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Ce numéro est constitué d’articles issus du colloque « Alimentation périnatale, alimentation des séniors: spécificités, impact du microbiote », organisé le 28 mars 2018 à Paris.; Aging is frequently accompanied by a decrease in appetite and food intake, which predisposes theelderly to weight loss and increases the risk of malnutrition. Recent work has shown that less than 10%of the elderly living in nursing home meets their energy and protein needs, while 37% consume lessthan 2/3 of the recommended daily intake in protein. Considering the challenge of malnutrition in termsof quality of life and public health, it is essential to develop a food supply that meets the nutritionalneeds of seniors while satisfying their sensory preferences and their preserved abilities. The purpose ofthis review is to present a state of the art and perspectives on the development of foods tailored to (i)the sensory abilities and preferences and (ii) the oral health of the elderly.; Le vieillissement s’accompagne fréquemment d’une baisse de l’appétit et de la prise alimentaire, ce quiprédispose la personne âgée à une perte de poids et augmente le risque de dénutrition. Des travauxrécents ont montré que moins de 10% des personnes âgées en maison de retraite satisfont à leursbesoins caloriques et protéiques, tandis que 37% consomment moins de 2/3 des Apports ProtéiquesConseillés. Face à l’enjeu considérable que représente la dénutrition en matière de qualité de vie et desanté publique, il est essentiel de développer une offre alimentaire répondant aux besoins nutritionnelsdes seniors, tout en satisfaisant leurs préférences et leurs capacités préservées. L’objectif de cetterevue est de présenter un état des lieux et des perspectives concernant le développement d’alimentsadaptés (i) aux préférences sensorielles et (ii) aux capacités orales des personnes âgées.

International audience

International audience

PurposeThe purpose of this paper is to propose an agile methodology for the development of food products that has two key characteristics: (1) consumers are included as co-creators and (2) the assessment of environmental impacts plays a central role.Design/methodology/approachIn collaboration with a French small-to-mid-size enterprise, a research-intervention approach was used to test the agile methodology designed, which features three iterative runs of food product development. In each run, prototypes were presented and modified with consumers during focus groups. Life cycle analysis assessed the relative environmental impacts of the prototypes. The research data from consumers were mainly qualitative.FindingsThe main result of this work is the implementation of a methodology to develop new food products in an efficient way by integrating consumers' insights and environmental concerns simultaneously. The method was successful in integrating consumers as co-creators and in drawing attention to the potential environmental effects of different prototypes for the decision-making process.Research limitations/implicationsThe research is based on a single case study. Thus, generalisation to other companies is limited. The authors invite further research focussed on different types of companies. The methodology and the tools could be modified to suit a variety of contexts.Originality/valueThis work addresses the need for guidelines to integrate consumers and environmental considerations into the food development process by testing an agile methodology with a company. It contributes to the scope of sustainable and consumer-oriented food innovation management.

L'article s'inscrit dans une démarche de mesure d'impacts territorialisés de la durabilité de I'Economie sociale et solidaire (ESS). La portée plurielle d’évaluation posant l'utilité sociale et la durabilité renvoie à considérer l'inscription de l'action évaluée « dans » un territoire donné. Il est alors nécessaire d'aller au-delà des outils de mesure traditionnels et d'intégrer les parties prenantes de l'ESS. Cet article propose de suivre et d'analyser le cheminement méthodologique de la construction d'indicateurs de mesure d'impacts de trois initiatives en ESS. Nous illustrons comment la dimension territoriale de l'ESS devient support de co-construction d'une évaluation originale, de la portée des projets d'ESS. Ce filtre d'analyse territorialisée (re)couvre les enjeux de durabilité. Nous proposons d'interroger la conception des critères ayant pour but d'essaimer auprès de nouvelles structures partenaires : constitue-t-elle une mesure d'impacts tridimensionnelle adaptée aux objectifs de l'ESS et de la durabilité ? Partant de ces terrains, le texte propose un retour sur le positionnement des chercheurs dans la co-élaboration de l'outil de mesure d'impact et suggère l'intégration de la dimension territoriale dans la mesure d'impacts de durabilité des structures de l'ESS ainsi que l'appréhension de la finalité sociale de projet afin que le projet essaime et permette d'entamer une discussion sur les apports et rapports au territoire. Ces travaux de recherche ont été financés par le programme LIFE de l’Union Européenne pour le projet SoliFoodWaste (LIFE18 ENV/FR/000029) et par le Ministère du Travail, de l’Emploi et de l’Insertion dans le cadre du PIC La Locomotive.

International audience; BACKGROUND Today, many agricultural products claiming a link to their origin and typicity receive a warm welcome on the market. Nevertheless, the notion of typicity is blurred for consumers and needs to be objectified for communication purposes. This study aims at formalizing a methodology for studying typicity of terroirs, with PDO wines as an example, using a participatory approach with professionals of the wine sector from terroirs, using focus group and tasting. The vision of typicity of terroirs by professionals outside of these terroirs has been studied by a free word association task.RESULTS This study allowed a clear distinguishing of the typicity of the studied terroirs. Professionals from terroirs identified the global conceptual typicity of their terroirs using various factors, mainly soil, geography and grape variety, whereas professionals outside terroirs expressed their visions of terroirs by reputation or sensory characteristics of wines. Tasting results showed a discrimination of wines based on their typicity and highlighted descriptors involved in sensory perceptual typicity for each studied terroir.CONCLUSIONS Professionals from terroirs share a common vision of their typicity and identify more typicity factors than professionals outside terroirs. Sensory typicity has been highlighted for five of the six terroirs studied, according to the various descriptors. The study of two populations, from and outside terroirs, shows the gap between the typicities identified by professionals from terroirs and those perceived by professionals outside terroirs. (c) 2020 Society of Chemical Industry

International audience; Cultured meat, as a product of recent advancement in food technology, might become a viable alternative source of protein to traditional meat. As such, cultured meat production is disruptive as it has the potential to change the demand for traditional meats. Moreover, it has been claimed it can be more sustainable regarding the environment and that it is, perhaps, a solution to animal welfare issues. This study aimed at investigating associations between the consumer groups and demographic and psychographic factors as well as identifying distinct consumer groups based on their current willingness to engage with cultured meat. Four European countries were studied: the Netherlands (NL), the United Kingdom (UK), France (FR) and Spain (ES). A sample of 1291 responses from all four countries was collected between February 2017 and March 2019. Cluster analysis was used, resulting in three groups in the NL and UK, and two groups in FR and ES. The results suggest that Dutch consumers are the most willing to engage with cultured meat. Food neophobia and food technology neophobia seem to distinguish the groups the clearest. Moreover, there is some evidence that food cultural differences among the four countries seem to be also influencing consumers’ decision.

International audience; BackgroundDiscomfort encountered during oral processing may cause food avoidance and increase the risk of malnutrition in older adults. The aim of the present survey was to explore the relationships between oral health and the oral discomfort experienced while eating in senior people.Materials and methodsIn a cross-sectional study, oral discomfort was assessed in a sample of 119 independently living participants aged between 35 and 81 years. Statistical analyses were used to identify categorical variables associated with food-related oral discomfort, including age, oral health-related quality of life (OHQoL), saliva secretion, occluding support, oral diseases and denture use.ResultsFood-related oral discomfort concerned 28.5% of the participants. Within the sample study, the risk of experiencing food-related oral discomfort was increased for participants perceiving average (OR = 7.968, CI 95% = 2.603–24.381, p = .000) or poor OHQoL (OR = 17.109, CI 95% = 4.398–66.552, p = .000) and presenting strictly fewer than 7 occlusal functional units (OFUs) (OR = 3.396, CI 95% = 1.206–9.561, p = .020). Textured foods including fibrous (66.6%), heterogenous (60.6%) and grainy foods (42.4%) were mostly cited as food-related oral discomfort trigger factors. Within the 66–80 years group, participants having 0–6 OFUs were four times more likely to experience oral discomfort related to fibrous foods than participants having more than 7 OFUs (OR = 4.812, CI 95% = 1.192–19.415, p = .024). Within this group, participants having their teeth replaced by denture were also four times more likely to develop oral discomfort related to foods with heterogeneous textures (OR = 4.714, CI 95% = 1.030–21.562, p = .045) and grainy foods (OR = 7.285, CI 95% = 1.308–40.568, p = .023) than non-denture wearers.ConclusionPoor oral health conditions may generate oral discomfort with foods in the elderly especially with fibrous, heterogenous and grainy textures, and thus affect mealtime experience.

Background & aims: Malnutrition is widespread among older people and related to poor outcome. Reported prevalences vary widely, also because of different diagnostic criteria used. This study aimed to describe prevalences in several populations of older persons in different settings using harmonized definitions. Methods: Available studies within the Joint Programming Initiative (JPI) Knowledge Hub ‘Malnutrition in the Elderly’ (MaNuEL) were used to calculate and compare prevalences of malnutrition indicators: low BMI (2 ; age-specific BMI 2 if age ≥70 years), previous weight loss (WL), moderate and severe decrease in food intake, and combined BMI 2 and/or WL in participants aged ≥65 years. Results: Fifteen samples with in total 5956 participants (59.3% women) were included: 7 consisting of community-dwelling persons, 2 studies in geriatric day hospitals, 3 studies in hospitalized patients and 3 in nursing homes. Mean age of participants ranged between 67 and 87 years. Up to 4.2% of community-dwelling persons had a BMI 2 , 1.6 and 9% of geriatric day hospital patients, 4.5–9.4% of hospital patients and 3.8–18.2% of nursing home residents. Using age-specific cut-offs doubled these prevalences. WL was reported in 2.3–10.5% of community-dwelling persons, 6% and 12.6% of geriatric day hospital patients, 5–14% of hospitalized patients and 4.5–7.7% of nursing home residents. Severe decrease in food intake was recorded in up to 9.6% of community-dwelling persons, 1.5% and 12% of geriatric day hospital patients, 3.4–34.2% of hospitalized patients and 1.5–8.2% of nursing home residents. The criteria age-specific BMI and WL showed opposing prevalences across all settings. Compared to women, low BMI and moderate decrease in food intake showed low prevalences in men but similar prevalences were observed for weight loss and severe decrease in food intake. In half of the study samples, participants in a younger age group had a higher prevalence of WL compared to those of an older age group. Prevalence of BMI 2 and WL at the same time did not exceed 2.6% in all samples. The highest prevalences were observed based on combined definitions when only one of the three criteria had to be present. Conclusions: Prevalences for different criteria vary between and within the settings which might be explained by varying functional status. The criteria used strongly affect prevalence and it may be preferable to look at each criterion separately as each may indicate a nutritional problem.

