O bacon é um produto cárneo defumado que pode ser produzido através da defumação natural ou aplicação de fumaça líquida. Atualmente cerca de 4,3% das madeiras produzidas no Brasil é destinada à indústria. No entanto, o processo de defumação natural de produtos cárneos não tem sido empregado com frequência pelas indústrias, por ser mais demorado em comparação ao uso de fumaça líquida e por ser uma alternativa de segurança que evita a presença de compostos tóxicos no produto. Com isto, se torna importante estudar a aplicação de madeiras de reflorestamento na defumação de bacon e como este aspecto pode influenciar na resposta sensorial do consumidor frente ao produto, através da aplicação de um novo método de análise realizado com consumidores, a dominância temporal de sensações. No primeiro capítulo desta dissertação é apresentada uma revisão bibliográfica relatando os métodos de analise sensorial de alimentos que podem ser aplicados para o estudo das propriedades sensoriais de carnes e produtos cárneos. Já no segundo capítulo foi utilizada a dominância temporal de sensações para estudar as propriedades sensoriais dinâmicas de bacon defumado com seis tipos de madeira de reflorestamento e uma amostra produzida com aspersão de fumaça líquida. Os atributos dominantes foram crocante, seguido de defumado. Além disso, uma descrição detalhada da trajetória percorrida pelas amostras durante a avaliação foi obtida, resultando no sucesso da aplicação deste método para caracterização e também compreensão da percepção do consumidor no decorrer da análise. Os métodos clássicos de análise sensorial e as novas metodologias rápidas tem se destacado como ferramentas de aplicação em estudos científicos e na indústria de alimentos, sendo capazes de fornecer novas perspectivas, buscando atender as demandas de mercado, ouno desenvolvimento de produtos, buscando repostas rápidas e eficazes com menor investimento financeiro. / Bacon is a smoked meat product that can be produced with natural smoke or with the application of liquid smoke. Currently, almost 4,3% of the wood produced in Brazil goes to the industry. However, the natural smoking process of meat products has not been frequently employed by the industry because it is more time-consuming compared to the use of liquid smoke and its an alternative more safe avoiding toxic compounds in the product. Due to this, it is important to study the application of reforestation woods in the bacon smoking process and how this can influence the sensory response of the consumer to the product trought the application of a new rapid method of analysis with consumers, the temporal dominance of sensations. On the first chapter of this master\'s thesis, a literature review reporting the methods of sensory analysis of foods that can be applied to the study of the sensory properties of meat and meat products is presented. In the second chapter, the temporal dominance of sensations was used to study the dynamic sensory properties of bacon smoked with six types of reforested woods and a sample produced with liquid smoke immersion. The dominant attribute was crispy, followed by smoked. In addition, a detailed description of the trajectory crossed by the bacon samples during the evaluation was obtained, resulting in the successful application of this method for characterization and comprehension of consumer\'s perception along the time of the analysis. The classical methods and the rapid and new methodologies of sensory analysis have been highlighted as important tools for application in scientific studies and in the food industry, being able to provide new perspectives, seeking to meet a market demand, or in product development, searching to quick and effective responses with lower financial investment.

