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HOW DOES CULTURE AFFECT FOOD PERCEPTION AND DESCRIPTION? CONTRASTING FRENCH AND VIETNAMESE PANELISTS ON SOY-YOGURTS

HOW DOES CULTURE AFFECT FOOD PERCEPTION AND DESCRIPTION? CONTRASTING FRENCH AND VIETNAMESE PANELISTS ON SOY-YOGURTS,V. P. Tu,D. Valentin,F. Husson,A.

HOW DOES CULTURE AFFECT FOOD PERCEPTION AND DESCRIPTION? CONTRASTING FRENCH AND VIETNAMESE PANELISTS ON SOY-YOGURTS  
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In-mouth perceptions including texture, taste and aroma of eight soy-yogurts and four milk-yogurts were assessed by one French trained panel and one Vietnamese trained panel, two cultures with important differences in soy and dairy product consumption habits, using a quantitative descriptive analysis (QDA) method. A Multiple Factor Analysis (MFA) showed that the two product spaces are highly similar. In contrast, the verbal description of the product set differs between the two panels. First, French panelists used more attributes than Vietnamese panelists (19 vs. 13). Second, a large difference was observed in aroma description: there was only one common attribute and French panelists used two times more attributes than Vietnamese panelists. While the attributes used by Vietnamese panelists are related to soy-based products ("raw soybean", "soy milk" and "tofu") the attributes of French panelists were more diverse and even included references to non food products ("woody", "earthy", and "chalky"). These results suggest that globally the perception of soy-yogurt characteristics is not influenced by culture, but that similar characteristics are described using different attributes, especially for aroma.
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