The water-soluble extract of goat cheese : a high flavour fraction

International audience

Acceptance of bitter and sour tastes in 6-month-old infants: what can we learn from their facial mimics?

Acceptance of bitter and sour tastes in 6-month-old infants: what can we learn from their facial mimics?. 14. european conference on developmental psychology

Improving sensory quality of food product to meet the elderly’s preferences: which winning strategy?

Having a "good" diet counts as an important factor for healthy ageing. Beyond nutritional aspects, a "good" diet, also contributes to maintain “eating pleasure”, an essential component in food intake mechanism. The present study aims to assess the impact of changes related to texture, taste and flavor on food acceptance in the elderly. The adopted strategy was to orientate the products modifications based on elderly’s expectations. A qualitative approach (focus group and face-to-face interviews) was carried on with a first elderly panel (>65 yo) to collect suggestions about sensory improvements that can be made in a meat dish with a normal texture, in a meat dish with a modified texture and…

Les methodes de profils et leurs alternatives

National audience

La tradition vue par le technologue et la tradition vue par le consommateur: convergence et divergence dans le cas du jambon cuit

National audience

O24 Obésité et perception oro-sensorielle des lipides alimentaires : impact sur la triglycéridémie et le taux de cholécystokinine

Determining Factors and Critical Periods in the Formation of Eating Habits: Results from the Habeat Project

Un article correspondant à cette présentation devrait paraître en 2017 dans Annals of Nutrition and Metabolism.Un article correspondant à cette présentation devrait paraître en 2017 dans Annals of Nutrition and Metabolism.; Eating habits form early during childhood and are likely to track until the beginning of adulthood. Thus, understanding the formation of eating habits is important. In the HabEat* project we focused on the development of preferences for vegetables since they are the less liked foods for children. Based on the analyses of data from different European cohorts, HabEat found that breast milk may facilitate the consumption of vegetables in later childhood. HabEat found some e…

How do infants react to sweetness before the age of two? How is it different for the other primary tastes?

How do infants react to sweetness before the age of two? How is it different for the other primary tastes?. ILSI Europe Workshop “Dietary Sweetness, is it an issue"

Le déclin de la perception sensorielle des personnes âgées cache une grande variabilité : est-il lié aux préférences alimentaires et au statut nutritionnel ?

Le déclin de la perception sensorielle des personnes âgées cache une grande variabilité : est-il lié aux préférences alimentaires et au statut nutritionnel ?. Le Sensolier, 10. journée : Des différences de perception entre individus

De la technique du profil idéal à la cartographie des préférences : La quête du cidre idéal

National audience

Post-ingestive conditioning on consumers' expectations: a case study on fibre-enriched bread

International audience

Sensory analysis: methodological aspects relevant to the study of cheese

Bien que certaines caracteristiques sensorielles puissent etre apprehendees par des mesures instrumentales, la methode la plus directe, a savoir celle utilisant l'homme comme instrument de mesure, reste la plus exacte. La mesure instrumentale ne peut s'y substituer que si les donnees ainsi obtenues sont bien correlees aux donnees sensorielles. Dans ce texte, les differents aspects de la mise en place et de la realisation des essais sensoriels visant a obtenir une description des produits sont exposes. L'attention est attiree sur les procedures et precautions necessaires pour l'obtention de mesures sensorielles fiables, condition indispensable a la reconnaissance de l'analyse sensorielle com…

Production of wine extracts for chemical and sensory analysis with an odour representative of that of the original wine

National audience

Testing odor memory : incidental versus intentional learning, implicit versus explicit memory

International audience

Development of a new auto administered test to assess food enjoyment in 5 to 10 years-olds

National audience

La selection et la formation d'un jury de degustateurs

National audience

Olfactory responses: attraction or avoidance of food odours in the first two years of life?

National audience; Olfaction is a salient sensory modality early in life. Neonates show keen olfactory sensitivity and hedonic responsiveness. However, little is known on how olfactory responses develop over the first two years, especially in term of hedonics. Besides, olfaction plays an important role in the perception and appreciation of foods. Here, we aim to assess hedonic reactivity to food odours in the first two years of life in the context of a longitudinal study on the development of food preferences (OPALINE). Olfactory tests were conducted on 235 participants at 8, 12, 22 months. Scented and unscented bottles were presented successively and sequentially to them. The stimuli consi…

Food intake evolution between 2 and 3 years : results from a longitudinal study

National audience

Influence du contexte semantique sur la performance d'identification d'odeurs

National audience

Impact of a nutritional logo on mid-afternoon snack choices in mother-child dyads

National audience

Effects of repeated exposure on acceptance of initially disliked vegetables in 7-month old infants: Individual differences in intake and liking patterns

Sensory science: new needs and challenges

'Just a pinch of salt'. An experimental comparison of the effect of repeated exposure and flavor-flavor learning with salt or spice on vegetable acceptance in toddlers.

N°CNRS : UMR6265 Centre des Sciences du Goût et de l'Alimentation; Children's vegetable intake is below the recommended amounts. No studies to date have tested the relevance of using salt or spices to increase children's vegetable acceptance. Our objective was to compare the effect of repeated exposure (RE) and of flavor-flavor learning (FFL) on toddlers' acceptance of a nonfamiliar vegetable. Two unconditioned stimuli were used: salt and a salt-associated spice. Toddlers attending six nurseries were assigned to 3 groups in a between subject design. Groups were exposed 8 times to a basic salsify puree (0.2% salt w/w; RE group; n = 47), a salty salsify puree (0.5% salt w/w; FFL-Salt group; n…

Infant preferences for food odours

Communication orale

Sensorialité et diversification alimentaire

ISSN : 0291-0233 ; http://www.medecine-et-enfance.net/

Which influence of ageing on odour perception?

Which influence of ageing on odour perception?. Vitagora, 7. congrès "goût nutrition santé"

Preferences for basic tastes in 6-, 12- and 20-month-old infants

Preferences for basic tastes in 6-, 12- and 20-month-old infants. 7. Pangborn sensory science symposium

11 and 15-month-old infants do not compensate immediately for energy variation, and no further adjustment occurs 12 or 24 hours later

International audience; Previously, we demonstrated that, in the short term, infants undercompensated for the energy from a preload given 25 min before an ad libitum meal. However, although not consistent, there is evidence in young children that caloric adjustment may occur over longer periods. We investigated the extent to which further energy adjustment occurs up to 24 h after a single meal preceded by preloads of varying energy density (ED) in infants that are 11 and 15 months old. Short-term caloric adjustment was measured in 11- and 15-month-old infants through a preload paradigm meal in the laboratory. To assess their caloric adjustment over longer periods (12 and 24 h), we used 24 h…

La formation d'un jury d'analyse sensorielle

National audience

Testing children's sensory abilities : methodological considerations

International audience

Hedonic measurements: Is it possible to increase their external validity?

International audience

Impact of olfactory and auditory priming on the attraction towards foods with high energy density

\]\Recent research suggests that non-attentively perceived stimuli may significantly influence consumers' food choices. The main objective of the present study was to determine whether an olfactory prime (a sweet-fatty odour) and a semantic auditory prime (a nutritional prevention message), both presented incidentally, either alone or in combination can influence subsequent food choices. The experiment included 147 participants who were assigned to four different conditions: a control condition, a scented condition, an auditory condition or an auditory-scented condition. All participants remained in the waiting room during15 min while they performed a 'lure' task. For the scented condition,…

Analyse sensorielle. Aspects méthodologiques dans le cas des fromages

International audience

QTLs for organoleptic quality in fresh market tomato

International audience

Reactivity to basic tastes in 6-month-old infants: Comparison of intake and Baby FACS data

Reactivity to basic tastes in 6-month-old infants: Comparison of intake and Baby FACS data. 12. European conference on facial expression

Logos indicating environmental sustainability in wine production: An exploratory study on how do Burgundy wine consumers perceive them

Corrigendum to “Logos indicating environmental sustainability in wine production: An exploratory study on how do Burgundy wine consumers perceive them”Food Research International, Volume 66, December 2014, Page 515; Logos on environmental sustainability could consist of an effective strategy to provide consumers with accurate, understandable and trustworthy information to encourage them to buy environmentally sustainable wines. However, the large number of different logos indicating environmental sustainability available in the market raises the question of whether their associated messages are successfully conveyed to consumers. In this context, the aim of the present exploratory study was…

L'acceptabilité des produits céréaliers sources de fibres

Appetite for Life: Identifying profiles among the elderly population

Invitation à un workshop et non en plénière; Appetite for Life: Identifying profiles among the elderly population. 11. Pangborn sensory science symposium

Effect of nature of learning and nature of stimuli on performance at a recognition test

International audience

Variability in olfactory reactivity in 7-8 month-old infants

To determine the origin of early food preference variability, an Observatory of Food Preference in Infants and Children (Opaline) was set up. One of its objectives is to relate hedonic reaction to odours to previous exposures (via amniotic fluid and/or breast milk) and to understand the role of hedonic reaction to odours on food rejections or preferences. To answer this question, we developed an instrument to measure and to compare olfactory reactivity in 7-8 month-old infants.

Impact of the information provided to consumers on their willingness to pay for Champagne : comparison with hedonic scores

International audience; L'étude a été effectuée afin de comparer deux mécanismes destinés à révéler les préférences des consommateurs : une enchère Vickrey qui mesure la disposition à payer, et un test hédonique classique. A travers ces deux méthodes, l'objectif était d'estimer les effets respectifs des caractéristiques sensorielles et de l'information externe sur l'évaluation de cinq champagnes brut non millésimés. Cent-ving-trois consommateurs ont été assignés au hasard aux deux groupes et ont utilisé l'une des méthodes. Quelle que soit la méthode, ils ont évalué les champagnes à l'aveugle, puis sur la base d'une présentation des bouteilles et, enfin, après l'observation de la bouteille e…

Dynamique des préférences pour des biscuits extrudés aromatisés. valeur prédictive d'un test de lassitude éffectué au laboratoire

National audience

Comment les parents déterminent les tailles de portions destinées à leur enfant ? Approche sociologique

Introduction et but de l'étude: Il est établi que des tailles de portions majorées peuvent inciter les enfants à consommer au-delà de leurs sensations de faim, altérer leurs capacités d'autorégulation de la prise alimentaire et in fine induire un surpoids. Aussi les enfants sont-ils dépendants de l'offre alimentaire proposée par leur parent. Pour autant, peu d'études se sont intéressées à la façon dont les parents déterminent la taille des portions servies à leur enfant. Matériel et méthodes: Au moyen d'entretiens semi-directifs réalisés auprès de 5 pères et 32 mères d'enfants de 3 à 5 ans, nous avons cherché à décrire les pratiques parentales de détermination de la taille des portions serv…

Interindividual variability of food memory performance

International audience; To investigate consumer's memory performance for a regularly product, 95 usual consumers of a precise soft-drink were invited to took part in a memory task, during which they were offered a series of samples, consisting in some samples identical to their favourite drink (target samples), and some samples slightly varying in sweetness, sourness of flavour intensity (distractor samples). (...)

Effet d'une éducation sensorielle sur les préférences et les comportements alimentaires d'enfants âgés de 8 à 10 ans

http://cepe.univ-poitiers.fr/tl_files/CepeArts/Recherche/colloques/ActesFunFood2010/PDF/p32.pdf; International audience

Notre cerveau est-il responsable de nos préférences alimentaires ?

Publication du texte correspondant à la présentation invitée à destination d'un public professionnel lors des 18e entretiens de Nutrition de l'Institut Pasteur de Lille le 9 juin 2016 à Lille (France); Notre cerveau est-il responsable de nos préférences alimentaires ?

Odour memory: How to test it? Incidental or intentional learning, implicit or explicit recognition

National audience

Food habit formation and breaking in early childhood (HabEat)

P129 L’obésité interfère avec la détection oro-sensorielle des acides gras à longue chaîne chez l’homme

Early development of children's food preferences and eating habits

Chemical and sensory effects of the intense sweeteners aspartame acesulfame k, sodium saccharinate and cyclamate orange flavours soft drinks

International audience

Chemosensory reactivity and food neophobia in preschool children: impact of smell, but not of taste

Context and objective: Recent studies suggested that sensory sensitivity could be linked to food neophobia, described as the reluctance to eat, or the avoidance of, new foods. The objective of the present study was twofold. Firstly, this study aimed at assessing the links between smell reactivity and taste reactivity in children. Secondly, this study assessed the links between children’s smell/taste reactivity and food neophobia. The hypothesis was that the higher the chemosensory reactivity of the child, the more the child is neophobic. Method: One hundred and three dyads of mother-child, from the Opaline cohort, were involved. The child’s food neophobia was assessed using a validated pare…

HabEat seminar

Présentation des résultats et recommandations issues de ces résultats lors du séminaire invité au Nestlé Research Center, le 27 mai 2015 à Lausanne (Suisse). Prestation et revue

Trade-off perceived quality and price

International audience

Food selectivity and pickiness in adulthood: an age and gender-related behaviour?

Food pickiness –or selectivity- is a behavior which may lead to a lack of variety and an unbalanced diet. While this trait has been studied in children, pickiness in adults has been more rarely explored and only recently in French elderly1. The first aim of the present work was to identify if pickiness varies according to age and gender in adults. The second aim was to examine the link between the selectivity score and self-reported degree of pickiness. Four hundred French adults from 25 to 75 years old answered an online survey. Respondents were asked to tick each food they dislike among a list of 71 food items. The selectivity score was the number of disliked food items1. Moreover, partic…

Logos on environmental sustainability in wine production: How do Burgundy consumers perceive them?