La Dominance Temporelle des Sensations (DTS) est une méthode d’analyse sensorielle qui mesure la perception temporelle d’un produit au cours de sa dégustation. Pour un panéliste, la DTS consiste à choisir parmi une liste de descripteurs lequel est dominant à chaque instant. Ce travail a pour but la modélisation des données DTS à l’aide de processus stochastiques et propose d’utiliser les processus semi-markoviens (PSM), une généralisation des chaînes de Markov qui permet de modéliser librement les durées de dominance. Le modèle obtenu peut être utilisé pour comparer des échantillons DTS en réalisant un rapport de vraisemblance. Étant donné que les probabilités de transition entre les descripteurs peuvent dépendre du temps, nous proposons d’utiliser des modèles différents par période et nous proposons un algorithme pour déterminer le nombre et les frontières de ces périodes de manière optimale. Le modèle est représenté sous forme d’un graphe montrant les transitions entre descripteurs les plus observées. Finalement, ce travail introduit les modèles de mélange de processus semi-markoviens afin de segmenter le panel en fonction des différences de perception interindividuelles.Les méthodes développées sont appliquées à des jeux de données DTS variés : chocolats, fromages frais et Goudas. Les résultats montrent que la modélisation par un PSM apporte de nouvelles informations sur la perception temporelle, en particulier sur la variabilité de perception au sein d’un panel, alors que les méthodes classiques se focalisent sur une vision moyenne de la perception du panel. De plus, à notre connaissance, ce travail est le premier à proposer l’identification d’un modèle de mélange de processus semi-markoviens. / Temporal Dominance of Sensations (TDS) is a technique to measure temporal perception of food product during tasting. For a panelist, it consists in choosing in a list of attributes which one is dominant at any time. This work aims to model TDS data with a stochastic process and proposes to use semi-Markov processes (SMP), a generalization of Markov chains which allows dominance durations to be modeled by any type of distribution. The model can then be used to compare TDS samples based on likelihood ratio. Because probabilities of transition from one attribute to another one can also depend on time, we propose to model TDS by period and we propose a method to select optimally the number of periods and the frontiers between periods. Graphs built upon the stochastic pattern can be plotted to represent main chronological transitions between attributes. Finally, this work introduces new statistical models based on finite mixtures of semi-Markov processes in order to derive consumer segmentation based on individual differences in temporal perception of a product.The methods are applied to various TDS datasets: chocolates, fresh cheeses and Gouda cheeses. Results show that SMP modeling gives new information about temporal perception compared to classical methods. It particularly emphasizes the existence of several perceptions for a same product in a panel, whereas classical methods only provide a mean panel overview. Furthermore, as far as we know, this work is the first one that considers mixtures of semi-Markov processes.

<p>In order to study the <i>effect of production systems</i> aimed at sustainability<i> on product quality</i> and of sensory and non-sensory factors on product acceptance – the effect of farming system, year, milling and baking techniques on the sensory qualities of wheat bread as a model product was investigated using a descriptive test, and the effect of information and values on liking of bread using consumer tests.</p><p>Whole wheat and white breads were baked with wheat grown in six lots in established conventional and organic farming systems in field trails, in two subsequent years for the white bread.</p><p><i>Milling technique</i> influenced flours’ rheology and had greater impact on the sensory qualities of whole wheat bread and on the slice area than did <i>farming system</i> and <i>baking technique</i>. Bread baked with roller-milled wheat was characterized by sweetness, juiciness, compactness and smaller slice area than bread baked with stone-milled wheat, which was characterized by saltiness, deformity and roasted cereals.</p><p>The <i>effect of year </i>on the white bread was greater than the effect of <i>farming system </i>or <i>recipe modification</i>. Bread baked with wheat harvested in 1999 had significantly lower intensities of crumb attributes such as smoothness, juiciness and elasticity, but higher rancid flavour, springiness, compressibility, mastication resistance than bread baked with wheat harvested in 2000. Bread baked with conventional flour had significantly higher juiciness and elasticity than organic bread.</p><p>Image analysis did not show differences in slice area between bread baked with conventionally and organically grown wheat harvested in 1999 compared with 2000. <i>Information</i> affected liking in relation to the type of provided information. Information on organic origin enhanced most liking of bread, particularly for the less liked samples and frequent consumers of organic food. Significantly different <i>values</i> and different specific liking of breads were found among consumer segments. Results linked values and age with “taste”.</p>

In order to study the effect of production systems aimed at sustainability on product quality and of sensory and non-sensory factors on product acceptance – the effect of farming system, year, milling and baking techniques on the sensory qualities of wheat bread as a model product was investigated using a descriptive test, and the effect of information and values on liking of bread using consumer tests. Whole wheat and white breads were baked with wheat grown in six lots in established conventional and organic farming systems in field trails, in two subsequent years for the white bread. Milling technique influenced flours’ rheology and had greater impact on the sensory qualities of whole wheat bread and on the slice area than did farming system and baking technique. Bread baked with roller-milled wheat was characterized by sweetness, juiciness, compactness and smaller slice area than bread baked with stone-milled wheat, which was characterized by saltiness, deformity and roasted cereals. The effect of year on the white bread was greater than the effect of farming system or recipe modification. Bread baked with wheat harvested in 1999 had significantly lower intensities of crumb attributes such as smoothness, juiciness and elasticity, but higher rancid flavour, springiness, compressibility, mastication resistance than bread baked with wheat harvested in 2000. Bread baked with conventional flour had significantly higher juiciness and elasticity than organic bread. Image analysis did not show differences in slice area between bread baked with conventionally and organically grown wheat harvested in 1999 compared with 2000. Information affected liking in relation to the type of provided information. Information on organic origin enhanced most liking of bread, particularly for the less liked samples and frequent consumers of organic food. Significantly different values and different specific liking of breads were found among consumer segments. Results linked values and age with “taste”.

