Sensory Analysis

The most common sensory tests are described and applied to various matrices (comparative, descriptive, and hedonic tests). The approach used in sensory analysis is examined, with a focus on selecting tests appropriate for the type of results expected and the practical conditions of the study. The development of protocols highlights the critical points in conducting the analyses. The interpretation of test results is addressed during the lab sessions.

Hourly Volumes*:

            CM: 8 a.m.

            Practical Training: 12:00 p.m.

Learn sensory analysis methods for various agri-food products and apply these decision-making tools in production, quality control, and R&D.

Master's 1 in ICAP A&P or equivalent degree

70% Final exam (2 sessions), 30% Written assignment

Course:

The role of biological and physicochemical transformations on the organoleptic properties of the product will be presented to facilitate a better interpretation of sensory evaluations. Students will learn sensory analysis methodologies applicable to various food and non-food products to inform decision-making in production, quality control, and R&D.

Understanding the Complexity of Wine Aromas
Varietal, fermentation-related, or post-fermentation origins; compounds that influence aromas; aromatic defects.
Through various examples related to the chemistry of wine aromas and winemaking techniques, the sensory analysis protocols used in oenology will be presented.

Practical Work: Sensory evaluation tests on various products (wines, tropical products, etc.), interpretation of test results using statistical analysis

Administrative contact(s):

Master's in Chemistry Office

https://master-chimie.edu.umontpellier.fr/