The Experts below are selected from a list of 291 Experts worldwide ranked by ideXlab platform

Dominique Valentin - One of the best experts on this subject based on the ideXlab platform.

  • Understanding quality judgements of red wines by experts: Effect of evaluation condition
    Food Quality and Preference, 2016
    Co-Authors: María-pilar Sáenz-navajas, José-miguel Avizcuri, José Federico Echávarri, Vicente Ferreira, Purificación Fernández-zurbano, Dominique Valentin
    Abstract:

    The effect of evaluation condition on quality judgements of wine experts was evaluated. Quality perceived by wine experts was investigated under the assumption that this construct is built from multimodal sensory inputs. Twenty-one wine experts from Rioja (Spain) scored the intrinsic quality of 16 Spanish red wines under four conditions: (i) visual stimulation only, (ii) orthonasal olfaction alone, (iii) in-mouth sensations only (wearing a Nose Clip) and (iv) global tasting. Agreement among judges and the effect of evaluation condition were evaluated by principal component analysis (PCA) and ANOVA, respectively. In parallel, a trained panel described aroma, taste and in-mouth sensory properties such as astringency, global intensity and persistence. CIELab colour coordinates were also obtained. These descriptive data were submitted to regression analyses to explore their relationship with quality scores derived from the four evaluation conditions. Common mental representations of wine quality under visual, olfactory and global conditions were confirmed, while there was not a clear quality construct based exclusively on taste and mouthfeel properties. Wine taste and mouth-feel quality concept is suggested to be built only in combination with aroma and/or colour stimuli, and thus within a wine context. Global quality judgement integrated information provided by visual and olfactory cues, even if olfactory stimuli were suggested to have more importance on the construction of the global quality concept of wine experts. Significant interactions between wine and evaluation condition revealed significant differences in quality scores dependent on the stimuli received during tasting and on the wine judged. Sensory cues driving quality, especially visual and in-mouth properties varied depending on the evaluation condition, which suggested that global wine quality concept would be the result of the integration of perceptual and cognitive information rather than a collection of independent stimuli.

  • Perceived minerality in Sauvignon wines: Influence of culture and perception mode
    Food Quality and Preference, 2015
    Co-Authors: Wendy Veronica Parr, Jordi Ballester, Dominique Peyron, Claire Grose, Dominique Valentin
    Abstract:

    Abstract Description of wine in terms of perceived mineral character has become common practice in recent decades. The major aim of our study was to investigate cultural differences in perception of minerality in wines from France and New Zealand, these countries having very different wine-production histories. A second aim was to investigate influence of perception mode on perceived mineral character in wine to gain increased understanding of the metaphorical descriptor “mineral” as applied to wine chemosensory attributes. Thirty-two French and 31 New Zealand wine professionals evaluated 16 wines (8 French; 8 New Zealand) under three conditions: orthonasal olfaction; global (orthonasal and retronasal olfaction; taste; other palate sensations); and Nose-Clip (taste and palate sensations only). Results demonstrated that both French and New Zealand participants reported minerality to be perceived via all three perception modes. In terms of culture, similarities and differences were both observed in terms of quantitative judgments of minerality, and in terms of the wine attributes perceived as related to minerality. Cross-cultural differences were particularly evident in the global condition. Results are described in terms of cognitive processing of metaphorical terms employed to label perceived wine attributes.

  • Understanding intrinsic quality assessment of red wines by experts
    2014
    Co-Authors: María-pilar Sáenz-navajas, José-miguel Avizcuri, José Federico Echávarri, Vicente Ferreira, Purificación Fernández-zurbano, Dominique Valentin
    Abstract:

