typic · a typical food product is representative of a category different from standardised...
TRANSCRIPT
1
Typical Food Products in Europe:Typical Food Products in Europe:Consumer Preference and Consumer Preference and
Objective AssessmentObjective Assessment
TYPICTYPIC20032003--20052005 QLK1QLK1--CTCT--20022002--0222502225
FP5, 1998FP5, 1998--2002, Quality of Life and Management of Living Resources2002, Quality of Life and Management of Living ResourcesCall Identifier Call Identifier QoLQoL 2001/42001/4
2
G. G. GiraudGiraud, , J.N. SerraJ.N. Serrawith help ofwith help of II. . Colquhoun, UColquhoun, U. . Fischer, Fischer, P. P. RoncalesRoncales, , DD. . Bertrand,Bertrand, VV. . CheynierCheynier, ,
LL..MM. . AlbisuAlbisu, V, V. . BaetenBaeten, , D.L.D.L. GarcGarcíía Gonza Gonzáálezlez, , M. M. PetzoldtPetzoldt, A.I. , A.I. SanjuanSanjuan, , H. H. ResanoResano, , C. C. AmblardAmblard, , RR. . AparicioAparicio, , U. U. HennekingHenneking, E. , E. DufourDufour, A. , A. LebecqueLebecque, , I. I. TriguiTrigui, A. , A. LetortLetort, G. , G. LegallLegall, A. Smith, J. , A. Smith, J. SchroedenSchroeden, P. , P. CourcouxCourcoux, S. Preys, , S. Preys, G. G. MazerollesMazerolles, A. Samson, F. , A. Samson, F. RwagasoreRwagasore, , B. B. SchaerSchaer, , J.P. J.P. PomaPoma, A. , A. LucanLucan, ,
B. B. LabarbeLabarbe, V. , V. LempereurLempereur, A. , A. BarthBarthéélléémymy
Proceedings of the Final ConferenceProceedings of the Final ConferenceENITA ClermontENITA Clermont--FerrandFerrand FranceFrance
1515pmpm –– 1616amam December 2005December 2005
DELIVERABLE n°16DELIVERABLE n°16
2
3
Table of contentsSession 1 TYPICALITY ASSESSMENTWelcome G. Gosset ENITA Clermont p. 3Project’s objectives and implementation G. Giraud ENITA Clermont p. 5What is typicality? G. Giraud ENITA Clermont p. 13Sensory analysis of ham P. Roncales Veterinary Faculty of Zaragoza p. 16Sensory analysis of wine U. Fischer DLR Pfalz p. 26Development of typicality assessment methodology U. Fischer DLR Pfalz p. 33
Session 2 PHYSICO-CHEMICAL ANALYSISAnalytical methods for measurement of typicality of wine and ham
I. Colquhoun IFR Norwich p. 43Chemical analysis of dry cured ham aroma by electronic nose and SPME-GC
D.L. Garcia-Gonzalez CSIC Sevilla p. 58Factors influencing typicality of selected products, application to wine
V. Cheynier INRA Montpellier p. 69Prediction of sensory traits by analytical methods
D. Bertrand ENITIIA-INRA Nantes p. 82
Session 3 CONSUMER SURVEYConsumers’ hedonist preferences towards typical food products in Fr, Ge and Sp
G. Giraud ENITA Clermont p. 98
4
Consumers attitudes and price / preference trade-offA.I. Sanjuan CITA Zaragoza p. 107
Preferred attributes by consumers M. Petzoldt TU Munich p. 118Consumer purchasing behaviour towards typical food products in Fr, Ge and Sp
G. Giraud ENITA Clermont p. 127Is typicality legitimated? Focus on results of some specific differentiated products
H. Resano CITA Zaragoza p. 133
Session 4 OUTCOMES AND GUIDELINESPreference mapping of sensory profiles and hedonist tests
U. Fischer DLR Pfalz p. 138Segmentation of consumers with respect to their behaviour towards typical food
products in Fr, Ge and Sp G. Giraud ENITA Clermont p. 152How to build up and improve food products typicality
L.M. Albisu CITA Zaragoza p. 159Guidelines how to control typicality V. Baeten CRAW Gembloux p. 166How to promote food products typicality L.M. Albisu CITA Zaragoza p. 181Implementation of the project in Germany: DC Pfalz U. Fischer DLR Pfalz p. 188Conclusion and perspectives G. Giraud ENITA Clermont p. 195Who are the participants of the conference? Y. Kebede ENITA’s student p. 201
3
5
SESSION 1SESSION 1Typicality AssessmentTypicality Assessment
Welcome p. 3
G.Gosset, ENITA Clermont
Project’s Objectives and Implementation p. 5G. Giraud, ENITA Clermont
What is Typicality? p. 13 G. Giraud, ENITA Clermont
Sensory analysis of ham p. 16P. Roncales, Vetenary Faculty of Zaragoza
Sensory analysis of wine p. 26U. Fischer, DLR Pfalz
Development of a typicality assessment methodology p. 33U. Fischer, DLR Pfalz
6
Welcome toEnita Clermont
Georges Gosset Georges Gosset DirectorDirector
4
7
A few figures about Enita Clermont
���� 1 300 engineering graduates (Master’s degree)���� 400 students���� 35 teachers-researchers���� 93 teaching-research, administration & service staff���� 3 teaching departments ���� 5 research units
8
The partners
���� National Institute for Agronomic Research (INRA)
���� Cemagref
���� Universities
���� Agricultural Chambers, Agro- food industry enterprises, Technical Institutes, Territorial communities, …
5
9
Domains of competences
The production systems and the environment for a sustainable agriculture
The quality of food products linked with
their origin
The development of rural areas and the diversification of
activities
Typical Food Products in Europe:Typical Food Products in Europe:Consumer Preference and Consumer Preference and
Objective AssessmentObjective AssessmentTYPIC TYPIC 20032003--20052005 QLK1QLK1--CTCT--20022002--0222502225
Final ConferenceFinal Conference1515pmpm –– 1616amam December 2005December 2005
Project’s Objectives and ImplementationProject’s Objectives and ImplementationPr G. Pr G. Giraud Giraud ENITA ClermontENITA Clermont
6
11
TYPIC TYPIC works works onon
•• DryDry--cured ham cured ham from Spain andfrom Spain and FranceFrance
•• Red wine fromRed wine from France France and Germanyand Germany
12
TYPIC TYPIC works works onon Consumer preference and actual behaviour
Spain, France andGermany
7
13
ConsortiumConsortiumENITA, ClermontENITA, Clermont--FdFd, France, Pr. G. Giraud, France, Pr. G. GiraudIFR, Norwich, UK, Dr I. IFR, Norwich, UK, Dr I. ColquhounColquhounDLR, DLR, NeustadtNeustadt, , GermanyGermany, Dr U. Fischer , Dr U. Fischer CSIC, Sevilla, CSIC, Sevilla, SpainSpain, Dr R. , Dr R. Aparicio Aparicio INRA, Nantes, France, Dr D. BertrandINRA, Nantes, France, Dr D. BertrandINRA, Montpellier, France, Dr V. INRA, Montpellier, France, Dr V. CheynierCheynierCITA, Zaragoza, CITA, Zaragoza, SpainSpain, Dr L.M. , Dr L.M. Albisu Albisu FfMFfM, Munich, , Munich, GermanyGermany, Dr U. , Dr U. Enneking Enneking CRAW, Gembloux, CRAW, Gembloux, BelgiumBelgium, Dr V. , Dr V. BætenBæten
14
