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91
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Introduction
Michel Visalli is a research engineer at INRAE (National Research Institute for Agriculture, Food and Environment). Holder of a Master's degree in computer science and statistics and a doctorate in food science, he designs experimental devices and develops innovative methods and software for the acquisition and analysis of data relating to food perception and consumer’s behavior.
Current institution
Current position
- Research engineer
Publications
Publications (91)
As tasting is a dynamic process, temporal data are collected simultaneously with tasting. Indeed, most newly reported studies involving consumers have been conducted using the Temporal Dominance of Sensations (TDS) or Temporal Check That Apply methods. Concurrent data collection reduces potential bias such as memory, but it attaches great importanc...
Among descriptive sensory evaluation methods, temporal methods have a wide audience in food science because they make it possible to follow perception as close as possible to the moment when sensations are perceived. The aim of this work was to describe 30 years of research involving temporal methods by mapping the scientific literature using a sys...
The emergence of open science makes it necessary to formalize data and knowledge in a way that adheres to the FAIR (Findable, Accessible, Interoperable, Reusable) principles. The objective of this work was to lay the foundations for such a FAIRization of sensory data. After an explanation of the rationale, the main characteristics of sensory evalua...
Chronotype refers to an individual's tendency to engage in activities either earlier or later, in alignment with the biological rhythm of their body and its interaction with the environmental cycle. Chronotypes influence food preferences and meal timing, yet most studies rely solely on questionnaires without integrating real-time tasting data. To a...
This dataset was created to investigate the impact of data collection modes and pre-processing techniques on the quality of free comment data related to consumers' sensory perceptions. A total of 200 consumers were recruited and divided into two groups of 100. Each group evaluated six madeleine samples (five distinct samples and one replicate) in a...
Measuring what people eat is a major methodological challenge. We developed and validated a new web-based method to record actual food supply data that would be less time consuming than the original method (i.e., food supply diary). Through the COD-Appro web application, participants can enter their food supplies by selecting a food item from a lis...
Most descriptive or hedonic tests with consumers collect their responses after consumption of a small portion of the product. However, eating and drinking experiences are rather variable during consumption of the full portion. The first objective of this study was to determine if 3-step evaluations with full consumption of a product can bring addit...
We are witnessing an acceleration of the global drive to converge consumption and production patterns towards a more circular and sustainable approach to the food system. To address the challenge of reconnecting agriculture, environment, food and health, collections of large datasets must be exploited. However, building high-capacity data-sharing n...
This article describes data related to the research paper entitled "Concurrent vs. retrospective temporal data collection: Attack-evolution-finish as a simplification of Temporal Dominance of Sensations?" [1]. Temporal sensory perception data of five dark chocolates that vary in cocoa content were collected from 129 consumers who evaluated the samp...
This paper describes data on the consumer sensory perception of liquid mixtures including sapid and aromatic compounds. A total of 149 consumers participated in this study. They were randomly assigned to one of three panels. Each panel used a different temporal sensory evaluation method among Temporal Dominance of Sensation (TDS, n = 50), Temporal...
Wine is a complex product, and numerous sensory evaluation methods have been tested to characterize it. Among these, new sensory analysis evaluation methods have been developed to allow consumers to describe products using their own vocabulary. Recently, Free-Comment Attack-Evolution-Finish (FC-AEF) was introduced to add the temporal aspects of tas...
This article describes a dataset providing temporal sensory descriptions and affective answers for red wines: two Bordeaux and two Riojas. The wines were tasted at home by French (FR, n=106) and Spanish (SP, n=98) consumers and in the lab by wine students (WC, n=47). Standardized information was displayed on the samples (country and region of origi...
Proton Transfer Reaction‐Time‐of‐Flight‐ Mass Spectrometry (PTR‐ToF‐MS) is an analytical chemistry technique that can be used for measuring the concentration of volatile organic compounds directly in the subjects’ noses (nosespace, in vivo analysis) during a tasting and over time. It can be combined with temporal sensory methods such as Temporal Do...
In the context of data management and processing, food science needs tools to organize the results of diverse studies to make the data reusable. In sensory analysis, there are no classification or wheel of textural attributes that can be used to interpret the results of sensory studies. Research from the literature and databases was used to elabora...
This article describes a dataset providing temporal sensory perception data of four dark chocolates, four guacamoles, four crisps and four ice teas collected from 436 consumers divided in six groups. Each group of consumers has tested all products using only one sensory evaluation method among: Temporal Dominance of Sensations (TDS, n=70), Temporal...
Background
Sensory perception is a temporal phenomenon highly present in food evaluation. Over the last decades, several sensory analysis methods have been developed to determine how our processing of the stimuli changes during tasting. These methods differ in several parameters: how attributes are characterized (intensity, dominance or applicabili...
