Basic knowledge of Enology
main objectives
Learn about sensory analysis. ,To become operational for the implementation and processing of conventional profiling (panel and judges' performances and product characterization).,Know how to build an experiment plan to test the impact of production factors in oenology or food processing.,To be aware of adopting applicable methods in a company.,
general content
Presentation of a panorama of sensory tests,Focus on descriptive tests with full implementation of the conventional profile,Hedonic studies (consumers) and discrimination tests.,Design of experiments (to test production factors),Statistical analysis (Variance analysis, Principal Component Analysis, Regression),Technical study by groups of 4/5 students,
pedagogy
Courses and sessions by professionals,Flipped classroom,Practical (lab) work,Technical study: Work tutored by ESA teachers,
evaluation
Exam, report, oral presentation
Bibliography
Evaluation sensorielle : Manuel méthodologique. Félix Depledt. Tec& Doc, 2013.,Les plans d’expériences – 5ème éd. – toutes les techniques nécessaires à la conduite d’une étude. Jacques Goupy. Dunod, 2017.,Coulon-Leroy C, Symoneaux R, Lawrence G, Mehinagic E, Maitre I (2017) Mixed Profiling: A new tool of sensory analysis in a professional context. Application to wines. Food Quality and Preference 57: 8-16.,Koenig L, Coulon-Leroy C, Symoneaux R, Cariou V, Vigneau E (2020) Influence of expertise on semantic categorization of wine odors. Food Quality and Preference 83: 103923.,Pérez-Elortondo FJ, Symoneaux R, Etaio I, Coulon-Leroy C, Maître I, et al. (2018) Current status and perspectives of the official sensory control methods in protected designation of origin food products and wines. Food Control 88: 159-168.,Symoneaux R (2017) Trained panelists versus consumers for sensory description: Comments on the opinion paper of Ares and Varela. Food Quality and Preference 61: 96-97.,Maître I, Sulmont-Rossé C, Van Wymelbeke V, Cariou V, Bailly N, et al. (2021) Food perception, lifestyle, nutritional and health status in the older people: typologies and factors associated with aging well. Appetite: 105223.,