AssociatedAssociatedVeterinary FacultyVeterinary Faculty of of SaragossaSaragossa, , SpainSpain, P. , P. RoncalesRoncalesSICAREX Beaujolais, SICAREX Beaujolais, VillefrancheVillefranche/Saône, France/Saône, FranceCarrefour Group, Carrefour Group, Madrid, Zaragoza, Madrid, Zaragoza, SpainSpainChampion Champion SupermarketsSupermarkets, , Paris, ClermontParis, Clermont--FdFd, France, FranceEcoZeptEcoZept, Munich, Montpellier, Munich, Montpellier, , GermanyGermanyMeat TechnicalMeat Technical Centre, Centre, Rodez, FranceRodez, FranceAgricultural Agricultural Council PfalzCouncil Pfalz, , GermanyGermany
8
15
WorkWork--planplanSensory profiles
Assessment of the organoleptic properties of typical food products
Selection of typical / non-typical food products
Objective characterisation
Physico-chemical markers of typicality in food products
Choice of the best protocols
Statistical analysisInteractions models
on typicality physico-chemical markers and consumer perception
in case of congruenceidentification of the factors of consumer
acceptability
in case of divergenceidentification of the factors of consumer
unwillingness
Guidelines- to build,
- to promote - to control
food products typicality
Consumer survey
Measurement of consumer purchases and acceptability of typical food products
Decision on scanned data panel
16
European addedEuropean added--valuevalue (EU-15)
PDO/PGI PDO/PGI priceprice premium (x 2 premium (x 2 higherhigher))
ConsortiumConsortium 63% EU Wine and Ham prod.63% EU Wine and Ham prod.WineWine 174 billion hl. 174 billion hl. EU prod. PDO 42.1%EU prod. PDO 42.1%HamHam 17.5 million t. 17.5 million t. EU EU pork meat prodpork meat prod., Dry, ., Dry, saltedsalted or or smoked hamsmoked ham 10.2% 10.2% weightweight, 17.3% , 17.3% value, PDO/PGI 25.2%value, PDO/PGI 25.2%
Consumption of selected food products categories in the consortium’s countries1997 (Eurostat) D B F E UK
Wine liter per capita 22.3 19.7 61.6 40.7 12.3Dry smoked ham kg per capita 1.8 0.3 0.8 4.5 0.1
9
17
SocioSocio--economic implicationseconomic implicationsSafety, Safety, welfarewelfare andand trusttrust
local local foodsfoods andand native native traditional flavourstraditional flavoursAuthenticationAuthentication
PDO labels: intelligible traceability by consumersPDO labels: intelligible traceability by consumersbarrier against unfair competitionbarrier against unfair competition
The European consumerThe European consumeracceptability of PDO/PGI from foreign regionsacceptability of PDO/PGI from foreign regions
Employment and sustainable development in Employment and sustainable development in lagging European regionslagging European regions
PDO/PGI come from mountain or rural areasPDO/PGI come from mountain or rural areasSocial role Social role (EU(EU--15)15)
780 000 780 000 farmsfarms, 260 000 , 260 000 agroagro--food SMEsfood SMEs
18
Technical CommitteeTechnical Committee 18 e18 external membersAgricultural producers organisations
Enrique Bayona, Rafael Navarro, Regulatory Council Designation of Origin TeruelNorbert Weber, German wine growers associationRoland Furrer, Swiss association of Denomination of Origin & Protection of OriginErik Thevenod-Mottet, Service Romand Vulgarisation Agricole, LausanneRafael del Rey, Spanish Wine FederationArmin Göring, German Wine InstituteBernd Wechsler, Center wine marketing Rheinland-PfalzEdwin Schrank, Viticultural association Pfalz
Agro-Food Industry and Distribution representativesJavier Salinas, Carrefour, ZaragozaJean-Pierre Poma, Meat Technology Center, RodezAnne Bouhour-Arnaud, Champion, Consumer marketing, Paris
European consumer associationsEleni Alevritou, EKPIZO Consumer association, Greece, BEUC
Food policy administratorsFrançois Roncin, Hervé Briand, National Institute Denomination of Origin, INAOChristine Ton-Nu, National Agency for Innovation and Research, ISEO-AnvarRichard Balling, Bavarian State Ministry Food Agriculture & ForestryPilar De las Heras, Spanish Ministry of Agriculture
10
19
CrossCross--tabulated measurementstabulated measurements
Selected products 30 wines / 20 hams
Trade-off
Trade-off
Consumer hedonist
test
Panel purchases
Physico-chemical analysis
Sensory profiles
Selected products 30 wines / 20 hams
Physico-chemical analysis
Sensory profiles
Consumer hedonist
test
Panel purchases
Country A Country B
20
French red wine segmentationFrench red wine segmentationCountry of origin Country of origin -- Cultivar Cultivar -- Label, no label Label, no label -- Region of origin Region of origin -- Type Type -- NumberNumber
French wine
VDP
AOC
Outsider
Outsider
Outsider
Négrette 50%
Syrah VDP Outsider
Pinot OutsiderAOC
Gamay
AOC
VDQS
Outsider
Typical 20
1
1
1
1
1
1
Swiss wine
German wine
Gamaret
Dornfelder QbA
AOC Swiss
Pfalz
Outsider
Outsider
1
1
Val de Loire
Savoie
Beaujolais
Outsider 1
Maconnais
Vallée du Rhône
Sud Ouest
Auvergne
Sud Ouest
Vallée du Rhône Outsider 1
11
21
German red wine segmentationGerman red wine segmentationCultivar Cultivar -- Label, no label Label, no label -- RegionRegion of of originorigin -- Type Type -- NumberNumber
22
French dryFrench dry--cured ham segmentationcured ham segmentationBreedBreed -- RegionRegion of of originorigin -- Label, no label Label, no label -- NumberNumber
OnOn--farm processedfarm processed, , factory processedfactory processed / / PrivatePrivate--, commercial, commercial--, , distributordistributor--brandbrand
12
23
Spanish ham segmentationSpanish ham segmentationBreedBreed -- RegionRegion of of originorigin -- Label, no label Label, no label -- NumberNumber
OnOn--farm processedfarm processed, , factory processedfactory processed / / PrivatePrivate--, commercial, commercial--, , distributordistributor--brandbrand
24
Sensory analysis sessionSensory analysis session, , winewine
13
25
Spanish Hams French HamsSpanish Hams French Hams
WHAT IS TYPICALITY?A marketing and consumer approach
Categorization during consumer decision-making process
G. Giraud ENITA Clermont
14
27
TYPICALITYTYPICALITYfrom psychologyfrom psychology,, usedused in in categorisationcategorisation,, means bothmeans both
STEREOTYPESTEREOTYPEMost Most frequent exemplarfrequent exemplarRepresentative Representative //categorycategorySimilarity attributesSimilarity attributesCentralCentralResemblanceResemblanceTouristsTouristsBrandedBrandedConsumerConsumer--orientedorientedCognitive Cognitive shortcutshortcut
ARCHETYPEARCHETYPEGenuine Genuine typetypeVery different Very different Singularity attributesSingularity attributesAtypicalAtypicalDifferenceDifferenceConnoisseursConnoisseursLabelledLabelledProducerProducer--orientedorientedCognitive Cognitive loadedloaded
Potential Potential for consumer orientation for consumer orientation of of origin labelled food productsorigin labelled food products??
