Saliva: A key driver of flavour release and perception in human

WOS:000323851300235; International audience

The texture of food for infants and young children

The weaning period is a transition from milk to family foods and is a critical phase for the development of food acceptance and eating habits of children. The texture of the complementary food introduced plays an important role in shaping preferences. It is known that early introduction of solid food and experience in difficult-to-chew textures could enhance later food acceptance. Texture acceptance follows the developmental sequence of oral functions and infants are more likely to accept texture they can manipulate in mouth. The development of these functions (mainly chewing) is thought to depend on the texture infants are exposed to. Infant refusing foods that require significant chewing …

Dehydration of Morocco tomato: effect on composition and organoleptic properties

Dehydration of Morocco tomato: effect on composition and organoleptic properties. Fruit and vegtable processing. 1. euro-mediterranean symposium

Flavour release and sensory pereption in cheeses

During the eating of food, the in-mouth process leads to food breakdown which induces the release of flavour compounds. Volatile and non-volatile compounds are released into the saliva, and volatile compounds are transferred into the vapour phase to reach olfactory receptors in the nasal cavity. The aim of this chapter is to review the effects of changing the composition of cheeses on the mobility, release and perception of flavour molecules (salt, aroma compounds), and to discuss the results with respect to human physiology. Cheese is a good model because it is possible to vary its composition (in lipids, proteins, salt), in order to comply with nutritional guidelines (less salt, less fat)…

Dumping effects measured in cream cakes: influence of response alternatives

Sensory panellists are often asked to make intensity judgments for a sensory attribute of a stimulus. However, it is well known that a multidimensional stimulus entails this judgment, and could lead to a carryover effect of the intensity of sensations as a function of the number of available attributes. This phenomenon has been called the “dumping” effect and could especially appear as a methodological issue in cross-modal interactions studies. The aim of this study was to investigate the influence of the number of attributes on the rating of a target attribute (saltiness) of several variants of a food-product and to assess the extent to which dumping affect judgment between variants. Nine …

TeRiFiQ Improving daily food