showing 9 related works from this author
Impact of Very Hot Drink Consumption Habits, Age, and Sex, on Taste Sensitivity
2021
The temperature range for consuming hot drinks includes temperatures that can damage cells on the tongue. We hypothesized that the consumption of very hot drinks can lead to a decrease in the ability to perceive low concentrations of tastants. We evaluated the ability to perceive low concentrations of five prototypical sapid compounds in 42 women and 40 men aged 18–65. A questionnaire made it possible to collect the usual frequencies (number of unit/day) and consumption temperature levels (medium hot/very hot) for four very common hot drinks (coffee, tea, herbal infusions, and hot chocolate). Our results showed that subjects who consumed very hot drinks (versus medium hot) were less sensiti…
Impact of Dietary Fiber Enrichment on the Sensory Characteristics and Acceptance of French Baguettes
2013
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…
Creation of a food taste database using an in-home "taste" profile method
2014
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 …
Sociodemographic profiles regarding bitter food consumption. Cross-sectional evidence from a general French population
2013
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…
Influence of Prebiotic Fructans on Retronasal Aroma from Elderly Individuals
2021
This study investigates for the first time the role of fructans with prebiotic effects (oligofructose and inulin) on retronasal aroma among elderly individuals. The impact of oligofructose (20% w/w) on retronasal aroma release was investigated using proton transfer reaction-mass spectrometry (PTR-MS) after 73 elderly individuals consumed aqueous solutions aromatized with five aroma compounds (pentan-2-one, nonan-2-one, hexan-2,3-dione, octanal and linalool). The influence of oligofructose and inulin (10% w/w) on the perceived intensity (n = 26) of two aroma descriptors (butter and floral) was also studied together with the possibility of a dumping effect on aroma evaluation due to the sweet…
Combined heterogeneous distribution of salt and aroma in food enhances salt perception
2015
Aroma–taste interactions and heterogeneous spatial distribution of tastants were used as strategies for taste enhancement. This study investigated the combination of these two strategies through the effect of heterogeneous salt and aroma distribution on saltiness enhancement and consumer liking for hot snacks. Four-layered cream-based products were designed with the same total amount of sodium and ham aroma but varied in their spatial distribution. Unflavoured products containing the same amount of salt and 35% more salt were used as references. A consumer panel (n = 82) rated the intensity of salty, sweet, sour, bitter and umami tastes as well as ham and cheese aroma intensity for each pro…
Investigating semi-hard cheese aroma: Relationship between sensory profiles and gas chromatography-olfactometry data
2012
Abstract The purpose of this study was to investigate semi-hard cheese aroma by explaining sensory characteristics of cheese by gas chromatography–olfactometry (GC–O) data obtained via intensity ratings. Sensory (13 odour attributes) and GC–O profiles obtained by trained panels were carried out on seven non-processed semi-hard cheeses. Intensity scores for significant sensory attributes and significant odour-active compounds were analysed by partial least squares to determine correlations between these datasets. A total of nine sensory attributes and 15 odour-active molecules significantly discriminated between the cheeses. There were strong correlations (89% of the sensory data was explain…
The salt and lipid composition of model cheeses modifies in-mouth flavour release and perception related to the free sodium ion content.
2014
Reducing salt and lipid levels in foodstuffs without any effect on acceptability is a major challenge, particularly because of their interactions with other ingredients. This study used a multimodal approach to understand the effects of changes to the composition of model cheeses (20/28, 24/24, 28/20 lipid/protein ratios, 0% and 1% added NaCl) on sodium ion mobility ((23)Na NMR), in-mouth sodium release and flavour perception. An increase in the salt content decreased cheese firmness and perceived hardness, and increased sodium ion mobility, in vivo sodium release and both saltiness and aroma perception. With the same amount of salt, a lower lipid/protein ratio increased the firmness of the…
Equi-intensity across the SpectrumTM taste scales
2015
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…