Ronan Symoneaux

Ronan Symoneaux
Groupe ESA Higher education and research in life sciences · Research Group on Food Products and Processes (GRAPPE)

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About

159
Publications
30,713
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2,618
Citations
Citations since 2017
53 Research Items
1634 Citations
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2017201820192020202120222023050100150200250300
2017201820192020202120222023050100150200250300
Introduction
Ronan Symoneaux currently works at the Research Group on Food Products and Processes (GRAPPE), Groupe ESA Higher education and research in life sciences. Ronan does research in Food Science, Sensory evaluation and Consumer Sciences.

Publications

Publications (159)
Chapter
Ornamental plants are primarily decorative and, as such, are purchased and appreciated according to their visual characteristics. But beyond this, the other senses may be concerned. This multisensoriality justifies the use of sensory methodologies to study their characteristics and understand the perception of consumers, their expectations, and the...
Article
Full-text available
Raisins are commonly found in the Mediterranean diet due to their delicious taste and their nutrient richness. This study evaluated the effect of drying at three temperatures (50 to 70 °C) on the physico-chemical, textural, phytochemical and sensory proprieties of Italia raisins subjected to different pre-treatments: control samples (not treated, C...
Article
Full-text available
Culture is an important factor that influences how marketing interacts with food choice. This study aims at exploring the effect of consumers’ Country of Origin (COO) on wine representations and perception using Chenin blanc as a model. The first objective was to evaluate the role of origin in the construction of the representation. We used the the...
Article
Increased consumer concern for the environment has motivated winegrowers to adopt more environmentally friendly practices in their vineyards, such as agroecological measures. Thanks to a 2016 French ministerial decree, these measures can now be included in the specifications of wine appellations. However, little is known about consumer perceptions...
Article
In the field of clustering techniques, little attention has been paid to the recovery of a set of clusters from the structure of an additive tree. To bridge this gap, this work presents an original partitioning technique which aims to reveal clusters from an additive tree that represents a large set of objects. Specifically, an algorithm that split...
Article
Purpose The purpose of this paper is to propose an agile methodology for the development of food products that has two key characteristics: (1) consumers are included as co-creators and (2) the assessment of environmental impacts plays a central role. Design/methodology/approach In collaboration with a French small-to-mid-size enterprise, a resear...
Article
Current environmental issues require shifting to a more sustainable agri-food sector. The perception of the environmental impact of the products that consumers buy is not well known. The present study investigated consumers’ perceptions of the environmental impacts related to the food chain. A group of 28 French buyers of organic products were ques...
Article
The aging process is associated with physiological, sensory, psychological, and sociological changes likely to have an impact on food intake and the nutritional status. The present study aimed to explore the heterogeneity of the French older population (>65 years old) using a multidisciplinary approach. More specifically, the study aimed to highlig...
Poster
Full-text available
Apple juice producers want to adapt sensory profile of products to consumer demand. Sensory expectations could depend on the moment of consumption (ie breakfast, aperitif). This test aimed to identify several profiles of liking for 3 cider apple juices depending of the context using CLT immersive context. Using segmentation , the contextual setting...
Conference Paper
Full-text available
Plant handle a special place in our lives. By offering it, watching it grow or even caring for it, we build an emotional relationship with. However, since few years, french horticultural sector had to cope with socio-economic difficulties. Then, innovation appears as a solution in order to reach new market and improve the competitiveness of nationa...
Poster
Full-text available
Multifactorial aspect of food choice and dietary habits of older adults is no longer a matter of debate. Beyond food access, isolation and relation with food, we think that age-related factors and oral sensations felt during meals may also influence their eating behavior, decreasing appetite and favoring malnutrition and dependency. We hypothesis t...
Article
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In recent years the microalga spirulina has attracted attention due to its high nutritional value and ability to be cultivated with little impact on the environment. It could be developed in agri-food industries, but a significant obstacle to its development is a lack of consumer knowledge. Is spirulina perceived as a food? What images does it conv...
