]

Published
2019
Full Text
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