Logos on environmental sustainability in wine production: How do Burgundy consumers perceive them?. 134.EAAE Seminar. Labels on sustainability: an issue for consumers, producers, policy makers, and NGOs

Impact of Dietary Fiber Enrichment on the Sensory Characteristics and Acceptance of French Baguettes

The purpose of this study was to evaluate the consequences of dietary fiber (DF) enrichment in standard or superior quality French baguettes. Sensory characteristics of five experimental breads and seven commercial breads were described by a trained panel using a conventional sensory profile. The same set of breads was also evaluated by a panel of consumers who had to rate their expected liking based on the external appearance of a whole bread and then their perceived liking based on the tasting of a sample of that bread. DF enrichment was responsible for deterioration in the expected and perceived liking of breads. However, this deterioration was less substantial when the DF enrichment was…

A quelles saveurs les nourrissons sont-ils exposés dans la première année de vie ?

International audience; Résumé Les consommations alimentaires des jeunes enfants sont influencées par leurs préférences alimentaires, lesquelles sont en partie déterminées par l'attirance pour les différentes saveurs (sucrée, salée, acide, amère et umami). Les expériences alimentaires précoces pourraient moduler cette attraction. Or aucun travail n'avait jusqu'à présent décrit les saveurs de l'alimentation des nourrissons au cours de la première année. Tel est l'objectif de cette étude. Les caractéristiques de l'alimentation de 76 nourrissons ont été consignées par leurs parents pendant une semaine par mois au cours de la première année. Ce suivi a conduit à recenser 2902 aliments a priori …

Alliesthesia is greater for odors of fatty foods than of non-fat foods

International audience; Alliesthesia is the modulation of the rewarding value of a stimulus according to the internal state (hungry or satiated). This study aimed to evaluate this phenomenon as a function of the nature of the stimulus (odors evoking edible and non-edible items, and the food odors evoking fatty and non-fat foods) and to compare the effectiveness of two reward evaluations (measures of pleasantness and appetence) to reveal alliesthesia. The results showed that both fatty and non-fat food odors were judged as less pleasant and less appetent when the subjects were satiated than when they were hungry, whereas no such difference was observed for non-food odors. There was a greater…

Development of eating habits in children

Who should choose children's mid-afternoon snack: the mothers or their children?

International audience; Children's mid-afternoon snack is usually characterized by the consumption of fatty and sweetened foods (Anses, 2017). To the best of our knowledge, no study has investigated differences or similarities in terms of nutritional quality of mid-afternoon snack choices made by children or by their mothers. Our first goal was to compare the nutritional quality of children's mid-afternoon snack choices made by mothers or by themselves. Our second goal was to see whether the potential differences were maintained or not when mothers and children were informed about the product's nutritional quality. We invited 95 mother-child dyads (children mean age = 9.4±0.10) to choose in…

Evaluating consumers' sustainable choice of wine: A store experiment

Poster (1 page) ; http://www.pangborn2013.com/; International audience; In order to develop successful environmentally sustainable policies that help consumers to change their consumption patterns, it is necessary to better understand consumers' choice criteria and the potential impact of an information campaign. As hypothetical methods are often criticized and as Smith (1980) and Lewitt and List (2007) have shown that laboratory behavior is a good indicator of actual behavior, an experiment was conducted in an experimental store. This option makes possible to control the range of proposed wines and their prices and thus to study the impact of production process, price on purchase and to ev…

L'analyse sensorielle : bases et utilisations pour l'etude des aromes

National audience

Insight on the HabEat project 'Determining factors and critical periods in food Habit formation and breaking in Early childhood: a multidisciplinary approach'

National audience

The impact of salt level on children's food intake and preferences

International audience

Qualité organoleptique de la tomate: Des progrès en contrôle génétique

Hors série : Tomate; National audience

Mieux connaitre le gout des aliments - Que peut-on attendre de l'analyse sensorielle ?

National audience

Impact of innovation on Polish consumer liking and willingness to pay for a traditional sausage

International audience

Impact of the information provided to the consumers on their preference and purchase behaviour for burgundy red wines

International audience

2001 : l'odyssée des sens

International audience

A path analysis model: how liking for vegetables emerges in children

A path analysis model is used to explain how preference for vegetables emerges before 2 years. It takes into account several determinants such as the child exposition, the child preferences for odors and flavors, as well as the parental behavior.

L’obésité interfère avec la détection oro-senorielle des acides gras à longue chaîne chez l’homme

National audience

Health and sensory motivations in the choice of four light food products for french consumers

International audience

Comparative training procedures to learn odor descriptors: effects on profiling performance

Three groups of ten naive assessors were recruited to perform an odor profiling of 10 orange juices using 8 odor descriptors, These panels differed on the way they learned each descriptor. Group 1R learned to match one descriptor with one external standard; group 3R learned to associate one descriptor with 3 external standards; group 0R defined by itself the 8 descriptors from a set of orange juices. Results showed that the use of one standard per descriptor seemed to be only efficient when the standard was typical of the odor perception in the orange juices. Learning one odor concept with 3 standards led to redundant use of discriminant descriptors and failed on the agreement among assesso…

Participation à une table ronde le 22 mars 2019 à Paris (France) lors du colloque "Le goût au service de la santé des consommateurs et du développement territorial durable" organisé conjointement par l'UNESCO, la FAO et le ministère de l'Agriculture et de l'Alimentation

L'UNESCO, la FAO et le ministère de l'Agriculture et de l'Alimentation, ont organisé conjointement le 22 mars 2019, dans les locaux de l'UNESCO à Paris, un colloque international intitulé « Le goût au service de la santé des consommateurs et du développement territorial durable ». Ce colloque de haut niveau a été ouvert par la directrice générale de l'Unesco, Mme Audrey Azoulay, le directeur général de la FAO, M. José Graziano Da Silva, et le ministre de l'Agriculture et de l'Alimentation, M. Didier Guillaume. À cette occasion, Audrey Azoulay, José Graziano Da Silva, Didier Guillaume et Jean-Baptiste Lemoyne, le secrétaire d’État auprès du ministre de l'Europe et des Affaires Etrangères, on…

Sniffing sampling of aromatic concentrates

Déterminants des préférences alimentaires des enfants

Food pickiness in the elderly: Relationship with dependency and malnutrition

Special Issue: 5th European Conference on Sensory and Consumer Research (Eurosense) 2012 "A sense of inspiration"; International audience; Among factors contributing to malnutrition in the elderly, the present study aimed at assessing the impact of food selectivity (also referred as food "pickiness") on the nutritional status of the elderly. A survey with 559 French people over 65 years old was conducted to collect data on food selectivity, dependency and nutritional status. Food selectivity was assessed by asking respondents to tick each food they dislike among a list of familiar foods. Since some foods could be ticked as disliked because elderly people experience physical difficulties in …

Critical evaluation of two commonly used techniques for the treatment of data from extract dilution sniffing analysis

The data from the extract dilution sniffing analysis of beer samples have been treated by two methods of analysis to give either «charm» or «FD» values. The results obtained from these two methods were compared and demonstrated that the rank order of intensity of the odor-active regions was different for most panelists when the data were presented as charm rather than FD values. Points of uncertainty observed while using this method such as between- and within-individual reproducibility and gaps in the coincident response five also been discussed

Le gout

Développement des préférences pour les légumes dans la cohorte OPALINE : un modèle SEM pour intégrer les différents déterminants des préférences de la période intra utérine à l'âge de 2 ans (SESSION 1 : Comportement du consommateur : analyse et modélisation)

Présentation orale ; https://intranet.inra.fr/alimh/vie_scientifique/did_it/seminaire_modelisation

Adapting the spoonful pace to the spoonful weight: a favourable practice linked to the infant caloric compensation ability?

Problems in time-intensity measurements. A case study-Bitterness evaluation in water solutions and in beers

International audience

Olfactory memory performance: effects of sensory experience, familiarity and label use consistency

National audience

Preferences for fat and basic tastes and in 3-, 6- and 12-month-old infants

Fat perception received recent interest, but fat preference in human infants is a matter of debate. The objective here was to investigate fat and taste preferences in the same infants (N= 66) at 3, 6 and 12 months. Preference for a fat solution (sunflower and rapeseed oils mixed with soy lecithin) and for taste solutions (sweet, lactose; salty, NaCl; bitter, urea; sour, citric acid; umami, sodium glutamate) was evaluated. The same method was applied at each age. Mothers and their infant participated in 2 videotaped sessions, during which the 5 taste and fat solutions were assessed in a balanced order. For each taste, 4 bottles (water, tastant, tastant and water) were presented by the experi…

Creation of a food taste database using an in-home "taste" profile method

International audience; The purpose of this study was to create a food 'taste' database using an innovative in-home profile method. The five basic tastes and fat sensation were studied. The proposed method consisted in an intensive training in laboratory (55 h, 5 months) immediately followed by an in-home measurements phase (8 months) during which 12 trained panelists had to evaluate the five tastes and fat sensation of the foods they typically consumed. The rating scales were inspired by scales used in the Spectrum (TM) method. During the in-home measurement phase, ratings were reported thanks to a web-based tool and each month the panelists returned to the laboratory for a 2-h retraining …

Pectin concentration, Molecular Weight and Degree of Esterification : Influence on Volatile Composition and Sensory Characteristics of Strawberry Jam

Composition of headspace, consistency, taste and flavor characteristics were determined in jams made with different pectins. At usual concentrations, high methoxylated pectin induced an undesirable modification of typical flavor and intensity of flavor and taste, whereas low methoxylated pectin induced few alterations. At fixed concentration and molecular weight, a decrease in degree of esterification produced a significant decrease in consistency and noticeable modifications of the flavor perception and headspace composition, but no taste alteration. Mechanical reduction of pectin molecular weight significantly modified only the consistency.

Using economic and sensory experiments to test for stability in preference for fish

International audience

Séparation et caractérisation sensorielles des énantiomères de molécules chirales très odorantes

National audience

HabEat: Understanding critical periods and critical factors of the formation and of the modification of food habits

Introduction: Diets of young children in many European countries are not ideal (too many lipids; not enough fruit and vegetables). Early nutrition may have an impact on health in later life (diabetes, obesity, heart problems) and the first two years of life are of crucial importance in the acquisition of food habits. The HabEat project aims at understanding better of how food habits are formed and can be changed, in infants and children (< 5 years). Methods: With 11 beneficiaries from 6 European countries, HabEat (2010-2013) is based on a multidisciplinary approach (epidemiology, nutrition, behavioural science, psychology and sensory science). On one hand, in order to identify critical peri…

Comportements alimentaires des jeunes enfants : liens avec les pratiques éducatives maternelles et paternelles ?

National audience; Introduction et but de l'étude : Les pratiques éducatives des parents en matière d'alimentation peuvent favoriser une alimentation saine chez l'enfant dès le plus jeune âge. Une évaluation précise de l'effet de ces pratiques sur les dimensions qualitatives (ex. sélectivité alimentaire) et quantitatives (ex. autorégulation de la consommation) du comportement alimentaire de l'enfant est nécessaire en raison de l'effet potentiellement ambivalent de ces pratiques selon la dimension comportementale considérée. Par ailleurs, peu d'études intègrent le rôle des pères dans l'alimentation de l'enfant. Dans ce contexte, la présente étude visait à évaluer (1) l'impact des pratiques a…

Eléments de réflexion sur les études à mener à l'INRA dans le domaine des choix alimentaires

*INRA, Centre de Nantes Diffusion du document : INRA, Centre de Nantes; National audience

Sensory & consumer studies with special populations: children and elderly

revue créée en 2015; The need to adapt the usual sensory methods to face the particularities of children and elderly has been emphasized since many years. A diversity of methods that could be used with children according to their developmental stage, and to a lesser extent with elderly depending on their cognitive status, have been described. This review aims at underlining limits but also possibilities for measuring, in children and elderly, sensory reactions, food acceptance and also for exploring cognitive aspects of food perception. The main points to conduct successfully sensory and consumer studies with these populations are highlighted.

Methodology to choose odour sets to study memory for familiar and unfamiliar odours

International audience

Trade of between perceived quality and price

International audience

How do French consumers perceive organic labels in wine?

International audience

Composition of apricot aroma : correlation between sensory and instrumental data

International audience

Que peut-on attendre de l'analyse sensorielle ?