International audience; Purpose : The paper shows how three tools based on life cycle assessment (LCA) were created for an eco-design approach in viticulture, how these tools contributed to the reduction of environmental impacts of technical management routes (TMR), and how they have been used in real-life conditions during workshops organized with two different groups of winegrowers and extension officers in this purpose. This paper is among the first to explore the use of LCA in participatory approaches in agriculture.Methods : The eco-design approach contains two main phases: (i) suggestion of more eco-efficient solutions by the participants based on their understanding of LCA results of a TMR and (ii) eco-design of the TMR based on initial operations from the case study and alternative operations generated during the previous phase. Three challenges have been identified to use LCA in this approach: (i) making LCA results understandable for participants, (ii) enabling easy manipulation of LCI data and modularity of LCA results, and (iii) need for live LCA results during the collective design process. Three tools have been created to fulfil these objectives: (i) a specific format to display LCA results during workshops, (ii) a “serious game” to build new TMRs, and (iii) a simplified calculation tool to evaluate TMRs.Results and discussion : Four out of the five case studies explored with these tools were actually improved at the end of the participatory eco-design approach. The specific format used to display LCA results helped identifying the most impactful operations within initial TMRs. The “serious game” stimulated discussions between participants about alternative operations. Representing unit operations with cards was successful to engage participants in the eco-design process. Finally, eco-design parameters available in the “live” LCA tool allowed participants to improve consistency of unit operations with reality and to discuss how to optimize these parameters in order to both reduce environmental impacts and meet the (agronomic, economic, and organizational) requirements of winegrowers. Several limits concerning the use of weighting and single score and the system boundaries are highlighted.Conclusions : The created tools made it possible to guide discussions towards improving the most impactful practices while allowing other practice changes to be integrated. The proposed approach and the challenges identified for the creation of the tools seem relevant for transposition to other agricultural production sectors. However, while the annual and plot/field scale is interesting for engaging farmers in the production process, larger temporal and geographic scales can help to better integrate certain decision criteria.

International audience; Current environmental issues require shifting to a more sustainable agri-food sector. The perception of the environmental impact of the products that consumers buy is not well known. The present study investigated consumers' perceptions of the environmental impacts related to the food chain. A group of 28 French buyers of organic products were questioned in a preliminary qualitative study, assuming buyers consume the products. Then, an online survey was conducted with 523 French organic buyers. Results showed that their perceptions included more than just pollution aspects, encompassing sustainability as a whole, including social (health) and economic (agricultural and other production activities) aspects. Results also highlighted that they did not understand certain impact categories used in life cycle assessment (LCA) to estimate environmental impacts because of the complex terms used (e.g. marine eutrophication, photochemical oxidant formation). The participants perceived that LCA did not consider some positive impacts that should be included when assessing environmental impacts. In addition, LCA impact categories were less broad than the participants' perceptions. This study suggests that developing new ecolabels needs a more holistic approach of the impacts of food, considering positive and negative impacts.

In the present study, chromatic coordinates, phenolic acids, flavonoids and antioxidant capacity assessed by 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonate (ABTS) and lipid peroxidation inhibition capacity (LPIC) essays and their relative IC50 were investigated in 25 fig cultivars growing in Morocco. The aims of this study were to determine (i) the variation in these compounds among light and dark-colored cultivars, (ii) their partitioning between fruit peel and pulp and (iii) to display network connections among these variables. Twelve phenolic compounds (PCs) were isolated in peel extract versus eight in pulp samples. Anthocyanins, mainly cyanidin-3,5-diglucoside and cyanidin-3-O-rutinoside, were the predominant compounds in peels, where the mean concentrations were 75.90 ± 18.76 and 77.97 ± 18.95 µg/g dw, respectively. On the other hand, (−)-epicatechin and cyanidin-3-O-rutinoside were the major compounds in the pulp extracts, where the mean values were 5.23 ± 4.03 and 9.01 ± 5.67 µg/g dw, respectively. A two-dimensional hierarchically clustered heatmap was applied to the dataset to explore correlations in the dataset and similarities between cultivars, without dimensionality reduction. Results showed that anthocyanins, particularly pelargonidin-3-O-rutinoside, cyanidin-3,5-diglucoside and cyanidin-3-O-rutinoside, were the main contributors to the peels’ free radical scavenging capacity. This capacity was particularly higher in the peel of dark-colored figs compared to the fruit pulp. The local cultivar “INRA 1301” showed the most promising phenolic profile due to its very high levels of almost all detected PCs, especially (−)-epicatechin, quercetin-3-O-rutinoside, quercetin-3-O-glucoside, cyanidine-3,5-diglucoside, cyanidine-3-O-rutinoside and pelargonidin-3-O-rutinoside (54.66, 141.08, 35.48, 494.08, 478.66, 12.56 µg/g dw, respectively). Having the darkest figs in the collection (L* = 25.72, c* = 22.09 and h° = 20.99), this cultivar has also combined promising IC50 values, which were of 19.85, 40.58 and 124.78 µg/mL for DPPH, ABTS and LPIC essays, respectively.

Objective The term ‘culinary dependence’ denotes a situation in which someone delegates all or part of their daily meal-related activities to a third party. The present study aimed to explore nutritional risk among older people (≥65 years) with culinary dependence. Method The first survey included 559 people either living at home without help, with help unrelated to food activities, with help related to food activities or living in nursing home. The second survey included 319 people with food help provided by a caregiver, by meals-on-wheels or by a nursing home. Nutritional status was assessed with the Mini-Nutritional Assessment. Sociological background and wellness variables (health, cognitive and mental status) were collected. Results The first survey found a strong association between culinary dependence and nutritional risk. About half of the people who delegated their food-related activities were malnourished or at risk of malnutrition compared with only 4% for people with no help and 12% for people with help unrelated to food activity. According to the second survey, this prevalence varied slightly depending on who the tasks were delegated to (46% for those who had the support of a caregiver; 60% for those who used a meals-on-wheels service; 69% for those living in nursing home). According to multivariate analyses, dependence categories, depressive symptoms and cognitive status were identified as independent determinants of malnutrition. Conclusion Without inferring a causal relationship between dependence and malnutrition, there is a strong need for care structures to take into account the issue of malnutrition when developing services targeting older people.

Table grape quality is of importance for consumers and thus for producers. The objective quality determination is usually destructive and very simple with the assessment of only a couple of parameters. This study proposed to evaluate the possibility of hyperspectral imaging to characterize table grapes quality through its sugar, total flavonoid and total anthocyanin contents. Different pre-treatments (WB, SNV, 1st and 2nd derivative) and different methods were tested: PLS with full spectra, then Multiple Linear Regression (MLR) were realized after selecting the optimal wavelengths thanks to the regression coefficients (-coefficients) and the Variable Importance in Projection (VIP) scores from the full spectra. All models were good showing that hyperspectral imaging is a relevant method to assess sugar content and global phenolic content. The best model was dependent on the variable. The best models were from the full spectra and with the 2nd derivative pre-treatment for TSS; from VIPs optimal wavelengths using SNV pre-treatment for Total Flavonoid and total Anthocyanin content. Thus, relevant models were proposed using the full spectra, as well as specific windows and wavelengths in order to reduce the data sets and limit the data storage to enable an industrial use.

International audience; In the field of clustering techniques, little attention has been paid to the recovery of a set of clusters from the structure of an additive tree. To bridge this gap, this work presents an original partitioning technique which aims to reveal clusters from an additive tree that represents a large set of objects. Specifically, an algorithm that splits a tree into successive subtrees was developed, based on a ratio of the lengths of edges. The stability of the clusters obtained with this technique was then evaluated using measurements of cohesion and isolation that were generated using a bootstrapping strategy. Finally, the degree of association of each object to clusters was analyzed to gain insight into their internal structure. This analysis was performed on the results of a sorting task conducted by 156 subjects, who were asked to sort 96 terms associated with the odor of wine. The methodology developed in this paper represents an innovative way to highlight groups of terms within a large set of wine odor attributes, with the ultimate goal being to improve the structure of the lexicon.

