Effect of a sensory education programme on children’s preferences and eating behavior

2016

Perception sensorielle et appréciation de biscuits réduits en lipides et en sucres

2012

Communication orale ; http://www.qualiment.fr/

Effect of sensory exposure on liking for fat- or sugar-reduced biscuits

2015

This study investigates the effect of exposure to fat- or sugar-reduced biscuits on liking for these products. Two sets of biscuits were manufactured, each including a standard variant and 4 variants differing by the level of reduction of either fat or sugar content, to 33% of fat content or 28% of sugar content. Biscuit consumers were recruited to eat either the fat (n ¼ 113) or the sugar-reduced set of biscuits (n ¼ 106). They participated in 5 testing sessions, once a week, in laboratory conditions. During each session, they rated their liking of the 5 variants. At the end of each of the 4 first sessions, consumers were given 16 biscuits for their home consumption during the week. Partic…

Can improving a biscuit's nutritional characteristics be compatible with maintaining it sensory quality?

2013

Poster (1 page) ; http://www.pangborn2013.com/; International audience; Authorities encourage people to reduce fat and sugar consumption in public campaigns such as the National Nutritional Health Program in France. French producers are also encouraged to improve the nutritional composition of well-known commercial products by reducing fat and/or sugar contents. The objective of our study was to determine whether it was possible to do so while maintaining the sensory quality of the reformulated products. The study dealt with the impact of fat and sugar reduction on liking and sensory perception of 6 types of French commercial biscuits and cakes. For each type of product, one example of the …

Maternal weaning practices and their impact on infant's acceptance of new food

2010

Objective. The introduction of solid foods is a major step in the development of food behaviour. Previous studies showed that higher sensory variety in weaning period can later influence infant's acceptance of new food. The aim of the present study is (i) to describe precisely the different maternal weaning practices, (ii) to relate them with the individual mothers' and infants' characteristics, (iii) to study if these practices could impact infant's acceptance of new foods. Methods. Mothers (n=121) were requested to record each food proposed to their infant detailed from a sensory point of view and to score the level of its acceptance at the 4 first presentations. The beginning of the wean…

Effet d'une éducation sensorielle sur les préférences et comportements alimentaires d'enfants (8-10 ans)

2006

Effect of sensory education on willingness to taste novel food in children.

2008

International audience; As part of 'EduSens', a project aiming to measure the effect of a sensory education program developed in France on the food behaviour of school children, the present paper shows the results regarding neophobia. One hundred and eighty children (8-10 years old) were involved in the study. Half of them (experimental group) were educated during school-time with the 12 sessions of taste lessons "Les classes du go?by J. Puisais. The others served as a control group. Food neophobia was evaluated before and after the education period of the experimental group and once again 10 months later. An adapted food neophobia scale was used (AFNS) and the willingness to taste novel fo…

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

2002

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…

L'amélioration de la qualité nutritionnelle est-elle compatible avec le maintien de la qualité sensorielle ? L'exemple des biscuits

2012

Communication orale ; 29 pages

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

2010

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

Trade-off perceived quality and price

1998

International audience

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

2010

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 …

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

2002

International audience

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

2014

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.

Développement des préférences pour les légumes dans la cohorte OPALINE : un modèle SEM pour intégrer les différents déterminants des préférences de l…

2013

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

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 …

Portion size selection in children: Effect of sensory imagery for snacks varying in energy density

2020

Food sensory imagery - creating a vivid mental image of the sensory experience of eating - can lead to the selection of smaller portions because it serves as a reminder that eating enjoyment does not necessarily increase with portion size. The evidence is mostly limited to adults and to energy-dense foods for which it is particularly difficult to predict the satiating effects of consumption quantity. The objective was to study how food sensory imagery influences portion size selection of foods varying in energy density (brownie and applesauce) by 7- to 11-year-old children. During after-school time, 171 children were randomized into two conditions. Children in the food sensory imagery condi…

Effet de la perception en gras/sucré sur l'appréciation des biscuits

2011

Communication orale. Le Forum des Jeunes Chercheurs est une manifestation scientifique annuelle qui a lieu sur deux jours et qui permet aux doctorants de l'Ecole Doctorale Environnement, Santé, STIC de Dijon (ED E2S) et de l'Ecole Doctorale Homme, Environnement, Santé (ED HES) de Besançon de présenter leurs travaux de thèse lors de sessions de communications scientifiques orales ou affichées. Les deux écoles doctorales organisent à tour de rôle cet évènement. (https://sites.google.com/site/fjc2011dijon/)

Complementary feeding: what, when and how in OPALINE mothers? Consequences on infant's food acceptance.