National audience

Early learning of food diversity

International audience

P87 Current practices regarding the introduction of solid foods to infants in two neighbouring cultural groups

The role of taste and odour in the control of food intake: Unconscious impact of odors on food choices

Invitation à un workshop et non en plénière; The role of taste and odour in the control of food intake: Unconscious impact of odors on food choices. 11. Pangborn sensory science symposium

Association de Penicillium camemberti Geotrichum candidum. effets sur la qualité sensorielle de camemberts

National audience

Preference for astringent foods in children: no link with oral parameters

International audience

Priming effects of an olfactory food cue on subsequent food-related behaviour

International audience; Studies in cognitive psychology have highlighted a link between perception and action, by revealing the non-conscious influence that a cue can have on thinking and doing. The present study aimed at exploring whether an olfactory food cue could have an impact on food choices. We chose fruity odours as olfactory food cues, in order to examine if this kind of olfactory cue could lead individuals to choose fruit and vegetables. In the first experiment, 58 participants were assigned randomly to either a control or a melon-scent condition. In the melon-scent condition, they were unobtrusively exposed to a melon odorant in a waiting room, while in the control condition the …

Links between maternal feeding practices and children's eating difficulties. Validation of French tools

Abstract: The main objectives of the study were to validate a measure of young children's eating difficulties and maternal feeding practices in a French sample, and to assess the links between these practices and children's eating difficulties. Mothers of French children aged 20-36 months completed 4 questionnaires that were validated using a Structural Equation Modelling approach. Links between children and maternal components were investigated using a PLS regression. The Children's Eating Difficulties Questionnaire yielded a 4-dimension solution: Neophobia, Pickiness, Low Appetite and Low Enjoyment in food. The Feeding Style Questionnaire assessed 3 dimensions: Authoritarian, Authoritativ…

Formation et évolution des préférences alimentaires des enfants

Young children's eating behaviors: the link with fathers' and mothers' feeding practices

National audience; Parental feeding practices can promote healthy eating from a very young age. A profound understanding of the precise e_ect of these practices on both the qualitative (e.g., food neophobia) and quantitative dimensions (e.g., self-regulation of intake) of a child's eating behavior is needed. Some practices potentially have a bene_cial e_ect on one dimension, but a deleterious e_ect on the other. More insights in the role of fathers in feeding are also needed. This study aims to (1) evaluate the di_erences and similarities between maternal and paternal feeding practices, (2) evaluate the impact of parental feeding practices on children's eating behaviors (qualitative and qua…

Evaluation of the representativeness of the odor of beer extracts prior to analysis by GC eluate sniffing

The importance of obtaining and proving that the odor of an extract is representative of the odor of the original product from which it was obtained, before analysis by GC-FID, GC-MS, or GC sniff, is discussed. The sensory methods, such as triangle tests, matching tests, and quantitative analysis, used to determine the representativeness of the odor of an extract are described. Beer extracts obtained by three methods were used to illustrate the interest of the sensory tests. A method using a mixture of XAD resins was proved by sensory analysis to give some extracts with sensory characteristics representative of the particular beers from which they were obtained

Associations between caloric compensation ability and eating behaviour in infants

Capacité d'ajustement énergétique à court terme chez le nourrisson : évolution autour de 1 an

A study on texture-taste-aroma interactions: physico-chemical and cognitive mechanisms

International audience; Texture–taste, texture–aroma and aroma–taste interactions were examined in custard desserts varying in viscosity (at identical composition), sucrose level and aroma nature. All reciprocal interactions were investigated, with each binary interaction addressed through an independent sensory study. Rheological, in vivo aroma release and sucrose release measurements were run in parallel to control for a possible physico-chemical origin of these interactions. Observed interactions were found to be dependent upon the nature of the sensory modalities involved; physico-chemical mechanisms could only in some instances entirely explain these interactions. Taste and aroma did n…

Déterminants précoces des préférences pour les sources de protéines animales ou végétales dans la cohorte mère-enfant EDEN

Déterminants précoces des préférences pour les sources de protéines animales ou végétales dans la cohorte mère-enfant EDEN. Société francaise de pédiatrie

Combining two observational methods to describe mealtime episodes in mother-infant dyads during complementary feeding

Pratiques et représentations autour du goûter

National audience; « L'alimentation a une fonction structurante de l'organisation sociale d'un groupe humain » (Poulain, 2002). Pour autant, dans le cas du goûter, les rôles sociaux s'inversent, les enfants deviennent prescripteurs de leur alimentation et vont plus facilement s'orienter vers des aliments de faible valeur nutritionnelle, sources de plaisir. Le moment du goûter est un moment de plaisir socialement marqué qui conduit les mères à laisser leurs enfants décider de ce qu'ils veulent manger. Les normes révélées au cours de ces entretiens témoignent d'un bon niveau d'appropriation des connaissances nutritionnelles, mais les pratiques éducatives/sociales observées sont très différent…

What do we learn from comparing hedonic scores and willingness to pay data? [O8.2]

Hedonic measurements are generally conducted in a blind condition and thus evaluate consumer reactions to the sensory characteristics of the products whereas auctions are generally conducted to determine consumer valuation of extrinsic characteristics. In the last 10 years these two approaches were combined to reveal consumer preferences. Thus, tasting was introduced in the auction procedures. However, only two papers reported a comparison of these two approaches (Lange et al., 2002 with a between-subject design and Noussair et al., 2004 with a within-subject design). The aim of this paper is to present such a comparison on four data sets collected in our laboratory for different food produ…

Breastfeeding and experience with variety at weaning increase infants' acceptance of new foods

International audience

A prospective study of food variety seeking in childhood

International audience

Maternal and paternal feeding practices: links with child eating behaviors and effects of couples' concordant/discordant practices

International audience; Past research has mainly focused on mothers' feeding practices. This study aimed to study (1) gender differences in parental feeding practices, and (2) the impact of couples' concordant/discordant food parenting practices on child eating behaviors. To do so, both parents of 105 French children aged 2.01-6.51 years (51.4% boys, Mage= 3.88 years, SD=1.40) filled in a survey with items from validated questionnaires. Results showed that fathers and mothers had similar perceptions about their child's eating behaviors (Pearson correlations between 0.34 and 0.78; M=0.60), despite fathers taking significantly fewer meals with their child than mothers. Fathers reported using …

Les mesures hedoniques -methodes, portees et limites

50 ref.; National audience

Comparison of repeated exposure, flavour-flavour learning, and flavour-nutrient learning to increase artichoke intake in weaning infants

Expert panel; International audience

Effet d’une éducation sensorielle sur les préférences et les comportements alimentaires d’enfants âgés de 8 à 10 ans

National audience

Production of representative wine extracts for chemical and olfactory analysis

International audience

A prospective study of food variety seeking in childhood, adolescence and early adult life

Publication Inra prise en compte dans l'analyse bibliométrique des publications scientifiques mondiales sur les Fruits, les Légumes et la Pomme de terre. Période 2000-2012. http://prodinra.inra.fr/record/256699; International audience; This prospective study of food variety seeking among children was conducted between 1982 and 1999, with a follow-up in 2001–2002. Two- to three-year-old children were given a free choice of lunch foods in a nursery canteen. Their food choices were recorded and used to calculate early variety seeking scores, globally and by food group (vegetables, animal products, dairy products, starchy foods and combined dishes). The same subjects (n=339) were contacted in 2…

The role of non-attentively perceived odors on food choice or intake at lunch time

The role of non-attentively perceived odors on food choice or intake at lunch time. Benjamin Franklin Lafayette Seminar

Just a pinch of salt’: conditioning vegetable acceptance in toddlers with salt or spice

International audience

Mise au point d'un modèle aromatique de fromage à pâte molle application au camembert

National audience

Does toddlers' food intake differ according to variations in fat, salt or sugar in foods?

National audience; In many developed countries, governmental policies encourage reduction of fat, salt and sugar consumption. However, such reductions are likely to impact the palatability of foods, in particular in children, whose food intake is largely influenced by food's sensory features. The extent to which young children's food intake varies according to fat, salt and sugar content is imperfectly known. This study aimed to evaluate whether toddler's food intake varied from one meal to the other (1) during lunches where salt or fat contents were modified in some foods and (2) during snacks where sugar or fat contents were modified. Sixty-four children (24–36 months old) participated in…

Nutrient sensing: What can we learn from different tastes about the nutrient contents in today's foods?

Abstract Tastes are often described as having a nutrient-signaling function eliciting expectations about the food and its nutrient content. The objectives of this work was to investigate correlations between taste intensity and nutrient content, to evaluate the impact of competing tastes on these relationships, and to know if the content in certain nutrients could be inferred from a combination of tastes. The Food Taste Database (Martin et al., 2014) and a French Food Composition table (ANSES-Ciqual) were used to obtain a dataset combining sensory and nutritional information for 365 foods. Our results confirm the existence of several taste-nutrient relationships previously suggested by othe…

Impact d'une odeur non consciemment perçue sur des choix alimentaires

Présentation orale (résumé de 2 p.); Bien qu'il ait été longtemps considéré que nous étions pleinement conscients des motivations guidant nos comportements, les recherches actuelles en psychologie et en économie suggèrent qu'en matière de choix, nous ne sommes pas les êtres rationnels que nous pensons être (Dijksterhuis et al., 2006; Kahneman & Tversky, 2000). Les choix correspondent en fait à des processus complexes d'intégration, qui ne sont pas seulement rationnels, mais surtout basés sur des sentiments, des émotions et des souvenirs (Loewenstein et al., 2001). En outre, il est maintenant bien établi en psychologie qu'une part significative des comportements et choix sont influencés par …

Bébé compense-t-il la consommation d'un aliment plus ou moins énergétique juste avant le repas ? (ANR PUNCH)

Influence of sugar and fat contents on preference for cream cheese: A preliminary study

Abstract In order to assess the importance of fat and sugar in acceptability of semi-solid French cream cheese, 30 subjects gave a hedonic judgement, after consumption, for three formulations (150 g) varying in fat content which they were required to sweeten and for nine small previously sweetened samples (30 g). Subjects participated in five laboratory meals, cream cheese being the third part of a meal. After this period, the subjects filled out a questionnaire measuring attitudes, beliefs and intention of behaviour with regard to consumption of cream cheese. Sugar level had no significant effect on the hedonic judgement. However, the subjects added less sugar in the high fat cream cheese …

A prospective study of food preferences in childhood

Abstract This study has evaluated the impact of food choices at 2–3 years old on food preferences later in life, by following up the same subjects. Early preferences were estimated through recordings of food choices conducted in a nursery canteen in children aged 2–3, from 1982 to 1999. The children were free to choose the composition of their lunch from among a varied offering of eight dishes. The same subjects ( n =341) were contacted in 2001–2002 and so their ages varied from 17–22 ( n =91), 13–16 ( n =68), 8–12 ( n =99) to 4–7 ( n =83). Their present preference for the 80 foods most frequently presented at the nursery canteen was assessed through a questionnaire. Five food categories we…

Could selection tests detect the future performance of descriptive panellists ?

Abstract This paper discusses the appropriateness of screening tests in explaining descriptive panellist performances. It is based on a case study aimed at forming a descriptive panel capable of flavour profiling Camembert cheeses. Eighteen subjects were selected using four sensory tasks evaluating smell sensitivities, olfactory knowledge, odour memory and descriptive ability. Three additional tests were proposed during the 45 hour training to evaluate the recognition memory for odours, the concentration and the verbal creativity abilities. Panellist performances were determined on repeatability and discrimination abilities, and on the complexity of the individual sensory space. Some signif…

Influence des représentations cognitives implicites sur les intentions de comportement

National audience

Lien entre fonctionnement de la dyade mère-nourrisson au cours du repas et capacités d'ajustement énergétique autour de 11 mois

Pâté de campagne et fabrication traditionnelle: Effet de l' information sur l'attente et l'appréciation

National audience

Comparison of wine discrimination with orthonasal and retronasal profilings. Application to Burgundy Pinot Noir wines

Two sensory spaces, corresponding to the same wine sample profiled by nose (BN) and profiled by mouth (BM), were compared. The similarity between the two maps of product differences were measured by multivariate analysis, showing a good agreement and comparable product discrimination by the panel in the two modes, slightly in favor of BN discrimination. The superiority of one particular mode was not established from the comparison of individual performances BN versus BM, but differences between panelists and between descriptor use were found. Two-way canonical variate analysis of BN minus BM scores was also performed: the results revealed that panelists had higher influence than products in…

Caractéristiques de la mémoire des aliments : conséquences sur la perception des aliments

National audience

Sociodemographic profiles regarding bitter food consumption. Cross-sectional evidence from a general French population

International audience; Certain beneficial foods taste bitter (e.g., cruciferous vegetables) and might be aversive to consumers. Here, individual characteristics according to bitter food consumption patterns were assessed. The study included 2327 participants in the SU.VI.MAX antioxidant-based randomized controlled trial (1994-2002). The sample was drawn from the general French population. Dietary data were obtained from a minimum of twelve 24-h dietary records provided during the first 2 years of follow-up. Two bitter food consumption scores were computed - one assessing the variety of items consumed (unweighted score) and the other reflecting exposure to bitterness estimated via complemen…

L'acquisition des préférences alimentaires

Underlying some keypoints for the training of descriptive panelists and their effects on profiling performance

International audience

Low doses in vivo studies of dietary endocrine disruptor mixtures: Sexual dimorphism relevance of biological target for a trans-generational study in a rodent model

Low doses in vivo studies of dietary endocrine disruptor mixtures: Sexual dimorphism relevance of biological target for a trans-generational study in a rodent model. 1. international toxicology of mixtures conference

Complementary feeding: Strategies to facilitate fruit & vegetable acceptance

EveilSens: an ongoing project to investigate the effects of a sensory education in 5-6 year-old children

Poster ; www.opaline-dijon.fr/

Les perceptions gustatives chez l'enfant

As soon as the end of gestation, the gustatory system is stimulated by the taste-active compounds carried by the amniotic fluid and its maturation continues until mid-childhood. Facial expressions and relative ingestion methods show that the newborn can discriminate the various taste qualities (bitter, salty, sour, sweet and umami). The range of individual responses is wide. Neonatal reactions to sweet and umami are generally considered to express pleasure. The bitter and sour stimulations lead to hedonically negative reactions. The response to salt taste is less characteristic. Overall, the attraction towards sweet and the rejection of bitter and sour tastes become more pronounced during c…

Odour and taste sensitivity is associated with body weight and extent of misreporting of body weight

International audience; Background: Sensory factors are important determinants of appetite and food choices but little is known about the relationship between body weight and sensory capabilities. Objective: To investigate the relationship between measured body weights, misreporting of body weight and sensory capabilities. Design: In a cross-sectional sensory study, body weight was assessed by measured and self-reported body weight in healthy men ( n = 130) and women ( n = 181). Sensory capabilities were assessed as odour detection and identification, and detection for salty, sweet, sour and bitter taste. Results: Odour detection, odour identification and taste perception scores were lower …