About 40% of foodborne infections are acquired in the home. The aim of the present study was to track contamination of pathogens during domestic food preparation and link the contamination to preparation practices. Research participants from 87 households in six European countries were observed and interviewed during shopping and preparation of a chicken and vegetable meal. The presence of Salmonella spp., Campylobacter spp. and norovirus on raw chicken, kitchen surfaces, cloths and sponges was determined.\ud \ud \ud \ud The prevalence of Campylobacter on raw chicken varied from 8.3% in Norway (NO) to 80% in France (FR) and Portugal (PT), with a mean prevalence of 57%. Campylobacter was found on half of the products that had been frozen and appeared to be less prevalent on chicken from supermarkets than other sources. Salmonella was found in 8.6% of raw chicken samples, exclusively from Hungary (HU).\ud \ud \ud \ud A relationship between observed practices and spread of pathogens to kitchen surfaces was found only for the use of cutting boards for chicken and/or vegetables. After food preparation, Campylobacter and Salmonella were isolated from 23% (samples derived from HU, RO, UK) and 8.7% (HU), respectively of cutting boards. Research participants in France and Portugal were more likely to buy products that fitted their recipe, with less need for using cutting boards. Using the same board and knife for vegetables after using it for chicken and without washing with detergent was common in Portugal and Romania, but not in the other countries. Contamination with Campylobacter to other kitchen surfaces or washing utensils were found in five households (UK, RO, PT). Rinsing chicken in sinks was common in three countries (PT, HU, RO), and washing vegetables in the same sink was also usual. Prevalence of Norovirus was low, with detection in one out of 451 samples. The participants' awareness of the risk posed by pathogens from raw chicken differed among the six countries, with higher awareness in Norway and the UK than the other countries studied.\ud \ud \ud \ud In conclusion, practices intended to avoid cross-contamination from chicken to kitchen surfaces and washing utensils are not established among consumers in all European countries. Nevertheless, cross-contamination events that disseminate infectious doses of pathogens seems to be rare, probably due to the relatively low levels of pathogens in food combined with food preferences. Food safety interventions must consider the national food culture, preferences, practices and the prevalence and levels of pathogens in food. Emphasis should be on providing and promoting chicken products with lower risk (prevalence of pathogens, ready-to-cook) and safe use of cutting boards.

International audience

Grain legumes are highly valuable plant species, as they produce seeds with high protein content. Increasing seed protein production and improving seed nutritional quality represent an agronomical challenge in order to promote plant protein consumption of a growing population. In this study, we used the genetic diversity, naturally present in Medicago truncatula, a model plant for legumes, to identify genes/loci regulating seed traits. Indeed, using sequencing data of 162 accessions from the Medicago HAPMAP collection, we performed genome-wide association study for 32 seed traits related to seed size and seed composition such as seed protein content/concentration, sulfur content/concentration. Using different GWAS and postGWAS methods, we identified 79 quantitative trait nucleotides (QTNs) as regulating seed size, 41 QTNs for seed composition related to nitrogen (i.e. storage protein) and sulfur (i.e. sulfur-containing amino acid) concentrations/contents. Furthermore, a strong positive correlation between seed size and protein content was revealed within the selected Medicago HAPMAP collection. In addition, several QTNs showed highly significant associations in different seed phenotypes for further functional validation studies, including one near an RNA-Binding Domain protein, which represents a valuable candidate as central regulator determining both seed size and composition. Finally, our findings in M. truncatula represent valuable resources to be exploitable in many legume crop species such as pea, common bean, and soybean due to its high synteny, which enable rapid transfer of these results into breeding programs and eventually help the improvement of legume grain production.

Nearly 40% foodborne outbreaks in the European Union are attributable to food practices in domestic homes that include handling and preparation of raw chicken. Hand washing is an important way to prevent cross-contamination with pathogens during chicken preparation. This study, which is part of the EU Horizon 2020 funded consortium SafeConsume, aimed at quantifying and understanding hand washing practices in three categories of households and five European countries. A quantitative survey (n = 1889) was combined with qualitative research, during which 75 participants from France, Norway, Portugal, Romania, and the United Kingdom were observed and interviewed. An original method for analysing video with “The Observer XT” software was developed to identify when and how risk arises. The quantitative survey and qualitative research data revealed that touching raw chicken was more frequent in Romania and Portugal. Practices to avoid touching raw chicken were declared and observed, although observations revealed that these practices were not always consistently followed. Only a third of the participants washed their hands with soap after handling raw chicken with important variations among countries (a majority in Norway and in the UK, a few in France and Portugal, none in Romania), in contrast to the results of the survey. Observations and interviews suggested that rinsing hands with water only and washing hands with soap are considered equivalent by many people. Barriers to washing hands due to improper equipment were mainly observed in Romania. Washing hands after touching raw chicken was motivated by food safety concerns for some participants in Norway and the UK, but not in France and Portugal, where it was motivated by unpleasant feelings on hands, or presented as a habit. Participants not washing their hands after touching the chicken did it after other actions they presumably perceived as unsafe (e. g. touching the bin, handling pets, and blowing the nose), indicating that they did not specifically consider touching raw chicken as risky. Knowledge, habits, and equipment with regard to chicken and hand washing differed among European countries, resulting in safe and risky practices. This work was supported by the Horizon 2020 project SafeConsume (Grant Agreement No. 727580).

International audience; The purpose of this work was to establish the desorption isotherms and thermodynamic characteristics of grapes cv. Italia. These characteristics are important tools in food science, particularly due to their contribution to the prevision of quality, constancy, and durability of agri-food commodities. Desorption isotherms were determined by the static gravimetric method. All the curves revealed type II behavior, according to Brunauer's classification. The desorption isotherms fitted by eight equations showed that Adam and Shove and also the GAB models gave the best fit to the experimental results. But the GAB model was recommended for the prediction of the desorption isotherms of Italia grapes owing to its physical explanation of the sorption process compared to the Adam and Shove model which was purely empirical. The moisture isotherms were exothermic, enthalpy driven, and spontaneous. The enthalpy-entropy compensation existed with an isokinetic temperature of 390 K. Practical applications The stability of dehydrated grapes is influenced by its water activity and hygroscopic properties. Desorption isotherms are essential tools in drying processes for the selection of the proper operating conditions of drying, packaging, and storage requirements for the desired product shelf life. Thermodynamics properties have been reported as one of the approaches used to understand the water properties in the food matrix and calculate the energy requirements of heat and mass transfer in food drying.

International audience; Aims: The present study aims to model grape quality criteria by combining a large number of viticultural practices and soil and climatic variables related to the main determinants.Methods and results: A database has been developed using the Chenin blanc grape variety in a protected designation of origin. A statistical model, namely, a partial least squares (PLS) regression, was performed for each grape quality criterion (sugar content, total acidity, malic acid, tartaric acid, yeast available nitrogen, pH and bunch rot). This statistical analysis identified the main viticultural practices as well as soil and climate variables related to the grape quality at harvest. The results highlight the relationships between the vine pruning length (spur pruning = short pruning or cane pruning = long pruning) and pH and malic acid but also reveal even more significant relationships with tartaric acid, yeast available nitrogen and bunch rot. The dryness index and the plant density have a strong influence on the grape malic acid concentration and pH, respectively. Vine perennial practices are the greatest contributors to the grape the yeast available nitrogen concentration.Conclusion: The models note the most relevant viticultural practices and soil and climatic variables driving each studied grape quality criterion.Significance and impact of the study: The results provide a better understanding of the major variables influencing grape quality.

In a context of societal and environmental transition for sustainable development, agri-food companies must innovate with new constraints. However, research has not yet considered the simultaneous meeting of two approaches to product development, the "consumer-led" approach and the environment-led, "eco-innovation" approach to food innovation. A five-stage innovation process (ideation, conceptualization, development, validation, launch) that mobilizes various tools for integrating consumers, the environment, and decision support, has been developed in a research-intervention case to address this gap. The work has shown that consumers can be effectively integrated from the ideation stage through a qualitative method, the focus group, and can co-create products in an iterative way. The Life Cycle Assessment tool chosen to integrate the environmental dimension and modularized for the environmental evaluation of pre-concepts and prototypes, showed limitations (complexity, lack of data), reducing the impact of our proposal on the company's decisions during the process. A multi-criteria and scalable decision-support tool has made it possible to guide decisions on the three dimensions of performance: market, feasibility, and environment. Finally, this thesis provides perspectives for agri-food companies by proposing operational tools and future research perspectives that promote sustainable innovation.; Dans un contexte de transition sociétale et environnementale, les entreprises agroalimentaires doivent innover avec de nouvelles contraintes. La recherche n’a pourtant pas encore considéré la rencontre simultanée de deux approches de développement de produits, celle tirée par les consommateurs, « consumer-led », et celle tirée par l’environnement, « l’éco-innovation », dans le cadre de l’innovation alimentaire. Pour répondre à cette carence, un processus d’innovation en cinq étapes (idéation, conceptualisation, développement, validation, lancement) qui mobilise des outils variésd’intégration des consommateurs, de l’environnement, et d’aide à la décision, a été construit dans un cas de recherche intervention. Les travaux ont montré que les consommateurs peuvent être intégrés efficacement dès l’idéation par une méthode qualitative, le focus group, et co-créer les produits de manière itérative. L’outil d’Analyse de Cycle de Vie choisi pour intégrer la dimension environnementale, et modularisé pour l’évaluation de pré-concepts et de prototypes, a montré des limites (complexité, manque de données), réduisant l’impact de notre proposition sur les décisions de l’entreprise au cours du processus. Un outil d’aide à la décision multicritère et évolutif a permis d’orienter les décisions sur les trois dimensions de performance : le marché, l’environnement et la faisabilité. Finalement, cette thèse apporte des perspectives pour les entreprises agroalimentaires en proposant des outils opérationnels, ainsi que des perspectives de recherches futures favorisant l’innovation durable.