This article describes a dataset providing temporal sensory descriptions and preferences for four lemon-flavoured carbonated alcoholic drinks. The recruited Japanese consumers (97 men, 96 women) corresponded to the target for this kind of drink: aged between 20 and 40 and regular consumers of flavoured alcoholic drinks. They had to consume a whole...
Most temporal sensory methods measure product perception concurrently with tasting. However, retrospective measurement could have the advantage of being easier to implement with consumers. To date, no study has explicitly compared these two modes of temporal data acquisition. The objective of this study was to compare the temporal description obtai...
Previous studies have investigated effects of consumption contexts on food experiences using actual real-life contexts and recreated immersive contexts. The results typically show that food is experienced differently depending on the context. It is not clear whether context effects on food experiences are independent of the effects of specific food...
Consumers’ hedonic appreciation is important for the commercial success of a product. To formulate appreciated products, sensory and hedonic data of some existing products are often linked to each other. Because existing products represent only a limited sensory space of investigation, asking consumers to characterize their ideal product can provid...
Free-Comment (FC) and Check-All-That-Apply (CATA) provide a contingency table containing citation counts of descriptors by products. The analyses performed on this table are most often related to the chi-square statistic. However, such practices are not well suited because they consider experimental units as being the citations (one descriptor for...
Free-Comment (FC), as a response to open-ended questions, enables a word-based sensory description and discrimination of sets of products. The stability of FC outputs has never been investigated and is the purpose of the present paper. Since Check-All-That-Apply (CATA) is the most popular method for the word-based sensory description of products wi...
Temporal Dominance of Sensations (TDS) and Temporal-Check-All-That-Apply (TCATA) are the most popular methods used with consumers for the temporal sensory characterization of a set of products. However, TDS and TCATA share the same limitation: they rely on a predefined and necessarily short list of descriptors. Free-Comment (FC) enables the sensory...
Measuring food-evoked emotions dynamically during consumption can be done using explicit self-report methods such as Temporal Dominance of Emotions (TDE), and implicit methods such as recording facial expressions. It is not known whether or how dynamic explicit and implicit emotion measures correspond. This study investigated how explicit self-repo...
Check-All-That-Apply (CATA) is a popular method used for collecting word-based sensory descriptions from consumers. Free-Comment (FC), as a response to open-ended questions, is an interesting alternative because it removes biases due to the use of a predefined list of descriptors. In the context of a home used test (HUT), FC enables subjects to exp...
Check-All-That-Apply (CATA) and Free-Comment (FC) provide a so-called contingency table containing citation counts of words or descriptors (columns) by products (rows). This table is most often analysed using correspondence analysis (CA). CA aims at decomposing dependence between products and descriptors into axes of maximal and decreasing dependen...
The recording of facial expressions allows for implicit measurement of emotional states over time. The present study investigated whether these recordings can be acquired, using computer webcams, when testing products at home. Three types of product spaces (chocolates, perfumes and video advertisements) were evaluated at home by 44 subjects using a...
In food science, it is of great interest to obtain information about the temporal perception of aliments to create new products, to modify existing products or more generally to understand the mechanisms of perception. Temporal dominance of sensations is a technique to measure temporal perception which consists in choosing sequentially attributes d...
Background
Real-life human eating behaviour does not take place in a vacuum, rather it happens in context. The context in which consumers eat their foods influences the acceptance of the consumed foods. Consequently, consumers’ hedonic and sensory ratings elicited in a natural consumption context will differ from those elicited under controlled sen...
During the last decade, Temporal Dominance of Sensations (TDS) was used successfully to dynamically describe food products in a large set of studies (Schlich, 2017). Recently, Temporal Dominance of Emotions (TDE; Jager et al., 2014) was proposed as an extension of TDS, replacing sensory attributes by emotions. Until now, TDE methodology has only be...
In the last few years, Temporal Dominance of Sensations (TDS) has been extended to emotional attributes (TDE; Jager et al., 2014) and paired to dynamic liking (TDL; Thomas et al., 2015). However, are these elicited emotion attributes due to actual emotion or just driven by liking? There is a need for a validation of elicited attributes by some phys...
During the last decade, Temporal Dominance of Sensations (TDS) has been used successfully to describe food products dynamically in a large set of studies (Schlich, 2017). Recently, Temporal Dominance of Emotions (TDE; Jager et al., 2014) was proposed as an extension of TDS, replacing sensory attributes with emotions. Until now, TDE methodology has...
As a result of sensory specific satiation, liking of a food decreases with its consumption. However, food liking is most often assessed once for a small quantity of products. In adults, new techniques have been developed to record changes in liking during consumption of a full portion of food. However, these temporal techniques have never been appl...