28
A A typicaltypical foodfood productproduct is representative is representative of a of a category different from standardised productscategory different from standardised products
S
A
P
S S
S
S
S
S
S
S
SS
AA
A
A
A
A
S
SS
SS
S
S
S
S
Pm qk
Catégorie 1 Catégorie 2
CaptionCaption: P prototype: P prototype ; S ; S stereotypestereotype ; A ; A archetypearchetypem, k, q: distance m, k, q: distance between objectsbetween objects (m > q > k)(m > q > k)
Objects categorisationObjects categorisation according according to to theirtheir similaritysimilarity•• Which object is representativeWhich object is representative, , salient salient of of category category 1?1?•• Which object is different Which object is different but but still belongsstill belongs to to categorycategory 1?1?•• Which object is different from categoryWhich object is different from category 1 1 andand belongsbelongs to to categorycategory 2?2?•• What is the meaningful What is the meaningful size of size of categorycategory??
Typicality assessment Typicality assessment in in order order to to better justify food diversity and better justify food diversity and to to avoid avoid standardisation to an unique prototypestandardisation to an unique prototype
15
29
Typicality as stereotype
30
Typicality as archetype
16
31
Typicalityand brand
And now let’s And now let’s go to go to the the presentationpresentationof of methods methods and resultsand results!!
32
Pedro Roncalés, Sara del Río and Irene CillaPedro Roncalés, Sara del Río and Irene Cilla
Dept. of Food TechnologyDept. of Food TechnologyFaculty of Veterinary SciencesFaculty of Veterinary Sciences
University of ZaragozaUniversity of ZaragozaSPAINSPAIN
[email protected]@unizar.es
��������������������
SENSORY ANALYSIS OF HAM
17
33
�������������
41 DRY-CURED HAMS
� �� � � � � � � � �
� � � � � ��� ��
� � � �� � � � ! " # $ � ! %&
�� � � � ��� �&
�� � � ' # ( )
� ����
� � � � � � * � ' +
� � � �$ * �� � � � � &
� � � , �� # � ''- .
�� � �* / � � 0 ! � &
�� � � # * ! � 1
�� � � 2 $ ! ! � 3
�� � , �� # � ''- �
��� � � �� ��
4 +, $ ! �� � 1
&� �), $ ! �� � �+
��� �+, $ ! �� � �5
6 �&, $ ! �� � 7
8 � ���� � ��� � �
�$ ).
� � � �1
�� � � � ��� ���
�! 9 � , �
�, '' 7
�� : �* , �+
� � 0 � �)
34
�������������
�$ * �� � � � �"�� � � � ! %
� � � * � '�; �! , �� # � '' ! � $ * �
� 2 $ ! ! �� # * ! �
�* / � � 0 ! �
�� ! # � , �� # � '' ! � $ * �
18
35
�� � �� �
������ �� � ��� �� ��
� , : � � $ ! �! 0 <# * ���! 0 ! : ; # ( 0 �! 0
� , ; '� � � ! : �! 0 �$ ; � �! � � �
�� ! � $ � 2 ! '2 � �� � � , �# ' ! '2 � �� �! � �� * , � ! � ' ! '2 � �� $ ! � * , � � ! '2 � ��
�� ��� � �� ������ � � �! � : � � �� ; ! � '�
�; �! "= � 0 $ > % )1� � ! � $ � 2 ��� �� * �� �
�� ! # � "� $ : � > % )+� � ! � $ � 2 ��� �� * �� �
� 2 ; �# '��2 � � � � � , � ! �� 2 9$ $ : # � �! � ? ; � � ��
36
�� � �� �@� � ! � $ � 2 � / '* ��$ !
�
19
37
�� � �� �@� � ! � $ � 2 ��� �� * �� �
� $ : � > "�� %= � 0 $ > "� � %
acceptabilitysweetnesspungency
acorn flavour rancid flavour
saltiness cured ham flavour
adhesivenesspastiness
fibrousnesscrumbliness
softness hardness
mould odouracorn odourrancid odour
cured ham aroma
marblingsheen
fat coloursubcut. fat
colour homog.colour smcolour bf
crust
melting texturefibrous textureelastic texturesticky texture
doughy texturefat greasy texture
dried texture
fat pungent flavourfat rancid flavourpungent flavourraw meat flavour
nutty flavourrancid tasesalty taste
cured ham flavour
smoke smellmouldy smell
nutty smellrancid smell
cured ham smellintramuscular fat
heterog. fat colourfat colour
subcutaneous fatheterog. red colour
red colourcrust
� 2 ; �# '��2 "� � %
MarblingCured ham aroma
HardnessSoftness
Cured ham flavourSaltiness
Acorn flavourSheen
�; ; � � ! # �
: $ * �
� � ? �* � �
�' / $ * �
�# # � ; � � �'��2
��� � * , ; ��/ � '2
� � � � � � : � 2
9$ $ : # � �! � ? ; � � ��
A � � ��� A� � � � : � ,
A �� � � � ! � ,
38
PCA: Sensory attributes (Fr-Es)
������ ���
�� �
����������
���� �����
� ���� �� � ����
����������
����� � ����
�����������
����
���� ����
��� �������
������� ��� � ����
���� �� ������
������
���� ���� ��
���������
��� �
�� �������
��������
����
�� ��������
�� �������� �� � �� ������ � ����
����
��� ��� � ����
� �� ���
� ��������� � ����
� ���������������
� ������ � ����� ���� �������
� ����� �
� ����������
� � ����
� ��
� � �����
������� ������
� ���
�������� � ����
�����
� ����
������������
�����������
������
������������
�� ������������
��������
��������
��� ����� � ��
���� �������������� ������ ������
� ���
� �
�
�
�� �
� �� � �
� �� �
����� �������� ���
$ , ; -�"��-)1B %
$
,;
-)"
�5-�
+B%
� � �� � � � �� � � � �
��0 � # $ � � � ' ��$ ! � � � �C � � ! �; ! �� � ! : �� � ! # � � � ! � $ � 2 ; � , � �� � �
D �� �# $ , ; -@9' / $ * � <$ : $ * � <, � � '�! 0 <
� ! # �: ��2 < # $ � ! -
A �� �# $ , ; -@; � ��! � � � < : � � � �/ � ! � � � <
� C , � �-
D )! : # $ , ; -@9�� � $ * � ! � � � <� � : ! � � � -
A )! : # $ , ; -@� $ 9�! � � � <# � * , � '�! � � � -
20
39
Sensory profiles all hams (Es)
�<5 5
�<5 5
1<5 5
+<5 5
7<5 5crust
colour bfcolour sm
colour homog.subcut. fat
fat colour
marbling *
aroma *
rancid odouracorn odour
mould odourhardness *softness *crumblinessfibrousness
pastinessadhesiveness
flavour *
saltiness *
rancid flavour
acorn flavour *
pungencysweetness
sheen *acceptability
�� ��� ��� ��� �
�� ���� ��� ���� �
� � 0 � / � � � �'��2 , $ ! 0 � , � , ; '� �
40
Sensory profiles all hams (Fr)
�<5 5
�<5 5
1<5 5
+<5 5
7<5 5crust
red colourheterogeneous redcoloursubcutaneous fat
fat colourheterogeneous fat
colourintramuscular fatcured ham smell
rancid smellnutty smell
smoke smellmouldy smell
cured ham flavoursalty tasterancid taé&stenutty flavourraw meat flavour
pungent flavourdried texture
melting texture
fibrous textureelastic texture
sticky texturedoughy texturefat rancid flavourfat pungent flavourfat greasy texture
�� ��� ��� ��� �
�� ���� ��� ���� �
� � 0 � / � � � �'��2 , $ ! 0 � , � , ; '� �
21
41
Country-Breed
�
�
�
�
�
���
�� ������ ��� ������
�� �����������
�������
� ��� ����
� �� �����!
