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Glossary entry

French term or phrase:

l’approche gustative

English translation:

flavour profile

Added to glossary by Carol Gullidge
Feb 28, 2011 18:20
13 yrs ago
4 viewers *
French term

l’approche gustative

French to English Other Wine / Oenology / Viticulture article on wine and food pairing, for a wine-tasting course
3 – LA TYPICITÉ DU PLAT
Il est indispensable de bien connaître les différents éléments qui définissent le plat servi afin d’y accorder le vin.
Plusieurs facteurs sont à déterminer :

- Les saveurs : éléments essentiels de *_____*** l’approche gustative ***_____ * (sucré, salé, acide, amer)
- Les arômes : ils correspondent aux senteurs et à l’alchimie d’arômes qui composent le plat
- La température : la perception de chaleur ou de fraîcheur influence les papilles gustatives
- La texture : elle est la sensation tactile du mets en bouche (douceur, croustillant, fermeté, rugosité, etc.)
- Le mode de cuisson : il conditionne la transformation de la matière première et son rendu (cuisson vapeur, au grill, à la braise, rôti, flambée, au wok, etc.)

____________

I'm not sure how to translate this term! The literal "gustatory approach" doesn't get that many g-hits, and I'm not terribly convinced that this isn't merely "translationese". But maybe I'm wrong! I even wonder if this could be referring to the initial or overall impression... Does anybody know what the correct term would be in the context of wine and food combining? Any suggestions most welcome - many thanks!
Proposed translations (English)
3 taste reception / flavo(u)r profile
3 +4 taste experience
4 the gustatory approach/the approach in terms of taste
4 taste aspect
4 basic taste / taste category
4 essential constituents of taste
3 The taste bud approach
3 palate pairing approach
3 taste approach
3 tastes involved
2 taste

Discussion

philgoddard Feb 28, 2011:
OK, thanks.
Carol Gullidge (asker) Feb 28, 2011:
@ Phil Sorry, I was trying to make the text stand out from all the rest of the context. Unsuccessfully, no doubt! No missing text or anything
philgoddard Feb 28, 2011:
What do all the asterisks and lines mean? Are they just a very elaborate way of emphasising the phrase you're looking for, or do they represent omitted words?

Proposed translations

1 hr
Selected

taste reception / flavo(u)r profile

It seems to me that the excerpt you've offered refers more to food than wine, but these two (if I may) suggestions work for both.

Taste reception would refer more directly to the receptors located on the tongue, responsible for the identification of flavours as per the list you have into bracket, including 'umami', which has been left out for some reason (just kidding).
(http://www.vivo.colostate.edu/hbooks/pathphys/digestion/preg...

Another alternative would be flavour profile, which one would perhaps perceive as less of an 'approche', and yet,
http://en.wikipedia.org/wiki/Flavor

http://www.ferrari-carano.com/wine-food/pairing-guide.aspx

Note from asker:
many thanks Barbara! I prefer "flavour profile", which fits well, from your last link. And, yes, you're right, the heading "LA TYPICITÉ DU PLAT" does refer only to the food here!
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4 KudoZ points awarded for this answer. Comment: "many thanks to everybody for the terrific suggestions! In the end, I opted for "flavour profile", which seems ever so slightly more specific than - and just as apt as - some of the other answers that I also like. It's a pity that more points can't be awarded, and split!"
+4
6 mins

taste experience

I know it's not exactly the same thing, but I think this conveys the gist and comes across well in English...
Note from asker:
Many thanks Laurel! This generalisation could certainly work well if there isn't a specific translation for the term - which may well turn out to be the case!
Peer comment(s):
agree philgoddard
6 mins
neutral Andrew Bramhall : Doesn't realy convey the comparativeness of the different approaches/aspects in question.
10 mins
agree Emma Paulay : It works for me.
45 mins
agree Catherine Gilsenan
3 hrs
neutral Nikki Scott-Despaigne : Might work in general terms if a more technical term - which is still comprehensible - cannot be pinned down.
6 hrs
agree ST Translations
15 hrs
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9 mins

the gustatory approach/the approach in terms of taste

HTH

That has to do with the taste of the wine/food.
Note from asker:
many thanks Barbara! I know it has to do with the taste, but what is a "gustatory approach"? This was what I wasn't sure about, although I realise I may need to resort to this. But before doing so, I'd need to be quite sure of its exact meaning!
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24 mins

taste aspect

*

--------------------------------------------------
Note added at 27 minutes (2011-02-28 18:48:04 GMT)
--------------------------------------------------

http://www.springerlink.com/content/4852505u373n721g/
Note from asker:
many thanks kashew, also for the link!
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38 mins

basic taste / taste category

I think this is what is meant since the four commonly-cited taste characteristics are listed ("sucré, salé, acide, amer").
Example sentence:

While the human tongue may be able to identify many thousands of different tastes, all these are frequently grouped into a few primary kinds. In the West these basic tastes have traditionally been: bitter, salty, sour, and sweet.

Reference:

http://en.wikipedia.org/wiki/Taste#Basic_tastes

Note from asker:
many thanks cc! I'm glad to see that your link also mentions umami - not mentioned in my text!
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13 mins

The taste bud approach

As opposed to other approaches using different sensory organs. "Papille gustative' is literally 'taste bud'.

--------------------------------------------------
Note added at 48 mins (2011-02-28 19:09:14 GMT)
--------------------------------------------------

Or 'The taste bud test'.!!!
Note from asker:
many thanks Oliver! I hadn't thought of this, yet it could work. Gets very few g-hits, and most of these are duplicates, but nevertheless remains a possibility!
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1 hr

palate pairing approach

Food and wine pairing

Food and wine pairing is almost entirely a matter of personal preference; however, there are a few guidelines which, if understood, may enhance the enjoyment of wine as a food complement. Food and wine components can be broken down into three general sensory categories - structure, texture, and flavor

Example sentence:

The following help to illustrate the palate balance relationships:.......

Match the palate weight of the wine to the weight of the food. Light bodied wines should be paired with food of delicate texture, while heavy bodied wines are best with chewier, richer foods that have sturdier texture and/or higher fat or oil content.

Reference:

http://www.fst.vt.edu/extension/enology/extonline/foodwine.html

Note from asker:
many thanks Verginia - also for the really informative and clearly-explained article in the link!
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1 hr

essential constituents of taste

...from the colon to the parentheses, without necessarily trying to find an exact equivalent for the phrase in question...
Note from asker:
many thanks tropique! It took me a moment to figure out what you meant, but I got there in the end! And this is another "generalisation" that would work if there is no specific and generally accepted translation for the actual term,
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5 hrs

taste

low (CL), because not an inspired answer, just that it seems it might suffice here.
Note from asker:
many thanks Rachel - and you could be right :)
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6 hrs

taste approach

I quite like the "taste experience" sugegstion although it sounds a little more arty than technical. (I know, "taste approach" hardly sounds technical either but I'm vying for "approach" being techier than "experience".!)

I too have reservations about "gustatory" which exists but I'm not happy with here either. My reservation about my own suggestion is that "taste approach" hits are not true incidences of the two words appearing together side by side as a term...in spite of which it might fit the bill for simplicity and clarity.
Note from asker:
many thanks Nikki. And I like your "no-nonsense" approach :)
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15 hrs

tastes involved

Another suggestion!
Example sentence:

PUTTING THE TASTES TOGETHER The pairings challenge is to balance a specific food with an appropriate drink on the basis of the tastes involved on the two sides of the equation. The goal is to achieve a fine complement. We can all relate to the example of

Note from asker:
many thanks ST Translations - another nice simple solution!
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