Article
Food transformation companies could employ LCA upstream of product development to eco-design their new products, in order to limit the impact of new food products on the environment. But the knowledge required when using LCA on food products under development is imperfect. This study aims to overcome the difficulties of assessing the environmental...
Article
Background Today, many agricultural products claiming a link to their origin and a typicity, receive a warm welcome on the market. Nevertheless, the notion of typicity is blured for consumers and need to be objectified for communication purpose. This study aims at formalizing a methodology for studying typicity of terroirs, with wine PDO example, b...
Article
Aromatic characterization is a key element of enhancing one’s knowledge of wine. While several studies have investigated the importance of wine expertise in the ability to perform odor-related sensory tasks, little attention has been paid to the influence of expertise on the semantic categorization of wine odors. To bridge this gap, this study aime...
Poster
Full-text available
In the fast-moving food sector, companies lack operational methods to develop their products to meet consumer expectations, while addressing the challenge of universal sustainability. Flexible consumer-driven methodologies are expected to increase the chances of product success in the marketplace. These methods are underdeveloped in most food compa...
Conference Paper
Full-text available
Nowadays, France is one of the world’s leader in wine production and the PDO wine production contribute to the economy and the preservation of landscapes (FranceAgriMer, 2016). The French notion of terroir is now challenged by the countries of the New WineWorld. For example, the United States, recognize today AVA, American Viticultural Areas, which...
Article
Difficulties encountered during oral processing may cause food avoidance and increase the risk of malnutrition in older adults. The present survey aimed at comparing oral comfort experienced during consumption of apples in elderly and younger people. To do this, 122 participants divided into a senior group (65‐83 years) and a control group (35‐64 y...
Article
Full-text available
This paper describes data collected on 2 sets of 8 French red wines from two grape varieties: Pinot Noir (PN) and Cabernet Franc (CF). It provides, for the 16 wines, (i) sensory descriptive data obtained with a trained panel, (ii) volatile organic compounds (VOC) quantification data obtained by Headspace Solid Phase Micro-Extraction – Gas Chromatog...
Article
Full-text available
For several years now, the protection of the environment has become a priority for public authorities and the agricultural sectors. On one hand, this has led, in Europe and in the world, to the challenge of modifying or redesigning farming itineraries. On the other hand, it has also caused a multiplication of environmental approaches and environmen...
Article
Full-text available
Aims: Given the diversity of French dry Rosé wines, Provence Rosé producers (France) wish to evaluate the typicality of their wines in order to better identify their typical characteristics. A clear pink color is one of them but they would also like to identify some specific odors and aromas. Here, we address these issues by: (i) assessing whether...
Article
Consumers’ food choices are affected by various factors whose study is of interest for food industry. This paper aims to investigate the influence of familiarity on the expectation and liking of Maroilles cheese among consumers familiar and unfamiliar with the product in France. It specifically focuses on two elements of the familiarity: consumptio...
Article
Within ornamental horticulture context, visual quality of plants is a critical criterion for consumers looking for immediate decorative effect products. Studying links between architecture and its phenotypic plasticity in response to growing conditions and the resulting plant visual appearance represents an interesting lever to propose a new approa...
Article
Protected Designation of Origin (PDO) is part of the regulated quality schemes in the European Union (EU). Producers of PDO food products and wines have to present EU authorities a technical specification of their product, which includes its sensory description. European regulation 1151/12 establishes that sensory characteristics included in PDO ce...
Article
The purpose of this paper is to discuss the application of the Random Forest methodology to sensory analysis. A methodological point of view is mainly adopted to describe as simply as possible the construction of binary decision trees and, more precisely, Classification and Regression Trees (CART), as well as the generation of an ensemble of trees...
Article
The purpose of this paper is to discuss the application of the Random Forest methodology to sensory analysis. A methodological point of view is mainly adopted to describe as simply as possible the construction of binary decision trees and, more precisely, Classification and Regression Trees (CART), as well as the generation of an ensemble of trees...
Chapter
Within the context of an aging population, developing products that meet the specific needs of seniors while satisfying their sensory and hedonic expectations becomes a major challenge for the food industry as well as for society. In this chapter, we will describe a methodology following the reverse engineering principle that we have used to improv...