The HabEat project

Invitation to the symposium of the end of european projectInvitation to the symposium of the end of european project; absent

Mise au point et validation d'une technique d'extraction des arômes du beurre permettant de conserver la typicité de l'odeur des produits

L'obtention d'un extrait representatif de l'odeur d'un aliment est une etape essentielle de l'analyse de ses composes d'arome. Dans le cas du beurre, deux techniques d'extraction ont ete comparees du point de vue de la qualite des extraits obtenus, avec l'aide d'un jury de degustateurs : une technique d'extraction sous vide et une technique d'extraction a l'eau. Les extraits obtenus par distillation sous vide, purement aqueux, ne sont pas representatifs des beurres d'origine. Neanmoins, ils en restituent toutes les qualites odorantes lorsqu'ils sont reincorpores au sein d'une emulsion comparable a celle du beurre. Les aromes extraits sont alors evalues dans un contexte tenant compte de leur…

Description de la typicite aromatique de vins de bourgogne issus du cepage chardonnay

&lt;p style="text-align: justify;"&gt;La typicité aromatique de 23 vins blancs de Bourgogne issus du cépage Chardonnay est évaluée par 32 oenologues au cours de 3 séances. De manière indépendante, une caractérisation de l'odeur et de l'arôme de chaque vin est fournie par chaque sujet sous la forme d'un choix libre de 5 descripteurs au plus.&lt;/p&gt;&lt;p style="text-align: justify;"&gt;Les vins se répartissent selon 3 groupes de typicité croissante sans rapport net avec les appellations. Sept descripteurs-clefs de l'odeur et de l'arôme du Chardonnay de Bourgogne s'imposent: miel, vanille, pain grillé, beurre frais, boisé, floral et noisette. De plus, une liste de 9 autres descripteurs auxi…

Comparison between two protocols to assess dynamics of liking of flavoured waters

International audience

Smell but not taste reactivity is related to food food neophobia in toddlers: results from the Opaline cohort

Impact of information and in-home sensory exposure on liking and willingness to pay: The beginning of Fairtrade labeled coffee in France.

This study was conducted to assess how the Fairtrade label interacts with the perception of intrinsic product characteristics on liking and purchase decisions and to estimate the evolution of this interaction after exposure to the coffees and/or exposure to ethical information. In a first session, 119 consumers gave liking scores for 2 regular and 2 Fairtrade coffees under a blind tasting condition. Then, they were asked to indicate the maximum price they would pay for each product in 2 auctions taking place under different information conditions. In the first auction, participants saw the packaging but did not taste the coffee; in the second auction, they could both taste the coffee and se…

Modèle linéaire mixte et analyse longitudinale des choix alimentaires

National audience

Are hedonic responses to food odours linked to food liking in infants at 12 and 22 months?

Communication orale (résumé 1 p.) ; http://www.pangborn2013.com/; International audience

GC sniffing analysis : olfactive intensity measurement by two methods

The intensity perceived by sniffing after GC elution of six volatile compounds was measured by ten judges using two pieces of apparatus: a PC mouse which is moved on a 60-cm length scale and a rheostat apparatus which measures the finger span. The choice of the components mixed was influenced by purity, elution time, presence in food and known Steven's slopes. The histograms obtained by summing the responses (determined by measuring the areas under the peaks) of ten people show no significant differences between the two pieces of apparatus. Histograms realised in parallel by Charm analysis with three other judges showed great differences between subjects. However, the mean of the three Char…

The first COVID-19 lockdown reveals an ambivalent relation of French parents with food pleasure: the struggle to find a balance

International audience; In France, a first COVID-19 lockdown took place from March-May 2020. Using an online survey including three open-ended questions, this study explored parents' experiences regarding changes in their family's eating behaviors during this lockdown. French parents (n = 498, 71% mothers) of young children were invited to describe which food-related changes they (1) perceived as positive during the lockdown, (2) perceived as negative, and (3) would like to maintain after the lockdown. A thematic analysis revealed that parents appreciated the choice of more local, fresh and high-quality foods, the time to prepare foods (homemade dishes, new recipes) and cooking and eating w…

Improving meal context in nursing homes. Impact of four strategies on food intake and meal pleasure

In France, in most nursing homes, the composition of menus, the time and the place at which meals are served, the choice of one's place at the table are imposed on residents. Yet, the act of eating cannot be restricted to nutritional and sensory aspects alone. It also includes a psycho-affective dimension, which relates to the context in which the meal is served. We tested the impact of four contextual factors, considered individually, on food intake and meal pleasure in elderly people living in nursing homes: the way the main course was named on the menu, the size and the variety of portions of vegetables served to residents, the presence or not of condiments in the middle of the table and…

Evolution of food liking between 2/3 and 19 years old : patterns for cheeses are stable

International audience

Breastfeeding and experience with variety early in weaning increase infants' acceptance of new foods for up to two months.

International audience; BACKGROUND & AIMS: Previous studies showed that (1) breastfeeding and (2) higher food variety early in weaning can increase acceptance of new foods for the next few days. Here we measure, in two European regions, effects of breast or formula feeding and experience with different levels of vegetable variety early in weaning on new food acceptance during two months following the start of weaning. METHODS: Breast- or formula-fed infants received their first vegetable (carrot pur? and, over the next 9 days, either carrots every day; 3 vegetables changed every 3 days; or 3 vegetables changed daily. On the 12th and 23rd days they received new vegetable pur?, zucchini-tomat…

Are maternal practices associated with children's eating difficulties? Comparing reported and observed behaviours

International audience

The HabEat project. A multidisciplinary approach to investigate factors and strategies for increasing vegetable and fruit intake in young children

Programme européen en faveur de la consommation de fruits à l’école - présentation : Ce programme européen fondé sur le volontariat prévoit la distribution de fruits et légumes aux écoliers, visant ainsi à encourager les jeunes à adopter des habitudes alimentaires saines. Outre la distribution de fruits et légumes, ce programme demande aux États membres participants de mettre en place des stratégies comprenant des initiatives pédagogiques et des mesures de sensibilisation.Programme européen en faveur de la consommation de fruits à l’école - présentation :Ce programme européen fondé sur le volontariat prévoit la distribution de fruits et légumes aux écoliers, visant ainsi à encourager les je…

Contribution of culture, gender and age to preferences to different rice samples

International audience

Goat cheese flavour , identification of the character flavour impact compounds

International audience

Obesity interferes with the oro-sensory detection of long-chain fatty acids in Human

International audience

Contrasting associations between maternal feeding styles and different dimensions of pre-schoolers' eating behaviours

International audience

Most prefered level of sugar : rapid measure and consumption test

International audience

Where do food likes and dislikes come from?

Where do food likes and dislikes come from ? In other words, what are the factors that could explain why someone likes or dislikes a given food ? Most of the hedonic reactions to sensory stimulations brought by foods and, as a result reactions to foods carrying these sensory properties are learned through different learning mechanisms. The efficiency of these learning mechanisms mat depend on individual characteristics, in particular on the sensitivity to different sensory properties. Not all learnings are related to experiments with the food itself; many leamings depend on interactions within the family or social environment. Finally, cognitive determinants play also a role and, in particu…

Young children’s eating behaviors: the links with fathers’ and mothers’ feeding practices

International audience; Parental feeding practices – the strategies to control ‘what', ‘how much', ‘when', ‘where', and ‘how' a child eats1 – can be a tool to promote healthy eating habits from a very young age. To support parents in feeding in the best possible way, it is crucial to have a profound understanding of the precise effect of these feeding practices on both the qualitative (e.g., food neophobia) and quantitative dimensions (e.g., self-regulation of intake) of a child's eating behavior. Some feeding practices potentially have a beneficial effect on one dimension, but a deleterious effect on the other dimension. It is also important to gain more insights in the role of fathers in …

Different sensory aspects of a food are not remembered with equal acuity

International audience; In the present study, food memory for three sensory aspects involved in food perception, taste, texture and aroma, is compared. Participants received a lunch including a custard dessert (target) under incidental learning condition. One day later, participants were presented with samples identical to the target and with distractors varying either in sweetness, thickness or cherry aroma. Memory was assessed by an absolute recognition question (“Did you eat this sample yesterday?”) and by relative questions (“Is this sample less, equal or more sweet than the sample you ate yesterday?”). Results showed better memory performance for sweetness than for the two other sensor…

Short-term caloric adjustment ability in milk-fed infants

Nos 5 sens, quel rôle sur le comportement alimentaire ?

Sensory analysis of Burgundy Pinot noir wines: A comparison of orthonasal and retronasal profiling

Thirty Burgundy Pinot noir wines were evaluated by quantitative descriptive profile by nose (BN) and by mouth (BM) separately, by a trained panel composed of 12 judges. A specific vocabulary of 20 terms was developed. Sensory results were analyzed and compared by univariate and multivariate statistical techniques. Principal component analyses of the mean ratings BN and BM were fairly comparable regarding correlation among variables and the position of the wines. However, five sensory characteristics seem to be more intensely perceived BM, against 6 BN. Panel discrimination of the wines and panel repeatability in the measure were found to be slightly better BN than BM. A further canonical di…

Monitoring a descriptive panel-Consistence and agreement evaluation by both univariate and multivariante techniques

Special Issue Rose Marie Pangborn Memorial Symposium; International audience

Appropriateness and valuation of traditional cheeses exposed to different innovations – a study in France and Norway

International audience

Détermination et transmission du goût. Importance des expériences précoces

Compte tenu que les préférences et habitudes alimentaires sont acquises très précocement il est important de mieux comprendre l’impact des expériences précoces sur l’acceptation des fruits et légumes lors de la diversification alimentaire et pendant les premières années de vie. Au cours de cette présentation, des résultats d’études expérimentales ou observationnelles portant sur l’impact de l’allaitement, des pratiques de diversification (variété de l’offre, exposition répétée) et des pratiques éducatives sur l’acceptation des fruits et légumes seront présentées. La transmission des préférences alimentaires peut commencer au cours de la vie intra-utérine. Il a été montré que des nouveau-nés…

Les facteurs influencant la mesure sensorielle

National audience

L’acquisition des préférences alimentaires chez l’enfant

How family influences children’s eating behaviour

Gustation, olfaction et préférences alimentaires chez l'enfant

National audience

Salivary Composition Is Associated with Liking and Usual Nutrient Intake

Salivary flow and composition have an impact on flavor perception. However, very few studies have explored the relationship between saliva, individual liking and usual dietary intake. The aim of our study was to evaluate the association of salivary flow and composition with both a liking for fat, saltiness and sweetness and the usual nutrient intake in an adult French population. Liking for fat, saltiness, and sweetness were inferred from liking scores obtained during hedonic tests on 32 food products among 282 French adults participating in the Nutrinet- Santé Study. Before assessing liking, resting saliva was collected. Standard biochemical analyses were performed to assess specific compo…

Obesity interferes with the orosensory detection of long-chain fatty acids in humans

Background: The association between the orosensory detection of lipids, preference for fatty foods, and body mass index (BMI; in kg/m 2 ) is controversial in humans. Objective: We explored the oral lipid-sensing system and the orosensory-induced autonomic reflex system in lean and obese subjects. Design: Lean (BMI: 19 to ,25; n = 30) and obese (BMI .30; n = 29) age-matched men were enrolled. Their oral threshold sensitivity to linoleic acid (LA) was determined by using a 3-alternative forced-choice ascending procedure, and their eating habits were established by the analysis of 4 consecutive 24-h food-consumption diaries. The effect of brief oral lipid stimulations on plasma triglyceride [(…

Xéno-hormone exposure during pregnancy and lactation modify sweet preference of male but not female offspring

Valeur nutritionnelle du tourteau de colza chez les pondeuses. Influence sur les qualites technologiques et organoleptiques de l'oeuf.

National audience

Demand for french baguette: do BDM and real choice experiment give similar results?