    Colour, aroma or in-mouth properties have been confirmed to play an important role on intrinsic quality judgments of wine. However, little is known about the relative weight the different stimuli have on the global quality perception. In this context, the present work is mainly driven for further understanding the strategy used by experts when evaluating wine quality. More specifically, the first aim is to evaluate the contribution of the different sensory stimuli to global quality evaluation and then to relate wine attributes (appearance, aroma, in-mouth) to expert responses towards global quality perception. Therefore, a panel of 21 established wine experts were asked to score the wine quality (10cm-anchored line scale) of 16 Spanish red wines in four sessions under different conditions: (1) in dark glasses: experts evaluated wine attending exclusively to orthonasal aroma properties (Quality aroma-Qa-); (2) in clear glasses: experts scored quality based on exclusively visual stimuli (Quality visual-Qv-); (3) in dark glasses: experts had to taste each wine with a Nose Clip, to avoid aroma and visual interactions, and scored quality based on perceived in-mouth properties (Q in-mouth-Qm); (4) in clear glasses: participants had access to visual, aroma and in-mouth cues for evaluating the global quality (Quality global-Qg-) of wines, as in conventional tastings. In parallel, a trained sensory panel formed by more than 40 participants described the orthonasal (frequency of citation method) and in-mouth sensory properties of the wines. Wine colour properties were measured by CIELab model system. The panel of experts shows a good alignment in the quality concept based on orthonasal aroma and visual cues, having both of them an important weight in global quality assessment. On the contrary, experts have a heterogeneous in-mouth quality concept and three clusters were identified. Quality mapping has been further applied for disclosing the specific sensory drivers (aroma, in-mouth and colour) of global quality perception.

  • Perception of mineral character in Sauvignon blanc wine: inter-individual differences
    Wine Studies, 2014
    Co-Authors: Wendy Veronica Parr, Jordi Ballester, Dominique Peyron, Claire Grose, Dominique Valentin
    Abstract:

    Of the descriptors employed to characterize wine organoleptically, minerality is arguably one of the most enigmatic. The aim of the work described in this article was to delineate the nature of perceived minerality in Sauvignon wine, specifically its sensorial reality for experienced wine professionals from France and New Zealand. Participants evaluated 16 Sauvignon blanc wines (8 French; 8 New Zealand) under three conditions, ortho-nasal olfaction, palate only (Nose-Clip condition), and by full tasting (global perception). Data from the global condition only are reported here. Key results include: i) that although there were quantitative differences in perception of minerality as a function of culture, there was substantial agreement conceptually between French and New Zealand participants in terms of the sensorial experience of minerality; and ii) that perceived minerality associated significantly with other key wine descriptors, notably presence of citrus, stone-related characters (e.g., flinty or chalky/calcareous notes), and reductive notes, along with absence of Sauvignon varietal characteristics (passion fruit; green notes). Of particular interest, no significant, direct association was found between perceived sourness/acidity and minerality judgments for either culture.

Andrew P Hills - One of the best experts on this subject based on the ideXlab platform.

  • Combined effect of body position, apparatus and distraction on children's resting metabolic rate
    Pediatric Obesity, 2007
    Co-Authors: Paulo Roberto Dos Santos Amorim, Nuala M Byrne, Andrew P Hills
    Abstract:

    Objective. To verify the combined effect of body position, apparatus and distraction on children's resting metabolic rate (RMR). Methods. Experiments were carried out on 14 children aged 8–12 (mean age = 10.1 years ±1.4). Each participant underwent two test sessions, one week apart under three different situations: a) using mouthpiece and Nose-Clip (MN) or facemask (FM); b) sitting (SEAT) or lying (LY); and c) TV viewing (TV) or no TV viewing. In the first session, following 20 min rest and watching TV, the protocol was: LY: 20 min stabilization; 10 min using MN and 10 min using FM. Body position was then changed to seated: 20 min stabilization; 10 min using FM; 10 min using MN. In the second session, FM and MN order was changed and participants did not watch TV. Data were analysed according to the eight combinations among the three studied parameters. Results. Repeated measures ANOVA indicated statistically significant differences for O2 (p = 0.01) and RMR (p = 0.02), with TVMNSEAT showing higher values ...