��� �!
� ����������
�� ��������
������������ ���� �!
�����!����� ������������
� ���
��������
�� �����!
���� �!
� ������� ����
�� ����� �����!
��������
�����
�����! ���� �����
� � � �� � � � ! " # $ � ! % � � � � � ��� �� � � ' # ( �� � � � ���
�� ��� ��� ��� �
�� ���� ��� ���� �
� � � �@� �0 � � � � � $ , <9' / $ * � ! : # # � ; � � �'��2 E'$ C � � �; � ��! � � � ! : � '��! � � �� � � � @� �0 � � $ , <9' / $ * � ! : # # � ; � � �'��2 E, � : �* , ; � ��! � � � ! : � '��! � � ��� � � @, � : �* , � $ , <9' / $ * � ! : # # � ; � � �'��2 E'$ C ; � ��! � � � E� �0 � � '��! � � ��� � � @'$ C � $ , <9' / $ * � ! : # # � ; � � �'��2 E� �0 � ; � ��! � � � <, � : �* , � '��! � � �
42
Origin
�
�
�
�
�
���
�� ������ ��� ������
�� �����������
�������
� ��� ����
� �� �����!
��� �!
� ����������
�� ��������
������������ ���� �!
���� �!����� ������������
� ���
��������
�� �����!
���� �!
� ������� ����
�� ����� �����!
��������
�����
�����! ���� �����
� � � �$ * �� � � � � � � � � � � * � ' � � � , �� # � ''-
�� � � 2 $ ! ! � �� � �* / � � 0 ! � �� � � # * ! � �� � , �� # � ''-
�� ��� ��� ��� �
�� ���� ��� ���� �
� � � �� @� �0 � � � � � $ , <9' / $ * � ! : # # � ; � � �'��2 E'$ C � � �; � ��! � � � ! : � '��! � � �� � � � � � * � '@� �0 � � $ , <9' / $ * � ! : # # � ; � � �'��2 E'$ C ; � ��! � � � @, � : �* , � '��! � � ��� � �* / � � 0 ! � @'$ C � $ , <9' / $ * � ! : # # � ; � � �'��2 E, � : �* , ; � ��! � � � E� �0 � � '��! � � ��� � � 2 $ ! ! � @, � : �* , � $ , <9' / $ * � ! : # # � ; � � �'��2 E� �0 � ; � ��! � � � <� �0 � � '��! � � �
22
43
Maturation
�
�
�
�
�
� ��
��������������� ��
�������������
�������
� �������
� �������!
��� �!
� ����������
����������
�����������
� �����!�����!���������
��������
� ���
��������
�� �����!
�����!
� ������� ����
������ � �����!
��������
�����
�����! ���� �����
4 +, $ ! �� � &� �), $ ! �� � ��� �+, $ ! �� � 6 �&, $ ! �� �
�� ��� ��� ��� �
�� ���� ��� ���� �
� �* � ��$ ! @ � �0 � � � # $ '$ * � < � $ , <9' / $ * � ! : # # � ; � � �'��2'$ C � � ; � ��! � � �
44
PCA: hams (S.A. Fr - Es)
" ������
" #�����
" $�����
" %�����
" &�����
" '�����
" (�����
" )�����
" *�����
"� �����
"�������
"�#�����
"�$�����
"�%
"�&�����
"�'�����
"�(�����
"�)�����
"�*�����
"# �����"#������
+ ������
+ #�����
+ $�����
+ %�����
+ &�����
+ '�����
+ (�����
+ )�����
+ *�����
+� �����+�������
+�#�����
+�$�����
+�%�����
+�&�����
+�'�����
+�(�����
+�)�����
+�*�����
+# �����
����� �
,� ���
� ��� �� ����
� �� ���-� �������
� � �
�
� �
� # .& # .&
� ��� �� � �
� ��� � � � �� � �
� ��� � � � �
� ��� � � � � �
� � �� �� � �
� � �� � �� � � � �� �
� �� �
����� �������� ���
$ , ; -�"��-)1B %
$
,;
-)"
�5-�
+B%
�� ! � $ � 2 ; � $ 9�'�! 0 $ 9� , � ''$ C � : �� # � �, �! ��$ ! $ 9@� � � �� 9� $ , �� � � � � �� � � � � � * � '9� $ , �� � �* / � � 0 ! � ! : �� � , �� # � '' ! � $ * �� � � , �� # � '' ! � $ * � <�� � � 2 $ ! ! � ! : �� � � # * ! � � / � '$ C / '* � � $ ! � �
23
45
Typicality - Country - Breed
�
�
1
+
7� �������!
��� �!
� ���� �!
� ��� �!
�� �� ���!
���� �!
�� ����� �� ���!
�����!
� � � � � ��� �� � � � ��� � 2 ; �# � � ���
� � � � @�� $ 9�'� �� F * ��� � �, �' � �! 9$ � , �$ �� � �2 ; �# ' � � � � � � : � 2 � ? ; � � ���# $ � � � � � �A)-1; $ �! �� '$ C � � �� # � � �2 ; �# ; � $ 9�'� G
�� � � @�� $ 9�'� �� ! $ �� $ � �, �' ��# $ � � � � � � / � ! '$ C � � "� ? # -� '��! � � � %
�� ��� ��� ��� �
�� ���� ��� ���� �
46
Typicality - Country - Breed
�
�
1
+
7� �� �����!
