Comparison of visual appearance and texture profiles of jellies in France and Vietnam and validation of attribute transfer between the two countries

Cultural differences in food description and preference: Contrasting Vietnamese and French panellists on soy yogurts

“…In agreement with this result, Blancher, Lê, Sieffermann, and Chollet (2008) reported in a recent study on fruit jellies a high similarity between two sensory profiles of visual appearance, texture by hand and texture by mouth established in France and Vietnam. In this study they also report that it was possible to translate and transfer texture attributes between the two countries with a good accuracy.…”

Quantitative perceptual differences among over-the-counter vaginal products using a standardized methodology: implications for microbicide development

“…Current work not only extends previous studies by identifying key descriptors that differentiate among vaginal products, but also provides other references to help align concepts. This approach may have particular utility when conducting cross-cultural studies; work on foods suggests textural attributes are relatively stable across cultures even when different languages are used [31,32]. …”

Performance Comparison among Trained Judges and Panels for the Evaluation of “Cuajada” Type Fresh Cheese in Two Regions from Oaxaca in México

“…This has led to the standardization of sensory profiles and the measurement of the level of performance of judges and panels from different sensory laboratories [4,8,9]; also these kinds of studies have shown that data obtained by different panels are reliable and repeatable [10]. Nowadays, products like cheeses [11][12][13], beer [14], walnuts [4], chocolate [8], dry sausage [15] and jellies [9,16] have been successfully evaluated at a trained inter-panels level. In these types of studies the validation of performance of judges and the comparison of sensory profiles provided by different trained panels can be evaluated by univariate statistical methods such as Analysis of Variance (ANOVA) [17,18] and by multivariate statistical methods such as Principal Component Analysis (PCA) [19][20][21], Generalized Procrustes Analysis (GPA) [22], the Structuration des Tableaux a Trois Indices des Statistique (STATIS) [23,24] and Multiple Factorial Analysis (MFA) [8,25,26]; in this last method the position of the products and attributes used by each panel in the sensory map can be displayed [27].…”