  • day to day variance in measurement of resting metabolic rate using ventilated hood and mouthpiece Nose Clip indirect calorimetry systems
    Journal of Parenteral and Enteral Nutrition, 2006
    Co-Authors: Darren M Roffey, Nuala M Byrne, Andrew P Hills
    Abstract:

    Background: To know if the magnitude of change in resting metabolic rate (RMR) observed during an intervention is meaningful, it is imperative to first identify the variability that occurs within individuals from day to day under normal conditions. The 2 most common systems used to measure RMR involve a ventilated hood or a mouthpiece & Nose Clip to collect expired gases. The variation in measurement using these 2 approaches has not been systematically compared. Methods: RMR was measured in 10 healthy adults during 5 separate testing sessions within a 2-week period where usual diet and physical activity were maintained. Each testing session consisted of one measurement of RMR using a ventilated hood system, followed by another using a mouthpiece & Nose-Clip system. Results: No significant difference in RMR was evident between measurement sessions using either indirect calorimeter. Oxygen consumption and RMR were significantly higher using the mouthpiece & Nose-Clip system. Average within-individual coefficient of variation for RMR was significantly lower for the ventilated-hood system. RMR measures were consistently lower using the ventilated-hood system by an average of 94.5 ± 63.3 kcal. Day-to-day variance was between 2% and 4% for both systems. Conclusions: The use of either system is appropriate for assessing RMR in clinical and research settings, but alternating between systems should be undertaken with caution. A change in RMR must be greater than -6% (96 kcal/d; 1.2 kcal/kg/d) or -8% (135 kcal/d; 1.7 kcal/kg/d) when using a ventilated-hood system or a mouthpiece & Nose-Clip system, respectively, to observe any meaningful intervention-related differences within individuals.

  • Day-to-Day Variance in Measurement of Resting Metabolic Rate Using Ventilated-Hood and Mouthpiece & Nose-Clip Indirect Calorimetry Systems
    Centre for Health Research; Faculty of Health; Institute of Health and Biomedical Innovation, 2006
    Co-Authors: Darren M Roffey, Nuala M Byrne, Andrew P Hills
    Abstract:

    To know if the magnitude of change in resting metabolic rate (RMR) observed during an intervention is meaningful, it is imperative to first identify the variability that occurs within individuals from day to day under normal conditions. The 2 most common systems used to measure RMR involve a ventilated hood or a mouthpiece & Nose Clip to collect expired gases. The variation in measurement using these 2 approaches has not been systematically compared. METHODS: RMR was measured in 10 healthy adults during 5 separate testing sessions within a 2-week period where usual diet and physical activity were maintained. Each testing session consisted of one measurement of RMR using a ventilated hood system, followed by another using a mouthpiece & Nose-Clip system. RESULTS: No significant difference in RMR was evident between measurement sessions using either indirect calorimeter. Oxygen consumption and RMR were significantly higher using the mouthpiece & Nose-Clip system. Average within-individual coefficient of variation for RMR was significantly lower for the ventilated-hood system. RMR measures were consistently lower using the ventilated-hood system by an average of 94.5 +/- 63.3 kcal. Day-to-day variance was between 2% and 4% for both systems. CONCLUSIONS: The use of either system is appropriate for assessing RMR in clinical and research settings, but alternating between systems should be undertaken with caution. A change in RMR must be greater than approximately 6% (96 kcal/d; 1.2 kcal/kg/d) or approximately 8% (135 kcal/d; 1.7 kcal/kg/d) when using a ventilated-hood system or a mouthpiece & Nose-Clip system, respectively, to observe any meaningful intervention-related differences within individuals.

Darren M Roffey - One of the best experts on this subject based on the ideXlab platform.

