0000000000018929
AUTHOR
El Mostafa Qannari
showing 6 related works from this author
Alignments of Time Intensity curves in sensory analysis
2006
International audience
SORT-CC: A procedure for the statistical treatment of free sorting data
2008
International audience; A statistical approach for the analysis of free sorting data is discussed. In a first stage, the sorting data from each subject are arranged into a dataset consisting of indicator variables which reflect the memberships of the stimuli to the groups formed by the subject under consideration. Thereafter, an appropriate standardization is applied on these data and a three way statistical method, namely Common Components and Specific Weights Analysis, is performed on the datasets thus obtained. This makes it possible to take account of the individual differences among the subjects and to depict graphical displays showing the relationships among the stimuli on the one han…
Model cheese aroma perception is explained not only by in vivo aroma release but also by salivary composition and oral processing parameters
2017
This advance article is part of themed collection: Structure & Sensory.; International audience; The aim of the present paper was to determine, from four model cheeses differing in fat content and firmness and consumed by fourteen well characterised subjects, the respective impacts of in vivo aroma release, bolus rheology, chewing activity, mouth coating and salivary composition on dynamic aroma perception. The originality of the approach is that it considers all the parameters together and is able to evaluate their relative contribution using multi-block partial least square (MB-PLS) regression. The fruity aroma perception of the more hydrophilic compound (ethyl propanoate) was related to …
Understanding aroma release from model cheeses by a statistical multiblock approach on oral processing
2013
For human beings, the mouth is the first organ to perceive food and the different signalling events associated to food breakdown. These events are very complex and as such, their description necessitates combining different data sets. This study proposed an integrated approach to understand the relative contribution of main food oral processing events involved in aroma release during cheese consumption. In vivo aroma release was monitored on forty eight subjects who were asked to eat four different model cheeses varying in fat content and firmness and flavoured with ethyl propanoate and nonan-2-one. A multiblock partial least square regression was performed to explain aroma release from the…
Relationships between oral characteristics, bolus formation and aroma compound releases during the consumption of fat spread in humans
2011
Source : 13th Weurman Flavour Research Symposium - Zaragoza, Spain - September 27th – 30th, 201; International audience; The release and perception of flavour compounds is an important factor for the acceptance of a food product. It is a complex echanism that depends not only on the food’s chemical composition and structure, but also on in-mouth mechanisms involved in its breakdown. To date, most of the studies have been focused on hard or semi-hard product such as cheese for instance (1, 2). Among the works published on dairy product, fat spreads were not considered while they represent an important market. However these products are particularly interesting by their structure and composit…
Understanding aroma release during fat spread consumption by an integrated approach on oral processing in human
2014
Understanding aroma release during fat spread consumption by an integrated approach on oral processing in human. 14. Weurman Flavour Research Symposium