In food science, it is of great interest to get information about the temporal perception of aliments to create new products, to modify existing ones or more generally to understand the perception mechanisms. Temporal Dominance of Sensations (TDS) is a technique to measure temporal perception which consists in choosing sequentially attributes descr...
The aim of this study was to identify which attributes impacted the dynamic liking of cheese and wine individually, as well as when consumed together. Three wines (one white, Pouilly Loché; and two red, Maranges and Beaujolais) and three cheeses (Comté, Époisses, Chaource) were individually evaluated by a group of 60 consumers using mono-intake Tem...
Sensory profiling aims to describe the sensory characteristics of food products using a list of descriptors with a panel of trained assessors. During sensory evaluations (or any other scoring task), individual differences in the scale width effectively used by assessors (scaling effect) are regularly observed. This scaling effect was included in a...
Practical application:
This paper aims to validate an innovative protocol on dynamic sensory data acquisition in which consumers evaluate the impact of a beverage (wine) on a solid food (cheese). This protocol is complementary to a previous one presented in this journal, where the effect of cheese was tested on wine. Together they make up an inter...
Several evaluations are necessary to test individual repeatability in sensory profiling. But do additional replicates really provide more information than the first evaluation? Statistical analysis of 339 studies with at least two evaluations showed that when using the first evaluation alone:
• Significance of product discrimination was identical f...
Markov graph is a directed graph having vertices representing attributes and arrows representing transitions, labeled by the probabilities to go from one sensory attribute to another one. TDS graph is a simplified Markov graph displaying: • attributes quoted by at least one half of the panelists for the current product; • transition probabilities g...
Temporal Dominance of Sensations (TDS) data are usually represented by TDS curves of dominance rates and analyzed by linear models of dominance durations. Such approaches do not properly take into account the fact that the selection of a new dominant attribute likely depends on the current dominant attribute.Thus, modeling TDS data with a stochasti...
Despite training, subjects in a descriptive panel can still differ in their use of the scale. Some subjects can score higher or lower than others (level effect) or spread more or less their scores on the scale (scaling effect). The scaling effect, as calculated in Brockhoff, Schlich, and Skovgaard (2015), was recently decomposed into an overall and...
Though the gastronomic sector recommends certain wine–cheese associations, there is little sensory evidence on how cheese influences the perception of wine. It was the aim of this study to dynamically characterize 4 wines as they would be perceived when consumed with and without cheese. The tasting protocol was based on multi‐intake temporal domina...
Using the concept of dominance, other than intensity, Temporal Dominance of Sensations (TDS) has become a highly used temporal descriptive technique providing information on sequentiality and duration time of dominant sensations. In the present work we propose: (i) a new graphical tool for representing the sequentiality of (multi-intake) TDS data a...
In 1994, Brockhoff and Skovgaard presented the so-called assessor model, including a “scaling coefficient” expressing the predisposition of a panelist to spread more or less his scores than the panel on a given sensory descriptor. This paper discusses potential scaling causes, and then proposes a decomposition of the scaling coefficient into two co...
Internet technologies are increasingly used as tools in sensory analysis. Thus, it would be a natural step forward for sensory science to move beyond the laboratory, into people’s homes. Therefore, working with consumer IT devices like touchscreen tablets in sensory science should be taken into consideration. Working with the intuitive concept of d...
Principal Component Analysis (PCA) of product mean scores is generally used to obtain a product map from sensory profiling data. However, this approach does not take into account the variance of the product mean scores due to the individual panelist variability.
Therefore, Canonical Variate Analysis (CVA) of the product effect in the two‐way multiv...
The paper reports a research in which sixteen untrained subjects did a temporal dominance of sensations (TDS) evaluation of three commercial flavoured fresh cheeses in duplicate while the aromas released in their nose were simultaneously collected by a proton transfer reaction – time-of-flight mass spectrometer (PTR-ToF-MS). A new way of analysing...
Although Principal Component Analysis (PCA) of product mean scores is most often used to generate a product map from sensory profiling data, it does not take into account variance of product mean scores due to individual variability. Canonical Variate Analysis (CVA) of the product effect in the two-way (product and subject) multivariate ANOVA model...
Assessor performances in sensory analysis are usually represented by three indicators: repeatability, discrimination and agreement. However, assessors can also differ on the range of their scores, the so-called “scaling effect”. Brockhoff, Schlich, and Skovgaard (2013) proposed the mixed assessor model (MAM) which, as the original assessor model (B...
Generally liking is measured overall but is likely to vary over the food intake, like sensory perception. Replacing the attributes in Temporal Dominance of Sensations (TDS) by the categories of a usual ordinal liking scale makes it possible to monitor liking changes while eating a product (Sudre, Pineau, Loret, & Martin, 2012). This methodology all...