In a context of societal and environmental transition for sustainable development, agri-food companies must innovate with new constraints. However, research has not yet considered the simultaneous meeting of two approaches to product development, the "consumer-led" approach and the environment-led, "eco-innovation" approach to food innovation. A five-stage innovation process (ideation, conceptualization, development, validation, launch) that mobilizes various tools for integrating consumers, the environment, and decision support, has been developed in a research-intervention case to address this gap. The work has shown that consumers can be effectively integrated from the ideation stage through a qualitative method, the focus group, and can co-create products in an iterative way. The Life Cycle Assessment tool chosen to integrate the environmental dimension and modularized for the environmental evaluation of pre-concepts and prototypes, showed limitations (complexity, lack of data), reducing the impact of our proposal on the company's decisions during the process. A multi-criteria and scalable decision-support tool has made it possible to guide decisions on the three dimensions of performance: market, feasibility, and environment. Finally, this thesis provides perspectives for agri-food companies by proposing operational tools and future research perspectives that promote sustainable innovation.; Dans un contexte de transition sociétale et environnementale, les entreprises agroalimentaires doivent innover avec de nouvelles contraintes. La recherche n’a pourtant pas encore considéré la rencontre simultanée de deux approches de développement de produits, celle tirée par les consommateurs, « consumer-led », et celle tirée par l’environnement, « l’éco-innovation », dans le cadre de l’innovation alimentaire. Pour répondre à cette carence, un processus d’innovation en cinq étapes (idéation, conceptualisation, développement, validation, lancement) qui mobilise des outils variésd’intégration des consommateurs, de l’environnement, et d’aide à la décision, a été construit dans un cas de recherche intervention. Les travaux ont montré que les consommateurs peuvent être intégrés efficacement dès l’idéation par une méthode qualitative, le focus group, et co-créer les produits de manière itérative. L’outil d’Analyse de Cycle de Vie choisi pour intégrer la dimension environnementale, et modularisé pour l’évaluation de pré-concepts et de prototypes, a montré des limites (complexité, manque de données), réduisant l’impact de notre proposition sur les décisions de l’entreprise au cours du processus. Un outil d’aide à la décision multicritère et évolutif a permis d’orienter les décisions sur les trois dimensions de performance : le marché, l’environnement et la faisabilité. Finalement, cette thèse apporte des perspectives pour les entreprises agroalimentaires en proposant des outils opérationnels, ainsi que des perspectives de recherches futures favorisant l’innovation durable.

Impaired oral conditions are described as influencing food intake behaviour and contributing to poor nutritional status in elderly persons. In order to evaluate the influence of age and oral factors on food choice among independently living elderly, we investigated food selectivity and oral health status in elders (aged over 65 years) and in younger people (aged between 35 and 64 years). Food selective behaviour was appraised by using a food selectivity questionnaire based on traditional French dishes. A stepwise binary logistic regression analysis was done to sequentially identify age and oral conditions associated with oral discomfort-related food avoidance. Occlusal status and oral health-related quality of life contributed to food choice. Risk of oral discomfort-related food avoidance was significantly increased in people with fewer than seven occlusal functional units (OFUs) and with Geriatric Oral Health Assessment Index summary scores (GOHAI-ADD) indicating poor and average oral health-related quality of life (P < .05). Age was never a significant factor of food selective behaviour. The present data support the impact of occlusal status and oral health-related quality of life on food behaviour. Specific attention should be given in maintaining or restoring good oral conditions throughout the lifespan, especially occluding teeth.

Avec l'âge, la capacité des personnes âgées à réaliser les tâches du quotidien, notamment celles reliées à l'alimentation (courses, préparation des repas), peut être altérée. En France, face à cette situation, de plus en plus de personnes âgées font appel à des services de livraison de repas à domicile. Les objectifs de cette étude sont de caractériser le statut nutritionnel des personnes âgée, faisant appel à ce type de service et de mesurer l'impact d'une intervention nutritionnelle adaptée, en personnalisant leur livraison de repas à leurs besoins. 64 personnes âgées, bénéficiant d'une livraison de repas à domicile ont été recrutés et répartis au hasard dans un groupe expérimental (n=32 ; 69% de femmes ; 70-97 ans) et un groupe contrôle (n=32 ; 81% de femmes ; 70-95 ans). Pendant 4 mois les participants du groupe expérimental ont reçu un suivi diététique personnalisé ainsi que des repas enrichis pour ceux à risque de dénutrition ou dénutri. Au début de l'étude, 78% de la population était à risque de dénutrition ou dénutri et 37% consommaient moins de 2/3 des apports nutritionnels journaliers conseillés en calorie et protéines. Les résultats de l'intervention nutritionnelle sont encourageants : à l'issue des 4 mois d'intervention, l'enrichissement des repas a permis d'augmenter les apports calorique et protéique du groupe expérimental. L'intervention a eu un léger impact sur le statut nutritionnel du groupe expérimental mais des améliorations ont également été observées dans le groupe contrôle. Cette étude, dans la lignée d'interventions similaires décrites dans la littérature, suggèrent que les services de livraison de repas à domicile constituent un important levier préventif à la dénutrition de la population âgée., Le portage de repas est-il un levier pour prévenir la dénutrition chez les personnes âgées à domicile ? Résultats d'une étude clinique de 4 mois. La diminution des capacités fonctionnelles et/ou cognitives peut conduire les personnes âgées à déléguer tout ou partie des tâches quotidiennes, dont celles liées à l'alimentation. Le portage de repas à domicile est un secteur en pleine croissance en France. Il permet de faire face au nombre limité de places en institution et à la volonté des seniors à rester à domicile. RÉSULTATS OBJECTIFS DE L'ÉTUDE (février-décembre 2018) • Caractérisation du statut nutritionnel et du profil de mangeur des personnes âgées bénéficiant d'un service de portage de repas à domicile. • Proposer une offre alimentaire adaptée aux besoins nutritionnels des bénéficiaires. Mesures : Mini-Nutritional Assessment (MNA) ; Indice de Masse Corporelle (IMC) ; Albumine, Préalbumine, CRP ; Rappel de 24h ; Short Physical Performance Battery (SPPB) ; Mini Mental State Examination (MMSE) ; Geriatric Depression Scale (GDS) ; Qualité de vie (EUROHIS-QUOL) ; Independent living skills (IADL). Besoin calorique : 30kcal/kg poids corporel/jour Besoin protéique : 1,2 g de protéine/kg poids corporel/jour DEPISTAGE Identification du profil de mangeur ▪ Evaluation du statut nutritionnel (normal, à risque, dénutri) ▪ Evaluation des capacités d'ingestion (normal, petit, tout petit) ▪ Identification des freins et leviers à la consommation PLAN ALIMENTAIRE Enrichissement de l'alimentation selon profil de mangeur ▪ Produits complémentaires ▪ Produits enrichis ▪ Compléments nutritionnels oraux PLAN DE SURVEILLANCE Retour sur le plan alimentaire et ajustement ▪ Appel téléphoniques par la diététicienne État nutritionnel de la population Au début de l'étude (t0) 64 personnes ont été recrutées parmi les bénéficiaires du portage de repas de la mairie de Paris distribué par Saveurs et Vie (n=64, dont 75% de femmes entre 70 et 97 ans).

International audience; Metallic ions were quantified and mapped at the tissue and the cell scales in two texture and phenolic content contrasted cider apples by atomic absorption spectroscopy, ion chromatography and synchrotron cryo X-ray fluorescence imaging. Metallic ions content and gradient distribution from the cuticle to the inner tissue significantly varied between years of harvest (1-294 % of differences between years). The content of non-esterified uronic acid in the cell wall pectin was also measured (3.1 and 4.9 mol kg(-1) of dry weight fruit) and found higher than the total metallic ions in the two varieties (0.22 and 0.27 mol kg(-1) of dry weight fruit). Calcium content and cell wall pectin methyl-esterification were not determinants distinguishing firm from soft apples. The results are discussed with regard to the co-location of metallic ions with the phenolic compounds which questions their role in oxidative mechanisms during fruit development and processing, affecting particularly the colour and taste of fruit products.

International audience; Recently the use of electrolyzed water (EW) attracted much attention as a high-performance, new technology for its potential use in the food industry. The aim of this work was to investigate the impact of grape EW treatments, applied at different time intervals prior to harvest, on the indigenous yeast populations of grape surface (Chenin blanc and Cabernet franc) and the occurrence of 2,4,6-trichloroanisole (TCA) in Cabernet franc wine. In addition, the evolution of inoculated and spontaneous fermentations on treated and non-treated grapes was also considered. The yeast population present on grape berries surface was influenced in a grape variety and EW treatment time-dependent way, since only Chenin blanc grapes treated with EW 7 days prior to harvest had significantly lower yeast population levels, compared to the respective control. Concerning the yeast diversity in the grape samples, a dominance of Aureobasidium pullulans was observed in treated grapes, independently of the grape variety. At the end of alcoholic fermentation, 2,4,6-trichloroanisole was detected in wine when the EW solution was applied at one or two weeks before harvest time. After wine storage, 2,4,6-trichloroanisole and chlorophenols contents generally exhibited a loss relative to initial values. The results showed that EW treatments tended to slightly increase the TCA concentration in final wine and did not affect the fermentation performances and chromatic properties of resulting wine. On the other hand, absorption or desorption phenomena by wine lees could be involved in the change of 2,4,6-trichloroanisole concentration in wine during storage time.

International audience; Sensory methods applied to ornamental plants enable studying more objectively plant visual qualitykey drivers of consumer preferences. However, management upkeep of a trained panel for sensory profile is time-consuming, not flexible and represents non-negligible costs. The present paper achieves the proof of the concept about using morphometrical descriptors upkeep of a trained panel for sensory profile is time-consuming, not flexible and represents non-negligible costs. The present paper achieves the proof of the concept about using morphometrical descriptors integrating 2D image features from rotating virtual rose bush videos to predict their visual appearance according to different sensory attributes. Using real plants cultivated under a shading gradient and imaged in rotation during three development stages, acceptable prediction error of the sensory attributes ranging from 6.2 to 19.8% (normalized RMSEP) were obtained with simple ordinary least squares OLS) regression models and linearization. The most accurate model obtained was for the flower quantity perception.Finally, a secondary analysis highlighted in most of the studied traits a significant influence of defoliation, stressing herefore the impact of the leaves on plant architecture, and thus on the visual appearance.