Made available in DSpace on 2015-04-17T14:49:37Z (GMT). No. of bitstreams: 1 arquivototal.pdf: 1143861 bytes, checksum: 8029067c3256f4f85c447cd92bab4fe1 (MD5) Previous issue date: 2014-02-26 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / Natural from Mexico, the family of cactus corresponds to approximately 130 genera and 1500 species, lying mainly distributed in arid and semi-arid regions of the New World. One way to include this vegetable in human nutrition is process it into jelly. The objective of this research was to develop jelly palm (Opuntia ficus-indica) that meets the parameters physical, chemical, microbiological and sensory of quality, and characterize it in terms of nutritional composition and antioxidant potential. Formulations for the jelly palm were developed using 23 factorial design with 3 central points totaling 11 trials; having as independent variables the concentrations of sucrose in relation to pulp concentration (S/P), citric acid concentration (A) and concentration of pectin (P). The dependent variables were: pH, water activity, instrumental color (brightness, chromaticity a * and b *), texture, soluble solids and titratable acidity. Considering the parameters of physical quality and chemical, formulations of jelly palm were selected and conducted for microbiological analysis, which allowed the realization of sensory analysis without causing health risk assessors. The sensory characteristics were obtained by means of acceptance test and purchase s intent test. The formulation that received the best acceptance rates and lower sugar content was sent to continue the study in order to evaluate their nutritional and functional properties. The results of the experimental design demonstrated that pH, texture, soluble solids and titratable acidity were the dependent variables with the biggest influence on the quality of jelly palm due to models showed significance with 95 % confidence. The formulation with 35 % sucrose, 65 % pulp, 0.55 % citric acid and 0.5 % pectin was selected to continue the study due to lower sugar content and higher amount of pulp. The nutritional composition showed that the jelly palm is a compatible product to marmalades, has significant quantities of bioactive compounds and is low calorie. However it has an expressive little capacity to sequester the DPPH and ABTS radical. These data make the palm a product with technological feasibility. / Natural do México a família das cactáceas corresponde a aproximadamente 130 gêneros e 1500 espécies, encontrando-se distribuída principalmente nas regiões áridas e semiáridas do novo mundo. Uma das formas de incluir esse vegetal na alimentação humana é processá-lo em geleia. O objetivo desta pesquisa foi desenvolver geleia de palma (Opuntia ficus-indica) que atenda aos parâmetros de qualidade física, química, microbiológica e sensorial, além de caracterizá-la quanto à composição nutricional e seu potencial antioxidante. As formulações para a geleia de palma foram desenvolvidas utilizando o planejamento fatorial 23, com 3 pontos centrais totalizando 11 ensaios; tendo como variáveis independentes as concentrações de sacarose em relação à concentração de polpa (S/P), concentração de ácido cítrico (A) e concentração de pectina (P). As variáveis dependentes analisadas foram: pH, atividade de água, cor instrumental (luminosidade, cromaticidade a* e b*), textura, sólidos solúveis e acidez titulável. Considerando os parâmetros de qualidade físicos e químicos as formulações de geleia de palma foram selecionadas e conduzidas para análise microbiológica, que permitiu a realização da análise sensorial sem causar risco à saúde dos provadores. As características sensoriais foram obtidas por meio dos testes de aceitação e de intenção de compra. A formulação que recebeu os melhores índices de aceitação e o menor teor de açúcar foi encaminhada para dar continuidade ao estudo, de modo a avaliar suas propriedades nutricionais e funcionais. Os resultados do planejamento experimental demonstraram que as variáveis dependente de maior influência na qualidade das geleias de palma foram pH, textura, sólidos solúveis e acidez titulável, pois apresentaram modelos com significância de 95% de confiança. A formulação com 35% de sacarose, 65% de polpa, 0,55% de ácido cítrico e 0,5% de pectina foi selecionada para dar continuidade ao estudo por apresentar menor teor de açúcar e maior quantidade de polpa. A composição nutricional demonstrou que a geleia de palma é um produto compatível as geleias de fruta, possui quantidade apreciável de compostos bioativos e é hipocalórica. No entanto possui uma capacidade pouco expressiva para sequestrar o radical DPPH e ABTS. Esses dados tornam a palma um produto com viabilidade tecnológica.