��� �!
� ���� �!
� ��� �!
�� �����!
���� �!
������� �����!
�����!
� � � �� � � � ! " # $ � ! % �� � � ' # ( � 2 ; �# �� � � � !
�� ��� ��� ��� �
�� ���� ��� ���� �
� � � �@�� $ 9�'� �� F * ��� � �, �' � �! � � ; � �$ �� � �2 ; �# ' � � � � � � : � 2 � ? ; � � ���# $ � � � � � �A)-1; $ �! �� '$ C � � �� # � � �2 ; �# ; � $ 9�'� G
�� � � @�� $ 9�'� �� ! $ �� $ � �, �' ��# $ � � � � � � / � ! '$ C � � <; � ��# * ' � '2 � � � � ! ! : # $ � ! "� ? -� '��! � � � %
24
47
Typicality - Origin
�
�
1
+
7� �������!
��� �!
� ���� �!
� ��� �!
�� �� ���!
���� �!
�� ����� �� ���!
�����!
� � � �$ * �� � � � � � � � � � � * � ' � � � , �� # � ''-
�� � � 2 $ ! ! � �� � � # * ! � �� � �* / � � 0 ! � �� � , �� # � ''-
� � 0 � � �: �99� � � ! # � � �! � $ , ! : 9' / $ * � ! : � '��! � � �� � � �� H � � A �� � � � � � * � '@, $ � �� �, �' � �$ � 2 ; �# A� � ����� � � 2 $ ! ! � @, $ � �� �, �' � �$ � 2 ; �# A� � ��� $ 9�� � ! # � � , ��� � ��� # � ''-@, $ � �: �99� � � ! �9� $ , � 2 ; �# A� � ���
�� ��� ��� ��� �
�� ���� ��� ���� �
48
Typicality - Maturation
�
�
1
+
7� �������!
��� �!
� ���� �!
� ��� �!
�� �� ���!
���� �!
�� ����� �� ���!
�����!
4 +, $ ! �� � &� �), $ ! �� � ��� �+, $ ! �� � 6 �&, $ ! �� �
� 2 ; �# �� � � � ! � 2 ; �# � � ���
� � 0 � � �: �99� � � ! # � � �! � $ , ! : 9' / $ * � ! : � '��! � � ��� $ , ! : 9' / $ * � �! # � � � � C ��� , �* � ��$ ! ��, �� '��! � � � : � # � � � � � '�0 � �'2 C ��� , �* � ��$ ! ��, �
�� ��� ��� ��� �
�� ���� ��� ���� �
25
49
PCA: Typicality
" )�����
"�#�����"�$�����
"�%
"�&�����
"�'�����
"�)�����
"�*�����
"# �����
"#������
+ #�����
+ %�����
+ &�����
+ '�����
+ (�����
+ *�����
+� �����+�#�����
+�$�����
+�%�����
+�&�����
+�'�����
+�)�����
+# �����
����
" %�����
" '�����
" (�����
" *�����
"� �����"�������
+ ������+ $�����
+ )�����
+�������
+�(�����
+�*����� �� ��
����������
����
�� ����
�����
������������
���
� ������
����
� ����
�����
����������
�#.&
#.&
�#.& #.&
S01
S02
S03
* S17
* S05
� Typic white
� Typic Iberian
� ��� �� � �
� ��� � � � �� � �
� ��� � � � �
� ��� � � � � �
� � �� �� � �
� � �� � �� � � � �� �
$ , ; -�"3.-+)B %
$
,;
-)"
��-�
1B%
� �� �
����� �������� ���
� 2 ; �# '��2 ; � $ 9�'�! 0 $ 9� , � ''$ C � : �� # � �, �! ��$ ! $ 9@� � � �� 9� $ , �� � � � � �� � � � � � * � '9� $ , ''�� <� ? # � ; �� 2 $ ! ! ��''�� 9� $ , ''� � <� ? # � ; �� 2 $ ! ! �
� 2 ; �# A� � ��� ; � $ 9�'� �� �! � �: � �� � � � $ 9� � � � � � * � '� 2 ; �# A�� � � � ! ; � $ 9�'� �� �! � �: � �� � � � $ 9� � A ��
50
� �� ����
�� ! � $ � 2 ; � $ 9�'�! 0 $ 9� , � � 2 �; ! �� � ! : �� � ! # � ; ! � '� C � � �0 � '2 # $ ! � �� �� ! �-
�� ! � $ � 2 ; � $ 9�'�! 0 $ 9� , � ''$ C � : �� # � �, �! ��$ ! $ 9� � � �� � , � "�� � � � ! %
9� $ , �� � � � � �@
A � � � 2 � � # � � # �� � �> � : � 2 � �0 � , �* � ��$ ! < � $ , <9' / $ * � < # $ � ! 9' / $ * � <
� � � � ! ! : � ! # �: ! � � � -
A �''$ �� � � � , � � � � � : '2 : �� # � �, �! �� : -
�; ! �� � 9$ $ : # � �! � ? ; � � �� 0 � � � : � # � � �2 ; �# '�2 ; �# '��2 ; � $ 9�'� � 9$ � �� � � � ! ! :
C � ��� A� � � � : � , � -
� 2 ; �# '��2 ; � $ 9�'�! 0 $ 9� , � ''$ C � : �� # � �, �! ��$ ! $ 9@
A � � � �� 9� $ , �� � � � � �-
A � � � � � � * � '9� $ , ''�� � ! # � <� ? # � ; �� 2 $ ! ! � -
A �� � ! # � 9� $ , �; ! �� � <� ? # � ; �� 2 $ ! ! � -
� � � � � � * � ' ! : � � � �� 9���� � � � � ��$ � 2 ; �# A� � ��� ! : � 2 ; �# A�� � � � ! ; � $ 9�'� � <
� � � ; � # ��/ � '2 -� 2 $ ! ! � ! : � � � , �� # � '' ! � $ * � � � # '$ � � �$ � 2 ; �# � � � ��� ; � $ 9�'� -
�-� $ ! # 'I � <�-� � '� J$ ! : �- �'' -
26
51
SensorySensory typicality assessment typicality assessment of of winewineBeaujolaisBeaujolais and Dornfelder red and Dornfelder red wineswines
��������������������
U. Fischer1, J. Schröder1, A. Samson2, V. Cheynier2, V. Lempereur3, B. Labarbe3,
P. Courcoux4, D. Bertrand4
1 DLR-Rheinpfalz, Dept. Viticulture & Enology, Neustadt, Germany2 INRA - Sciences pour l’Oenologie - Montpellier, France
3 Sicarex Beaujolais, Villefranche sur Saone, France 4 ENITIAA-INRA, Unité de Sensométrie et Chimiométrie, Nantes, France
52
PDO
Beaujolais wines•Brouilly•Côte de Brouilly•Régnié•Morgon•Chiroubles•Fleurie•Moulin-à-Vent•Chénas•Juliénas•Saint-Amour
Beaujolais-Villages
Crus
Beaujolais
50%
25%
25%
production
Beaujolais Crus CR
Beaujolais Villages BV
Beaujolais BJ
27
53
German wine region PFALZ
������ !���
��"���##���
Viticultural area PFALZ –2004: 23 413 ha
White wines: 14 040 ha = 60%Riesling 4 799 haMüller-Thurgau 2 586 haKerner 1 385 ha
Red wines: 9 373 ha = 40 %Dornfelder 3 247 ha = 14%Portugieser 2 477 haPinot noir 1 506 ha
Wine growers 6 000Wine estates 1 800 30%Co-operatives 23 25%Wineries 20 45%
PDO Pfalz
54
Questions which will be addressed
Experimental design in the TYPIC project for wineHow do the wines differ by descriptive analysis?How reproducible are sensory panels?Assessment of typicality by food chain actors What determines typicality - drivers of typicality
28
55
Beaujolais and Dornfelder data sets
Differentiation due to quality hierarchy