International audience; Sensory perception begins before birth and enables us to interpret the biological relevance of stimuli in our near environment. In early life, the senses play a crucial role in informing acceptance and rejection of foods and beverages. Food preferences develop with experience based on associations formed between a foods flavour and the consequence of its consumption. In adulthood the role of the chemical senses is often simplified into simple 'likes' and 'dislikes', but recent evidence highlights a more functional role in guiding eating behaviours and nutrition. A food’s perceptual properties are important for the detection of its nutrient content and through this, guide not only food choice but also habitual energy selection and consumption behaviour. As we age and the prevalence of chronic disease increases, sensory acuity often declines for taste, smell and texture perception, and this can have an impact on food perception, preference and food intake. This creates an opportunity to apply an understanding of sensory influences on choice and intake to stimulate appetite during periods where nutrient intakes may become compromised. This paper summarises current knowledge of the changing role of the senses during infancy and early childhood, through to adulthood, older age and illness. The aim is to highlight opportunities to improve health and wellness through a better understanding of how sensory factors can influence eating behaviours and nutrition at key time points across the lifespan.

International audience; Depuis le début des années 1990, les consommateurs sont plus nombreux à être conscients de l’urgence écologique et demandeurs de produits et de territoires respectueux de l’environnement (Gruhnert et Juhl 1995, Dobré 2002, Defra 2008, Sireix 2009, Dekhili et al 2013, Suki 2019). Alors que les produits « durables », « biologiques », « green » ou « environmentally friendly » ont un succès grandissant, la filière agricole en général et celle du vin en particulier sont pointées du doigt pour leur impact négatif sur l’environnement et la biodiversité (Van der Werf et Petit 2002, FAO 2003, Domiero et al 2011, Elbersen et al 2014, Trioli et al 2015). Dans le cadre vitivinicole la culture de la vigne est une étape ayant impact environnemental particulièrement important (Ferrara et al 2018 , Bonamente et al 2016, Point et al 2012, Renaud et al 2011, Rowe et al 2012).Pourtant de nombreuses initiatives voient le jour au sein de la filière vitivinicole, au niveau individuel comme au niveau collectif, pour limiter cet impact environnemental. Le nouveau guide de l’agroécologie lancé par l’Institut français de la vigne et du vin en 2017 invite notamment les viticulteurs à intégrer dans leur cahiers de charges de nouvelles pratiques plus respectueuses de l’environnement et ayant des effets annexes bénéfiques sur la diversité du vivant. La transformation des pratiques culturales est mise en avant auprès des consommateurs par l’adoption d’outils de communication comme le sont les labels environnementaux ou le développement des services œnotouristiques (« éco-oenotourisme » Rochard 2019). Pour autant peu d’études apportent un éclairage sur leur niveau de connaissances et leurs perceptions des nouvelles pratiques agroécologiques d’une part (Pomarici et al 2018, Li et al 2018, Schimt et al 2012, Herve et al, 2018), et sur leur implication, plus ou moins directe, dans la transformation de ces pratiques culturales et des territoires qui les abritent (Lignon Darmaillac 2009, 2014).Nous proposons dans cette communication de discuter de la place qu’occupent les consommateurs de vin d’une part et les œnotouristes d’autre part, dans la transformation agroécologique de certains territoires viticoles, en prenant comme étude de cas un territoire géographiquement délimité à l’Anjou et au Saumurois. Le premier travail de recherche sur lequel reposera cette communication est une étude mise en place dans le cadre d’un postdoctorat, qui s’intéresse à la manière dont les œnotouristes, en tant que consommateurs et en tant qu’acteurs économiques peuvent impulser des dynamiques profondes de transformation de l’aménagement des vignobles, de transition agroécologique et de valorisation de la biodiversité dans et aux abords des vignobles. Le second travail de recherche qui servira de point d’appui à cette communication est une thèse de doctorat qui vise à montrer comment l’intégration des consommateurs/citoyens dans des démarches d’écoconception participatives en viticulture influence le système/produit éco-conçu et sa valorisation auprès des consommateurs.Ces deux travaux s’inscrivent dans un projet plus large d’accompagnement et de valorisation de l’évolution agroécologique des territoires viticoles sous signe de qualité d’origine mené par le laboratoire GRAPPE (INRA-ESA). Ils ont en commun de replacer la question de la transition agro-écologique dans l’interaction entre consommateurs/touristes et professionnels du monde vitivinicole. Cela peut non seulement passer par la transformation du métier de vigneron et de son cadre de travail sous l’impulsion de nouveaux modes de consommer et de nouvelles possibilités de valorisations économiques, mais aussi aller jusqu’à la mise en place d’une discussion entre les différents acteurs (producteurs et consommateurs) et d’un investissement des consommateurs jusque dans le choix des pratiques viticoles et des itinéraires techniques mis en place par le vigneron. Référence bibliographiques-Bonamente, E; Scrucca, F; Rinaldi,S; Merico,MC; Asdrubali,F & Lamastra,L. (2016). Environmental impact of an Italian wine bottle: Carbon and water footprint assessment. Science of the Total Environment 560-561:274-283-Daniel, M, Sirieix, L, (2009), « Les différents régimes de pratiques durables des consommateurs : Intégration dans un style de vie, compensation ou engagement ponctuel », Londres, Actes du 25è Congrès International de l’AFM, 16p. -Defra, (2008), « Understanding of Consumer Attitudes and Actual Purchasing Behaviour, with Reference to Local and Regional Foods », Londres, Department of Environment Food and Rural Affairs, 231p.-Dekhili, S., Tagbata, D., Akli Achabou, M., (2013), « Le concept d'éco-produit : quelles perceptions pour le consommateur ? », Gestion 2000, vol. 30, pp. 15-32 -Dobré, M, (2002), L’écologie du quotidien : Eléments pour une théorie sociologique de la résistance ordinaire, Paris, L’Harmattan, 354p.-Elbersen, B.; Beaufoy, G., Jones, G., Noij, G, J., Doorn, A., Breman, B. & Hazeu, G., (2014), Aspects of data on diverse relationships between agriculture and the environment, Report for DG Environment, 225p.-FAO, (2003), World agriculture: towards 2015/2030, Londres, Routledge, 444p. -Ferrara, C & De Feo, G.(2018). Life cycle assessment application to the wine sector: a critical review. Sustainability, 10, 395. doi:10.3390/su10020395-Gomiero, T., Pimentel, D., Paoletti, M., (2011), “Environmental Impact of Different Agricultural Management Practices: Conventional vs. Organic Agriculture”, Critical Reviews in Plant Sciences, n°30, pp. 95-124-Grunert, S-C, Juhl, H-J, (1995), “Values, Environmental Attitudes, and Buying of Organic Foods : Their Relationships in a Sample of Danish Teachers”, Journal of Economic Psychology, Bruxelles, EIASM, vol. 16, n°1, pp.39-62.-Hervé, Morgane E. T., et al. (2018). “Landscape Complexity Perception and Representation in a Wine-Growing Region with the Designation of Origin in the Loire Valley (France): a Cultural Ecosystem Service?” Renewable Agriculture and Food Systems, pp. 1–13., doi:10.1017/s1742170518000273.-Li, Tongzhe, et al.(2018). “Ignorance Is Bliss? Experimental Evidence on Wine Produced from Grapes Irrigated with Recycled Water.” Ecological Economics, vol. 153,, pp. 100–110., doi:10.1016/j.ecolecon.2018.07.004-Lignon-Darmaillac, S., (2009), L'œnotourisme en France, nouvelle valorisation des vignobles : analyse et bilan, Bordeaux, Féret, 255p. -Lignon-Darmaillac, S., (2014), « L’Œnotourisme, redécouverte des valeurs patrimoniales des vignobles historiques, développement des vignobles du Nouveau-Monde », Cultur, Année 8, n°3, pp. 30-46.-Point, E; Tyedmers,P; Naugler, C.(2012).Life cycle environmental impacts of wine production and consumption in Nova Scotia, Canada. Journal of Cleaner Production, 27:11-20.-Pomarici, Eugenio, et al.(2018). “Young Consumers; Preferences for Water-Saving Wines: An Experimental Study.” Wine Economics and Policy, vol. 7, no. 1,, pp. 65–76., doi:10.1016/j.wep.2018.02.002.-Renaud, C., Benoit, M., Thiollet-Scholtus, M., Jourjon, F. (2011). Evaluation globale des impacts environnementaux des itinéraires techniques viticoles par l'Analyse du Cycle de la Vie (ACV). Revue Suisse de Viticulture, Arboriculture, Horticulture, 43 (3), 184-189.-Rochard, J. (2019). Contribution de la biodiversite à l’ éco-oenotourisme des vignobles heroïques :atouts et perspectives. BIO Web of Conferences. (12). https://doi.org/10.1051/bioconf/20191203004 41st World Congress of Vine and Wine -Rowe, V; Villanueva, R; Moreira,MT & Feijoo,G. (2012). Environmental analysis of Ribeiro Wine from a timeline perspective: harvest year matter when reporting environmental impacts. Journal of Environmental Management, 98 :72-83.-Smith, David. (2009) “Sustainable Viticulture and Winery Practices in California: What Is It, and Do Customers Care?” International Journal of Wine Research, p. 189, doi:10.2147/ijwr.s5788.-Trioli, G., Sacchi, A., Corbo, C., Trevisan, M., (2015), “Environmental Impact of Vinegrowing and Winemaking Inputs: An European Survey”, Internet Journal Of Viticulture And Enology, n°7/2.-Suki, N., (2019), “Correlations Between Awareness of Green Marketing, Corporate Social Responsibility, Product Image, Corporate Reputation, and Consumer Purchase Intention”, Corporate Social Responsibility: Concepts, Methodologies, Tools, and Applications, IGI Global, pp.143-154. -Van der Werf, H., Petit, J., (2002) , “Evaluation of the environmental impact of agriculture at the farm level: a comparison and analysis of 12 indicator-based methods”, Agriculture, Ecosystems & Environment, vol. 93, n°1-3, pp.131-145.