International audience; The aim of this study was to compare two non-hypothetical approaches commonly used to reveal consumer willingness to pay. The accordance between these two methods can be examined at an aggregate level by comparing demand curves. One hundred and seventy-seven participants tested 4 baguettes in each task. For the real choice experiment, participants were faced to 17 scenarios. In each scenario, consumers chose between the four baguettes at various prices and a „no purchase‟ option. To compare data obtained with both methods we estimated demand curves for each baguette. We observed small differences between demand for French baguette obtained with the BDM mechanism and …

Children's attraction to sweetness and its impact on eating behavior

Children's attraction to sweetness and its impact on eating behavior. 23. annual meeting of the society for the study of ingestive behavior (SSIB 2015)

What does it matter for consumers: sensory pleasure or health? A willingness to exchange approach

International audience; Sensory pleasure and health concerns are two often conflicting dimensions of food choices. Consequently, it is important to develop methods to assess the relative importance of immediate sensory pleasure and future health benefits in consumers’ decisions. In the present experiment, the impact of sensory characteristics and nutritional labelling was examined for a snack product: chips. Three variants of chips were used: a regular recipe, a low salt version, and a low fat one. They were presented to 124 consumers in three different conditions: blind condition where consumers tasted the chips, product’s label (the expected liking was evaluated), and full information con…

Importance relative de la sélection et de l'entrainement sur les performances d'un jury d'analyse sensorielle descriptive

National audience

Déterminants précoces de l’appréciation et de la consommation d’aliments riches en protéines animales ou végétales à 5 ans

Introduction et but de l’etude La consommation de proteines d’origine animale ou vegetale est devenue un element critique en termes de sante comme d’environnement. Dans ce contexte, il semble important de comprendre les facteurs precoces associes a l’appreciation et a la consommation d’aliments riches en proteines animales ou vegetales chez l’enfant. Materiel et methodes Lors du suivi a 5 ans, 1069 enfants de la cohorte mere–enfant Eden ont realise un test d’appreciation hedonique pour 36 aliments, tandis que leurs parents remplissaient un frequentiel de consommation, concernant leur enfant, pour 27 aliments. L’appreciation des aliments riches en proteines animales a ete estimee en faisant …

Evidence for different patterns of chemosensory alterations in the elderly population: impact of age versus dependency

Evidence for different patterns of chemosensory alterations in the elderly population: impact of age versus dependency. 6. european conference on sensory and consumer research (eurosense)

Interroger les représentations sociales pour identifier les leviers d’un rééquilibre entre protéines animales/végétales : Approche psychosociale

Poster confidentiel; absent

Comprendre la formation précoce des préférences alimentaires : l'étude OPALINE.

www.opaline-dijon.fr/ ; Equipe de recherche OPALINE : Centre des Sciences du Goût et de l'Alimentation (R. Bouhalassa, C. Chabanet, S. Crevoisier, F. Durey, V. Feyen, S. Issanchou, S. Jacob, C. Lange, C. Laval, S. Monnery Patris, S. Nicklaus, C. Pédron, J. Piérard, P. Schlich, B. Schaal, C. Schwartz, E. Szleper, M. Visali) + Faculté de Médecine de Dijon - Université de Bourgogne (V. Boggio) + Université de Paris X (N. Rigal) + Centre d'études de Physiologie Appliquée (L. Marlier) + Unité de sociologie rurale (C. Wisner-Bourgeois) + Unité de Neurobiologie de l'olfaction et de le prise alimentaire (M. Taouis, D. Gripois)

Relationships between odorous intensity and partition coefficients of delta-decalactone, diacetyl and butyric acid in model emulsions

International audience

Influences on infant's food acceptance

Ouvrage didactique; National audience

Production of a cheese model for sensory evaluation of flavour compounds

Summary - A cheese model used to perform sensory evaluation of flavour compounds extracted from various cheese varieties was made with caseins, low heat milk powder, deodorized milk fat, NaCI and renne!. Its composition and physicochemical properties were close to mature hard cheese, apart from a lower dry matter content and sodium concentration, and a higher lactose concentration. Its preparation was established in arder to avoid drainage for at least 24 h, which should allow the incorporation of not only sorne lipophilic substances such as aromas but also some water-soluble substances such as amino acids and peptides. The rheological behaviour of the cheese model measured by a compression…

Learning to Eat Vegetables in Early Life: The Role of Timing, Age and Individual Eating Traits

Vegetable intake is generally low among children, who appear to be especially fussy during the pre-school years. Repeated exposure is known to enhance intake of a novel vegetable in early life but individual differences in response to familiarisation have emerged from recent studies. In order to understand the factors which predict different responses to repeated exposure, data from the same experiment conducted in three groups of children from three countries (n = 332) aged 4-38 m (18.9 +/- 9.9 m) were combined and modelled. During the intervention period each child was given between 5 and 10 exposures to a novel vegetable (artichoke puree) in one of three versions (basic, sweet or added e…

Liking the odour, liking the food. Toddlers' liking of strongly flavoured foods correlates with liking of their odour

Olfaction plays a significant role in the sensing of foods. However, little information is available at any age on the relationship between the hedonic responses to given food odours and the effective liking and disliking of foods bearing these same odours. The present study aimed to assess the relationships between food odour liking and liking of the corresponding foods. This study relied on a longitudinal design involving 235 toddlers who were assessed for both their observed liking of a set of food odours and their parent-reported liking of foods at 12 and 22 months. To assess odour liking, eight odorants representing pleasant and unpleasant foods were presented in bottles along with neu…

A prospective study of food liking in childhood

International audience

The influence of perceived complexity, familiarity and familiarization on odours pleasantness

National audience

Interactions texture-flaveur dans le cas de trois legumes cuits : choux-fleurs, carottes, petits-pois

National audience

Parental practices perceived by children using a French version of the Kids’ Child Feeding Questionnaire

WOS:000293677900024; International audience; About 18% of 6-11-year-old French children are overweight, of whom 3.3% are obese. Parental feeding practices, especially restriction and pressure-to-eat, seem to promote overeating in children. Since no tool was available for the perception of parental feeding practices of French children, our aim was to validate a French version of the Kids'Child Feeding Questionnaire (KCFQ, Carper, Orlet Fischer, & Birch, 2000), and to determine the relationship between KCFQ's dimensions and children's standardised body mass index (BMI z-scores). The questionnaire was completed by 240 normal-weighted or overweight children between the age of 9 and 11. The vali…

Effects of panel experience on olfactory memory performance: influence of stimuly familiarity and labeling ability of subjects

This work attempted to define the impact of panel experience on olfactory memory performance by comparing scores in an odor recognition task obtained from a highly trained descriptive panel (17 subjects) and a naive one (33 subjects with no experience in sensory analysis). During the inspection phase, 16 odorants were presented monadically to subjects for familiarity rating and a written description. The recognition session was planned 7 days later with 32 odorants (including the 16 of the target set). Subjects also described the odor of the stimuli. The memory performance of each panel was estimated by the mean value of individual d' (index of detectability). Training of the descriptive pa…

Are reactions to new foods at weaning related to infants’ taste reactivity at the age of 6 months?

Are reactions to new foods at weaning related to infants’ taste reactivity at the age of 6 months?. 3. european conference on sensory and consumer research (eurosense)

Unravelling some early determinants of liking for vegetables at 2 years: a longitudinal study from pregnancy to 2 years

International audience; Food preferences guide food choices, and impact nutritional status, but their early origin needs clarification. The study aimed at understanding the early determining factors of the liking of vegetables (LVeg) at 2y, taking into account peri- and post-natal feeding experiences, children's acceptance of food tastes and odors and parental feeding practices. In a cohort of children (n 314), the milk, complementary feeding (CF) and table feeding received by children and the diet consumed by mothers during pregnancy/lactation were recorded by diaries. The acceptance of food tastes was evaluated in the lab at 3, 6, 12, 20mo; and of food odors at 8, 13, 22mo. Parental feedi…

Healthier but acceptable foods: How to investigate this question?

Evaluating consumers' willingness to buy environmentally friendly wines: A store experiment

poster + communication courte confidentiels; The French program Ecophyto 2018 aims at achieving a 50% reduction in pesticide use by 2018. The vine-growing sector being the second largest user of pesticides in France, there is a strong need for French vine-growers to engage in more environmentally sustainable practices. However, they will do so if they are sure that consumers are ready to buy environmentally friendly wines. Thus, the two main objectives of this study were to identify consumers' willingness to buy environmentally friendly wines and to estimate the impact of an information campaign. 220 wine consumers participated in the study. Each consumer came twice, at a 3-week interval, i…

Traditional process: influence on sensory properties and on consummers' expectation and liking application to "pâté de campagne"

Abstract Sensory profiling of eight ‘pâtes de campagne’, of which four were produced according to a traditional process and four produced according to a non traditional process, was performed by a trained panel. Results revealed some sensory particularities of each process but also sensory differences among the eight products which were not related to the process. Expectations created by two labels, one evoking a traditional and one evoking a non traditional process for ‘pâte de campagne’, were determined for 125 consumers. The impact of these expectations on expectation after visual examination and on liking after tasting was also studied, using the same eight products. The impact of infor…

The role of taste in food acceptance at the beginning of complementary feeding

article présenté lors du 18. Annual Meeting of the Society-for-the-Study-of-Ingestive-Behavior ; Pittsburgh, Pennsylvanie (Etats-Unis) - (2010-07-13 - 2010-07-17) / Rencontres; International audience; Introduction of solid foods is a major step in the establishment of eating behavior and is likely to affect children's health. However, the role of taste in acceptance of new foods, in particular in the first months of complementary feeding, is not fully understood and was the aim of the present study. Infants had to be in good health to participate (N=74). First, the infants' reactions to new foods were recorded by their parents between the ages of 5 and 7 months using a 4-point-scale ranging…

Caloric compensation and eating in the absence of hunger in early childhood: impact of parental feeding practices.

Résumé présenté lors du 20e congrès international de nutrition à Grenade (Espagne) du 15 au 20 septembre 2013; absent

Repeated exposure to an initially disliked vegetable enhances its acceptance by infants at weaning

Caractéristiques sensorielles clés de l’acceptabilité d’un pain de type baguette française

National audience

Study of the water-soluble fraction of goat cheese

International audience

The influence of olfactory sensitivity on food preferences in very young children : the case of goat cheese and cauliflower

National audience

How does fat content of a snack food impact toddlers’ and adults’ intake?

International audience

Effects of energy density on the liking for sweet drinks and on caloric adjustment conditioning after exposure in children

The contribution of energy density from sweet drinks to energy intake in children needs clarification. The objective was to study the influence of energy conditioning on liking and on caloric adjustment after sweet drinks exposure. Children aged 8 to 11 (n=44) were exposed to distinctly flavored sweetened drinks: a high-energy (HE: 150kcal) and a no-energy version (NE: 0kcal). They received either 2 or 7 exposures to each drink during a 4-wk conditioning period; no exposure during a 3-wk stability period; 3 exposures to both drinks, for which the association between the flavor and the energy density was switched, during a 4-wk extinction period. Flavor liking and food intake during the meal…

Impact of a non-attentively perceived odour on subsequent food choices

International audience; Current research in psychology suggests that unconscious processes influence a significant proportion of choices and decisions. To study the impact of a non-attentively perceived odour on food choices, we used a priming paradigm. We had previously shown that non-attentively perceived fruity odours could impact food choice intentions (on a menu card), guiding participants toward items containing more fruit and/or vegetables. The present study was designed to extend these findings, in a real-life consumption setting. One hundred and fifteen participants took part in this study, and were assigned randomly to either a control or a scented condition. On arrival in the lab…

Sensory analysis of Burgundy Pinot noir wines. Comparison of panel performances in orthonasal and retronasal profiling

International audience

Caloric compensation and eating in the absence of hunger in preschool children: evolution over 1 year and impact of an intervention focusing on internal cues

Invited communication in final symposiumInvited communication in final symposium; absent

The dynamics of preferences for salty flavored crackers: the predictive value of a laboratory boredom test

4 graph.; International audience

Influence of label and location of testing on acceptability of cream cheese varying in fat content

The acceptability of low-, medium- and high-fat versions of a cream cheese to consumers was measured in different conditions by rating overall distance from ideal. The influence of label (unlabelled vs. commercial package) differed according to the cream cheese fat-level habits of the assessors and to the fat level of the product. In labelled testing, high-fat cream cheese was more highly accepted by high- and medium-fat users and low-fat cream cheese seemed to be further from ideal for high-fat users. The location of testing (home vs. laboratory) affected the rating of only the high-fat product: consumers are more severe on it at home than in the laboratory.

Odour profiling of the components of apricot flavour description by correspondence analysis

Influence de la familiarité sur l'acceptabilité de mousses de poissons : une comparaison enfants-adultes

National audience

La formation des préférences alimentaires

Chapitre 21; National audience

Déterminants précoces de l'appréciation et de la consommation d'aliments riches en protéines animales/végétales à 5 ans

Introduction et but de l'étude :La consommation de protéines d'origine animale ou végétale est devenue un élément critique en termes de santé comme d'environnement. Dans ce contexte, il semble important de comprendre les facteurs précoces associés à l'appréciation et à la consommation d'aliments riches en protéines animales ou végétales chez l'enfant.Matériel et méthodes :Lors du suivi à 5 ans, 1069 enfants de la cohorte mère-enfant EDEN ont réalisé un test d'appréciation hédonique pour 36 aliments, tandis que leurs parents remplissaient un fréquentiel de consommation, concernant leur enfant, pour 27 aliments. L'appréciation des aliments riches en protéines animales a été estimée en faisant…

Strategies to increase vegetable intake in young children. Results and lessons from the HabEat project

P036: Impact de la densité énergétique de boissons sucrées sur l’apprentissage de l’appréciation et de l’ajustement calorique chez l’enfant

Introduction et but de l’etude Il a ete montre que l’association repetee, dans une matrice alimentaire, entre une flaveur et une densite energetique pouvait entrainer un conditionnement flaveur-nutriment. Ainsi, apres apprentissage, la flaveur signale l’energie apportee par l’aliment et une flaveur associee a une plus forte densite energetique est plus appreciee. L’objectif du present travail est d’etudier, chez l’enfant de 8-11 ans, le developpement et la stabilite d’un conditionnement flaveur-nutriment sur l’appreciation de boissons et sur la capacite a ajuster l’energie consommee au repas qui suit leur ingestion. Materiel et methodes Pour cela, 44 enfants ont ete exposes a deux boissons …

Selection of odorants for memory tests on the basis of familiarity, perceived complexity, pleasantness, similarity and identification

In a procedure for the selection of two equivalent sets of familiar and two equivalent sets of unfamiliar odours for use in odour memory studies, 24 naive subjects were first asked to rate the familiarity, perceived complexity and pleasantness of 54 a priori unfamiliar odours and 57 a priori familiar odours and to identify the latter. After selection of the 40 most familiar and the 40 least familiar odours, the subjects sorted each of these two sets into groups of similar odours. Their results were analysed by multidimensional scaling and cluster analysis and each set was divided into two recognition sets that had the same degree of similarity between target and distractor odours and that h…

Développement des préférences alimentaires

Breastfeeding and experience with a variety of vegetables increases hedonic responses to new flavours in infants

