Although formerly considered an intermediate product, packaging has become a main component of the product and largely contributes to its perceived quality. It is the first contact with consumer. For many years, the food industry has used sensory analysis techniques to improve the gustative and olfactive quality of its products, yet there has been very little application to the packaging. The present article investigates issues involved in the recruitment and training of a sensory tactile expert panel for beverage packaging. The study addresses two important questions: what are the sensory tactile attributes that are usable for packages, and do the hand movements performed by each expert have an impact on the sensory response? The first part presents the research of sensory attributes and the training of two groups on different types of beverage packaging (glass, plastic, aluminum bottles). The performances of both groups have been controlled. In the second part, the impact of hand movements (kind of movement, variation, and strategy of haptic exploration) is demonstrated by a three-step experiment.

RÉSUMÉ. Le verre, matériau de référence, offre une large palette de finitions et de décorations. Une des techniques les plus anciennes et les plus répandues est le dépolissage, elle donne au verre un aspect « givré et soyeux », particulièrement apprécié par les consommateurs. Cet effet peut être obtenu par différents procédés : trempage dans des bains d'acide, sablage, laquage, pulvérisation de frittes d'émail ; chaque procédé produisant un aspect dépoli plus ou moins différent. Le dépolissage par bain d'acide est aujourd'hui, en termes d'aspect et de maîtrise technique, le procédé de référence. Or pour des raisons écologiques, les verriers se doivent de lui trouver une alternative, soit en innovant, soit en améliorant les autres techniques, mais en prenant soin d'obtenir le même aspect sensoriel que le dépoli acide, d'où la nécessité de pouvoir le mesurer. Nous démontrons comment l'évaluation sensorielle constitue un outil méthodologique adéquat de mesurage des aspects perçus dans un processus d'innovation pour les procédés de dépolissage du verre. ABSTRACT. Glass, a well established material, offers a wide range of finishes and decoration. One of the most widespread and oldest techniques is frosting, giving the glass a silky and translucent aspect, particularly appreciated by customers. This effect can be obtained by various processes: acid etching, sandblasting, lacquering, enamel spray; giving more or less different frosted aspects. Frosting by acid etching is today, in terms of aspect and technical control, the benchmark process. However for ecological reasons, glassmakers must find an alternative, either by innovation, or by improvement of the existing techniques, but taking