International audience; Edible coatings and films represent an alternative packaging system characterized by being more environment- and customer-friendly than conventional systems of food protection. Research on edible coatings requires multidisciplinary efforts by food engineers, biopolymer specialists and biotechnologists. Entrapment of probiotic cells in edible films or coatings is a favorable approach that may overcome the limitations linked with the use of bioactive compounds in or on food products. The recognition of several health advantages associated with probiotics ingestion is worldwide accepted and well documented. Nevertheless, due to the low stability of probiotics in the food processing steps, in the food matrices and in the gastrointestinal tract, this kind of encapsulation is of high relevance. The development of new and functional edible packaging may lead to new functional foods. This review will focus on edible coatings and films containing probiotic cells (obtaining techniques, materials, characteristics, and applications) and the innovative entrapment techniques use to obtained such packaging.

Organic products are vulnerable to fraud due to their premium price. Analytical methodology helps to manage the risk of fraud and due to the miniaturization of equipment, tests may nowadays even be rapidly applied on-site. The current study aimed to evaluate portable near infrared spectroscopy (NIRS) in combination with chemometrics to distinguish organic milk from other types of milk, and compare its performance with benchtop NIRS and fatty acid profiling by gas chromatography. The sample set included 37 organic retail milks and 50 non-organic retail milks (of which 36 conventional and 14 green ‘pasture’ milks). Partial least squares discriminant analysis was performed to build classification models and kernel density estimation (KDE) functions were calculated to generate non-parametric distributions for samples’ class probabilities. These distributions showed that portable NIRS was successful to distinguish organic milks from conventional milks, and so were benchtop NIRS and fatty acid profiling procedures. However, it was less successful when ‘pasture’ milks were considered too, since their patterns occasionally resembled those of the organic milk group. Fatty acid profiling was capable of distinguishing organic milks from both non-organic milks though, including the ‘pasture’ milks. This comparative study revealed that the classification performance of the portable NIRS for this application was similar to that of the benchtop NIRS. © 2018 Elsevier B.V.

International audience; Greater use of life cycle assessment (LCA) by agents of change will be needed to inform environmental improvements in agriculture, but the complexity of LCA can be a barrier. More accessible LCA tools customised for agriculture are emerging, but their effectiveness has not been considered. The aim of the work was to understand how tool features influence effectiveness and to propose criteria for effectiveness, for informing the design and evaluation of tools. We define 'customised' tools as those that focus on the life cycle phases and aspects of most relevance for the particular sector (in this case agriculture), and that parameterise practice variables to enable evaluation of practice alternatives. A theoretical framework for the role of tools in agricultural practice change was first used to define the desired objectives of LCA tools: i) to engage agricultural agents of change by catering to their needs, being accessible and being easy to use, ii) to generate information that users can interpret for informing environmental improvements, and iii) to generate information that can align with the wider decision making context. A desktop review of 14 LCA customised agriculture tools identified the features that influence these objectives: tool purpose, mode of access, ease of use, results presentation, degree of practice parameterisation, capacity for regionalised analysis, system scope, impact categories assessed, and alignment with other assessment frameworks. From this, a set of effectiveness criteria for customised LCA tools was developed. A few criteria from amongst this set will be challenges for future tool development: the balance between analysis capacity and ease of use, enabling regionalised analysis, and the presentation of results in a way that aids interpretation for informing environmental improvements.

International audience; The aging process is associated with physiological, sensory, psychological, and sociological changes likely to have an impact on food intake and the nutritional status. The present study aimed to explore the heterogeneity of the French older population (>65 years old) using a multidisciplinary approach. More specifically, the study aimed to highlight different typologies (i.e. clusters of individuals with similar characteristics) within the older population. We conducted face-to-face interviews and tests with 559 French older people, recruited from different categories of dependency (at home without help, at home with help, in nursing homes). Clustering analysis highlighted seven clusters. Clusters 1-3 contained ‘young’ older people (

This study investigated the influence of pH and processing conditions (autoclave at 93 °C/13 min or high pressure processing (HPP) at 600 MPa/5 min without/with follow-up reheating at 80 °C/30 min) on the digestibility of pea protein isolate. Both aqueous solutions and real food matrices (apple and carrot purees) containing pea protein was examined at 37 °C. In vitro gastrointestinal digestion was followed using sodium dodecyl sulphate polyacrylamide gel electrophoresis, titrimetric techniques and theoretical calculations. Pea protein with HPP followed by re-heating showed the highest rate of proteolysis in gastric conditions. In case of sequential intestinal digestion of the gastric chyme, pea protein at pH 6.2 demonstrated higher degree and rate of digestibility as compared to that at pH 3.6, the latter being close to the isoelectric point of pea protein. However, autoclave treatments overshadowed such pH effects. Processing-induced enhancement in digestibility might be attributed to the unfolding of the globular pea protein subunits. Pea protein in the carrot puree was more digestible than in the apple puree, due to apple procyanidins binding to pea protein. These new findings might have important implications in designing the process parameters and selection of appropriate food matrices for delivering pea protein., The research leading to these results has received funding from the European Union's Seventh Framework Programme for research, technological development and demonstration under Grant Agreement No. Kbbe- 311754 (OPTIFEL).

Consumers are increasingly demanding food products based on minimally processed fruit and vegetables (Part I), which are associated with "fresh-like" qualities and convenience. Smoothies may well fit in these needs and contribute to increasing fruit and vegetable intake. In this Part II, the objective was to assess the sensory and nutritional quality for up to 28 days at 4 degrees C in a vegetable smoothie with apple that was stabilized by high pressure processing (HPP) (350 MPa/10 degrees C/5 min) or mild heating (85 degrees C/7 min). HPP provided smoothies without a cooked fruit odor that maintained their "fresh-like" characteristics for at least 14 days. Furthermore, HPP resulted in a higher retention of vitamin C but not of total phenols and flavonoids, while sucrose rapidly was degraded to glucose and fructose during storage. Thus, mild pressurizing may be used to obtain "fresh-like" vegetable smoothies, although the treatment should be improved to retain their sensory traits and nutrients for longer. Practical applications The food industry is adapting its production strategies offer "fresh-like" vegetable smoothies with better sensory and nutritional qualities. This involves substituting conventional thermal treatments for other treatments, such as HPP, that may provide products with an adequate shelf life. Sensory and nutritional aspects are crucial for "fresh-like" smoothies to be developed at industrial scale.

Contexte : La viticulture est très exigeante en intrants. La viticulture biologique est souvent considérée comme un système durable, mais elle a des impacts environnementaux. L’analyse du cycle de vie (ACV) permet de discriminer les itinéraires viticoles. Objectif : Notre article présente et discute l’intérêt de l’ACV pour évaluer, comparer et améliorer les itinéraires viticoles biologiques par une comparaison (i) des inventaires des pratiques, (ii) des inventaires du cycle de vie (ICV) et (iii) des ACV. Matériel et méthodes : Huit cas ont été étudiés dans trois régions viticoles françaises et deux années. L’ICV et l’ACV ont été calculés, cinq impacts ont été sélectionnés par corrélations (changement climatique, eutrophisation de l’eau douce, écotoxicité terrestre, acidification terrestre, eutrophisation marine). Résultats et discussion : des différences importantes entre les cas pour les pratiques et les quantités d’intrants ont été observées et l’étude des impacts sur le changement climatique a révélé la hiérarchie d’importance des opérations notamment mécaniques et un classement différent pour des impacts au kg de raisin et à l’ha de vigne. Les défis de l’ACV sont de mieux prendre en compte le soufre et le cuivre ; enrichir les bases de données sur les engrais organiques ; et construire des indicateurs de biodiversité. Conclusion : L’ACV est meilleure que les inventaires des pratiques pour évaluer la viticulture biologique., Background: Viticulture is very demanding in inputs. Organic viticulture is often seen as a sustainable system but has also environmental impacts. Life cycle assessment (LCA) is able to discriminate vineyard managements. Aims: Our study explores the interest of LCA to assess, compare and improve organic vineyard management routes through a comparison of information given by practices inventories, Life Cycle Inventories (LCIs) and LCA. LCA methodological challenges are also discussed. Material and methods: Eight cases were studied in three French wine regions and two years. LCI and Life Cycle Impact Assessments (LCIAs) were calculated, five impacts were selected by correlation (climate change, fresh water eutrophication, terrestrial ecotoxicity, terrestrial acidification, marine eutrophication). Results and discussion: Practices and quantity of inputs were contrasted among the cases. The study of impacts on climate change revealed the hierarchy of importance of operations and a different ranking of cases for the functional units Ha and Kg. The LCIAs showed major differences between cases for some impacts and their drivers. LCIA and LCI permitted to account for the life cycle dimension of the impacts and for the toxicity and persistence of pesticides. The challenges of organic vineyard LCA are to (i) better consider sulphur and copper, (ii) enrich databases on organic fertilizer, and (iii) build an LCA indicator of biodiversity impact. Conclusion: LCA is better than practices inventories and LCI to assess organic viticulture.