2012

National audience; The introduction of weaning foods is a major transition in the development of infants’ eating behavior. Previous studies showed that greater variety at the beginning of the weaning period can later influence an infant’s acceptance of new foods. The aim of the present study was to describe maternal feeding practices in the first year (breastfeeding duration, age at the initiation of weaning, variety of new foods introduced) and to study whether they impacted infants’ later acceptance of new foods in a longitudinal survey of French children’s eating behavior. Mothers (n = 203) were asked to record each food offered to their infants from the beginning of the weaning period t…

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

2010

National audience

Maternal feeding practices during the first year and their impact on infants' acceptance of complementary food.

2013

Funding: Regional Council of Burgundy + Regional Council of IFR92 + Regional Council of PRNH-INRA-INSERM + Regional Council of the "ANR The French National Research Agency" under the Programme National de Recherche en Alimentation et nutrition humaine (ANR-06-PNRA-028 ) + Regional Council of Bledina, Nestle, Symrise, Cedus and Valrhona; International audience; The introduction of weaning foods is a major transition in the development of infants' eating behavior. Previous studies showed that greater variety at the beginning of the weaning period can later influence an infant's acceptance of new foods. The aim of the present study was to describe maternal feeding practices in the first year (…

Use of sensory food imagery to drive children to choose smaller portions of healthy and unhealthy snacks

2019

International audience

Perception sensorielle et appréciation de biscuits réduits en lipides et en sucres

2012

Poster ; http://www.qualiment.fr/

Comment faire aimer les légumes aux enfants ?

2013

National audience

The effect of Fat and Sweetness Perception on Biscuit Liking

2011

International audience

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

2012

Poster ; www.opaline-dijon.fr/

Development of a questionnaire to measure attraction toward sweet, salty, and fatty foods in children

2014

Childhood obesity may be responsible for a major alteration of life quality in children and in future adults. The causes of obesity are multiple and obesity results from a chronic imbalance between food intake and energy expenditure. The challenge is to understand the cause of this imbalance. In this context, this study aimed at evaluating the contribution of the attraction toward salty, sweet and fatty foods. Thus, the first aim of this study was to establish a tool to assess children’s attraction toward sweet, salty and fatty foods that could be used later in large-scale cohorts. The second objective was to compare this questionnaire to sensory tests measuring the overall liking for sweet…

Determinants of infant sweetness exposure. Results from the OPALINE mother-child cohort

2015

Determinants of infant sweetness exposure. Results from the OPALINE mother-child cohort. 39. annual meeting of the british feeding and drinking group

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

2015

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…

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

2013

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

Déterminants précoces de la formation des préférences alimentaires : rôle des facteurs expérientiels, sensoriels et éducatifs

2010

Déterminants précoces de la formation des préférences alimentaires : rôle des facteurs expérientiels, sensoriels et éducatifs. Rencontres d’Arôme

Effect of sensory education on categorization of unknown odors in children

2010

International audience

Reducing Fat or Sugar Content in Biscuits: Does it Impact Liking? Should Nutritional Claims Be Added to Packagings?

2012

Poster ; http://www.eurosense.elsevier.com/

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

2011

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)

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

2014

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…

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

2011

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…

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

2008

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

2014

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…

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

2011

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…

Should I use touchscreen tablets rather than computers and mice in TDS trials?

2016

International audience; Internet technologies are increasingly used as tools in sensory analysis. Thus, it would be a natural step forward for sensory science to move beyond the laboratory, into people's homes. Therefore, working with consumer IT devices like touchscreen tablets in sensory science should be taken into consideration. Working with the intuitive concept of dominance, Temporal Dominance of Sensations (TDS) requires a non-analytical answer from the subject. Using a touchscreen tablet instead of a classic mouse could reduce the cognitive load and favor a more instinctive answer. Indeed, it was proven that touch interaction is natural and efficient, and that finger pointing is fas…

Can we increase liking of fat or sugar reduced biscuits by either a progressive or a direct exposure?

2012

International audience

Expectation, liking and purchase behaviour under economical constraint

1998

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…

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

2007

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 …

Snack portion size choice, expectations and actual experiences in children: the interplay of healthiness, hunger, and sensory food imagery

2018

International audience

Can sensory food imagery lead children to choose and eat smaller portions of healthy and unhealthy snacks?