5 Beaujolais Crus (CR)10 Beaujolais AOC (BJ)
5 Beaujolais Villages (BV)
5 outsiders variety (OC)5 outsiders region (OG)
10 Dornfelder wines
QDA 2003 vintage 1999-2002QDA 2004 vintage 2000-2003
Differentiation due to producer type10 wine estates (estate)
7 co-operatives (co-op)4 wineries (winery)3 discount chains (discount)2 outsider variety 4 geographic outsider
(estate, 2 co-op, discount)10 Beaujolais wines
QDA 2003 vintage 2002QDA 2004 vintage 2003
Common: 30 wines, two vintages, typic versus outsiderall were dry wines
56
3 Levels of sensory analysis
Quantitative Descriptive Analysis (QDA) = trained panel80 wines at INRA Montpellier, 80 wines at DLR Rheinpfalz
Typicality assessment = Food Chain actors60 wines at SICAREX, France, 60 wines at LWK Neustadt, Germany
Preferences = 194 consumers in Germany= 77 consumers in France
29
57
Work place for Quantitative Descriptive Analysis (QDA)
58
�
�
�
�
$
�
%
�
&Color
NuanceOintensity
Ored fruits
Oraspberry
Oblackcurrant
Ojam
OCherry
Oveggy
Odecaying plantsOempyreumatic
OgamyOspicy
GsweetGacidity
Gbiterness
Gastrigency
Gfruity
Gveggy
Gdecaying plants
Gspicy
GgamyGempyreumaticGaroma persistnecy
Beaujolais (B28) Beauj. Village (B27) Beauj. Cru (B15)
Sensory profile of 3 Beaujolais wines
30
What is the structure in the whole data set?
Principal Component Analysis
40 w
ines
28 sensory attributes 28 LOADINGS
40 S
CO
RE
SPC1, PC2 ...
PCA
60
sweet - fruity bitter - astringent
colour- fruit - body
sour - fuselalcohol - green
PCA Dornfelder + Beaujolais QDA 2003 -LOADINGS
31
61
discounter
Wine estates
co-opwineries
Beaujolais AOC
Beauj. Villages
CruBeaujolais
Outsider
Outsider
Outsider
Outsider
Outsider
PCA Dornfelder + Beaujolais QDA 2003 - SCORES
62
Is QDA a reliable analytical method?
Congruence between two trained panels
32
63
PCA Beaujolais and Dornfelder wines year 2 - QDA INRA
PC2 36%
PC2 23%
DLR 2002
INRA 2002
DLR Rheinpfalz, Neustadt
INRA Montpellier
64
PCA Beaujolais and Dornfelder wines year 2 - QDA INRA
PC2 36%
PC2 23%
DLR 2002
INRA 2002
DLR Rheinpfalz, Neustadt
INRA Montpellier
33
65
Development of a typicality assessment methodology
66
Focus group discussion with
Food Chain Actors
„Typicality“
in rooms of subcontractor
Landwirtschafts-kammer
Rheinland-Pfalz Neustadt
34
67
Typicality Assessment 08.04.2003 name: ........................................... Please assess the typicality of the presented 2002 dry Dornfelder redwine The typic mark in the middle of the scale refers to a Dornfelder which is purchased by an average consumer. The more the evaluated Dornfelder deviates from this sterotype, the more you have to place your mark to the left or right side. The assessed typicality does not refer to your personal ideal of a Dornfelder, but to the stereotype offered to consumers. ���
Wine Number: ........................
colour intensity typical too light too dark
colour hues typical
too brown to purple
sour cheery typical too weak too strong
black & elder berry typical
too weak t too strong
herbaceous typical too weak t too strong
spicy, roasted typical
too weak too strong
green vegetative typical too weak too strong
Typicality Assessment 08.04.2003 name: ........................................... Please assess the typicality of the presented 2002 dry Dornfelder redwine The typic mark in the middle of the scale refers to a Dornfelder which is purchased by an average consumer. The more the evaluated Dornfelder deviates from this sterotype, the more you have to place your mark to the left or right side. The assessed typicality does not refer to your personal ideal of a Dornfelder, but to the stereotype offered to consumers. ���
Wine Number: ........................
colour intensity typical too light too dark
colour hues typical
too brown to purple
sour cheery typical too weak too strong
black & elder berry typical
too weak t too strong
herbaceous typical too weak t too strong
spicy, roasted typical
too weak too strong
green vegetative typical too weak too strong
The assessed typicality does not refer to your personal ideal of a Dornfelder, but to the stereotype offered to the consumer��
68
Typicality Assessment through Food Chain actors
Landwirtschaftskammer Rheinland-Pfalz in Neustadt
at the SICAREX, Beaujolais
35
69
�
�
�
�
$
�
%
�
&COLOUR
HUE
FRUITY
FLORAL
SPICYSOUR
SOFT
TANNINS
TYPICALITY (mean 4.95)
Typic = 5 Beaujolais Beaujolais Village
Beaujolais Cru Outsider variety Outsider geographic
Typicality profile of 2004 evaluated Beaujolais wines
70
�
�
�
�
$
�
%
�
&colour intensity
colour hue
sour cherry
black berry / elder berry
herbaceous
spicy / roasted
green / vegetativesweet
sour
alcohol
body
tannins
overall typicality
typical discount (QZ 1,79) co-operative (QZ 2,90)winery brand (QZ 3,79) wine estate (QZ 4,33)
Typicality profile of 2002 Dornfelder winesof 4 producers
36
71
Congruence between trained panel(QDA) and expert assessment(Typicality)
30 w
ines
28 sensory attributes
30 w
ines
9 typicalityattributes
28 + 9 LOADINGS
30 S
CO
RE
SPC1, PC2 ...
