PRACTICAL APPLICATIONS This study offers new insight into the effect of languages on the description of food by consumers. No effect of language was observed on the positioning of the powders. French terminology was more precise thanks to the use of qualifiers associated to the descriptors to specify their meaning. Malagasy language gave more numerous specific meta-descriptors than the French one for visual category, while it was the contrary for odor/aroma and taste categories. A higher number of meta-descriptors were generated in French for the odor/aroma descriptors category. There was no effect of language on the global quantity of words and the general repartition of words between sensory categories was similar. The duplication of profiles in each language aimed to determine the importance of differences between panels using the same language and panels using different languages. Two panels performed flash profiles using French language and the two others used Malagasy language. profiles by four different consumer panels. Five samples of dried Moringa oleifera leaf powder were described by flash. This work aimed to separate these two effects by working with bilingual consumers speaking Malagasy and French languages. In cross-cultural studies, it was observed that the effect of language and cultures cannot be easily separated. Language might have an effect on the quality of sensory profiles on food description. This book is written especially for the students at undergraduate and postgraduate level and will be equally useful for researchers in various organic chemistry laboratories. The book includes summary and problems at the end of the chapters.The molecular symmetry and chirality and stereochemical nomenclature, prostereoisomerism and stereoselective synthesis, chirality in molecules devoid of any stereogenic atoms, practical methods for determining stereochemistry of organic compounds using NMR and HPLC and methods for determination of enantiomeric conformations are discussed in detail. STEREOCHEMISTRY covering all important aspects beginning from its history discusses molecular geometry in terms of bond distances and dihedral angles aong with the biological importance of chirality and its effect on taste, odor, agrochemicals and pharmaceuticals followed by the basic principles, conformations and configurations, the methods for writing structures in two dimensional and three dimensional projections and their interconversions.
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January 2023
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