038 FORMULATION Focus À suivre de près… légèreté d’une texture. Mais sans conteste Fizz, un logiciel dédié To follow l’évolution majeure à venir sera d’étudier à l’analyse sensorielle closely... la cinétique d’un produit dans le temps, Côté des sociétés l’analyse sensorielle avait été, dès ses Fizz, software dedicated savantes, la SFAS débuts, fi gée à une évaluation à un instant to sensory analysis (Société Française de «T» du produit». l’Analyse Sensorielle) au travers de son groupe Depuis sa première version en 1989, le logiciel Fizz n’aura eu de cesse de travail dédié au non Objectiver le sensoriel d’évoluer pour répondre aux attentes des industriels et universitaires, dans alimentaire –qu’elle le domaine de l’analyse sensorielle et des tests consommateurs. Dernier souhaite de plus en plus développement en date: «Nous avons récemment optimisé notre module international– exprime Parce que la sensorialité ne dépend pas la nécessité d’échanger de facteurs linéaires, mais est, au contraire, d’acquisition via un serveur web afi n de faciliter la collecte des données entre les différents dynamique et intègre de nombreuses lors de tests d’usage en conditions réelles», explique AurélieBonnard, acteurs industriels et ingénieur technico-commerciale chez Biosystèmes. Le fournisseur de universitaires quant autres variables, de nouveaux outils ou solutions logicielles complète aussi régulièrement Fizz de nouveaux aux méthodes de tests méthodes tentent de prendre en compte protocoles et méthodes sensorielles, à l’instar du TCATA (Temporal Check utilisées en cosmétique. cette nouvelle donne. Pour pallier ces All That Apply)ou des méthodes de TriLibre (Sorting)et de Napping, pour® Selon Aqualeha, la question des allégations limites, Euro ns Marketing Research a offrir à ses utilisateurs un large panel d’outils d’évaluation. est également développé le SensoryTetraclass, un® d’actualité: les industrielsmodèle de classification des variables Since its fi rst version in 1989, the Fizz software has been constantly avec l’Afnor sont en updated to meet the expectations of industrialists and academics, in train de plancher à impactant la perception sensorielle d’un the fi eld of sensory analysis and consumer tests. Latest development to davantage encadrer les produit. «L’outil permet ainsi de hiérarchi- date: “We recently optimized our acquisition module via a web server allégations entourant ser les descripteurs sensoriels (basique, les revendications to facilitate the collection of data during usage tests in real conditions,” sensorielles d’un produit neutre, booster, négative) selon l’impact explained Aurélie Bonnard, Sales Engineer at Biosystèmes. The software de consommation. qu’ont ces variables dans la note d’appré- solutions provider also regularly enriches Fizz with new protocols and ciation globale du produit», explique sensory methods, like the Temporal Check All That Apply (TCATA) or On the side of learned the Sorting methods and Napping , to offer its clients a wide range of® societies, the SFAS ThibaultFrilley, chef de projet. Même assessment tools. (Société Française de objectif du côté de l’évaluation instru- l’Analyse Sensorielle) tale. «Aujourd’hui, les formulateurs through its working men group dedicated to non- se cantonnent à la mesure de la viscosité et peu coûteuse. Mais les résultats ne pas de prédiction assez précise des food stuff – which it de la formule à une vitesse donnée par correspondent pas forcément au ressenti comportements à venir en production», wishes to become more des viscosimètres (type Brookfi eld), simple final du consommateur et ne donnent explique JérémyPatarin. En faisant appel and more international – expresses the need to exchange between the various industrial and academic players on the methods rating of the product,” explained Thibault characteristics. These studies would developed by many other service provi- of testing used in Frilley, Project Leader. The objective is the make sense for tracking the behaviour of ders as Sensenet who proposes to pair cosmetics. According same for instrumental evaluation. “Today, sunscreens at very high temperatures, for instruments to human beingfor h Aqualeha, allegations te are also a topical formulators limit themselves to an indeed example,” explained Thibault Frilley. identifi cation of fragrant molecules: “The issue: manufacturers simple and inexpensive measurement of In the same way, odours are often GC-Sniffi ng (photo 3) allows us to corre- in collaboration with the formula’s viscosity at a speed given addressed through their evocative side in late results obtained by the GC-MS to a Afnor are working on a by viscometers (Brookfi eld type). But results way of further framing consumer panels. “We chose to develop sensory evaluation performed by a panel allegations surrounding do not necessarily match the consumer’s an odour assessment approach based of experts. On one side, the tool identifi es the sensory claims of fi nal feeling and do not give a suffi ciently on the concept of Champ des Odeurs® and quantifi es the substances present in an end product. accurate prediction of future behaviours in created by Professor Jean-Noël Jaubert, a product or a matrix, on the other, the production,” explained Jérémy Patarin. By which objectifies the analysis. Using human nose associates gives them to an relying on rheometers running at different references made of pure chemicals and intensity and an olfactory descriptor,” speeds, Rheonova thus proposes to objec- expert panels trained every week allows us described Charlotte Tournier, Sensenet tify commonly used sensory descriptors, to avoid referring to any subjective percep- France Manager. no longer solely on the basis of a given tion of smells. Those can be analysed by viscosity but on a product’s viscoelastic four components which are detectability, What place for new network and its tribological properties. intensity, quality and hedonic characteris- technologies? Again in view of exploring the texture over tics,” explained Catherine Henneuse. In time, Eurofi ns unveiled at the last Eurosense the face of increasingly complex matrices At a time when artificial intelligence congress, last September in Italy, a study or of fragrant molecules in the form of and virtual reality are all the buzz, their for the food industry, on the shelf life of traces or impurities, Certech recently acqui- benefi ts in sensory evaluation are real and products, which could be of interest to red a two-dimensional high resolution have already found some applications, the cosmetic industry. “By accelerating GC platform (GC×GC-TOFHRMS). The especially in packaging: “Augmented the ageing of the product, we study the identifi cation of the nature of the molecules reality is interesting to evaluate a packa- industrial “stalling point” of a formula. responsible for odors is possible by corre- ging, its perception, its volume or its The aim is not to follow, as per usual, the lation between chemical and sensory ergonomics, but the technology still product’s quality but more its organoleptic analysis (GC-MS-Sniffi ng). A technology remains expensive, explained Brieuc de N°53 - Septembre / Octobre 2018 Expression Cosmétique