PLS2
72
PLS2 Beaujolais only, no outsiders: QDA regressing on expert typicality 2004 – LOADINGS
37
73
Which sensory properties are linked with high typicalityrating ?
Drivers of Typicality for Dornfelder and Beaujolais
30 w
ines
28 sensory attributes30
win
estypicality
28+1 LOADINGS
30 S
CO
RE
SPC1, PC2 ...
PLS1
74
External Typicality Mapping Dornfelder 2002
Typicality Map 2002 Dornfelder
Typicality
coopD28
coopD27
discD26
wineryD24
discD23discD22
wineryD21
wineryD20
discD19
wineryD18estateD17
estateD16
estateD15
estateD14
� �/�$
estateD12
estateD11
estateD10
estateD9
estateD8coopD7
coopD6
coopD5
coopD4
coopD3
coopD2
coopD1
�'
�%
�#
#
%
'
�' �% �# # % '
�� ��'�'��(
Sensory Variables 2002 Dornfelder
colour intensitycolour hue
strawberry_O
berry fruit_Osour cherry_O
plum_gamy_O
rhubarb_O
green bean_Oherbaceous_O
oaky_Ocoffee_O
Black pepper_O
fusel alcohol_O
Buttery-cheesy_O
sweet_G
sour_G
fruity_G
vegetative_G
spicy_G
burning_G
body
density_G
astringent_Gbitter_G
rough_G
��
� �&
�&
1
�� � �& �& �
�� ��'�')�%*$�'+ ,'��(
Typicality
TypicestateD11
coopD4estateD16
estateD8estateD10
coopD3wineryD24wineryD21
coopD2wineryD20estateD15
coopD27estateD12
coopD5wineryD18
coopD7estateD13estateD17
coopD1coopD28
coopD6discD23
estateD14estateD9discD26discD22discD19
Drivers of typicality: colour, fruity, spicy, density, astringent
Negative drivers of typicality: sour, sweet, fusel alcohol, rough
38
75
External Typicality Mapping Dornfelder 2003
Typicality Map 2003 Dornfelder
TYPICALITY
outsiderD60
outsiderD59
coopD58
coopD57
discD56
wineryD55
wineryD54 discD53
discD52
wineryD51
wineryD50
discD49
wineryD48
estateD47
estateD46estateD45
estateD44
estateD43 estateD42
estateD41
estateD40estateD39
estateD38coopD37
coopD36
coopD35
coopD34
coopD33
coopD32
coopD31
�'
�%
�#
#
%
'
�' �% �# # % '
sensory Variables2003 Dornfelder
colour intensitycolour hue
strawberry_O
berry fruit_Osour cherry_O
plum_gamy_O
rhubarb_O
green bean_O
herbaceous_O
oaky_Ocoffee_O
Black pepper_O
Fusel alcohol_O
buttery cheesy_O
sweet_G
sour_G
fruity_G
vegetative_G
spicy_G
burning_G
body density_G
astringent_G
bitter_G
rough_G
��
� �&
�&
�
�� � �& �& �
�� ��'�')��*%�'+ ,'��(
TYPICALITY
Drivers of typicality: colour, fruity, sweet, body
Negative drivers of typicality: sour, astingent, rough, burning, fusel alcohol, vegetative,
TYPICALITYwineryD50estateD38coopD32coopD36
estateD42coopD35coopD37coopD58coopD34discD53
wineryD55coopD57coopD33
estateD39wineryD51
coopD31discD49
wineryD54estateD47estateD41estateD40estateD45estateD46wineryD48estateD43
discD52estateD44
outsiderD59discD56
outsiderD60
76
External Typicality Mapping Beaujolais 1st year
Drivers of typicality: colour hue, vegetative, raspberry, spicy
Negative drivers of typicality: gamay plants, empyreumatic, cherry odour, sweet?
Preference map
TYPICALITY
BJ B30BJ B29BJ B28
BV B27BV B26
BV B25
BV B24BJ B23
BJ B21
BJ B20
BJ B19
CR B18
CR B17
CR B16
CR B15BJ B04
CR B03
BV B02BJ B01
�)
�'
�%
�#
#
%
'
)
�) �' �% �# # % ' )
�� ��'�'��(
Variables (PC1 and PC2: 42.62 %)
colour intensity
colour hue tr
irritating_O
red fruits_O
raspberry_O
cassis_Ojam_O
cherry_O
vegetative_O
pepper_O
spicy_O
gamy_O
empyreumatic_O
chemical rubber_O
sweet_G
sour_G
bitter_G
astringent_G
fruity_G
vegetative_G
plants_G
pepper_G
spicy_Gchemical_Garoma persistency_G
��
� �&
�&
�
�� � �& �& �
�� ���'')�%*%&'+ ,'��(
TYPICALITYBJ B04BJ B01BV B27BJ B28BJ B23BV B24BV B25BV B26BJ B29BV B02BJ B21BJ B20CR B18CR B03BJ B19BJ B30CR B16CR B15CR B17
39
77
External Typicality Mapping Beaujolais 2nd year
Sensory Variable, Beaujolais 2nd year, no outsiders
colour intensity
colour hue tr
irritating_O
red fruits_O
raspberry_O
cassis_O
jam_O
fruit drops_O
vegetative_O
spicy_O
gamy_O
empyreumatic_ OChemical_O
rubber_O
dry wood_O
lactic_O
moldy_O
sweet_G
sour_G
bitter_G
astringent_G
fruity_G
vegetative_G
chemical_G
empyreumatic_G
aroma persistency_G
dry wood_G liquorice_G
fleshy_Gwarm_Gdense_G
��
� �&
�&
�
�� � �& �& �
�� ���')$�*��'+ ,'��(
Typicality Map, Beaujolais 2nd year, no outsiders
TYPICALITY
BV B62BJ B61
BJ B60
BJ B59
BJ B58
BV B57
BV B56
BV B55
BV B54
BJ B53
BJ B51
BJ B50BJ B49
CR B48
CR B47
CR B46
CR B45
BJ B34
CR B33
BV B32
BJ B31
�)
�'
�%
�#
#
%
'
)
�) �' �% �# # % ' )
�� -�.#�'��'��(
TYPICALITYBV B55BV B62BJ B53BJ B59BJ B58BJ B34BJ B50BV B57BJ B61BJ B60BV B54BJ B31BV B56BV B32CR B47CR B46BJ B49CR B48BJ B51CR B33CR B45Drivers of typicality: raspberry,
sour, fruit drops, fruityNegative drivers of typicality: empyreumatic, cassis, dry wood, gamy, moldy
78-4 -3 -2 -1 0 1 2 3 4 5
-2.5
-2
-1.5
-1
-0.5
0
0.5
1
1.5
2
B02B31
B32B33
B34
B35
B36B37
B38
B39
B40
B41B42
B43
B44
B45
B46
B47
B48
B49B50
B51B52
B53B54
B55
B56
B57B58
B59
B60 B61
B62 B36
B45
B57
B60
For each expert, projection of the ‘ideal typical point’For each expert, projection of the ‘ideal typical point’(rating of 5 for each attribute)(rating of 5 for each attribute)
Are Are we ablewe able to to predict typicalitypredict typicality??
