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

Tu, Viêt Phu; Valentin, Dominique; Husson, Florence; Dacremont, Catherine

doi:10.1016/j.foodqual.2010.03.009

Cited by 78 publications

(68 citation statements)

References 21 publications

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“…Although there was not a large difference in the number of descriptors between Chinese and American panels, the odor attributes of American panelists included references to non-food products, such as musty, paint remover, grass, and dirty socks. This result correlates with those of a study that evaluated cross-cultural differences in the descriptions and preferences of soy yogurts between French and Vietnamese panelists, 2 cultures that have important differences in soy and dairy product consumption habits (3). In this study, the French panelists, who were less familiar with soy yogurt, included attributes of non-food products, such as wood, earthy, and chalk.…”

Section: Resultssupporting

confidence: 82%

“…Interest in cross-cultural sensory studies has grown in recent years (1,2); this interest has inspired comparisons between different cultures' food preferences and of the ways in which people from different cultures describe food characteristics (3). Most studies that have compared the sensory profiles of different cultures have been conducted in Europe or the Americas (4)(5)(6)(7).…”

Section: Introductionmentioning

confidence: 99%

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A cross-cultural comparison of the sensory characteristics of perilla oil by American, Chinese, and Korean panels

Yang

Choe

Chung

2012

Food Sci Biotechnol

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This study was conducted to characterize and compare via sensory descriptive analysis the sensory properties of perilla oil products that are processed in different ways (roasted vs. non-roasted) and to perform a cross-cultural comparison of the sensory descriptions of this product set among 3 sensory panels (Korean, Chinese, and American). The Korean, Chinese, and American panelists generated 18, 12, and 16 sensory attributes, respectively, to describe the odor of the products. The Korean panel generated more attributes than the Chinese and American panels. Panelists from the 3 different regions used descriptors that were related to their individual experiences or cultural backgrounds and the odor attributes of American panelists were included references to nonfood products. These results show that culture and familiarity affect the perception of sensory attributes and the description of this product set.

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Section: Resultssupporting

confidence: 82%

Section: Introductionmentioning

confidence: 99%

A cross-cultural comparison of the sensory characteristics of perilla oil by American, Chinese, and Korean panels

Yang

Choe

Chung

2012

Food Sci Biotechnol

View full text Add to dashboard Cite

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“…This is probably due to the fact that consumers need some time to get used to yoghurts with vegetables as most commercially available fl avoured fermented milks are sweetened. Results of many studies [Tu et al 2010] suggest that consumers tend to give higher ratings to domestic products (e.g. biscuits) rather than to unfamiliar ones.…”

Section: Resultsmentioning

confidence: 99%

Yoghurts with addition of selected vegetables: acidity, antioxidant properties and sensory quality

Najgebauer-Lejko

Grega

Tabaszewska

2014

Acta Sci Pol Technol Aliment

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“…Le descripteur végétal aété peu perçu par les consommateurs (V3, V4) ou semble avoirété confondu avec le boisé (V1). En effet, Tu et al [17], ont montré que deux panels de cultures différentes (Français et Vietnamien), sont consensuels en ce qui concerne les saveurs et les attributs de texture mais diffèrent par leurs différences culturelles pour la description des attributs liés aux arômes. Ce résultat n'est pas surprenant : en effet, la plupart du temps, les descripteurs qui distinguent deux types de panels sont liés aux arômes.…”

Section: Web Of Conferencesunclassified

Evaluation de la Dominance Temporelle des Sensations de vins rouges de Bourgogne et du Beaujolais par un panel d'experts et de consommateurs

Brachet

Galmarini

Chatelet

et al. 2014

37th World Congress of Vine and Wine and 12th General Assembly of the OIV

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Résumé. Deux groupes de 15 sujets ontété sélectionnés selon leur niveau d'expertise en dégustation de vin. Le premier groupeétait constitué de professionnels du vin du Beaujolais habituésà réaliser du profil sensoriel, le secondétait constitué de consommateurs amateurs de vins rouges. Aucun n'avait expérimenté la méthode DTS (Dominance Temporelle des Sensations) auparavant. Six vins rouges ontété sélectionnés pour leur diversité sensorielle : trois vins du Beaujolais et trois de Bourgogne. Durant deux séances d'entraînement, 10 descripteurs (sucré-gras, amer, acide, astringent, fruits confits-cuits, fruits rouges, floral, végétal,épicé, et boisé) ontété définis et expliqués aux deux panels, qui ont aussi pu se familiariser avec le principe du DTS. A chacune des quatre séances suivantes, chaque panel a réalisé un profil DTS de chacun des six vins de l'étude. Les résultats montrent que les séquences de dominances des experts sont différentes de celles des consommateurs, soulignant l'importance de faire appelà des consommateurs pour la description de leur perception lorsque l'on souhaite comprendre leurs préférences. Les experts sont toutefois plus consensuels entre eux, ce qui se traduit par une meilleure discrimination des six vins. Cependant, la répétabilité individuelle, estimée grâce aux quatre répétitions, est légèrement meilleure pour les consommateurs que pour les experts, ce qui laisse envisager une utilisation prometteuse du DTS avec les consommateurs.

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

Cited by 78 publications

References 21 publications

A cross-cultural comparison of the sensory characteristics of perilla oil by American, Chinese, and Korean panels

A cross-cultural comparison of the sensory characteristics of perilla oil by American, Chinese, and Korean panels

Yoghurts with addition of selected vegetables: acidity, antioxidant properties and sensory quality

Evaluation de la Dominance Temporelle des Sensations de vins rouges de Bourgogne et du Beaujolais par un panel d'experts et de consommateurs

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