International audience; Background: Viticulture is very demanding in inputs. Organic viticulture is often seen as a sustainable system but has also environmental impacts. Life cycle assessment (LCA) is able to discriminate vineyard managements. Aims: Our study explores the interest of LCA to assess, compare and improve organic vineyard management routes through a comparison of information given by practices inventories, Life Cycle Inventories (LCIs) and LCA. LCA methodological challenges are also discussed. Material and methods: Eight cases were studied in three French wine regions and two years. LCI and Life Cycle Impact Assessments (LCIAs) were calculated, five impacts were selected by correlation (climate change, fresh water eutrophication, terrestrial ecotoxicity, terrestrial acidification, marine eutrophication). Results and discussion: Practices and quantity of inputs were contrasted among the cases. The study of impacts on climate change revealed the hierarchy of importance of operations and a different ranking of cases for the functional units Ha and Kg. The LCIAs showed major differences between cases for some impacts and their drivers. LCIA and LCI permitted to account for the life cycle dimension of the impacts and for the toxicity and persistence of pesticides. The challenges of organic vineyard LCA are to (i) better consider sulphur and copper, (ii) enrich databases on organic fertilizer, and (iii) build an LCA indicator of biodiversity impact. Conclusion: LCA is better than practices inventories and LCI to assess organic viticulture.; Contexte : La viticulture est très exigeante en intrants. La viticulture biologique est souvent considérée comme un système durable, mais elle a des impacts environnementaux. L’analyse du cycle de vie (ACV) permet de discriminer les itinéraires viticoles. Objectif : Notre article présente et discute l’intérêt de l’ACV pour évaluer, comparer et améliorer les itinéraires viticoles biologiques par une comparaison (i) des inventaires des pratiques, (ii) des inventaires du cycle de vie (ICV) et (iii) des ACV. Matériel et méthodes : Huit cas ont été étudiés dans trois régions viticoles françaises et deux années. L’ICV et l’ACV ont été calculés, cinq impacts ont été sélectionnés par corrélations (changement climatique, eutrophisation de l’eau douce, écotoxicité terrestre, acidification terrestre, eutrophisation marine). Résultats et discussion : des différences importantes entre les cas pour les pratiques et les quantités d’intrants ont été observées et l’étude des impacts sur le changement climatique a révélé la hiérarchie d’importance des opérations notamment mécaniques et un classement différent pour des impacts au kg de raisin et à l’ha de vigne. Les défis de l’ACV sont de mieux prendre en compte le soufre et le cuivre ; enrichir les bases de données sur les engrais organiques ; et construire des indicateurs de biodiversité. Conclusion : L’ACV est meilleure que les inventaires des pratiques pour évaluer la viticulture biologique.

International audience; La perte de biodiversité est un enjeu planétaire. En Europe et en Asie centrale, 42% des animaux terrestres ont disparu ces 10 dernières années et selon le rapport de mars 2018 de l'IPBES, 38 à 46% des espèces pourraient avoir disparues d’ici 2050 si l’on suit les courbes actuelles d’extinction de masse des animaux, des plantes et des champignons. En France, la diminution de la biodiversité et la perturbation des services éco-systémiques qu'elle entraîne est particulièrement visible dans les milieux ruraux et particulièrement dans les territoires agricoles. Entre 1989 et 2017, la population des oiseaux communs en France métropolitaine a diminuée de 33% pour les espèces des milieux agricoles, contre 30% pour les espèces des milieux bâtis et 3% pour les espèces des milieux forestiers. Si l'on affine ces données, on s’aperçoit que la viticulture a un impact fortement négatif sur ces espèces et sur la biodiversité en général. Non seulement la viticulture est une monoculture qui, par essence, minimise la compétition entre les plantes et par conséquent appauvrie la diversité du vivant, mais cette perte de biodiversité et cette réduction des habitats naturels sont d'autant plus visibles dans les espaces viticoles que les vignerons s’attèlent à limiter la propagation d’une importante partie du vivant qui entoure la vigne et bride son développement : plantes adventices (mauvaises herbes), insectes ravageurs, champignons, etc. Pourtant la viticulture répond aux mêmes exigences que tous les écosystèmes. Or plus un écosystème est complexe, plus le nombre d’espèces qui interfèrent est élevé et plus les populations sont stables.Face à ce constat, le monde viticole est en train d'évoluer. Mues notamment par des enjeux réglementaires, par la pression médiatique concernant l'usage important des pesticides dans les vignes, par celle des consommateurs plus attentifs aux enjeux sanitaires et environnementaux, les pratiques vitivinicoles connaissent une adaptation à ces nouveaux enjeux et à ces nouvelles attentes. De nombreuses initiatives sont mises en place à l’échelle individuelle et dans le cadre de stratégies collectives afin de promouvoir des pratiques valorisant de manière directe ou indirecte la biodiversité dans les vignobles. Du replantage de haies, à l’installation de nichoirs à oiseaux et à chauve-souris en passant par l’enherbement entre les rangs de vignes, la plantation d'arbres fruitiers dans la vigne, l’installation de ruches, l’introduction d’espèces animales sur les parcelles, comme les moutons en sortie d'hiver, les initiatives sont nombreuses et leur objectif est double. D’une part dans la perspective d’une culture moins gourmande en pesticides ces actions diversifient l’écosystème et participent à le réguler. D’autre part ces initiatives peuvent être valorisées auprès du consommateur et notamment dans le cadre de la vente directe et du développement des offres oenotouristiques.Nous proposons dans cette communication de montrer comment, au coeur des territoires viticoles, les enjeux liés à la biodiversité, au terroir, au paysage et au tourisme sont intimement liés. Nous montrerons notamment comment la qualité du paysage devient un prolongement ou une preuve s’il en est de la qualité du produit, constituant une opportunité pour la biodiversité. Manifestation visuelle du terroir, le paysage est un support important de valorisation pour le vin. À l’inverse, une dégradation du terroir mis en évidence par une dénaturation du paysage engendre, par extension, une détérioration de la perception de l’image du vin.En prenant socle sur un travail de terrain que nous menons sur le sujet dans le vignoble du Val de Loire, nous proposons d'illustrer ce propos et de développer cette analyse dans le cadre de cette communication.

Difficulties encountered during oral processing may cause food avoidance and increase the risk of malnutrition in older adults. The present survey aimed at comparing oral comfort experienced during consumption of apples in elderly and younger people. To do this, 122 participants divided into a senior group (65-83 years) and a control group (35-64 years) rated three varieties of apples (Gala, Granny Smith, Honey Crunch) using a "food comfortability" questionnaire related to general comfort, bolus formation, pain, texture, and taste sensations, and were assessed for their oral conditions. Each score of the "food comfortability" questionnaire was then submitted to a global principal component analysis and an analysis of variance. Apple variety was a significant factor for all items of the questionnaire. Age significantly affected dental pain, crunchiness, and melting sensation, with increased scores for pain and melting perception, and decreased scores for crunchiness when aging. Global comfort experienced while eating apple was also impacted by dental status and resting saliva flow rate. Bolus moistening was related to stimulated saliva flow rate, and its fragmentation was dependant on denture use. Painful sensations depended on self-reported oral quality of life and sweet taste perception was influenced by the presence of oral mucosal disease. Apple variety is a good predictor of oral comfort experienced while eating. Altough age has a little effect on pain and texture perception, oral conditions such as missing teeth or denture use also contribute to oral comfort when consuming apples.

International audience; Consumers' food choices are affected by various factors whose study is of interest for food industry. This paper aims to investigate the influence of familiarity on the expectation and liking of Maroilles cheese among consumers familiar and unfamiliar with the product in France. It specifically focuses on two elements of the familiarity: consumption frequenry and knowledge and studies their interactions-khedonic test on Maroilles cheeses was carried out with 305 consumers from Lille city (familiar with Maroilles cheese) and from Angers city (unfamiliar). The test included three conditions: blind (tasting without any information), expected (no tasting, presentation of the photo of the packaging) and informed conditions (tasting + presentation of the photo of the packaging). A questionnaire was also administrated to assess their socio-demographic information, theoretical knowledge and consumption habits related to Maroilles cheeses. Results show that, as expected, Lille consumers eat more Maroilles and show higher liking scores for this cheese than Angers consumers do. Lille consumers outperform Angers consumers on their knowledge score and an interaction between the levels of knowledge and exposure is observed: Lille consumers with the higher level of knowledge have higher expectations of Maroilles cheese than Lille consumers with the lower level of knowledge. This effect is not observed with Angers consumers. Moreover, consumers familiar with Maroilles based their hedonic judgment mainly on intrinsic cues (tasting) whereas consumers unfamiliar with Maroilles are more influenced by extrinsic cues (packaging). Familiarity affects how consumers use available information to form product quality judgement.

For several years now, the protection of the environment has become a priority for public authorities and the agricultural sectors. On one hand, this has led, in Europe and in the world, to the challenge of modifying or redesigning farming itineraries. On the other hand, it has also caused a multiplication of environmental approaches and environmental product labeling across all sectors. Several studies clearly show that French consumers are increasingly sensitive to environmental information and are in favor of mandatory environmental labeling. These elements tend to encourage agricultural value chains to develop environmental communication strategies as a key factor of differentiation and competitiveness. However, few studies address the joint evaluation of environmental and quality labeling of products under a quality sign, especially for those with a strong image of AOC (“Appellation d'Origine Contrôlé” or “Controlled Origin Denomination”) such as wine. This approach is even more important since the publication of the 2016 decree giving to AOC wines the possibility to integrate agro-ecological measures into their specifications. Through the analysis of consumers' representations and perceptions regarding environmental approaches, the objective of the work is to provide professionals in the wine sector i) objective elements to support changing viticulture practices at the individual farm level and ensuring their commercial valorization among consumers ii) information enabling an AOC union to define an environmental strategy and support integration of agro ecological measures in its specifications. The work conducted by USC GRAPPE since 2014, across the French territory with more than 3,700 consumers, has identified a number of trends. First, there is a clear general lack of awareness among consumers regarding the majority of the existing environmental labels besides the AB logo (“Agriculture Biologique” or “Organic Agriculture”), which is the only one they known. The results obtained show different consumers' perception of the link between a “wine's category” and its “environmentally friendly production”. Overall, AOC wines are perceived as significantly more respectful of the environment compared to the IGP (“Indication Geographique Protégée” “Protected Geographical Indication”) wines which at the same time, are better perceived than the VDT (“Vins de France” or “Wines of France”). In addition, the reputation of an AOC can have an influence on the perception of its environmental respect. The results also confirm the importance of integrating consumers' segmentation according to their level of involvement with the product versus the involvement with the environment. Finally, wine consumers' representation of the environmental impact of different practices throughout the wine bottle production process, was addressed through a qualitative and quantitative approach and confirms the importance given to the phase “vineyard production”. This work provides insights into consumers' perceptions of the possible links between the signs of quality and an environmentally-friendly production. These elements, coupled with an eco-design based work, can identify the most relevant practices to be changed from an environmental and consumer point of view.

