0000000000479539
AUTHOR
Philippe Courcoux
showing 13 related works from this author
Inter-individual retronasal aroma release variability during cheese consumption: Role of food oral processing
2014
The aim of our study was to explain inter-individual differences on in vivo aroma release during cheese consumption by oral physiological parameters. To reach this objective, 34 subjects were recruited. Their salivary flow, oral volume and velum opening were determined. Six cheddar-based melted cheeses with different fat levels and firmness were flavoured with nonan-2-one.(NO) and ethyl propanoate (EP). During their consumption (free protocol), in vivo retro nasal aroma release was followed by Atmospheric Pressure Chemical lonisation-Mass Spectrometry (APCI-MS). Chewing activity was evaluated by electromyography recordings. Bolus saliva content, mouth-coating, and bolus rheology were also d…
In vivo sodium release and saltiness perception in solid lipoprotein matrices. 2. Impact of oral parameters
2012
This study aimed to investigate the relationships between sodium release, saltiness, and oral parameters during the eating of lipoprotein matrices (LPM). Sodium release and saltiness relative to 10 LPM were recorded during normal mastication by five subjects with differing oral parameters (chewing efficiency and salivary flow rate). The LPM samples varied in composition (dry matter, fat, salt, and pH levels) and represented a broad range of hardness. Mastication was recorded using electromyography simultaneously with sensory assessment. Differences in chewing behavior could explain most of the variability in sodium release and saltiness among subjects. Subjects with a higher chewing force a…
Combined effect of cheese characteristics and food oral processing onin vivoaroma release
2012
The aim of this work was to clarify the influence of the properties (firmness and fat content) of a solid processed model cheese on in vivo aroma release while considering the role of the in-mouth process during both mastication and post-swallowing steps, and the hydrophobicity of aroma compounds, on a large number of well characterized subjects. In vivo aroma release was studied on 44 subjects who freely consumed six processed model cheeses flavoured with the same concentration of nonan-2-one and ethyl propanoate. Globally, an increase in firmness induced an increase in chewing duration, amount of saliva incorporated into the food bolus, total amount of aroma released and rate of release. …
Understanding aroma release from model cheeses by a statistical multiblock approach on oral processing
2013
For human beings, the mouth is the first organ to perceive food and the different signalling events associated to food breakdown. These events are very complex and as such, their description necessitates combining different data sets. This study proposed an integrated approach to understand the relative contribution of main food oral processing events involved in aroma release during cheese consumption. In vivo aroma release was monitored on forty eight subjects who were asked to eat four different model cheeses varying in fat content and firmness and flavoured with ethyl propanoate and nonan-2-one. A multiblock partial least square regression was performed to explain aroma release from the…
Measuring dynamics of odorant binding to odorant binding protein under physiological conditions
2010
International audience
Sodium release and saltiness perception in dairy product systems: influence of food composition and oral parameters
2010
9. Wartburg Symposium on Flavour Chemistry and Biology (Eisenach (GER), April 13th-16th, 2010); International audience
Sodium release and saltiness perception in dairy product systems: influence of food composition and oral parameters
2010
International audience
Influence of composition and texture on in-mouth sodium release and saltiness perception during consumption of semi-hard cheeses
2011
Sodium content in human diet being excessive in many industrialized country, health authorities recommended its progressive reduction in food products in order both to improve public health and to decrease health cost (1). Cheese is one of the most important sodium vectors. However, salt (NaCl) is not only responsible for saltiness but is also implied in other functionalities such as flavour enhancement, texture, preservation (2). Keeping a good acceptability of food by the consumer at lower sodium chloride concentration is a real challenge for cheese industry to avoid negative consequences. To reach this goal, it is necessary to understand the role of cheese structure and composition on th…
A comparison of salt perception and acceptance of salt reduced food among children and adults
2014
International audience
Pupillometry, a complementary tool to sensory analysis
2013
Pupillometry, a complementary tool to sensory analysis. 30. Pupil Colloquium
Caractéristiques sensorielles clés de l’acceptabilité d’un pain de type baguette française
2008
National audience
Reducing salt level in food : an integrated study of salt release and perception in model and real food systems
2008
Reducing salt level in food: an integrated study of salt release and perception in model and real food systems; Reducing salt level in food: an integrated study of salt release and perception in model and real food systems
A comparison of salt perception and acceptance of salt reduced food among children and adults
2014
National audience