Book
Within the context of an aging population, developing products which meet the specific needs of seniors while satisfying their sensory and hedonic expectations becomes a major challenge for the food industry as well as for society. In the present chapter, we will describe a methodology following the reverse engineering principle that we have used t...
Article
Trained panelists versus consumers for sensory description: Comments on the opinion paper of Ares and Varela
Article
“Mixed Profiling” (MP) is a descriptive profiling combining a pre-established list of descriptors scored by all tasters and the possibility for each panellist to add free descriptors. All the descriptors, free or not, are rated on an intensity scale. The aim is to improve the reliability of wine characterisation in a professional context. Quantitat...
Article
This work aimed at evaluating the effects of sous-vide cooking parameters, such as time and temperature and their interactions, on textural attributes of ‘Mondial Gala’ and ‘Granny Smith’ apple cultivars. For this, different response surface methodology-based models were developed. This methodology proved a suitable means for the assessment of chan...
Article
The number of elderly people is growing in Europe. A decrease in gustatory capacities (detection, identification, discrimination) is associated with aging. In the literature, discrimination abilities have been studied mainly in aqueous model solutions, but less is known about sensitivity in real food matrices. Moreover, in foods, taste interactions...
Poster
Full-text available
The aim of the present work was to adapt hedonic test methodologies for 1°) the assessment of two new cultivars of Viola and Viola Cornuta compared to two other classical cultivars, well established on the market 2°) for the evaluation of the impact of a communication indicating the presence of new cultivars 3°) to identify how much did consumers p...
Article
Full-text available
L'objectif du travail est de fournir aux professionnels de la filière viticole des éléments objectifs sur la pertinence d'une stratégie collective de communication environnementale sur les vins d'AOC, de tester la pertinence d'une segmentation des consommateurs selon leur niveau d'implication vis-à-vis du vin et vis-à-vis de l'environnement, de mes...
Article
Full-text available
In order to maintain an optimum sugar / acid balance in a changing context, winegrowers of the Coteaux du Layon PDO, a sweet wine of the middle Loire valley, wish to know if a final alcohol content (TAV) lower than the minimum imposed by the regulation of the PDO (11% vol. today) would affect the typicality of the wines. To answer this question, a...
Poster
French cider is a slightly alcoholic beverage resulting from the fermentation of cider apples. This beverage presents a diversity of colors from pale yellow to dark orange or brown due to polyphenols oxidation occurring during cider process. Better understanding color impact on sensory description is full of interest for professional who try to con...
Conference Paper
Full-text available
France is well known for its various Pdo cheeses, these regional cheeses are typical from specific area, and it is the case of Maroilles cheese. We aimed to investigate how familiarity with Maroilles cheese impacts consumers’ attitude, expectation and preferences in two different cities: Lille located in the region of Maroilles cheese and angers in...
Conference Paper
L'analyse d'image est un puissant outil pour de nombreuses disciplines scientifiques. Cette présentation aborde comment des séquences d'images obtenues sur des plantes en rotation peuvent être traitées dans le cadre d'études corrélatives et prédictives avec d'autres jeux de données, notamment pour la recherche de paramètres en relation avec l'archi...
Article
Full-text available
En lien direct avec des contextes climatique et réglementaire changeants, les vignobles du Val de Loire produisant des vins liquoreux sont aujourd’hui confrontés à de nouvelles problématiques :1. la récolte des raisins de chenin concentrés intervenant tardivement par rapport aux autres types de production, (octobre/novembre), cette dernière est sou...
Article
The visual appearance of a plant is tightly linked to its 3D architecture, and can be characterized by means of sensorial experiments. Providing a method to manage image features to predict objective visual traits of real or in silico ornamental plants seen and assessed in rotation, could be a valuable tool to take into account the 3D of the plants...
Article
Full-text available
In today’s scenario, there is general agreement that water deficit will increase and all phenological stages of vines will be earlier developed in future due to climatic change. These not minor events are expected to have significant repercussion in many aspects, leading to changes even in geographical distribution of vineyards and in wines typical...