  • day to day variance in measurement of resting metabolic rate using ventilated hood and mouthpiece Nose Clip indirect calorimetry systems
    Journal of Parenteral and Enteral Nutrition, 2006
    Co-Authors: Darren M Roffey, Nuala M Byrne, Andrew P Hills
    Abstract:

    Background: To know if the magnitude of change in resting metabolic rate (RMR) observed during an intervention is meaningful, it is imperative to first identify the variability that occurs within individuals from day to day under normal conditions. The 2 most common systems used to measure RMR involve a ventilated hood or a mouthpiece & Nose Clip to collect expired gases. The variation in measurement using these 2 approaches has not been systematically compared. Methods: RMR was measured in 10 healthy adults during 5 separate testing sessions within a 2-week period where usual diet and physical activity were maintained. Each testing session consisted of one measurement of RMR using a ventilated hood system, followed by another using a mouthpiece & Nose-Clip system. Results: No significant difference in RMR was evident between measurement sessions using either indirect calorimeter. Oxygen consumption and RMR were significantly higher using the mouthpiece & Nose-Clip system. Average within-individual coefficient of variation for RMR was significantly lower for the ventilated-hood system. RMR measures were consistently lower using the ventilated-hood system by an average of 94.5 ± 63.3 kcal. Day-to-day variance was between 2% and 4% for both systems. Conclusions: The use of either system is appropriate for assessing RMR in clinical and research settings, but alternating between systems should be undertaken with caution. A change in RMR must be greater than -6% (96 kcal/d; 1.2 kcal/kg/d) or -8% (135 kcal/d; 1.7 kcal/kg/d) when using a ventilated-hood system or a mouthpiece & Nose-Clip system, respectively, to observe any meaningful intervention-related differences within individuals.

  • Day-to-Day Variance in Measurement of Resting Metabolic Rate Using Ventilated-Hood and Mouthpiece & Nose-Clip Indirect Calorimetry Systems
    Centre for Health Research; Faculty of Health; Institute of Health and Biomedical Innovation, 2006
    Co-Authors: Darren M Roffey, Nuala M Byrne, Andrew P Hills
    Abstract:

    To know if the magnitude of change in resting metabolic rate (RMR) observed during an intervention is meaningful, it is imperative to first identify the variability that occurs within individuals from day to day under normal conditions. The 2 most common systems used to measure RMR involve a ventilated hood or a mouthpiece & Nose Clip to collect expired gases. The variation in measurement using these 2 approaches has not been systematically compared. METHODS: RMR was measured in 10 healthy adults during 5 separate testing sessions within a 2-week period where usual diet and physical activity were maintained. Each testing session consisted of one measurement of RMR using a ventilated hood system, followed by another using a mouthpiece & Nose-Clip system. RESULTS: No significant difference in RMR was evident between measurement sessions using either indirect calorimeter. Oxygen consumption and RMR were significantly higher using the mouthpiece & Nose-Clip system. Average within-individual coefficient of variation for RMR was significantly lower for the ventilated-hood system. RMR measures were consistently lower using the ventilated-hood system by an average of 94.5 +/- 63.3 kcal. Day-to-day variance was between 2% and 4% for both systems. CONCLUSIONS: The use of either system is appropriate for assessing RMR in clinical and research settings, but alternating between systems should be undertaken with caution. A change in RMR must be greater than approximately 6% (96 kcal/d; 1.2 kcal/kg/d) or approximately 8% (135 kcal/d; 1.7 kcal/kg/d) when using a ventilated-hood system or a mouthpiece & Nose-Clip system, respectively, to observe any meaningful intervention-related differences within individuals.

Nuala M Byrne - One of the best experts on this subject based on the ideXlab platform.

  • Combined effect of body position, apparatus and distraction on children's resting metabolic rate
    Pediatric Obesity, 2007
    Co-Authors: Paulo Roberto Dos Santos Amorim, Nuala M Byrne, Andrew P Hills
    Abstract:

    Objective. To verify the combined effect of body position, apparatus and distraction on children's resting metabolic rate (RMR). Methods. Experiments were carried out on 14 children aged 8–12 (mean age = 10.1 years ±1.4). Each participant underwent two test sessions, one week apart under three different situations: a) using mouthpiece and Nose-Clip (MN) or facemask (FM); b) sitting (SEAT) or lying (LY); and c) TV viewing (TV) or no TV viewing. In the first session, following 20 min rest and watching TV, the protocol was: LY: 20 min stabilization; 10 min using MN and 10 min using FM. Body position was then changed to seated: 20 min stabilization; 10 min using FM; 10 min using MN. In the second session, FM and MN order was changed and participants did not watch TV. Data were analysed according to the eight combinations among the three studied parameters. Results. Repeated measures ANOVA indicated statistically significant differences for O2 (p = 0.01) and RMR (p = 0.02), with TVMNSEAT showing higher values ...