Expectation, liking and purchase behaviour under economical constraint

Abstract A panel of 123 consumers from Dijon and Nantes rated their liking for six orange juices (two pure juices, two juices made with concentrate and two nectars) in a blind condition, and then with information about the type of juice and packaging. Expectations induced by the information were also measured and the effect of this expectation on their evaluations were studied, as well as the role of the price on the purchase behaviour when the consumers were placed in a situation of choice under economical constraint. When discrepancy between blind rating and expectation was large, consumers generally moved their ratings towards expectation when they tasted a product in presence of informa…

Favoriser l'acceptation de légumes chez l'enfant. Comparaison des stratégies d'exposition répétée, d'association flaveur-flaveur et d'association flaveur-nutriment

La consommation de légumes étant inférieure aux recommandations nutritionnelles, et particulièrement chez les enfants, mieux comprendre les facteurs qui favorisent leur acceptation est essentiel. Différentes stratégies visant à favoriser l’acceptation d’aliments sont décrites. Il s’agit de l’exposition répétée (RE), de l’association flaveur-flaveur (AFF) et de l’association flaveur-nutriment (AFN). La présente étude a pour objectifs de comparer l’efficacité de ces trois stratégies, de mesurer la stabilité de leurs effets, et d’expliquer par l’histoire alimentaire de chacun les différences individuelles d’acceptation de légumes. Une purée d’artichaut (légume cible, généralement peu apprécié)…

Influence of early weaning practices on acceptance of vegetables in 15 months and 3-4 year-old children

International audience

Le pouvoir des odeurs : influence des représentations cognitives implicites sur les intentions de comportement

National audience

Associations between mother-infant dyadic functioning during mealtimes and infant's caloric compensation ability

Effect of the association of surface flora on the sensory properties of mould-ripened cheese

Summary - In cheese, flavour and taste are, in great part, generated by the starters during the ripening stage. Proteolysis and lipolysis are the first steps of the elaboration of a large number of taste and odour compounds directly invol ved in the sensory quality of cheeses. The pathways used by the microorganisms to produce flavour compounds are still unclear in many cases. It would be useful for the starter-producing industry to have screening criteria permitting diversification of the starter quality, and for the cheese industry to know which strain to associate to obtain cheeses with specifie sensory properties. The production of experimental cheeses with different associations of sur…

Amertume et fractions azotees de fromages a pate molle de type camembert : role de l'association de Penicillium camemberti avec Geotrichum candidum

National audience

Les habitudes alimentaires des familles françaises pendant le confinement lié au COVID-19 : (comment) ont-elles changé ?

La pandemie liee au COVID-19 a conduit la France a imposer un confinement strict, affectant les habitudes des familles dans de nombreux domaines Cette etude visait a evaluer les changements possibles dans les comportements alimentaires des enfants, les pratiques educatives parentales en matiere d'alimentation et les motivations d'achat des aliments, pendant le confinement par rapport a la periode avant confinement Pendant le confinement, les parents de 498 enfants âges de 3 a 12 ans (238 garcons ;M = 7,32 ;ET = 2,27) ont repondu a une enquete nationale en ligne comprenant les items issus de questionnaires valides (ex CEDQ, CEBQ, HomeSTEAD) Ils ont decrit leur situation et celle de l'enfant …

Product information, hedonic evaluation, and purchase decision: an experimental study of orange juice

AbstractTwo randomly sampled groups of subjects were endowed with real budgets and placed in 5 different budget/price situations. In each situation they had to evaluate 6 orange juices and complete a demand table. At the end of the experiment, one demand table was randomly selected and participants had to buy the corresponding products. In one group, participants choose after looking at the packaging in the other they could also taste the products. Results show that participants who chose without tasting, made quicker decisions, selected a larger number of variants and were more influenced by prices than those who could taste the products. Although choices appeared very heterogeneous, most …

Des expositions répétées à un produit alimentaire nouveau permettent-elles une augmentation des préférences ?

National audience

Les préférences gustatives d’enfants de 3, 6, 12 et 20 mois

Les préférences gustatives d’enfants de 3, 6, 12 et 20 mois. Journée scientifique de l'IFR 92 " Enfant et Sensorialité"

Impact of adiposity, age, sex and maternal feeding practices on eating in the absence of hunger and caloric compensation in preschool children

BACKGROUND/OBJECTIVES: Between the ages of 3 and 5 years, children may become less responsive to internal cues of satiation and more responsive to external cues, which may induce overeating and lead to weight gain. This study aimed to compare eating in the absence of hunger (EAH) and caloric compensation in 3- to 6-year-old children, and to relate the measurements with children's adiposity, age, sex and maternal feeding practices. METHODS: According to a within-subject three sequential condition design, food intake in children (n=236) was measured at lunch during three sessions, once a week. The same meal (565 kcal) was offered at each session. The first session (control) was only composed …

Food choice of very young children : the role of energy density and sensory properties of foods

International audience

Effect of energy density on liking and on caloric adjustment conditioning after sweet beverage exposure in children aged 8-11 y

The contribution of sweet beverages to weight gain in children and adolescents is controversial. The present study was conducted to study, in 8-11 year-old children, the influence of energy conditioning on liking and on caloric adjustment after sweet beverages exposure. We also studied the stability of the conditioning effects after a period without exposure and an extinction period. Children (n = 44) were exposed to 2 flavored sweetened beverages: a high energy version (HE: 150kcal) and a no energy version (NE: 0kcal). During a 4-wk conditioning period, children were exposed either 2 or 7 times to each beverage. During a 3-wk stability period children were not exposed to any beverage. Duri…

Le sel dans l'alimentation du jeune enfant : effet sur les préférences, conséquences sur les consommations

National audience

Evidence for different patterns of chemosensory alterations in the elderly population: impact of age versus dependency

The present experiment aimed to explore the interindividual variability in chemosensory abilities among the elderly population. The chemosensory abilities of 559 subjects, aged from 65 to 99 years, were evaluated. Various categories of the elderly, including people who were living at home either without or with assistance, and people who were living in a nursing home, were interviewed. The results revealed that 43% of the sample presented well-preserved chemosensory abilities, whereas 21% of the participants presented a moderate impairment. Of the sample, 33% presented well-preserved olfactory abilities but strong impairment in gustatory abilities and 3% were nearly anosmic but remained abl…

Are odors efficient primes to induce relevant food choices?

International audience; Studies in cognitive psychology have revealed the non-conscious influences that a cue can have on thinking and doing. Our study explored the impact of an olfactory food cue on food choices. Two fruity odors were chosen as olfactory food cues to examine the impact on consumers’ food choices. In Experiment 1, 58 participants were randomly assigned to either a control or a melon-scent condition. In the latter, they were exposed unobtrusively to a melon odorant in a waiting room, while in the control condition the room was non-odorized. Following this, all participants performed a lexical decision task and a task involving choice from a menu in a dedicated test room. The…

Influence de l'utilisation du tourteau de colza en alimentation des poules sur les caracteristiques sensorielles de l'oeuf.

National audience

Effects of repeated exposure on acceptance of initially disliked vegetables in 7-month old infants

Publication Inra prise en compte dans l'analyse bibliométrique des publications scientifiques mondiales sur les Fruits, les Légumes et la Pomme de terre. Période 2000-2012. http://prodinra.inra.fr/record/256699; International audience; In the weeks following the start of weaning, 70 mothers were asked to identify a vegetable purée that their infant disliked and that they normally would not offer again. The 49 who did so were then asked to offer that vegetable on alternate days for 16 days, and to offer a well-liked one (carrot purée) on the other days. Amount eaten and acceptance were measured at each meal. On the first day of exposure, mean intake of the initially disliked vegetable was 39…

Development of a method to assess implicit memory of food

International audience

How does eating in the absence of hunger in children relate to child's BMI, inhibitory control and to maternal controlling feeding practices?

International audience; Young children have an innate ability to self-regulate their food-intake by following their inner sensations of hunger and satiation. Children's temperamental traits and environmental factors, such as controlling feeding practices, can alter their self-regulation abilities and can induce weight gain in the long-term. The current study aimed to study how young children's eating in the absence of hunger (EAH) is related to their level of inhibitory control, body mass index (BMI) and maternal controlling feeding practices (food as reward, restriction for health, restriction for weight control). Mothers of 621 French children aged 2.00-6.97 years (51% boys, M = 4.11 year…

Information nutritionnelle, choix et caractéristiques des consommateurs

Consumers’ food decisions are based on the information they receive and on their own individual characteristics. This paper is based on an experiment using experimental economics and sensory evaluation to measure individual characteristics of participants and to analyze the impact of nutritional information relative to orange juice. The aim is to explore the potential link between specific characteristics (risk aversion, time preference) and the reactions of consumers to nutritional information. The results show that participants react significantly to this information supplied, positively for the pure orange juice and a negatively for orange nectars. In addition, “risk averse” individuals …

Consumption in a varied or in a monotonous condition : women vs men

International audience

Salt content impacts food preferences and intake among children

This work was supported by a PhD grant from the Nutrition, Chemical Food Safety and Consumer Behavior Division of INRA (French National Institute for Agronomical Research, France) and the Regional Council of Burgundy (France) received by SB; and by a research grant (Gustolf) from Regional Council of Burgundy (France) received by SN. The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.; Decreasing dietary sodium intake, which can be achieved by reducing salt content in food, is recommended. Salt contributes to the taste of foods and makes them more enjoyable. Whether a food is liked or disliked is an important determina…

Comparison of repeated exposure, flavor-flavor learning, and flavor-nutrient learning to increase artichoke intake in weaning infants

International audience

Are maternal practices associated with child fussiness?

International audience

Consumer perceptions of traditionally-made hams

International audience

Effect of the association of surface flora on the sensory properties of mold ripened cheese

International audience

Chemical and sensory effects of intense sweeteners on the flavour of diet orange soft drinks

International audience

Does innovation in a traditional product affect consumer's evaluation? A case study on Serrano ham with Spanish and French consumers

International audience

Reducing salt content in dry cured ham: Are expected and sensory likings of french consumers congruent?

International audience

The flavour components of mirabelle plums. Examination of the aroma constituents of fresh fruits: Variation of headspace composition induced by deep-freezing and thawing

The flavour components of mirabelle plums. Examination of the aroma constituents of fresh fruits: Variation of headspace composition induced by deep-freezing and thawing

Development of new tools to assess child's eating behaviour: child's food preferences and parental feeding practices associated with child's self-regulation

National audience

Chemical and sensory effects of the intense sweeteners aspartame , acesulfame K ,sodium saccharinate and cyclamate on orange flavoured soft drinks

International audience

Impacts of a non-consciously perceived food odour on subsequent food-related behaviour

International audience

Hedonic reactivity to food odours in infants: Longitudinal approach from 6 to 12 months

Convergence/divergence des pratiques éducatives en matière d'alimentation entre les parents : quel impact sur le comportement alimentaire de l'enfant ?

National audience; Introduction et but de l’étude: La période de 2 à 6 ans est caractérisée par un pic de rejets alimentaires chez les enfants ainsi que par une détérioration de leur capacité d’autorégulation énergétique. Les recherches antérieures se sont principalement centrées sur les liens entre les pratiques éducatives maternelles en matière d’alimentation et les comportements alimentaires des enfants. Le rôle des pratiques paternelles et de la convergence/divergence de ces pratiques entre les parents a reçu beaucoup moins d'attention. L’objectif de cette étude est de combler cette lacune en examinant l’effet de convergence/divergence des pratiques éducatives en matière d'alimentation …

The influence of the label on, the perceived familiarity, complexity and liking of flavoured yoghurts

International audience

Differential activation of neural networks in an odor recognition task: an event-related fMRI study

Differential activation of neural networks in an odor recognition task: an event-related fMRI study. 32. Annual meeting (AChemS)

Âge, perception chimiosensorielle et préférences alimentaires

 Revue non indexée dans le JCR.; National audience; Le vieillissement s’accompagne d’un déclin des sensibilités olfactives et gustatives (sensibilités chimiosensorielles). Or, lorsque nous mangeons, la saveur et l’odeur d’un aliment contribuent largement au plaisir associé à son ingestion. Plusieurs auteurs ont fait l’hypothèse que le déclin des capacités chimiosensorielles observé chez les seniors conduirait à des modifications des préférences alimentaires, celles-ci entraînant à leur tour des changements de l’appétit et de la prise alimentaire. Effectivement, lorsque les préférences sont mesurées à un instant t, les seniors tendent à préférer des aliments ayant une flaveur plus intense. C…

Déterminants précoces des préférences alimentaires

Présentation libre faite à la demande de l'Agence protéine, le 18 mars 2015 à Paris (France).

Capacités d'ajustement énergétique à court terme chez le nourrisson entre 10 et 15 mois : premiers résultats (prix SFN 2015)

Introduction et but de l’etude L’equilibre de la balance energetique est maintenu soit par l’ajustement des depenses energetiques soit par l’ajustement des apports energetiques. L’enquete americaine « 2002 Feeding infants and toddlers » laisse penser qu’une diminution des capacites d’ajustement energetique se produirait autour de 11 mois. Ces capacites se deterioreraient sous l’effet des pratiques de nourrissage notamment au cours de la diversification alimentaire. Aucune etude n’a mesure les capacites d’ajustement energetique a court terme chez des nourrissons entre 10 et 15 mois. L’objectif principal de ce projet etait donc d’evaluer les capacites d’ajustement energetique a court terme a …

Taste acceptance: evolution in the 1st year and influence on food acceptance.

www.opaline-dijon.fr/ ; Equipe de recherche OPALINE : Centre des Sciences du Goût et de l'Alimentation (R. Bouhalassa, C. Chabanet, S. Crevoisier, F. Durey, V. Feyen, S. Issanchou, S. Jacob, C. Lange, C. Laval, S. Monnery Patris, S. Nicklaus, C. Pédron, J. Piérard, P. Schlich, B. Schaal, C. Schwartz, E. Szleper, M. Visali) + Faculté de Médecine de Dijon - Université de Bourgogne (V. Boggio) + Université de Paris X (N. Rigal) + Centre d'études de Physiologie Appliquée (L. Marlier) + Unité de sociologie rurale (C. Wisner-Bourgeois) + Unité de Neurobiologie de l'olfaction et de le prise alimentaire (M. Taouis, D. Gripois)

Child eating behaviours and parental feeding practices during the COVID-19 lockdown in France: did they change?

