Catherine Dacremont's Books

Sensory Experiences

Exploring meaning and the senses

By: Danièle Dubois,Caroline Cance,Matt Coler,Arthur Paté,Catherine Guastavino

Write a review Read reviews Take a Quiz Solve Book Puzzle

Sensory Experiences

Exploring meaning and the senses

By: Danièle Dubois,Caroline Cance,Matt Coler,Arthur Paté,Catherine Guastavino

Sensory Experiences: Exploring meaning and the senses describes the collective elaboration of a situated cognitive approach with an emphasis on the relations between language and cognition within and across different sensory modalities and practices. This approach, grounded in 40 years of empirical research, is a departure from the analytic, reductive view of human experiences as information processing. The book is structured into two parts. Each author first introduces the situated cognitive approach from their respective sensory domains (vision, audition, olfaction, gustation). The second part is the collective effort to derive methodological guidelines respecting the ecological validity of experimental investigations while formulating operational answers to applied questions (such as the sensory quality of environments and product design). This book will be of interest to students, researchers and practitioners dealing with sensory experiences and anyone who wants to understand and celebrate the cultural diversity of human productions that make life enjoyable!

Average ratings

N/A

Write a review

Solve jigsaw puzzle

Age

Page Count

626

Publisher

John Benjamins Publishing Company

Published Date

ISBN 10

9027258902

ISBN 13

9789027258908

Flavour Science

Chapter 48. Characterization of Odor-Active Compounds in Aromatic Caramel by GC-Olfactometry and GC-Mass Spectrometry

By: Laurianne Paravisini,Karine Gourrat-Pernin,Cécile Gouttefangeas,Cédric Moretton,Henri Nigay,Catherine Dacremont,Elisabeth Guichard

Write a review Read reviews Take a Quiz Solve Book Puzzle

Flavour Science

Chapter 48. Characterization of Odor-Active Compounds in Aromatic Caramel by GC-Olfactometry and GC-Mass Spectrometry

By: Laurianne Paravisini,Karine Gourrat-Pernin,Cécile Gouttefangeas,Cédric Moretton,Henri Nigay,Catherine Dacremont,Elisabeth Guichard

The aim of this study was to characterize odor-active compounds and sensory properties of four aromatic caramels. The volatile fraction was isolated by solvent assisted flavor evaporation (SAFE) and analyzed by GC/MS and GC/O with the detection frequency method. Furthermore, descriptive sensory profiles were performed with a panel of 10 trained assessors. Of the 77 odorant areas detected (detection frequency≥33%), 40 were associated to identified molecules. GC/O data were correlated to sensory attributes by partial least squares regression (PLSR). Oxygenated heterocycles, cyclopentenone derivatives, and carboxylic acids appeared as the most important contributors in caramel aroma.

Average ratings

N/A

Write a review

Solve jigsaw puzzle

Age

Page Count

Publisher

Elsevier Inc. Chapters

Published Date

ISBN 10

0128067365

ISBN 13

9780128067369

Sensory Adjectives in the Discourse of Food

A frame-semantic approach to language and perception

By: Catherine Diederich

Write a review Read reviews Take a Quiz Solve Book Puzzle

Sensory Adjectives in the Discourse of Food

A frame-semantic approach to language and perception

By: Catherine Diederich

Sensory Adjectives in the Discourse of Food presents a frame-based analysis of sensory descriptors. This book investigates the identification and usefulness of conceptual frames in three respects: First, an analysis of scientific language use shows that a semantic interpretation of the adjectives is dependent on the operationalizations performed in the field of sensory science. Second, a systematic frame semantic analysis of the descriptors sheds light on how meaning is constructed with regard to the lexemes’ wider context, from the utterance to the text type. Third, a comparison with German descriptors tests the applicability of a frame from one language to another (English – German). Framing presents itself as a means to capture the knowledge representation that underlies a particular discourse. With its detailed linguistic analyses and its interdisciplinary treatment of framing across discourse (specialized vs. public discourse), this book is interesting for researchers working within cognitive linguistics, terminology, and sensory science.

Average ratings

N/A

Write a review

Solve jigsaw puzzle

Age

Page Count

236

Publisher

John Benjamins Publishing Company

Published Date

ISBN 10

9027268800

ISBN 13

9789027268808

Book's by Catherine Dacremont

Sensory Experiences

Sensory Experiences

Flavour Science

Flavour Science

Sensory Adjectives in the Discourse of Food

Sensory Adjectives in the Discourse of Food

Username

Password

Username

Password

Password again

Birthday

Email