Made available in DSpace on 2015-04-17T14:49:43Z (GMT). No. of bitstreams: 1 arquivototal.pdf: 1163393 bytes, checksum: bfcbc24af43a50f24de2784f58cf2567 (MD5) Previous issue date: 2010-09-09 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / Calcium is an essential nutrient required for numerous biological functions. Its deficiency may contribute to the emergence of several chronic diseases. In this study the goal was to obtain a new formulation of bread enriched with whey powder and calcium carbonate, whose concentration is able to classify the product as a food rich in calcium. Were first prepared loaf bread with 7.5% whey powder and different concentrations of calcium carbonate (0.63%, 1.13%, 1.75%, 2.38% and 3.00%). The products obtained had their microbiological, physicochemical and sensory evaluation. Tests were conducted sensory acceptance and purchase intent with the five formulations prepared. The concentration of calcium at all concentrations produced was determined. The chemical composition of the final product was determined on the basis of physico-chemical and sensory. A test of consumer acceptance and attitudes was conducted with groups of different life stages. The microbiological characteristics of whey powder and sliced bread were in accordance with the standards established in legislation. As for the physical and chemical characteristics of bread, there was an increase in pH and acidity decrease with the the high concentration of calcium carbonate, which hampered slightly reduced specific volume at a concentration above 2.38%. The five formulations were developed well accepted and did not differ between groups (p> 0.05), the intention to purchase the formulations with a concentration 0.63%, 1.13% and 2.38% calcium carbonate had an average &#8805; a 4.0, however, there was no significant difference (p> 0.05) between formulations. Among the concentrations produced only 0.63% of calcium carbonate was not classified as food rich in calcium. The concentration of 2.38% calcium carbonate was selected as a final product based on the results of physico-chemical and sensory tests, reaching 78% of the RDA for adults. The sensory tests with groups of different stages of life showed that the enrichment of sliced bread with whey powder and calcium carbonate is accepted by the population as well as commercially viable in view of the consumer attitude shown by them. / O cálcio é um nutriente essencial necessário em diversas funções biológicas. Sua deficiência pode contribuir para o surgimento de várias doenças crônicas. Neste trabalho, o objetivo foi obter uma nova formulação de pão de forma enriquecido com soro de leite em pó e carbonato de cálcio, cuja concentração permita classificar o produto como alimento rico em cálcio. Primeiramente foram elaborados pães de forma com 7,5% de soro de leite em pó e diferentes concentrações de carbonato de cálcio (0,63%, 1,13%, 1,75%, 2,38% e 3,00%). Os produtos obtidos tiveram suas características microbiológicas, físico-químicas e sensoriais avaliadas. Foram determinados o Número Mais Provável (NMP) de coliformes totais e fecais (NMP/mL) e pesquisa de Salmonella, pH, acidez, volume específico e umidade. Na avaliação sensorial realizaram-se testes sensoriais de aceitação e intenção de compra com as cinco formulações elaboradas. A concentração de cálcio em todas as concentrações elaboradas foi determinada. A composição química do produto final foi determinada, com base nos testes físico-químicos e sensoriais. Um teste de aceitação e atitude de consumo foi realizado com grupos de diferentes estágios de vida. As características microbiológicas do soro de leite em pó e dos pães de forma estavam de acordo com os padrões estabelecidos na legislação. Quanto às características físico-químicas dos pães, foi observado um aumento no pH e diminuição da acidez com o a elevação da concentração de carbonato de cálcio, o que prejudicou ligeiramente redução do volume específico na concentração acima de 2,38%. As cinco formulações elaboradas tiveram boa aceitação não diferindo entre si (p>0,05), quanto à intenção de compra as formulações com concentração 0,63%, 1,13% e 2,38% de carbonato de cálcio tiveram médias &#8805; a 4,0, no entanto, não foi verificada diferença significativa (p>0,05) entre as formulações. Dentre as concentrações elaboradas apenas a 0,63% de carbonato de cálcio não foi classificada como alimento rico em cálcio. A concentração 2,38% de carbonato de cálcio foi selecionada como produto final com base nos resultados da avaliação físico-química e dos testes sensoriais, alcançando 78% da IDR de adultos. Os testes sensoriais com grupos de diferentes estágios de vida mostraram que o enriquecimento de pães de forma com soro de leite em pó e carbonato de cálcio é aceito pela população, bem como viável comercialmente, tendo em vista a atitude de consumo por eles demonstrada.

