Level of study
BAC +5
ECTS
2 credits
Component
Faculty of Science
Description
The most common sensory tests are described and applied to different matrices (comparative, descriptive, hedonic). 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 elaboration of protocols highlights the critical points in the realization of the analyses. The interpretation of the test results is discussed during the practical exercises.
Hourly volumes* :
CM : 8h
TP : 12h
Objectives
Acquire methods of sensory analysis on different food products and apply these decision support tools in production, quality control and R&D.
Necessary pre-requisites
Master 1 ICAP A&P or equivalent training
Knowledge control
70% Final exam (2 sessions), 30% Practical work (written)
Syllabus
Course:
The role of biological and physico-chemical transformations on the organoleptic component 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 in order to make decisions in production, quality control and R&D.
Knowledge and complexity of wine aromas
Varietal, fermentative or post-fermentative origins, impact compounds, aroma defects.
Through different examples related to the chemistry of wine aromas and wine making techniques, sensory analysis protocols used in oenology will be presented.
Practical: Sensory evaluation tests on different products (wines, tropical products...), interpretation of test results by statistical processing
Additional information
Administrative contact(s):
Secretariat Master Chemistry
https://master-chimie.edu.umontpellier.fr/