Chewing gum is a particular product, consumed during long periods of time and usually while doing something else. Therefore, traditional hedonic tests might not provide sufficient information. The aim of the present work was to compare the liking scores resulting from asking consumers whether they liked the product only once (static liking, SL) to...
The introduction of weaning foods is a major transition in the development of infants’ eating behavior. Previous studies showed that greater variety at the beginning of the weaning period can later influence an infant’s acceptance of new foods. The aim of the present study was to describe maternal feeding practices in the first year (breastfeeding...
Where does liking or disliking come from while eating a product? Is it originated from the first sensation perceived? Is it evolving along food consumption? Usual hedonic liking scale provides an integrated score given posterior to food consumption, making investigation of those questions impossible. Replacing attributes in Temporal Dominance of Se...
Workshop ; page d'accueil : http://www.pangborn2013.com/
Présentation (résumé 1 p.) ; http://www.pangborn2013.com/
This article provides empirical evidence on the impact of local taxation on property prices, controlling for the local public spending, using data on property taxation and real estate transactions, over the period 1994–2004. Our empirical methodology pairs transactions in the same spatial environments. Spatial differencing and Instrumental Variable...
Présentation orale ; https://intranet.inra.fr/alimh/vie_scientifique/did_it/seminaire_modelisation
www.opaline-dijon.fr/ ; Equipe de recherche OPALINE : Centre des Sciences du Goût et de l'Alimentation (R. Bouhalassa, C. Chabanet, S. Crevoisier, F. Durey, V. Feyen, S. Issanchou, S. Jacob, C. Lange, C. Laval, S. Monnery Patris, S. Nicklaus, C. Pédron, J. Piérard, P. Schlich, B. Schaal, C. Schwartz, E. Szleper, M. Visali) + Faculté de Médecine de...
Eurogerm – entreprise spécialisée dans les correcteurs de meunerie, les améliorants de panification et les auxiliaires technologiques de la filière blé-farine-pain – accorde une importance particulière à l’analyse sensorielle comme outil de diagnostic des produits finis. L’entreprise dispose de quatre jurys experts, chacun spécialisé dans une catég...
Objective. The introduction of solid foods is a major step in the development of food behaviour. Previous studies showed that higher sensory variety in weaning period can later influence infant's acceptance of new food. The aim of the present study is (i) to describe precisely the different maternal weaning practices, (ii) to relate them with the i...
L'objectif de ce rapport est, d'une part, de mesurer la ségrégation à l'échelle des aires urbaines françaises et de tester l'hypothèse selon laquelle le mouvement de périurbanisation, touchant plus particulièrement les familles de classes moyennes, entraîne une bipolarisation accrue dans les pôles urbains, et, d'autre part, d'évaluer dans quelles m...
L'objectif de ce rapport est, d'une part, de mesurer la ségrégation à l'échelle des aires urbaines françaises et de tester l'hypothèse selon laquelle le mouvement de périurbanisation, touchant plus particulièrement les familles de classes moyennes, entraîne une bipolarisation accrue dans les pôles urbains, et, d'autre part, d'évaluer dans quelles m...
L'objectif de ce rapport est, d'une part, de mesurer la ségrégation à l'échelle des aires urbaines françaises et de tester l'hypothèse selon laquelle le mouvement de périurbanisation, touchant plus particulièrement les familles de classes moyennes, entraîne une bipolarisation accrue dans les pôles urbains, et, d'autre part, d'évaluer dans quelles m...
Plan Urbanisme Construction Architecture (PUCA) ; Ministère de l'écologie, du développement et de l'aménagement durables
This paper provides empirical evidence on the impact of local taxation on property prices in an urban French context, using data on property taxation and real estate transactions, over the period 1994-2004. Our empirical methodology pairs transactions in the same spatial environments to estimate the impact of property taxation, controlling for the...
L'objectif de ce rapport est, d'une part, de mesurer la ségrégation à l'échelle des aires urbaines françaises et de tester l'hypothèse selon laquelle le mouvement de périurbanisation, touchant plus particulièrement les familles de classes moyennes, entraîne une bipolarisation accrue dans les pôles urbains, et, d'autre part, d'évaluer dans quelles m...
L'objectif de ce rapport est, d'une part, de mesurer la ségrégation à l'échelle des aires urbaines françaises et de tester l'hypothèse selon laquelle le mouvement de périurbanisation, touchant plus particulièrement les familles de classes moyennes, entraîne une bipolarisation accrue dans les pôles urbains, et, d'autre part, d'évaluer dans quelles m...
L'objectif de ce rapport est, d'une part, de mesurer la ségrégation à l'échelle des aires urbaines françaises et de tester l'hypothèse selon laquelle le mouvement de périurbanisation, touchant plus particulièrement les familles de classes moyennes, entraîne une bipolarisation accrue dans les pôles urbains, et, d'autre part, d'évaluer dans quelles m...