2018

Qualité et représentation nutritionnelles, perception sensorielle et acceptabilité des biscuits

2010

National audience

Description of maternal feeding practices and their impact on infant’s acceptance of new foods

2013

International audience

Effect of sensory education on categorisation of unknown odors in children

2010

National audience

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

2012

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)

L'imagerie sensorielle : Un nudge pour inciter les enfants à mieux manger à l'heure du goûter

2020

Could a sensory education improve taste identification, willingness to taste vegetables and food memory in 5 to 7 years-oldchildren?

2013

Résumé 1 p. ; http://www.pangborn2013.com/; International audience; The first objective of this study was to characterise children according to their ability towards taste identification, their willingness to taste usually disliked vegetables and their ability to memorize food previously eaten. Those aspects are assumed to be important in overall food behaviour in children. Three tests for measuring these aspects in 5-7 years-old children were designed. These 3 tests were taken by 160 children aged 5 to 7. First results revealed that children were able to identify 37%, 34%, 29%, 26% and 22% of respectively sweet, salty, umami, bitter and sour taste. One half of children were not willing to …

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

2000

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…

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

2018

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…

Relationship between olfactory reactivity and food rejections in infants

2006

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

2006

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

2015

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

P229: Déterminants de l’apport en glucides au cours la 1re année de vie dans la cohorte mère-enfant EDEN

2014

Introduction et but de l’etude Recemment, des etudes ont montre le role des expositions precoces sur les choix alimentaires de l’enfant. De plus, il a ete montre que les habitudes alimentaires etablies dans l’enfance persistent a l’âge adulte. Il apparait donc important d’identifier les leviers d’action pour optimiser la qualite des premieres expositions alimentaires dans l’objectif de mettre en place des habitudes alimentaires saines des le plus jeune âge. Dans ce contexte, notre objectif est d’etudier les determinants de l’exposition aux glucides dans la premiere annee de vie. Materiel et methodes Un enregistrement alimentaire sur 3 jours (2 jours en semaine et un jour de weekend) ete com…

Effect of sensory education on food preferences in children

2008

International audience; During an evaluation of the effects of a French sensory education program for 8-10 years old school children, an experiment was carried out to investigate the influence of the program on the development of children's preferences for stimuli differing in arousal potential (higher complexity and/or intensity). An experimental group (n = 101) who participated in the education program and a control group (n = 102) who did not, rated liking for five stimuli differing in arousal potential in each of three product categories (mashed potatoes, fruit yoghurts and compotes) at three moments: just before (T0) and after (T1) the education program and 10 months later (T2). Althou…

Effects of portion size on expected and experienced eating enjoyment, hunger, and healthiness ratings among children

2018

On the consistency of liking scores : insights from a study including 917 consumers from 10 to 80 years old

2004

Preference for 7 orange juices was recorded monadically. Three of the samples were replicates of the same juice (RJ). The 4 other samples were RJ slightly spiked with either sucrose, or citric acid, or quinine or an orange flavor. Each subject then performed a paired preference test composed of RJ and the modified juice whose score was the furthest from the RJ score. Finally, subjects were asked to choose one among 8 reasons why they preferred that sample. A number of individual statistics were computed in order to compare the consistency of liking scores within session, across ages and between genders. Women were slightly more consistent than men. However, no significant effect of age nor …

The impact of sugar and fat reduction on perception and liking of biscuits

2014

Abstract Reducing the fat and/or sugar content in biscuits can be a way to improve their nutritional composition. Seventy-nine consumers of biscuits were recruited to study the impact of these reductions on liking and perception. Four categories of products were selected from a wide range of biscuits available at the French market. Three to six variants of each type of biscuit were produced based on reduced content of sugar, fat or both. Consumers tested the samples under laboratory conditions (6 sessions), recording their liking during initial sessions and crispiness, sweetness and fat perception during latter sessions. Sugar-reduced biscuits were perceived as less sweet than standard bisc…

Effet de la perception en gras/sucré sur l’appréciation des biscuits

2011

National audience

Development of a questionnaire to measure attraction toward sweet, salty, and fatty foods in children

2014

Childhood obesity may be responsible for a major alteration of life quality in children and in future adults. The causes of obesity are multiple and obesity results from a chronic imbalance between food intake and energy expenditure. The challenge is to understand the cause of this imbalance. In this context, this study aimed at evaluating the contribution of the attraction toward salty, sweet and fatty foods. Thus, the first aim of this study was to establish a tool to assess children’s attraction toward sweet, salty and fatty foods that could be used later in large-scale cohorts. The second objective was to compare this questionnaire to sensory tests measuring the overall liking for sweet…

Description of maternal feeding practices and their impact on infant's acceptance of new foods

2011

International audience

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

2013

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…