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  • How to evaluate a gastronomic experience ? the role of spontaneous language to capture emotions

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    The last Eurosense seminar gave us the opportunity to present an original use of the R3m score in the context of gourmet meals.
    You will find below the summary of the intervention and the slideshow presented by Bénédicte Lunel, Associate Director Repères.
    Many thanks to Agnès Giboreau and Laura Zerbini from Institut Paul Bocuse for this great collaboration!

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    The image above is a view of a concept under development at The Lab in the Bag : a sensory cabin equipped with an immersive kit (view, sound, smells, wind, temperature)


    This development follows the collaborative work carried out by AgroParistech, The Lab in the Bag and Repères on product testing in immersive spaces.


    Our conviction is that the test laboratory must evolve from a neutral space to a contextualized space.


    It is well established that the experimental context influences the hedonic response of consumers, with many parameters that can impact judgment: place of test, time, social context,...


    Measurements made in standardized laboratories are therefore unlikely to be predictive of consumer perception in real life.


    The contextualisation of the laboratory appears as a very promising way to gain in reliability. Nancy Holthuysen's team (Wageningen Food & Biobased Research) recently demonstrated how the creation of an aircraft interior decor had made it possible to reproduce results obtained in flight situations in the laboratory, while the traditional test room provided divergent results. Another example is the work carried out by AgroParisTech, The Lab in the Bag and Repères, which, in the case of non-alcoholic beers, revealed a context-product interaction and an immersive neutralization of the effects of the test hour (more details here).


    Beyond a simple reconstruction of contexts, the immersive laboratory will be a real "playground" for consumer studies, with unprecedented potentialities..:

    Of course, to ensure standardization, by ensuring that the different contexts can be faithfully reproduced, in order to offer greater data reliability,

    But above all play on reality: modulate the senses and measure the impact of these variations, work on space-time (a succession of places or moments, reconstitute 1 day in 5 minutes, create a stress effect...)


    So far this research has been conducted with naïve consumers but our hypothesis is that the contextualisation of the laboratory will also be an opportunity for descriptive measurements made by expert juries who, although trained, remain nonetheless human and subject to unconscious influences.


    We hope to be able to carry out experiments soon to validate this track. To be continued...


    Here is a presentation on the subject made at the last annual day of the SFAS (Société Française d'Analyse Sensorielle):

  • Immersive polysensory rooms, a new playground for market research

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    At the last Printemps des Etudes, Repères and its immersive polysensory room, The Lab in the Bag, won the Trophées Etudes et Innovations 2017 prize for innovation in data collection. The prizewinning study, “Controlling product evaluation context by using an immersive polysensory room”, was conducted in partnership with AgroParistech. It involved...

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  • IREP awards REPERES a prize for the REFLEX ASSETS® measurement method

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    At the 2nd IREP Forum on 25 April, Catherine Schutz, Associate Director at Repères, received the Programme Committee Prize for the best study or research programme.


    This prize, which we are very proud of, rewards the presentation: “Are your marketing actions consistent with the “reflex assets” of your brand?”

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  • An immersive polysensorial room to measure the effects of context

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    The appreciation of a product is greatly influenced by the context of its use. This is especially the case for food products, with a perception that may be impacted by such things as the place and the time of consumption, other food products consumed at the same time, the state of satiety of the consumer, and the social context. All of these variables are difficult to control.


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