Submitted by Johnny Rodrigues (johnnyrodrigues@ufcg.edu.br) on 2018-07-03T20:45:36Z No. of bitstreams: 1 MARIA VERÔNICA MONTEIRO MARINHO - DISSERTAÇÃO PPGEA 2011..pdf: 14161012 bytes, checksum: 98f60a63c6ac5eb3a86397eec9d5976f (MD5) / Made available in DSpace on 2018-07-03T20:45:36Z (GMT). No. of bitstreams: 1 MARIA VERÔNICA MONTEIRO MARINHO - DISSERTAÇÃO PPGEA 2011..pdf: 14161012 bytes, checksum: 98f60a63c6ac5eb3a86397eec9d5976f (MD5) Previous issue date: 2011-09 / Capes / O consumo do leite de cabra e de seus derivados é crescente, tendo-se como base, sua qualidade nutricional; no entanto, o sabor forte e marcante tem aceitabilidade reduzida induzindo rejeição em boa parte dos consumidores. A produção de iogurte a partir do leite de cabra combinado com polpa de frutas, pode melhorar as características sensoriais próprias do leite, mascarando seu odor característico, melhorando os teores nutricionais e, por consequência, aumentando a comercialização e o mercado. Assim sendo, objetivou-se, com esta pesquisa, a elaboração e a avaliação sensorial, química, física, físico-química e reológica de iogurte de leite de cabra adicionada de polpa de umbu {Spondias tuberosá). Foram utilizados, na elaboração das amostras, iogurte de leite de cabra, polpa de umbu, adicionada nas proporções de 10, 15 e 20%, e sacarose. Realizou-se a caracterização química, física e físico-química da polpa do umbu utilizada na elaboração das amostras. Os dados das avaliações químicas, físicas e físico-químicas da polpa foram expressos em média simples. Nas avaliações químicas, físicas e físico-químicas dos iogurtes os dados foram tratados de acordo com o delineamento inteiramente casualizado com três repetições, utilizando-se o programa Assistat. Nos iogurtes elaborados realizou-se a análise sensorial por meio de uma escala hedônica de nove pontos, na qual foram avaliados os atributos de consistência, sabor, cor, aroma, aparência, acidez e doçura e aplicados testes de aceitação; os dados foram tratados pelos programas Consensor 1.1 e Assistat, com comparação entre as médias, pelo Teste de Tukey. O estudo do comportamento reológico dos iogurtes foi realizado nas temperaturas 5, 10 e 15 °C, com leituras realizadas emviscosímetro e os dados ajustados com os modelos de Ostwald de Waelle (Lei da Potência), Casson e Mizrahi-Berk. A polpa de umbu apresentou valores de pH, acidez total titulável, sólidos solúveis totais, ácido ascórbico e teor de água, próximos aos valores reportados em literatura; em relação à cor, apresentou predominância do matiz amarelo. Para os iogurtes com diferentes concentrações de polpa de umbu o que apresentou as maiores notas médias em todos os parâmetros da avaliação sensorial, foi o iogurte de leite de cabra com 10% de polpa de umbu. Com base nos valores do pH, os iogurtes foram classificados como alimentos ácidos; em relação aos parâmetros acidez total titulável e ácido ascórbico, o iogurte de leite de cabra, com 10% de polpa de umbu, apresentou os maiores valores; não houve diferença significativa entre as formulações em relação aos sólidos solúveis totais (°Brix), proteínas, lipídios e atividade de água. Os iogurtes de leite de cabra com polpa de umbu apresentaram comportamento de fluido não newtoniano com características pseudoplásticas. Os modelos reológicos de Ostwald de Waelle, Casson e Mizrahi-Berk representaram satisfatoriamente o comportamento reológico dos iogurtes de leite de cabra com diferentes concentrações de polpa de umbu. O aumento no percentual de polpa de umbu adicionada reduziu as viscosidades aparentes dos iogurtes. / The consumption of goat milk and its derivatives is growing, due to its nutritional quality. However, its strong flavor has reduced acceptability in a considerable part of the consumer market. The production of yogurt from goat milk combined with fruit pulp can improve the sensory traits of the former by masking its characteristic aroma, improving nutritional content, thereby increasing its commercialization and market share. Thus, this study aimed at the development and sensory, chemical, physical, physico-chemical and rheological assessment of yogurt from goat's milk added to umbu pulp {Spondias tuberosa). Samples of goat milk yogurt and umbu pulp, added in proportions of 10, 15 and 20%, and sucrose, were used to elaborate the samples. We carried out the chemical, physical and physicochemical characterization of umbu pulp used in sample preparation. Data from chemical, physical and physicochemical assessments of the pulp were expressed as means. In the chemical, physical and physicochemical evaluations of the yogurts, data were analyzed in accordance with a