  • day to day variance in measurement of resting metabolic rate using ventilated hood and mouthpiece Nose Clip indirect calorimetry systems
    Journal of Parenteral and Enteral Nutrition, 2006
    Co-Authors: Darren M Roffey, Nuala M Byrne, Andrew P Hills
    Abstract:

    Background: To know if the magnitude of change in resting metabolic rate (RMR) observed during an intervention is meaningful, it is imperative to first identify the variability that occurs within individuals from day to day under normal conditions. The 2 most common systems used to measure RMR involve a ventilated hood or a mouthpiece & Nose Clip to collect expired gases. The variation in measurement using these 2 approaches has not been systematically compared. Methods: RMR was measured in 10 healthy adults during 5 separate testing sessions within a 2-week period where usual diet and physical activity were maintained. Each testing session consisted of one measurement of RMR using a ventilated hood system, followed by another using a mouthpiece & Nose-Clip system. Results: No significant difference in RMR was evident between measurement sessions using either indirect calorimeter. Oxygen consumption and RMR were significantly higher using the mouthpiece & Nose-Clip system. Average within-individual coefficient of variation for RMR was significantly lower for the ventilated-hood system. RMR measures were consistently lower using the ventilated-hood system by an average of 94.5 ± 63.3 kcal. Day-to-day variance was between 2% and 4% for both systems. Conclusions: The use of either system is appropriate for assessing RMR in clinical and research settings, but alternating between systems should be undertaken with caution. A change in RMR must be greater than -6% (96 kcal/d; 1.2 kcal/kg/d) or -8% (135 kcal/d; 1.7 kcal/kg/d) when using a ventilated-hood system or a mouthpiece & Nose-Clip system, respectively, to observe any meaningful intervention-related differences within individuals.

  • Day-to-Day Variance in Measurement of Resting Metabolic Rate Using Ventilated-Hood and Mouthpiece & Nose-Clip Indirect Calorimetry Systems
    Centre for Health Research; Faculty of Health; Institute of Health and Biomedical Innovation, 2006
    Co-Authors: Darren M Roffey, Nuala M Byrne, Andrew P Hills
    Abstract:

    To know if the magnitude of change in resting metabolic rate (RMR) observed during an intervention is meaningful, it is imperative to first identify the variability that occurs within individuals from day to day under normal conditions. The 2 most common systems used to measure RMR involve a ventilated hood or a mouthpiece & Nose Clip to collect expired gases. The variation in measurement using these 2 approaches has not been systematically compared. METHODS: RMR was measured in 10 healthy adults during 5 separate testing sessions within a 2-week period where usual diet and physical activity were maintained. Each testing session consisted of one measurement of RMR using a ventilated hood system, followed by another using a mouthpiece & Nose-Clip system. RESULTS: No significant difference in RMR was evident between measurement sessions using either indirect calorimeter. Oxygen consumption and RMR were significantly higher using the mouthpiece & Nose-Clip system. Average within-individual coefficient of variation for RMR was significantly lower for the ventilated-hood system. RMR measures were consistently lower using the ventilated-hood system by an average of 94.5 +/- 63.3 kcal. Day-to-day variance was between 2% and 4% for both systems. CONCLUSIONS: The use of either system is appropriate for assessing RMR in clinical and research settings, but alternating between systems should be undertaken with caution. A change in RMR must be greater than approximately 6% (96 kcal/d; 1.2 kcal/kg/d) or approximately 8% (135 kcal/d; 1.7 kcal/kg/d) when using a ventilated-hood system or a mouthpiece & Nose-Clip system, respectively, to observe any meaningful intervention-related differences within individuals.

