What is Fruitology?
Fruitology®: the science of fruit purée
In the world of taste products, each category has its own discipline of analysis: oenology for wine, zythology for beer, and caseology for cheese. Today, Fruitology®, an innovative science, has emerged to accompany fruit purée.
What is Fruitology®?
Fruitology® is a science dedicated to the in-depth study of fruit and its transformation into purée, taking into account its essential characteristics for optimal tasting. The aim? To create a true sensory identity card for each fruit purée, studying its scientific, historical and taste aspects.
A discipline at the service of artisans of taste
Fruitology® is not just a simple sensory study: it is above all a practical tool for gastronomy professionals. It offers tasting tips and precise evaluation methods that allow different fruit purées with the same flavour to be compared in order to define their specific characteristics. Thanks to this discipline, experts can assess and compare the qualities of a purée in terms of texture, taste, smell and appearance.
Les vergers Boiron, the creators of this science, developed this approach using methodologies derived from sensory analysis. This tool is therefore intended for all players in the fruit sector, and particularly those working with our fruit purées.
Understanding sensory analysis: a precise science
Developed in the 1950s in the United States, sensory analysis is based on the study of the five senses: sight, smell, taste, touch and hearing. Using precise methodologies, it provides a reliable way of measuring sensory perceptions.
The Five Senses and Their Role in Sensory Analysis
The View
Sight is the first point of contact with a product. It allows us to assess the appearance of a fruit purée, its colour, viscosity and texture. In Fruitology®, sight therefore allows us to make an initial judgement on the appearance of the purée.
The Touch
Touch is essential when assessing the texture of fruit purée. By handling it, you can tell whether it is sticky, grainy or elastic.
Hearing
Although hearing is not often called upon when tasting fruit purée, it can still play an indirect role, such as the sound of bubbles in a fizzy drink or the crunch of crisps. Sound can also indicate the freshness of a product.
The Sense of Smell
Smell is crucial in the perception of fruit purée. Volatile odour molecules are captured by the olfactory receptors in the nose, allowing us to distinguish the aromas of the fruit. By analysing the smell of a purée, we can assess its freshness and aromatic intensity.
The Taste
Taste, which is divided into flavours and aromas, is probably the sense most used when tasting fruit purée. The basic flavours (sweet, sour, bitter, salty, umami) are perceived on the tongue, while aromas are detected by the sense of smell and play a role in the appreciation of the product.
Objectivity of the senses and reliability of results
Fruitology® therefore aims to objectify sensory perceptions, despite human subjectivity. At Les vergers Boiron, sensory experts are trained to identify and evaluate the characteristics of fruit purées using precise, shared descriptors. This provides reliable, reproducible results, which are necessary for comparing and analysing different fruit purées.
Fruitology®: a practical tool for the fruit purée industry
Fruitology® goes far beyond simple sensory analysis. It is a true science of tasting, dedicated to taste excellence in the field of fruit purées. Thanks to a rigorous sensory methodology, this discipline allows you to understand and evaluate the subtleties of fruit purées, highlighting their specific characteristics and quality.
As taste professionals, Fruitology® is a valuable tool for understanding the diversity of fruit purées. It offers essential support in the creative process, allowing you to explore new flavour combinations that you might not have thought of otherwise.
Would you like to learn more about Fruitology® and the profiles of our purées?
