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La complexité sensorielle : définition, création et influence sur les préférences des consommateurs. Application aux desserts frais lactés

Abstract : In the food industry, better understand consumers preferences is key. In sensory analysis, consumers preferences are generally explained with the sensory characteristics of the product, most of the time using descriptive methods. To be able to model preferences for more and more complex and sophisticated food products, like bi-layered desserts, in an efficient and relevant way, usual methodologies need to be adapted and new dimensions should be considered.In this thesis, we chose to deepen the knowledge on the notion of sensory complexity: its definition, its creation, its measurement and its analysis. An extensive state of the art on complexity allowed us to highlight some key properties about complexity: its universal, hedonic, collative, multimodal and polysemous properties. This study also allowed us to establish recommendations regarding the measurement of this notion. Otherwise, we observed that sensory complexity was largely used to describe wines and fragrances by experts. Consequently, we decided to ask for culinary experts to help us in our project. Thus, a qualitative study was conducted to refine the definition of complexity and to determine principles to design food products mastering sensory complexity. A quantitative consumer study was finally carried out to investigate the influence of sensory complexity on consumers’ preferences.From a methodological stand point, this work also provides a new vision about sensory methodologies, closer to a real consumer eating behavior. While more and more temporal methodologies are developed to study the sensory evolution inside a single spoon or a single bite, we propose to have a more holistic sensory approach. Based on an observational study, we decided to adapt the Sequential Profiling to capture the evolution of perceived sensations during the consumption of a whole portion. Furthermore, the sensory profiles obtained helped us to identify sensory characteristics that influence the perception of complexity.
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  • HAL Id : tel-03542107, version 1

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Julie Palczak. La complexité sensorielle : définition, création et influence sur les préférences des consommateurs. Application aux desserts frais lactés. Ingénierie des aliments. Université Paris Saclay (COmUE), 2019. Français. ⟨NNT : 2019SACLA032⟩. ⟨tel-03542107⟩

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