Sensory characterisation and appreciation of pasta produced by farmers or artisans in local chains using Pivot © profile method and edonic study

Loubnah Belahcen; Grégory Pasquier; Théo Estève; Lucille Gey; Marie-Françoise Samson; Dominique Desclaux; Magali Peter; Gwénaëlle Jard

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Sensory characterisation and appreciation of pasta produced by farmers or artisans in local chains using Pivot © profile method and edonic study

Loubnah Belahcen, Grégory Pasquier, Théo Estève, Lucille Gey, Marie-Françoise Samson, Dominique Desclaux, Magali Peter and Gwénaëlle Jard

14th Pangborn Sensory Sciences Symposium (Online, Netherlands, 09/08/2021–12/08/2021)

Abstract

Sensory Analysis

Pasta

Local chain condition

Local wheat chains and especially pasta chains are increasingly implemented by artisans and farmers. As a new agri-food system, new indicators of sensory quality ofproducts need to be developed. To help the pasta makers to better characterize and optimize their production, it is necessary to better determine the consumer expectations.

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Title: Sensory characterisation and appreciation of pasta produced by farmers or artisans in local chains using Pivot © profile method and edonic study
Creators - without role: Loubnah Belahcen - Ecole d'Ingénieurs de PURPAN
Grégory Pasquier - Ecole d'Ingénieurs de PURPAN
Théo Estève - Institut National Polytechnique (Toulouse)
Lucille Gey - Agro
Marie-Françoise Samson - Université de Montpellier, Ingénierie des Agropolymères et Technologies Emergentes - IATE
Dominique Desclaux - DIASCOPE
Magali Peter - Ecole d'Ingénieurs de PURPAN
Gwénaëlle Jard - Ecole d'Ingénieurs de PURPAN
Conference: 14th Pangborn Sensory Sciences Symposium (Online, Netherlands, 09/08/2021–12/08/2021)
Identifiers: 9941881509311
Academic Unit: Ingénierie des Agropolymères et Technologies Emergentes - IATE
Language: English
Resource Type: Conference poster
Local Fields: hal-04795039