International audience; Introduction: The COVID-19 pandemic has caused France to impose a strict lockdown on its inhabitants for 8 weeks; leaving your home was allowed only under certain circumstances. This unseen situation affected families' habits in various domains. This study wanted to evaluate possible changes in child eating behaviours, parental feeding practices, and parental motivations when shopping food during the lockdown, compared to the period before the lockdown. Methods: Parents of 498 children aged 3-12 years (238 boys, 260 girls; mean age=7.32; SD=2.27) completed an online survey with items from validated questionnaires (e.g., CEDQ, CEBQ, HomeSTEAD). They reported on their …

Selection et entrainement d'un jury d'analyse sensorielle

International audience

Short-term caloric compensation ability in infants below 15 months old

International audience; Background and aims In infancy, a too rapid weight gain is a risk factor associated with overweight. Growth is linked to the infant's ability to adjust energy intake depending on the energy density of foods. Evidence regarding the behavioral aspects of appetite control ability in infancy is sparse. The objective was to study the short-term energy adjustment ability of, first, exclusively milk fed infants before the onset of complementary feeding (CF) and, second, of infants at 11 mo and 15 mo. Methods Caloric compensation ability was assessed in infants by adapting a preload paradigm. Before CF, the ‘preload' was a feed with formula made more or less caloric by conce…

Identifying motives underlying wine purchase decisions: Results from an exploratory free listing task with Burgundy wine consumers

Abstract To better understand consumer decision making processes while purchasing wine it is important to identify which attributes consumers actually rely on and how they perceive and weight them in order to reach a final decision. The aims of the present work were to identify motives underlying wine purchase decisions and to identify consumer segments with different drivers of wine purchase. One hundred and twenty seven Burgundy wine consumers were asked to complete a free listing task. Relevance of each category of elicited terms was estimated by Smith's and Cognitive saliency indices. Hierarchical cluster analysis was performed on individual Smith's saliency indices. In the free listing…

Infant preferences for food odours over the first 2 years of life

The taste of infants’ diet: from formula milks to baby fruits & vegetables

The taste of infants’ diet: from formula milks to baby fruits & vegetables. 8. Pangborn sensory science symposium

Does an intervention based on the pleasure of eating healthy foods could favour a positive relationship between food liking and perceived healthiness in children?

International audience; It is generally admitted that consumers perceived unhealthy foods as tastier than healthy foods. However, the opposite association was found in French adults (Werle et al., 2013). Moreover, Marty et al. (2018) found that French children liked healthy foods as much as unhealthy foods. However, the link between liking and perceived healthiness in children needs to be further investigated, in particular at the individual level. Thus, our study aims, first at assessing the link between liking and perceived healthiness in children and, second at determining whether this potential link was modified after an intervention promoting pleasure of consuming healthy foods. To do …

[Qualité attendue contre qualité perçue : arbitrage avec les prix]

International audience; Cet article rend compte d'une étude menée afin de comparer le comportement des consommateurs qui doivent choisir des produits sous contrainte économique, selon deux conditions différentes : quand la qualité perçue est basée sur une attente générée par des images fabriquées et, à l'inverse, quand la qualité perçue est basée sur l'expérience sensorielle en présence d'images fabriquées. Les participants de l'expérience ont été choisis au hasard, dotés d'un budget réel et placés dans cinq situations différentes de prix/budget. Ils ont formulé leurs choix parmi six jus d'orange dans chaque situation prix/budget. Ce travail a été réalisé pour les deux conditions différente…

Comparisons of individual bitterness perception and vegetable liking and consumption among Danish consumers:A pilot study for a cross-cultural sensory study between Denmark and France

In order to enhance the consumption of bitter and strong tasting vegetables such as cabbages and root vegetables, it is required to identify potential mediators of sociodemographic–diet relationships. In this context a consumer field studywas conducted in Denmark which comprised a semi-quantitative food frequency questionnaire, a bitter threshold value test kit with quinineand a preference test with two samples of carrots differing in the degree of bitterness. All tests were conducted outside the laboratory, and the subjects (n=116, aged 18 to 79) were recruited during two different events at two sites in April and June 2011.Data was subjected to multivariate data analysis in order to eluci…

Food intake regulation in children: relation to age

National audience

Influence of cooking methods on potato sensory properties

International audience

The Lasting Influences of Early Food-Related Variety Experience: A Longitudinal Study of Vegetable Acceptance from 5 Months to 6 Years in Two Populations

International audience; Children's vegetable consumption falls below current recommendations, highlighting the need to identify strategies that can successfully promote better acceptance of vegetables. Recently, experimental studies have reported promising interventions that increase acceptance of vegetables. The first, offering infants a high variety of vegetables at weaning, increased acceptance of new foods, including vegetables. The second, offering an initially disliked vegetable at 8 subsequent meals markedly increased acceptance for that vegetable. So far, these effects have been shown to persist for at least several weeks. We now present follow-up data at 15 months, 3 and 6 years ob…

Influence of substrate oxidation on the reward system, no role of dietary fibre.

International audience; It has been suggested that a high intake of dietary fibre helps regulate energy intake and satiety. The present study aimed to examine whether dietary fibre influenced the liking and wanting components of the food reward system, the metabolic state or subsequent intake. Five sessions involving 32 normal-weight subjects (16 men and 16 women, 30.6 ± 7.6 year) were held. The sessions differed in the composition of the bread eaten during breakfasts (dietary fibre content varied from 2.4 to 12.8 g/100 g). Several factors such as the palatability, weight, volume, energy content and macronutrient composition of the breakfasts were adjusted. Energy expenditure, the respirato…

Food choice of 2 to 3 year old children : an in situ study in a nursery

International audience

Assessing the effect of information on the reservation price for Champagne: what are consumers actually paying for?

AbstractTwo series of Vickrey auctions have been performed to assess the effect of packaging information (bottle and label) on the reservation prices of ordinary consumers for five brut non-vintage Champagnes. As in other studies on wine tasting, packaging information is found to explain much more of the variation in willingness to pay than sensory information. Participants are unable, or unwilling, to put different values on the Champagnes after blind tasting, but significant differences in reservation prices appear when labels are disclosed. Detailed analysis of choices reveals a large heterogeneity in individual behaviors and valuations of the Champagnes included in this study. (JEL Clas…

What is the impact of retention interval on food memory?

International audience

Memory test vs discrimination test: Which is the best to predict consumer feedback?

International audience

Relationship between olfactory reactivity and food rejections in infants

N° 261; The role of hedonic reactions to odours on determining rejections of foods in infants is still debated. To answer this question, the first requirement is to have an instrument to test infants’ olfactory reactivity. Indeed, except in neonates, there is a lack of validated method. This study presents results of a new method designed to assess olfactory reactivity of 7- to 8-month-old infants. This method is based on the observation of infants’ reactions while they explored different rattles. The rattles were visually identical but differed in their odours (neutral or with a food odour). Two sequences of 6 rattles were presented to each infant. Eight odorants were used. Four odorants w…

Relationship between olfactory reactivity and food rejections in infant

The impact of breastfeeding and early vegetable variety on acceptance of new foods over repeated exposure

Sweet drink exposure and liking for sweet taste in school-age children

Sweet drink exposure and liking for sweet taste in school-age children. 39. annual meeting of the british feeding and drinking group

Smell but not taste reactivity is related to food neophobia in toddlers: results from the Opaline cohort

National audience; Context and objective: Research has previously identified relationships between chemosensory reactivity and food neophobia in toddlers. However, most studies have addressed this question using declarative data, and without analyzing separately smell and taste. The objective of the present study was twofold. The first objective was to assess the relationships between olfactory reactivity and taste reactivity in toddlers, using experimental designs with different tastants and odorants. The second objective was to determine the relationships between olfactory /taste reactivity and food neophobia in toddlers. The hypothesis was that the higher the chemosensory reactivity of t…

Les enfants s'arrêtent-ils de manger lorsqu'ils n'ont plus faim ? Lien entre la régulation de la prise alimentaire, l'âge, le genre et la corpulence

Impact of a non-consciously perceived odour on subsequent food choices

Poster (1 page) ; http://www.pangborn2013.com/; International audience; Although people were initially considered as entirely conscious of the motivations driving their behaviour and choices, current research in psychology suggests that a significant part of choices and decision-making is influenced by unconscious processes (Bargh, & Chartrand, 1999; Dijksterhuis et al., 2005). To study the unconscious processes involved in food choice, we used the priming paradigm. In a first experiment, we showed that non-consciously perceived fruity odours impacted intentions of food choices (on a menu card), guiding participants toward more fruit and/or vegetable (Gaillet et al., under review). The pres…

Quand les odeurs influencent les choix alimentaires : impact d'un amorçage olfactif

National audience; Introduction. Bien souvent, nous pensons que nos comportements sont influencés par des stimuli perçus de. façon consciente. Cependant, en psychologie c. ognitive, il est clairement établi que la. perception d’un stimulus peut. influencer le comportement. de manière indirecte et non. consciente, en passant par l’ac. tivation de concepts de haut. niveau. Ces activations peuvent. être explorées en utilisant un paradigme expérime. ntal appelé « amorçage ». Il est basé sur la. présentation préalable d'un stim. ulus (visuel, auditif, olfac. tif, ...) qui va modifier les. traitements cognitifs ultérieu. rs. Les effets d’amorçage ont. été largement étudiés avec des. stimuli visue…

The impact of salt, fat and sugar levels on toddler food intake

Understanding the early determinants of food intake, in particular the role of food sensory quality, is a necessary step to improve the prevention of unhealthy food habits. However, the extent to which food intake varies according to salt, fat and sugar content is imperfectly known. The present study aimed at evaluating whether toddler food intake varied during lunches or snacks in which salt, fat or sugar contents had been modified in common foods. Seventy-four children (30 (se 0·5) months old) participated in the study in their usual day-care centres. Every other week, they were served lunches composed, among other items, of green beans and pasta with varying salt (0, 0·6 and 1·2 % added …

Déterminants précoces des préférences alimentaires chez l'enfant

type de production : revue; Déterminants précoces des préférences alimentaires chez l'enfant. 33. journées scientifiques de l’association française d’étude et de recherche sur l’Obésite (AFERO)

Acceptance and preference for cooked cauliflower : relationship with consumer sensitivity and product composition

International audience

Evaluation of taste compounds in water-soluble extract of goat cheeses

Abstract The water-soluble fractions of two goat cheeses — one denomination of origin commercial trade mark (crottin de Chavignol®) and one bought in a local cheese making establishment (Bouton de culotte®) — containing many taste and flavour molecules were studied. Ultrafiltration with a 1000 Da threshold membrane, followed by gel filtration on Toyopearl HW-40S gel using water as eluent, led to the production of edible fractions. Physicochemical and sensory analysis of these fractions showed that the most tasty fractions contained, essentially, the free amino acids and mineral salts. Some of these tasty fractions also imparted some flavours. The quantity of small peptides (MW

Equi-intensity across the SpectrumTM taste scales

Abstract This work aimed to study the equi-intensity across the Spectrum™ taste scales. The approach consisted of a comparison of four reference points illustrating the same level of intensity across the scales using two very different methods: 2-alternative forced-choice (2-AFC) and Labeled Magnitude Scale (LMS). The comparisons across these scales were based on caffeine, citric acid, sodium chloride, sucrose, and monosodium glutamate in water solutions, at different concentrations, prepared according to the guidelines given for the Spectrum™ method. A scale concerning the umami taste, designed in the spirit of the Spectrum™ scales, was also studied in this work. Both procedures produced s…

Travaux en imagerie cérébrale conduits dans l'équipe « Développement et dynamique des préférences et du comportement alimentaires ». Présentation d'un diaporama lors d'une réunion de travail entre chercheurs

Odor intensity evaluation in gas chromatography-olfactometry by finger span method

International audience

Impact de l'âge sur la perception chimiosensorielle et les préférences alimentaires. Développement de produits adaptés aux seniors

Analyse sensorielle du fromage

Mise à jour des repères de consommations alimentaires pour les enfants de 0 à 3 ans

Impact of associations of microorganims on the sensory properties of fermented foods

National audience

Impact of age and culture on food liking in three European countries

National audience

Odeur memory: building a new recognition test to study the effect of odour familiarity and implicit/explicit learning

International audience

Sensory analysis of cheese (scientific aspect)

International audience

Evaluation sensorielle. Actia. Guide de bonnes pratiques

Complete work aimed at the users of the research; absent

Evaluating consumers' sustainable choice of wine: An on-line shop experiment

Evaluating consumers' sustainable choice of wine: An on-line shop experiment. 143. EAAE / AAEA joint seminar. Consumer behavior in a changing world: food, culture, society

Food choices at lunch during the third year of life: high selection of animal and starchy foods but avoidance of vegetables

