Sensory evaluation is the evaluation of signals that a human receives via its senses of sight, smell, taste, touch and hearing. In today’s industrial companies, sensory evaluation is widely used in quality inspection...Sensory evaluation is the evaluation of signals that a human receives via its senses of sight, smell, taste, touch and hearing. In today’s industrial companies, sensory evaluation is widely used in quality inspection of products, in marketing study and in many other fields such as risk evaluation, investment evaluation and safety evaluation. In practice, setting up a suitable mathematical formulation, an efficient working procedure and a pertinent computing method for sensory evaluation is quite difficult because of uncertainty and imprecision in sensory panels and their results involving linguistic expressions, non normalized data, data reliability, etc. At the present a prime problem of the practitioner is not the lack of useful methods but the lack of transparency in this area. In this tutorial lecture, we briefly describe some of the technology in the computational intelligence (CI) areas that has been developed for application to sensory evaluation and related fields. Moreover, we will illustrate the role of CI in sensory evaluation related applications from some recent publications.展开更多
Luxury products, household appliances, cosmetics and products for the general public all use the techniques of sensory marketing in the very first phases of conception to specify or give a distinct character to the wa...Luxury products, household appliances, cosmetics and products for the general public all use the techniques of sensory marketing in the very first phases of conception to specify or give a distinct character to the way they are perceived. Creating the visio-tactile qualities of a mobile phone or dashboard, designing the acoustics used in a lipstick tube closure: these considerations offer industry a way of managing and mastering the sensorial identity which will set their products apart from those of their competitors. Sensory marketing is based upon the objective definition, the analysis and the mastering of the qualitative characteristics of the object to be conceived.展开更多
Primates have been found to differ widely in their taste perception and studies suggest that a coevolution between plant species bearing a certain taste substance and primate species feeding on these plants may contri...Primates have been found to differ widely in their taste perception and studies suggest that a coevolution between plant species bearing a certain taste substance and primate species feeding on these plants may contribute to such between-species differences. Considering that only platyrrhine primates, but not catarrhine or prosimian primates, share an evolutionary history with the neotrop- ical plant Stevia rebaudiana, we assessed whether members of these three primate taxa differ in their ability to perceive and/or in their sensitivity to its two quantitatively predominant sweet- tasting substances. We found that not only neotropical black-handed spider monkeys, but also paleotropical black-and-white ruffed lemurs and Western chimpanzees are clearly able to perceive stevioside and rebaudioside A. Using a two-bottle preference test of short duration, we found that Ateles geoffroyi preferred concentrations as low as 0.05 mM stevioside and 0.01 mM rebaudioside A over tap water. Taste preference thresholds of Pan troglodytes were similar to those of the spider monkeys, with 0.05 mM for stevioside and 0.03 mM for rebaudioside A, whereas Varecia variegata was slightly less sensitive with a threshold value of 0.1 mM for both substances. Thus, all three primate species are, similar to human subjects, clearly more sensitive to both steviol glycosides compared to sucrose. Only the spider monkeys displayed concentration-response curves with both stevioside and rebaudioside A which can best be described as an inverted U-shaped function sug- gesting that Ateles geoffroyi, similar to human subjects, may perceive a bitter side taste at higher concentrations of these substances. Taken together, the results of the present study do not support the notion that a co-evolution between plant and primate species may account for between-species differences in taste perception of steviol glycosides.展开更多
文摘Sensory evaluation is the evaluation of signals that a human receives via its senses of sight, smell, taste, touch and hearing. In today’s industrial companies, sensory evaluation is widely used in quality inspection of products, in marketing study and in many other fields such as risk evaluation, investment evaluation and safety evaluation. In practice, setting up a suitable mathematical formulation, an efficient working procedure and a pertinent computing method for sensory evaluation is quite difficult because of uncertainty and imprecision in sensory panels and their results involving linguistic expressions, non normalized data, data reliability, etc. At the present a prime problem of the practitioner is not the lack of useful methods but the lack of transparency in this area. In this tutorial lecture, we briefly describe some of the technology in the computational intelligence (CI) areas that has been developed for application to sensory evaluation and related fields. Moreover, we will illustrate the role of CI in sensory evaluation related applications from some recent publications.
文摘Luxury products, household appliances, cosmetics and products for the general public all use the techniques of sensory marketing in the very first phases of conception to specify or give a distinct character to the way they are perceived. Creating the visio-tactile qualities of a mobile phone or dashboard, designing the acoustics used in a lipstick tube closure: these considerations offer industry a way of managing and mastering the sensorial identity which will set their products apart from those of their competitors. Sensory marketing is based upon the objective definition, the analysis and the mastering of the qualitative characteristics of the object to be conceived.
文摘Primates have been found to differ widely in their taste perception and studies suggest that a coevolution between plant species bearing a certain taste substance and primate species feeding on these plants may contribute to such between-species differences. Considering that only platyrrhine primates, but not catarrhine or prosimian primates, share an evolutionary history with the neotrop- ical plant Stevia rebaudiana, we assessed whether members of these three primate taxa differ in their ability to perceive and/or in their sensitivity to its two quantitatively predominant sweet- tasting substances. We found that not only neotropical black-handed spider monkeys, but also paleotropical black-and-white ruffed lemurs and Western chimpanzees are clearly able to perceive stevioside and rebaudioside A. Using a two-bottle preference test of short duration, we found that Ateles geoffroyi preferred concentrations as low as 0.05 mM stevioside and 0.01 mM rebaudioside A over tap water. Taste preference thresholds of Pan troglodytes were similar to those of the spider monkeys, with 0.05 mM for stevioside and 0.03 mM for rebaudioside A, whereas Varecia variegata was slightly less sensitive with a threshold value of 0.1 mM for both substances. Thus, all three primate species are, similar to human subjects, clearly more sensitive to both steviol glycosides compared to sucrose. Only the spider monkeys displayed concentration-response curves with both stevioside and rebaudioside A which can best be described as an inverted U-shaped function sug- gesting that Ateles geoffroyi, similar to human subjects, may perceive a bitter side taste at higher concentrations of these substances. Taken together, the results of the present study do not support the notion that a co-evolution between plant and primate species may account for between-species differences in taste perception of steviol glycosides.