randomized design with three replications using the Assistat program. In prepared yogurts, sensory evaluation was conducted using a nine-point hedonic scale, where we assessed consistency, flavor, color, aroma, appearance, acidity and sweetness, applying acceptance testing. Data were analyzed with Consensor 1.1 and Assistat programs, and means compared by applying Tukey's test. The study of rheological behavior was performed at 5, 10 and 15 °C, with readings performed in a viscometer and data fit to Ostwald the Waelle (Power Law), Casson, and Mizrahi-Berk models. The umbu pulp showed pH, titratable acidity, soluble solids, ascorbic acid and moisture content close to values reported in the literature, and, in terms of color, exhibited a predominantly yellowness. For yogurts with different concentrations oíumbu pulp, goat's milk (10% umbu pulp) displayed the highest mean scores in ali sensory parameters. Based on pH values, yogurts were classified as acidic foods; with respect to titratable acidity and ascorbic acid, yogurt from goat's milk with 10% umbu pulp exhibited the highest values; there was no significant difference between the formulations in terms of soluble solids (°Brix), proteins, lipids and water activity. Goat milk yogurt with umbu pulp showed non- Newtonian fluid behavior with pseudoplastic characteristics. Ostwald the Waelle, Casson, and Mizrahi-Berk rheological models adequately represented the rheological behavior of goat milk yogurt with different concentrations of umbu pulp. The increased percentage of umbu pulp reduced the apparent viscosity of the yogurts.

Caractériser la qualité d’une odeur est une tâche complexe qui consiste à identifier un ensemble de descripteurs qui synthétise au mieux la sensation olfactive au cours de séances d’analyse sensorielle. Généralement, cette caractérisation est une liste de descripteurs extraite d’un vocabulaire imposé par les industriels d’un domaine pour leurs analyses sensorielles. Ces analyses représentent un coût significatif pour les industriels chaque année. En effet, ces approches dites orientées reposent sur l’apprentissage de vocabulaires, limitent singulièrement les descripteurs pour un public non initié et nécessitent de couteuses phases d’apprentissage. Si cette caractérisation devait être confiée à des évaluateurs naïfs, le nombre de participants pourrait être significativement augmenté tout en réduisant le cout des analyses sensorielles. Malheureusement, chaque description libre n’est alors plus associée à un ensemble de descripteurs non ambigus, mais à un simple sac de mots en langage naturel (LN). Deux problématiques sont alors rattachées à la caractérisation d’odeurs. La première consiste à transformer des descriptions en LN en descripteurs structurés ; la seconde se donne pour objet de résumer un ensemble de descriptions formelles proposées par un panel d’évaluateurs en une synthèse unique et cohérente à des fins industrielles. Ainsi, la première partie de notre travail se focalise sur la définition et l’évaluation de modèles qui peuvent être utilisés pour résumer un ensemble de mots en un ensemble de descripteurs désambiguïsés. Parmi les différentes stratégies envisagées dans cette contribution, nous proposons de comparer des approches hybrides exploitant à la fois des bases de connaissances et des plongements lexicaux définis à partir de grands corpus de textes. Nos résultats illustrent le bénéfice substantiel à utiliser conjointement représentation symbolique et plongement lexical. Nous définissons ensuite de manière formelle le processus de synthèse d’un ensemble de concepts et nous proposons un modèle qui s’apparente à une forme d’intelligence humaine pour évaluer les résumés alternatifs au regard d’un objectif de synthèse donné. L’approche non orientée que nous proposons dans ce manuscrit apparait ainsi comme l’automatisation cognitive des tâches confiées aux opérateurs des séances d’analyse sensorielle. Elle ouvre des perspectives intéressantes pour développer des analyses sensorielles à grande échelle sur de grands panels d’évaluateurs lorsque l’on essaie notamment de caractériser les nuisances olfactives autour d’un site industriel. / Characterizing the quality of smells is a complex process that consists in identifying a set of descriptors best summarizing the olfactory sensation. Generally, this characterization results in a limited set of descriptors provided by sensorial analysis experts. These sensorial analysis sessions are however very costly for industrials. Indeed, such oriented approaches based on vocabulary learning limit, in a restrictive manner, the possible descriptors available for any