Impact of reducing fat, salt and sugar in commercial foods on consumer acceptability and willingness to pay in real tasting conditions: A home experiment

International audience; Decreasing obesity or cardiovascular disease can be achieved by eating healthier foods with reduced contents of fat, salt and sugar. However, these ingredients have a significant impact on the sensory quality of the food products that contain these ingredients, especially cooked sausage, chorizo, dry sausage, cheese and muffins. In this study, consumer appreciation of these five commercialized products (non reformulated versions) and their respective reformulated versions with reduced contents of salt, fat and sugar was tested. An original home experiment was performed to assess consumer appreciation in natural consumption conditions. The experiment was divided into …

Mélanges odorants : que Bugs Bunny perçoit-il de sa carotte ?

La perception chimique, chez les Vertébrés comme les Invertébrés, permet de s'interroger sur les causes proximales et évolutives des comportements. Les animaux trouvent dans les composés chimiques qui les entourent des informations vitales, relatives par exemple à la prédation, la reproduction, l’alimentation. Ceci étant, très rares sont les situations où un odorant est émis et perçu seul; les organismes perçoivent en fait des odeurs en mélanges, ou des mélanges d'odeurs. Certains mélanges ont la particularité d’être perçus comme des entités propres, à l'odeur en partie ou totalement distincte de celles des constituants; on parle de perception synthétique. Ainsi, le lapereau perçoit dès la …

Sentir différemment la même chose : approche comparative de la perception synthétique des mélanges chez le lapereau et l'Homme

Résumé de poster; Sentir différemment la même chose : approche comparative de la perception synthétique des mélanges chez le lapereau et l'Homme. SFECA 2013

Processus sensoriels cognitifs et comportementaux impliqués dans la perception des mélanges odorants alimentaires complexes chez le lapin nouveau-né et l'Homme

Within each breath, a large diversity of volatiles molecules of the surrounding reaches our olfactory receptors. Despite the chemical complexity of the natural environment, the organisms succeed to represent their world using relevant information carried by single odorants or mixtures. Focusing on the perception of these stimuli, we explored the processes involved in the treatment of this complex information, sometimes supported by mixtures or sub-mixtures. The treatment is based on two processes: the elemental mode, which allows extracting the odor quality of all or some of the elements, or the configural mode which allows the holistic representation of the mixture. In this doctoral thesis…

Perception of odour mixtures: the next challenge in flavour analysis.

Short paper dans conférence.; International audience; The olfactory dimension of food flavour is critical to the food identity and typicality. Food odour and aroma result from the processing of complex mixtures of volatile compounds activating the sense of smell. The perceptual properties of odour mixtures have been explored from both the aroma analysis point of view and the psychophysical point of view, thus revealing perceptual effects such as masking, synergy, or perceptual blending. However, considering odorants separately, the classical aroma analysis approach misses the central role of perceptual integration in odour mixture processing. Therefore, the challenge of food flavour analysi…

Both the number and perceptual quality of odorants control configural processing of odor mixture in human adults

Both the number and perceptual quality of odorants control configural processing of odor mixture in human adults. 36. annual meeting - association for chemoreception sciences (AChemS XXXVI)

Understanding the odor mixture

International audience

Elemental abilities of newborn rabbits facing multicomponent odour mixtures

National audience

The capacity of humans to perceive components in a configural senary mixture and its sub-mixtures

Perception of blending mixtures at different ages - A pilot study in humans

Explaining fat sensitivity in cottage cheeses by aroma re-lease and oral physiology parameters

International audience