Aim: The objective was to show patterns of food selection by 2- to 3-y-old children for a wide variety of foods in a self-service cafeteria and to assess the effect of individual variables (gender, BMI, mode of feeding after birth and rank in sibship). Methods: In a nursery self-service canteen, food choices at lunch made by children (n=418, 24–36 mo; 109 observations per child on average) were recorded by trained assistants who monitored portion size. An offer of eight dishes (animal products, starchy foods, combination dishes, vegetables and dairy products), excluding dessert-type foods, was proposed. Choice level was calculated for each food. Analysis of variance was used to compare choi…

Approche scientifique de la qualité par l'analyse sensorielle et instrumentale

National audience

Food choices at lunch during the third year of life: Increase in energy intake but decrease in variety

Aim: Modelling the evolution between the ages of 2 and 3 y of the energy intake and the variety of free food choices at lunch time in relation to children's and context variables. Methods: One-year follow-up from 2 to 3 y old. In a nursery canteen, food choices at lunch were recorded by trained assistants who monitored portion size. Energy intake and food variety were estimated. Three hundred and ninety-five children were studied, for 112 meals and over 10 mo on average. Mixed models of analysis of variance were used to take into account the longitudinal character of the data. Results: From 2 to 3 y, energy intake increased. Variety decreased during the first 7 mo and then remained constant…

La tradition et le consommateur: image et impact pour 2 produits de charcuterie

National audience

Sensitivity to allyl isothiocyanate, dimethyl trisulfide, sinigrin, and cooked cauliflower consuption

International audience; The consumption of cauliflower consumers has been related to the olfactory and gustatory sensitivities to potentially objectionable flavor compounds in this vegetable. Based on the ascending concentration series method of limits, a first experiment was designed to develop rapid tests dedicated to estimate individuals' olfactory thresholds for allyl isothiocyanate (AITC) and dimethyl trisulfide (DMTS) and gustatory thresholds for sinigrin (SIN). The best compromise between rapidity and reliability was obtained with two replications of a four-alternative forced choice (AFC) at six ascending concentrations (6×2×4-AFC) for both AITC and DMTS, and with a 6×1×4-AFC for SIN…

Dietary variety in infants by the end of the 1st year: insights from a new questionnaire

There are data on the nutritional composition of foods dedicated to infants but descriptions of the infant's diet in terms of energy density (ED) are sparse. Besides, around the age of 1 year, the infant's diet shifts from foods specifically dedicated to infants to a diet composed of adult foods making this time period of interest. Our objective was to describe the ED of the consumed vegetable, the infants' exposure to dietary ED variability for vegetable-based recipes and whether this was linked to individual characteristics like sex, z-BMI or duration of breastfeeding and the age at the onset of complementary feeding. When their infant was 11 months old, parents completed a 3-month retros…

Comment optimiser l'analyse sensorielle ?

National audience

Are decisions in a real choice experiment consistent with reservation prices elicited with BDM 'auction'? The case of French baguettes

Abstract The aim of this study was to compare consumer choices observed in a real choice experiment and their reservation prices elicited with the BDM mechanism in order to assess the rationality of participant behaviors. One hundred and seventy-seven participants tested four French baguettes in each task. For the real choice experiment, participants were faced with 17 scenarios (17 × 4 baguette-price combinations). In each method, participants could select a “no purchase” option. Comparing choices and reservation prices made it possible to assess the rationality of participant behaviors. From a strict economic standpoint, 50% of observed choices were fully rational. When one baguette was a…

General considerations

Réactivité hédonique vis-à-vis d’odeurs alimentaires chez les nourrissons

Réactivité hédonique vis-à-vis d’odeurs alimentaires chez les nourrissons. Colloque Régional Nutrition et Santé Publique

Are children more paternalistic than their mothers when choosing snacks?

International audience; This paper focuses on an experiment in which mothers and their child separately chose between relatively healthy foods (flasks of stewed apples) and relatively unhealthy foods (candy bars). Each participant first filled up a first bag for her/himself, and then, a second one for the other person of the dyad. A simple nutritional message on vitamins and sugar contents of foods was then provided, and subsequently each participant filled up a third bag for her/himself and a fourth one for the other person of the dyad. The results show that before revealing the nutritional message, mothers are, on average, "indulgent", which means that they choose a lower number of relati…

Impacts of obesity on the oro-sensory perception of lipids in Human

Accumulating evidences support the existence of a fatty acid taste both in rodents and humans. A recent study performed in lean subjects suggests the existence of a positive correlation between the oro-sensory perception of dietary lipids and body mass index (BMI) in Human. It was extrapolated that obesity might promote overconsumption of fatty foods by decreasing the detection of lipids in oral cavity. To explore this hypothesis, linoleic acid (LA) detection threshold was determined in lean (18>BMI 30, n=29) volunteers using a 3-alternative force choice ascending concentration presentation procedure in conditions known to minimize other sensory cues. A large distribution of LA detection wa…

Consumer acceptance of nutritional innovation in traditional cheeses: effect of omega-3 information on hedonic scores and valuation

International audience

Dynamics of liking for flavoured crackers: Test of predictive value of a boredom test

Abstract The principal aim of this study was to compare two experimental conditions for measuring the effect of repeated consumption on liking: a laboratory boredom test and a home use test. Another goal was to investigate the impact of perceived familiarity, appropriateness and complexity on the dynamics of liking. Two groups of consumers were recruited, one for each condition. Five variants of salty crackers, each with a different flavour, were tested. The laboratory condition did not show any difference in the dynamics of liking among the flavours. The home condition revealed a significant increase in liking for only one flavour. This increase could not be related to the level of complex…

Remplacer une séance de dégustation par une analyse physico-chimique rêve ou réalité ?

National audience

Une application du modèle mixte au suivi longitudinal de la taille du repas, validation et représentations graphiques

National audience

Les comportements alimentaires. Choix des consommateurs et politiques nutritionnelles

Ouvrage édité d'après l’expertise scientifique collective réalisée par l’INRA à la demande du ministère de l’Alimentation, de l’Agriculture et de la Pêche en 2009.; National audience; Quels rôles jouent, par exemple, la sensation de faim, la composition des aliments, les normes sociales, l’éducation, le revenu, la publicité... dans le comportement des consommateurs ? Quels seraient les leviers d’action publique à utiliser pour que ces consommateurs adoptent les recommandations nutritionnelles favorables à leur maintien en bonne santé ? Cette expertise scientifique collective met à disposition des décideurs et du grand public les connaissances acquises sur ces questions dans des champs disci…

L'art et la manière de faire aimer les légumes aux tout-petits

Le développement des préférences chez l'enfant humain

Collaboration européenne.; National audience

Impact of ageing on chemosensory capacities: Evidence for the existence of different patterns of alteration

This study is part of AUPALESENS - Improving pleasure of elderly people for better aging and for fighting against malnutrition; Impact of ageing on chemosensory capacities: Evidence for the existence of different patterns of alteration. 16. international symposium on Olfaction and taste (ISOT)

Effect of fat content on odor intensity of tree aroma compounds in model emulsions : delta-decalactone, diacetyl, and butyric acid

International audience

Périodes et facteurs sensibles pour la formation précoce des préférences alimentaires

Eating behavior is a complex, essentially learned activity critical for development and survival. It can be broken down into several components: when, how, what and how much to eat.1,2 We will mainly describe in this chapter the important periods and factors associated with the development of “what” to eat, or in other words, food preferences and choice. Other aspects relevant to the early development of eating behavior have been previously reviewed.2,3 Although it has previously been shown that food and flavor preference may be influenced by flavor exposure during the prenatal period4-6, we will focus in this chapter on the acquisition of food preferences consecutive to direct exposure of …

Infants' hedonic responsiveness to food odours: a longitudinal study during and after weaning (8, 12 and 22 months)

Abstract Background Olfaction is a highly salient sensory modality in early human life. Neonates show keen olfactory sensitivity and hedonic responsiveness. However, little is known about hedonic olfactory responsiveness between the neonatal period and 2 years of age. In an attempt to fill this gap, this longitudinal follow-up study aimed at investigating hedonic responses to food odours in infants during the first 2 years of life. The second objective was to evaluate whether gender has an influence on hedonic responses during this early period. Four control stimuli and eight odours (four rated by adults as a priori pleasant and four a priori unpleasant) were presented in bottles to 235 inf…

Food-related sensory experience from birth through weaning: contrasted patterns in two nearby European regions

International audience; This study describes infant feeding practices among mothers from two European regions from the perspective of early sensory experiences. Two groups of mothers, one in Dijon , France (n=139), the other in Aalen , Germany (n=157) with infants aged 4–9 months were interviewed using a structured questionnaire. Clear between- and within-group differences in weaning practices were found, particularly with respect to breastfeeding duration (Aalen>Dijon) and exposure to flavour variety early in weaning (Dijon>Aalen). By 4 months, 65% of infants in Dijon and 20% in Aalen, had received their first non-milk, solid foods. Before beginning to wean, 39% of mothers in Dijon offered…

Déterminants précoces des préférences alimentaires

Déterminants précoces des préférences alimentaires. 2ème Journée du CERON. L'obésité de la mère à l'enfant

Effects of Food Label Health and Nutrition Claims on Consumer Perceptions

Two experiments are reported that examined consumers' perceptions of food package labels where health and nutrition claims were present and where they had been removed. Unlike previous studies examining the influence of information on perception, realistic materials were used. This was accomplished by presenting information on a computer as photo-realistic images of packages where claims had been removed by editing to give a without-claims condition. Automatic presentation of materials and data collection meant participants proceeded through the computer questionnaire without the presence of an experimenter. The experiment was conducted with both British and French consumers. No significant…

Les saveurs peuvent-elles nous renseigner sur le contenu en nutriments des aliments ?

Le goût de la santé

National audience

Exposure to different regimens of food variety influences the acceptance of new flavours by weanling infants

International audience

Creation of a food taste database using an in-home profile method

Poster (1 page) ; http://www.pangborn2013.com/; International audience; The purpose of this study was to create a food taste database using an innovative in-home profile method and to have an overview on the sensory sapid world we face in our diet. The intensity of salty, sweet, acid and bitter tastes were scored using universal scales proposed within the Spectrum™ method (Muñoz and Civille, 1992) and newly developed scales for umami taste and fattiness. The in-home taste profile method was composed of two phases. The first phase consisted in an intensive training in laboratory (55 h). The second one was the in-home measurements phase (8 months) during which 12 panellists had to rate the ta…

Study of water-soluble fraction of goat cheeses

National audience

Appréhender l'analyse sensorielle

National audience

Impact of the information provided to the consumers on their willingness to pay : comparison of two methods applied on Champagne

National audience

Monotonous consumption of fibre-enriched bread at breakfast increases satiety and influences subsequent food intake

Research report; International audience; This study aimed to observe the influence of the monotonous consumption of two types of fibre-enriched bread at breakfast on hedonic liking for the bread, subsequent hunger and energy intake. Two groups of unrestrained normal weight participants were given either white sandwich bread (WS) or multigrain sandwich bread (MG) at breakfast (the sensory properties of the WS were more similar to the usual bread eaten by the participants than those of the MG). In each group, two 15-day cross-over conditions were set up. During the experimental condition the usual breakfast of each participant was replaced by an isocaloric portion of plain bread (WS or MG). D…

Développement des préférences alimentaires : prédispositions et apprentissages

The role of novelty detection in food memory

International audience; Memory plays a central role in food choice. Recent studies focusing on food memory in everyday eating and drinking behaviour used a paradigm based on incidental learning of target foods and unexpected memory testing, demanding recognition of the target among distractors, which deviate slightly from the target. Results question the traditional view of memory as reactivation of previous experiences. Comparison of data from several experiments shows that in incidentally learned memory, distractors are rejected, while original targets are not recognised better than by chance guessing. Food memory is tuned at detecting novelty and change, rather than at recognising a prev…

Poire ou fraise ? Influence implicite des odeurs sur notre comportement alimentaire

National audience

Déterminants précoces du comportement alimentaire

International audience; Compte tenu des liens entre l'alimentation et certaines pathologies et sachant qu'il est difficile de changer les habitudes alimentaires de l'adulte, de l'adolescent et même de l'enfant, il semble souhaitable que l'enfant acquiert le plus tôt possible des habitudes alimentaires les plus en accord avec les recommandations nutritionnelles. Il est donc important de mieux connaître le rôle des expériences précoces dans la mise en place du comportement alimentaire.(...)

Screening individual ability to perform descriptive analysis of food products : basic statements and application to a camembert cheese descriptive panel

A battery of sensory tests is proposed to select potential descriptive panelists. This set of tests is flavor specific. Several abilities are examined: odor and taste recognition, odor memory, discrimination and descriptive capacities. A detailed example of such a battery to select a Camembert cheese descriptive panel is given. The objectives of each test are discussed. Stimuli are chosen to be consistent with the sensory properties which can be perceived in cheese. Score distributions demonstrate the discrimination among candidates for each test. Globally, results show the difficulty to find 20 panelists amongst about a hundred with good scores on each test. The panel leader has to choose …

RV coefficient: a new approach to select variables in PCA and to get correlations between sensory and instrumental data

International audience

Hedonic responses to food odours in 1-2 year-old toddlers: a longitudinal study

Communication orale; International audience

Breastfeeding and experience with a variety of vegetables increases acceptance of new flavours by infants at weaning

Publication Inra prise en compte dans l'analyse bibliométrique des publications scientifiques mondiales sur les Fruits, les Légumes et la Pomme de terre. Période 2000-2012. http://prodinra.inra.fr/record/256699; International audience

New questionnaire to assess parental feeding practices in large scale studies: cross validation in three countries (France, Portugal and Greece)

National audience