Consumer demand for minimally processed food products based on fruits and vegetables is associated with their "fresh-like" qualities and a desire for convenience. Smoothies could help meet these needs and contribute to increasing fruit and vegetable intake. The first part of this study assesses microbial and enzyme inactivation, antioxidant status, and physical stability of a vegetable smoothie (apple, carrot, zucchini, pumpkin, and leek) stabilized (for up to 28 days at 4 degrees C) by high-pressure processing (HPP) (350 MPa/5 min/10 degrees C). Compared with mild heating (85 degrees C/7 min), HPP ensured microbial quality (aerobic mesophilic and psychotropic bacteria, yeasts and molds), inhibited peroxidase, and slightly enhanced polyphenol oxidase and pectinmethylesterase enzymes. Consequently, the pressurized smoothies underwent earlier clarification and oxidation as reflected in their values of turbidity, browning index, viscosity, and antioxidant capacity. Therefore, the pressurizing conditions and/or raw material selection need to be improved to achieve better stabilization by HPP. Practical applications High-pressure processing (HPP) allows fresh-like vegetable smoothies to be obtained with an extended shelf-life from the microbiological point of view. A handicap for industry is to choose the pressurization conditions able to maintain vegetable smoothies stable during a suitably long shelf time, without altering other properties of interest. This requires establishing pressurization patterns more adapted to the properties (enzyme activities, antioxidant status, color, viscosity, turbidity, etc.) of the raw materials used in the homogenates.

The purpose of the article is to implement a holistic concept namely Quality by Design (QbD) approach for assessment of deep frying of potatoes chips. Critical quality attributes (CQAs), critical process parameters (CPPs) and quality target parameters (QTPs) were identified and measured all along the chips processing chain in 98 independent experiments. Temperature, time and oil quality usually used in the food industry were applied. Multilinear regression (MLR) was conducted to identify the variables (CQAs and CPPs) that could explain variation of the QTPs. An aggregation of significant QTPs was also performed in order to determine a single value that could express final products quality coupled to MLR analysis. It was possible to identify the main CQAs and CPPs that can explain the variation of some QTPs (colour a*, “flavour roast” sensory attribute, pentylfuran content and acrylamide content) as well as aggregated data. info:eu-repo/semantics/acceptedVersion

Producción Científica, Insects as an alternative protein source has gained traction for its advantageous environmental impact. Despite being part of many traditional food cultures, insects remain a novelty in Western cultures and a challenging concept for many. Even though plant-based protein alternatives are not facing the same barriers, product unfamiliarity and limited exposure hinder adoption, which could be detrimental to growth within the food sector. This study is aimed at evaluating plant- and insect-based proteins as alternative dietary proteins. A model indicating the drivers of consumer attitudes towards meat-alternative proteins and consumer willingness to try, buy, and pay a premium was tested. Further, 3091 responses were collected using surveys in nine countries: China, USA, France, UK, New Zealand, Netherlands, Brazil, Spain, and the Dominican Republic. Structural Equation Modelling was used to analyze the data. We found that consumer’s behavioral intentions towards both plant-based and insect-based alternatives are inhibited by food neophobia but to an extent, are amplified by the perceived suitability and benefits of the protein, which in turn are driven by nutritional importance, environmental impact, healthiness, and sensory attributes for both alternatives. The expectation of the nutritional value of meat is the strongest (negative) influence on perceived suitability/benefits of plant-based protein and willingness to try, buy, and pay more for plant-based proteins, but it only has a relatively small impact on the suitability/benefits of insect-based protein and no impact on willingness to try, buy, and pay more for insect-based proteins. Overall, we conclude that consumer adoption towards meat alternatives is complex and is strengthened by the perceived suitability/benefits of the protein and general importance of perceived food healthiness and sustainability. Conversely, adoption is hindered by dietary factors and the experiential importance of meat and food neophobia.

International audience; Aromatic characterization is a key element of enhancing one's knowledge of wine. While several studies have investigated the importance of wine expertise in the ability to perform odor-related sensory tasks, little attention has been paid to the influence of expertise on the semantic categorization of wine odors. To bridge this gap, this study aimed to explore the influence of a subject's expertise on the semantic representation of wine odors by means of a free sorting task. For this purpose, 156 subjects were recruited. Their level of expertise was measured using a questionnaire and the data analysis revealed four clusters of subjects with a gradual level of expertise. Subjects also performed a sorting task on 96 odor terms. From the number and the size of odor groups formed, as well as the additive tree representation and the consensus partition between the terms for each expertise level, we observed that all subjects, regardless of their experience, had largely the same semantic categorization of wine-odor attributes, which was mainly shaped by the sources of the odorants. It appeared that level of wine expertise played a minor role in creating the semantic representation of wine odors, affecting mainly the knowledge of specialized terms.

During fleshy fruit consumption and processing, metallic cations, cell wall pectin and vacuolar phenolic components come into contact. This mixing is at the origin of new interactions and reactions catalysed by reactive oxygen species arising from fruit metabolism or the presence of trace transition metal cations. Such oxidative reactions may induce cell wall deconstruction through pectin degradation or structural change of phenolic compounds. The consequences of this oxidative degradation will affect the organoleptic properties of the fruit and its product as well as its processability. To better understand these complex oxidative reactions, model solutions simplifying the fruit matrix rich in phenolic compounds such as found in apple and grape, were used to study the impact of (+)-catechin, p-coumaric acid, cyanidin, calcium, iron and hydrogen peroxide on pectin molecular weight. Results showed that H202 and Fe2+ are both required to depolymerize pectin. The antioxidant action of phenolic compounds limiting pectin degradation was shown to depend on iron concentration. At low iron concentration, (+)-catechin was revealed to act as a pro-oxidant. The results are discussed with regard to possible mechanisms involving the redox potential of iron and H2O2, and interactions between pectin, phenolic compounds and iron.

International audience; Data on the esters of hydroxycinnamic acids (HCAs) from the cell walls of wine grapes (Cabernet franc) and cider apples (Douce Moen and Guillevic) were acquired. Caffeic acid, p-coumaric acid (pCA) and ferulic acid (FA) monomers were identified by HPLC-UV/MS. Means to limit the oxidative degradation during cell wall preparation were assessed by the yield of HCA recovered after alkaline extraction. Following the optimum cell wall preparation, the pCA content varied between 2.3 and 32.5 mg kg(-1) dry cell wall and that of FA varied between 0.3 and 17.2 mg kg(-1) dry cell wall. Higher HCA quantities were found in the peels compared to the flesh and in apples compared to grapes. The Douce Moen apple was richer in HCAs than the Guillevic apple. pCA was localized in the cell wall as observed by TEM after labeling with the INRA-COU1 antibody that recognizes pCA linked to O-5 of arabinose. The anti-FerAra antibody targeting FA on O-5 of arabinose failed to locate FA esters in the apple and grape cell walls.

The influence of pulsed electric fields (PEF) treatment on freeze-drying for potato and strawberry tissues was investigated. Samples were pre-treated by PEF ( 400 V cm-1) for different treatment times. Freeze-drying was carried out at -17°C and 18.4 Pa or 30 Pa for potato and strawberry tissues, respectively. The effects of PEF pre-treatment was compared with intact samples. The drying time was reduced by 35% for potato and 30% for strawberry. The sample rehydration capacity and the electrolytes released during the rehydration were higher for pre-treated samples. Strawberries texture was characterized by the hardness, the cohesiveness and the springiness.Keywords: Pulsed Electric fields; Freeze-drying; Potato; Strawberry; Textural Properties.

Aims: Given the diversity of French dry Rosé wines, Provence Rosé producers (France) wish to evaluate the typicality of their wines in order to better identify their typical characteristics. A clear pink color is one of them but they would also like to identify some specific odors and aromas. Here, we address these issues by: (i) assessing whether the identity of Provence Rosé wines is perceptible by tasting and shared by professionals based on specific odors and aromas (disregarding color as indicator using black glasses), and (ii) evaluating the impact of color on Provence Rosé wine typicality.Methods and results: Complementary methods were used: exemplarity measurements by a panel of wine professionals, sensory evaluation by a trained expert panel, and color assessment. It was confirmed that Provence Rosé wine typicality is based on color because the clearest wines were found to be more typical. However, typicality in odors and aromas was also demonstrated. Using black glasses, wine professionals from Provence agreed on ‘citrus fruit’, ‘exotic fruit’ and ‘fresh floral’ odors and aromas being typical attributes of Provence Rosé wines. Next, when using transparent glasses, the color of the wines clearly modified the perception of exemplarity.Conclusion: There is no single sensory profile of typical Provence Rosé wines. Variability within the sensory profiles of this specific Rosé wine area was observed, but some common aromatic and visual characteristics were identified.Significance and impact of the study: These results could be used as a marketing tool to better highlight the specific intrinsic characteristics of Provence Rosé wines. It will now be interesting to investigate the Provence area further in order to evaluate potential sub-area specificities linked to “terroir” factors.