Sensory analysis

The most common sensory tests are described and applied to different matrices (comparative, descriptive, hedonic testing). The approach used in sensory analysis is examined, focusing on the choice of tests appropriate to the type of results expected and the material conditions of the study. The development of protocols highlights the critical points in carrying out the analyses. The interpretation of test results is addressed during practical work.

Hourly volumes*:

            CM: 8 a.m.

            Practical work: 12 hours

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

Master 1 ICAP A&P or equivalent training

70% Final exam (2 sessions), 30% Practical work (written)

Course:

The role of biological and physicochemical transformations on the organoleptic properties of the product will be presented in order to better interpret sensory evaluations. Acquisition of sensory analysis methodologies applicable to various food and non-food products with a view to making decisions in production, quality control, and R&D.

Knowledge and complexity of wine aroma
Varietal, fermentation, or post-fermentation origins, impact compounds, aroma defects.
Through various examples related to the chemistry of wine aromas and production techniques, the sensory analysis protocols used in oenology will be presented.

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

Administrative contact(s):

Master's Program in Chemistry Secretariat

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