uninitiated public, and therefore require a costly vocabulary-learning phase. If we could entrust this characterization to neophytes, the number of participants of a sensorial analysis session would be significantly enlarged while reducing costs. However, in that setting, each individual description is not related to a set of non-ambiguous descriptors anymore, but to a bag of terms expressed in natural language (NL). Two issues are then related to smell characterization implementing this approach. The first one is how to translate such NL descriptions into structured descriptors; the second one being how to summarize a set of individual characterizations into a consistent and synthetic unique characterization meaningful for professional purposes. Hence, this work focuses first on the definition and evaluation of models that can be used to summarize a set of terms into unambiguous entity identifiers selected from a given ontology. Among the several strategies explored in this contribution, we propose to compare hybrid approaches taking advantages of knowledge bases (symbolic representations) and word embeddings defined from large text corpora analysis. The results we obtain highlight the relative benefits of mixing symbolic representations with classic word embeddings for this task. We then formally define the problem of summarizing sets of concepts and we propose a model mimicking Human-like Intelligence for scoring alternative summaries with regard to a specific objective function. Interestingly, this non-oriented approach for identifying the quality of odors appears to be an actual cognitive automation of the task today performed by expert operators in sensorial analysis. It therefore opens interesting perspectives for developing scalable sensorial analyses based on large sets of evaluators when assessing, for instance, olfactory pollution around industrial sites.

This diploma thesis deals with theme "Quality evaluation of gluten-free food, concretely gluten-free pastries". Theoretical part is concerned about coeliac disease in general, their symptoms, forms and diagnostic. There is described basic principal of coeliac disease and approachable gluten-free food. Then the basics of sensory analyse are described. Practical part is focused on finding suitable gluten-free flour and baking samples of bread based on recipe with care about improving nutritional value. Baked bread samples, made from commixture of gluten-free flour with enrichment of different amount of flaxseed, were evaluated with suitable methods of sensory analysis. This analyse shows which sample is the most preferred and based on those information it is proposed to enlarge offer in gluten-free pastry.

This diploma thesis was focused on the possibilities of extending the shelf-life of fish products by dipping containing seven commercial additives. ANTIBAK, MIC STAB, Bakont, SEA-F75, Misocarine LR, SAFE A Plus and AMX liquid. The effectiveness of these substances on the extending of shelf-life was evaluated on the basis of tests of TVC (total viable count), level of fat and protein oxidation, determination of nutritional parameters of muscle, and finaly sensory analysis. Experimental species were 2 important commodities for the Czech aquaculture rainbow trout (Oncorhynchus mykiss) and common carp (Cyprinus carpio). The project was divided into 6 sub-stages. During testing was the initial number of aditives (7) limited by stepwise selection for 2 preparations. Namely Bakont and AMX liquid, which were tested further on trout (filet with skin and scales) and carp (filets with skin without scales) chilled bulk and chilled packaged under vakuum. For trout was studied antimicrobial effect of dipping on eviscerated fish with the head with- or without gills. Treated trout fillets in bulk and vakuum-packed showed significantly less abundance of muscle mikroflora. In the case of carp fillets chilled bulk we can not say that the bath had influence on the CMP in meat. However, the combination of dipping and vakuum packaging was singnificantly different between the control and product Bakont. AMX liquid was not applied in this case in sufficient dose or in sufficient time to carp muscle. A positive finding is that the application of the aditives to the product "eviscerated trout with head" it does not matter, whether the gills are left in fish or not. However, in all cases the analysis of the presence of pathogens Escherichia coli, Salmonella spp. or Listeria monocytogenes were negative. From the results of sensory analysis can be concluded, that the substances contained in aditives are not reflected in the sensory properties of tested fish.