María-pilar Sáenz-navajas - One of the best experts on this subject based on the ideXlab platform.

  • Understanding quality judgements of red wines by experts: Effect of evaluation condition
    Food Quality and Preference, 2016
    Co-Authors: María-pilar Sáenz-navajas, José-miguel Avizcuri, José Federico Echávarri, Vicente Ferreira, Purificación Fernández-zurbano, Dominique Valentin
    Abstract:

    The effect of evaluation condition on quality judgements of wine experts was evaluated. Quality perceived by wine experts was investigated under the assumption that this construct is built from multimodal sensory inputs. Twenty-one wine experts from Rioja (Spain) scored the intrinsic quality of 16 Spanish red wines under four conditions: (i) visual stimulation only, (ii) orthonasal olfaction alone, (iii) in-mouth sensations only (wearing a Nose Clip) and (iv) global tasting. Agreement among judges and the effect of evaluation condition were evaluated by principal component analysis (PCA) and ANOVA, respectively. In parallel, a trained panel described aroma, taste and in-mouth sensory properties such as astringency, global intensity and persistence. CIELab colour coordinates were also obtained. These descriptive data were submitted to regression analyses to explore their relationship with quality scores derived from the four evaluation conditions. Common mental representations of wine quality under visual, olfactory and global conditions were confirmed, while there was not a clear quality construct based exclusively on taste and mouthfeel properties. Wine taste and mouth-feel quality concept is suggested to be built only in combination with aroma and/or colour stimuli, and thus within a wine context. Global quality judgement integrated information provided by visual and olfactory cues, even if olfactory stimuli were suggested to have more importance on the construction of the global quality concept of wine experts. Significant interactions between wine and evaluation condition revealed significant differences in quality scores dependent on the stimuli received during tasting and on the wine judged. Sensory cues driving quality, especially visual and in-mouth properties varied depending on the evaluation condition, which suggested that global wine quality concept would be the result of the integration of perceptual and cognitive information rather than a collection of independent stimuli.

  • Understanding intrinsic quality assessment of red wines by experts
    2014
    Co-Authors: María-pilar Sáenz-navajas, José-miguel Avizcuri, José Federico Echávarri, Vicente Ferreira, Purificación Fernández-zurbano, Dominique Valentin
    Abstract:

    Colour, aroma or in-mouth properties have been confirmed to play an important role on intrinsic quality judgments of wine. However, little is known about the relative weight the different stimuli have on the global quality perception. In this context, the present work is mainly driven for further understanding the strategy used by experts when evaluating wine quality. More specifically, the first aim is to evaluate the contribution of the different sensory stimuli to global quality evaluation and then to relate wine attributes (appearance, aroma, in-mouth) to expert responses towards global quality perception. Therefore, a panel of 21 established wine experts were asked to score the wine quality (10cm-anchored line scale) of 16 Spanish red wines in four sessions under different conditions: (1) in dark glasses: experts evaluated wine attending exclusively to orthonasal aroma properties (Quality aroma-Qa-); (2) in clear glasses: experts scored quality based on exclusively visual stimuli (Quality visual-Qv-); (3) in dark glasses: experts had to taste each wine with a Nose Clip, to avoid aroma and visual interactions, and scored quality based on perceived in-mouth properties (Q in-mouth-Qm); (4) in clear glasses: participants had access to visual, aroma and in-mouth cues for evaluating the global quality (Quality global-Qg-) of wines, as in conventional tastings. In parallel, a trained sensory panel formed by more than 40 participants described the orthonasal (frequency of citation method) and in-mouth sensory properties of the wines. Wine colour properties were measured by CIELab model system. The panel of experts shows a good alignment in the quality concept based on orthonasal aroma and visual cues, having both of them an important weight in global quality assessment. On the contrary, experts have a heterogeneous in-mouth quality concept and three clusters were identified. Quality mapping has been further applied for disclosing the specific sensory drivers (aroma, in-mouth and colour) of global quality perception.