Assessing and taking into account the subjects’ experience and knowledge in consumer studies. Application to the free sorting of wine glasses

Chemometric and sensometric techniques in enological data analysis

Enological evaluations capture the chemical and sensory space of wine using different techniques; many sensory methods as well as a variety of analytical chemistry techniques contribute to the amount of information generated. Data fusion, especially integrating data sets, is important when working with complex systems. The success reported when trying to integrate different modalities is generally low and has been attributed to the lack of statistically considerate strategies focusing on the data handling process. Multiple stages of data handling must be carefully considered when dealing with multi-modal data. In this review, the different stages in the data analysis process were examined. The study revealed misconceptions surrounding the process and elucidated rules for purpose-driven approaches by examining the complexities of each stage and the impact the decisions made at each stage have on the resulting models. The two major modeling approaches are either supervised (discrimination, classification, prediction) or unsupervised (exploration). Supervised approaches were emphatic on the pre-processing steps and prioritized increasing performance. Unsupervised approaches were mostly used for preliminary steps. The review found aspects often neglected when it came to the data collection and capturing which in the end contributed to the low success in combining sensory and chemistry data.

Free Sorting and Association Task: A Variant of the Free Sorting Method Applied to Study the Impact of Dried Sourdough as an Ingredienton the Related Bread Odor

This paper presents a new variant of the free sorting method developed to analyze the relationship between dried sourdough (DSD) and corresponding DSD-bread (bread) odors. The comparison of DSD and bread sensory characteristics is complicated due to their specific features (for example, acidity for DSD and a characteristic "baked bread" aroma for breads). To analyze them at the same time, this study introduces a new variant of the free sorting method, which adds an association task between DSD and bread after those of free sorting and verbalization. This separation makes it possible to change the product between tasks. It was applied to study the impact of 6 European commercial DSDs on their related DSD-bread. According to our results, this methodology enabled an association between different kinds of products and thus underlined the relationship between them. Moreover, as this methodology contains a verbalization task, it provides product descriptions. Compared with the standard free sorting method, free sorting with an association task gives the distance (i) between DSDs, (ii) between breads, and (iii) between DSDs and breads. The separation of product assessment through sorting and association avoids the separation of products according to their category (DSD or bread).