40
79
-4 -3 -2 -1 0 1 2 3 4 5-2.5
-2
-1.5
-1
-0.5
0
0.5
1
1.5
2
B02B31
B32B33
B34
B35
B36B37B38
B39
B40
B41B42
B43
B44
B45B46
B47
B48
B49B50
B51B52
B53B54
B55
B56
B57B58
B59
B60 B61
B62 B36
B45
B57
B60
2
2
2
2
2
3
3
3
3
34
4
44
4
45
5
5
5
5
56
66
6
7
7
7 88
99
Prediction of typicality by CVA dimensions(quadratic model)
80
-4 -3 -2 -1 0 1 2 3 4 5-2.5
-2
-1.5
-1
-0.5
0
0.5
1
1.5
2
B02
B31
B32B33
B34
B35
B36B37
B38
B39
B40
B41B42
B43
B44
B45
B46
B47
B48
B49B50
B51
B52
B53
B54
B55
B56
B57B58
B59
B60 B61
B62 B36
B45
B57
B60
2
2
2
2
2
3
3
3
3
3
4
4
4
4
4
4
5
5
5
5
5
5
6
66
6
7
7
7 8
89
9
-5 -4 -3 -2 -1 0 1 2 3 4 5-2.5
-2
-1.5
-1
-0.5
0
0.5
1
1.5
2
2.5
12
2
3
3
4
4
5 5
6
6
7
78 8
BJ1 BV0
CR0
BJ2
OC0
OG2
OG1
OC1
OG2
OC2OG2
OC0
BJ1
OC2
CR0
CR0
CR1
CR0
BJ0
BJ2
BJ2
BJ2BJ2
BV2BV2
BV2BV2
BJ2BJ2
OC9
-5 -4 -3 -2 -1 0 1 2 3 4 5-2.5
-2
-1.5
-1
-0.5
0
0.5
1
1.5
2
2.5
12
2
3
3
4
4
5 5
6
6
7
78 8
BJ1 BV0
CR0
BJ2
OC0
OG2
OG1
OC1
OG2
OC2OG2
OC0
BJ1
OC2
CR0
CR0
CR1
CR0
BJ0
BJ2
BJ2
BJ2BJ2
BV2BV2
BV2BV2
BJ2BJ2
OC9
-5 -4 -3 -2 -1 0 1 2 3 4 5-2.5
-2
-1.5
-1
-0.5
0
0.5
1
1.5
2
2.5
-5 -4 -3 -2 -1 0 1 2 3 4 5-2.5
-2
-1.5
-1
-0.5
0
0.5
1
1.5
2
2.5
12
2
3
3
4
4
5 5
6
6
7
78 8
12
2
3
3
4
4
5 5
6
6
7
78 8
BJ1 BV0
CR0
BJ2
OC0
OG2
OG1
OC1
OG2
OC2OG2
OC0
BJ1
OC2
CR0
CR0
CR1
CR0
BJ0
BJ2
BJ2
BJ2BJ2
BV2BV2
BV2BV2
BJ2BJ2
OC9
Beaujolais 2nd yearBeaujolais 1st year
Perception of typicality for Beaujolais wines(prediction using quadratic models)
Linear and quadratic model quadratic model
41
81
Example of the durability of typicality of wines(Sensory profile experiment)
-5 -4 -3 -2 -1 0 1 2 3 4 5-3
-2
-1
0
1
2
3
B31
B32
B33
B34
B35
B36
B37
B38
B39 B40
B41 B42 B43 B44 B45
B46
B47
B48
B49
B50
B51
B52
B53
B54
B55
B56
B57
B58
B59
B60
B61
B62
D31 D33 D37
D38 D40
D45
D46 D50
D54 D56
-4 -3 -2 -1 0 1 2 3 4 5-3
-2
-1
0
1
2
3
B01B02
B03
B04
B05
B06B07
B08
B09B11
B12B13
B14
B15
B16
B17
B18
B19
B20
B21
B22 B23
B24B25B26B27
B28B29
B30
D01D03 B07
D08D10
D15D16D20
D24
D26
B10
������
��&
��&
/���!����� /���!�����
/�%
���
������
���
���
���
���
���
/�%
Sevilla, 2004Zaragoza, 2003
82
-0.4 -0.3 -0.2 -0.1 0 0.1 0.2 0.3 0.4-0.4
-0.3
-0.2
-0.1
0
0.1
0.2
0.3
0.4
D01
D02
D03
D04
D05D06
D07
D08
D09
D10
D11
D12D13
D14
D15D16
D17D18
D19
D20D21
D22
D23
D24
D26 D27D28
D31D32
D33
D34
D35D36
D37D38
D39
D40
D41
D42
D43
D44
D45
D46
D47D48
D49
D50
D51
D52
D53
D54
D55
D56
D57
D58
Prediction of typicality of Dornfelder from 2002 and 2003(quadratic model)
Linear and quadratic model
linear
quadratic
42
83
Bitter
Astring
Body
Burning
SpicyM
GreenVeg
FruityM
Sour
Sweet
Butter
Fusel
BlackPepCoffee
ToastedOakHerbaceous
GreenBean
RhubCookedPlum
SourChBerryfr
Strawb ColHue
ColInt
Typic
Tannins
BodyAlcohol
Sour
Sweet
GreenVeg
Spicy
Herbaceous
BlackBerSourCh
ColorHue
ColorInt
typicalitysensory
-0.4 -0.3 -0.2 -0.1 0 0.1 0.2 0.3 0.4-0.4
-0.3
-0.2
-0.1
0
0.1
0.2
0.3
0.4
D01
D02
D03
D04
D05D06
D07
D08
D09
D10
D11
D12D13
D14
D15D16
D17D18
D19
D20D21
D22
D23
D24
D26 D27D28
D31D32
D33
D34
D35D36
D37D38
D39
D40
D41
D42
D43
D44
D45
D46
D47D48
D49
D50
D51
D52
D53
D54
D55
D56
D57
D58
84
ConclusionFor Beaujolais, a good separation was observed between typical wines and outsiders, however less between quality levels.
For Dornfelder, the type of producer and production for distinct distribution channels had a stronger impact on sensory and typicality properties than the geographic origin of the grapes.
The QDA of the same 20 wines gave very similar results from both panels.
Food chain experts gave consistent and reproducible results over two vintages, using the developed typicality scale. However, drivers for typicality differed strongly between both varieties and both countries.
For Dornfelder positive drivers of typicality were colour, fruity and body, negative drivers were fusel alcohol, vegetative, sour and rough mouth feel.
For Beaujolais positive drivers of typicality were fruity aspects like raspberry, vegetative, spicy notes; negative drivers were empyreumatic, gamy, but also sweet and fruity notes like cherry and cassis.