Presentation
Les caractéristiques aromatiques des vins dépendent de la présence et de la concentration d’un petit nombre de composés organiques volatiles (COV) spécifiques. L’impact d’un certain nombre d’entre eux sur l’arôme d’un vin est déjà bien identifié, comme par exemple le 3-isobutyl-2-methoxypyrazine (IBMP) responsable de la note « poivron » de vins iss...
Chapter
Abstract Very few studies today validate the use of various sensory tools among elderly subjects, although the population is ageing rapidly. This chapter deals with applied sensory assessment in the food sector. It first presents heterogeneity factors in this population: physical and psychological health and dependency, decrease of chemosensory cap...
Article
The objective of this work was to evaluate whether aroma–taste interactions could occur in cider due to cognitive interactions such as a dumping effect or a congruency phenomenon. Sixteen French ciders were selected with different organoleptic characteristics. Three different tasting conditions were compared in order to evaluate the presence of aro...
Article
We have studied the effect of fruit growth pattern on apple (cv 'Braeburn') textural quality evaluated by near infra-red spectroscopy at harvest and by sensorial analysis with a trained panel both at harvest and after two months of cold storage. Fruit growth pattern was defined considering two main growth phases and using absolute and relative grow...
Conference Paper
Aesthetics is a major parameter for consumers when buying a rose bush. Managing this quality is important for agronomists. In the ornamental production sector, image analysis-based computer vision systems have been developed for plant sorting and grading. Based on one top view and/or very few orthogonal views of the plants, such systems are very re...
Presentation
The aromatic characteristics of wines are related to the presence and the concentration of a few Volatile Organic Compounds (VOCs) among a huge number. The aim of this study was to attempt identifying these compounds of importance. Nevertheless, even if key molecules may be identified, and are referenced in the literature, difficulties remain to li...
Poster
French cider is a slightly alcoholic beverage resulting from the fermentation of cider apples. Identify cider sensory drivers of preference is full of interest for professionals who try to find new consumers to increase cider market and would like to better segment it. Among the sensory characteristics, sweetness, sourness, astringency and bitterne...
Poster
Physical color space representation is a three dimensional representation based on hue (h), brightness (L*) and saturation (C*). Originally, the color space is considered to be perceptually uniform and to be close to human perception. But some authors identified a nonuniformity depending on the color studied, meaning that human eye is more sensitiv...
Conference Paper
Full-text available
We propose a new method, called “mixed profile”, that is the combination of a classical descriptive profile using a pre-defined list of attributes completed by a free-choice profile. The classical profile with expert panel allows having a fine characterization of products while the free-choice profile is a more holistic method that can be easier im...
Article
A large experimental design containing 72 cider-like model solutions was developed in order to evaluate the impact of apple procyanidins, fructose, acid content and ethanol on four sensory attributes: bitterness, astringency, sweetness and sourness. Based on cider composition, this work investigated the linear and quadratic effects of these four qu...
Thesis
Full-text available
L’objectif de cette thèse est d’étudier l’influence des procyanidines, du sucre, de l’acide, de l’éthanol, des arômes et du CO2 sur le goût sucré, l’acidité, l’amertume et l’astringence du cidre. Des plans d’expériences ont été réalisés en solutions modèles et avec des cidres commerciaux afin d’étudier les effets directs des composés chimiques mais...
Article
The impact of carbon dioxide and its interactions with fructose, acidity, polyphenol content and ethanol in model solutions of cider were investigated. Eight samples, with and without CO2 addition, were presented to a trained panel. Four sensory characteristics (bitterness, astringency, sweetness and sourness) were studied. Bitterness was not modif...
Article
Aesthetics is one of the major parameters for consumers when buying a rose bush. Therefore, managing this quality is important for agronomists. Tools are needed to assess visual characteristics and to find links with architectural plant parameters. Sensory analyses were developed using real plants and photographs as stimuli. With technology and mod...
Article
The present experiment aimed to explore the interindividual variability in chemosensory abilities among the elderly population. The chemosensory abilities of 559 subjects, aged from 65 to 99 years, were evaluated. Various categories of the elderly, including people who were living at home either without or with assistance, and people who were livin...