Guide d'Évaluation Olfacto-Gustative des Fromages à Pâte Dure et Semi-dure

Bérodier, Florence; Lavanchy, P.; Zannoni, M.; Casals, J Rodríguez; Herrero, Luis A. Rivas; Adamo, Corrado

doi:10.1006/fstl.1996.0235

Cited by 91 publications

(42 citation statements)

References 7 publications

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“…For these latter, the Belgian team from CARI gave a valuable contribution developing a standardized terminology. They created an "odour and aroma wheel for honey" (Bruneau et al, 2000) similar to the models previously developed for wine (Peynaud, 1980;Guinard and Noble, 1986), beer (Meilgaard et al, 1979a, b) and hard and semi-hard cheeses (Issanchou et al, 1995;Bérodier et al, 1997;Lavanchy and Bütikofer, 1999).…”

Section: Harmonized Terminology and Description Of European Unifloralmentioning

confidence: 99%

Sensory analysis applied to honey: state of the art

Piana

Oddo

Bentabol³

et al. 2004

Apidologie

197

158

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Section: Harmonized Terminology and Description Of European Unifloralmentioning

confidence: 99%

Sensory analysis applied to honey: state of the art

Piana

Oddo

Bentabol³

et al. 2004

Apidologie

197

158

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“…According to Bérodier et al [24] , the sensory characteristics of the cheese can obtained and clarified through tasting and visual observations. A panel of ten trained persons (students of final year of Engineer in Agri-Food Sciences in INATAA (Institute of Nutrition, Food and Agro-Food Technologies) University of Constantine 1).…”

Section: Sensory Analysismentioning

confidence: 99%

Proteolysis, microbiology, volatiles and sensory evaluation of Algerian traditional cheeseBouhezzamade using goat’s raw milk

Medjoudj¹,

Aouar

Zidoune³

et al. 2017

International Journal of Food Properties

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“…Candidates nº 7, 14 and 15 did not pass the selection criteria and were rejected. Individuals nº 3, 6 and 12 did not pass the recognition and discrimination tests, although they showed a keenness for participating in the panel and it was decided to accept them ,Berodier et al, 1997.…”

Section: Recruiting and Selectionmentioning

confidence: 99%

Panel training programme for the Protected Designation of Origin “Aceituna Aloreña de Malaga”

Soldevilla¹,

Pérez‐Cacho²

2012

Grasas y Aceites

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A training programme (52 h) was developed for the Protected Designation of Origin (PDO) Aceituna Aloreña de Málaga quality certification panel. Recruiting of the panel was done by personal interview with open questions between producers and technicians of the product and seven tests were submitted to potential candidates during the selection step (4h). Training was done in two stages: a basic training period (12h) in which the assessors developed their sensory memory and improved their aptitude for detecting, recognizing and describing the sensory stimuli and a specific training period (36 h), in which the sample preparation, test conditions and the sensory profile were established. The specific training finished when the evaluation method and requirements of the Aloreña olives for the PDO were established and the panel work as a whole. 9 positive descriptors were analyzed in order to characterize Aloreña table olives: 4 for odor (fruity, green, seasoning and lactic), 2 for aroma (fruit and seasoning), 2 for basic tastes (acid and bitter) and 1 for texture (crunchy). The Aloreña olive from Málaga is characterized by its fruity and seasoning odor and aroma, bitter taste and crunchy texture.<br><br>Se presenta el programa de formación de catadores para la Denominación de Origen Protegida (DOP) “Aceituna Aloreña de Málaga”. Este programa, de 52 h de duración, se realiza en 2 etapas: una primera de selección (4 h) donde se eligen a los candidatos más adecuados entre industriales y técnicos del sector y una segunda de entrenamiento (48h) que consta de 2 fases: una primera general (12h) donde los catadores aprenden el vocabulario y desarrollan la memoria sensorial y una segunda específica (36h) donde se establece la forma de preparación de la muestra, las condiciones del ensayo, la hoja de perfil y los criterios de aceptación y rechazo para la DOP. Se valoran 9 atributos sensoriales: 4 de olor (frutado, verde/hierba, aliño y láctico), 2 de aroma (frutado y aliño), 2 sabores básicos (ácido y amargo) y 1 de textura (crocante) y la ausencia de defectos. La aceituna Aloreña de Málaga se caracteriza por su olor y aroma afrutado y a aliño, por su sabor amargo y por su textura crocante

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Guide d'Évaluation Olfacto-Gustative des Fromages à Pâte Dure et Semi-dure

Cited by 91 publications

References 7 publications

Sensory analysis applied to honey: state of the art

Sensory analysis applied to honey: state of the art

Proteolysis, microbiology, volatiles and sensory evaluation of Algerian traditional cheeseBouhezzamade using goat’s raw milk

Panel training programme for the Protected Designation of Origin “Aceituna Aloreña de Malaga”

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