0000000000933316
AUTHOR
Noëlle Béno
showing 12 related works from this author
Dosage du chlore dans un headspace d'eau de Javel par électrode spécifique
2011
National audience
Configural perception of 6-odorant mixtures in newborn rabbits and human adults
2012
International audience
Prediction of sweetness potency from sweet taste receptor dose-response curves
2021
International audience
Perceptual responses to odorant mixtures originate mainly from peripheral processing
2012
International audience
Combination of odour-stimulation tools and surface response methodology to improve recombination studies and reveal cheese aroma
2012
International audience
Tap water consumers differ from non-consumers in their chlorine flavour acceptability: A key role of trigeminal sensitivity?
2009
International audience
Perceptual odor blending is influenced by chemical complexity of odorant mixtures
2008
International audience; Perfumers and flavorists are familiar with odor blending phenomenon and often report that a minimum number of odorants has to be mixed for a good odor blend to arise. Previous studies in humans and animals suggested that a configural process could be involved in the perceptual analysis of mixtures of odorants. It has been proposed that the perceptual blending phenomenon corresponds to a configural perception of odorant mixtures. In the present study, we investigated the influence of chemical complexity on the configural perception of odorant mixtures. Six mixtures including 2 to 6 odorants as well as each unmixed odorant were assessed for their odor quality by a pane…
Estimating odorant trigeminal threshold with the laterization method associated to a constant stimuli procedure
2008
International audience
Multidisciplinary approach to explore interactions in odor mixture perception
2023
Odors and aromas perceived in food and in the environment result from the processing of complex chemical mixtures of volatile compounds that should be efficiently processed by the olfactory system. It is known for decades that this processing generates perceptual interactions, such as masking, synergy, or perceptual blending, which contribute to elaborating a synthetic brain representation of the chemical information. Nevertheless, the perceptual processes underlying these interactions are still poorly known. In this project, we set out a multidisciplinary approach to identify the characteristics of odorants and olfactory receptors (ORs) that could support perceptual interactions. We hypoth…
Comparison of two sensory methods to obtain reliable dose-intensity curves for sweet taste compounds
2021
International audience
Features of multicomponent odour mixtures leading to blending effect in humans
2011
International audience
Evaluation of the validity of temporal sensory evaluation methods carried out by consumers on controlled stimuli delivered by a gustometer
2023
Temporal sensory evaluation is increasingly used with consumers. However, very few studies have investigated the repeatability and resolution of the methods used. Thus, this study aimed to fill in the gap by comparing the conclusions drawn from data collected using three temporal sensory methods performed with consumers on time model solutions delivered using a gustometer. One hundred and fifty consumers were recruited. After familiarization and a recognition task, they were divided into 3 panels, each using a different method to describe their temporal perception: Temporal Dominance of Sensations (TDS), Temporal Check-All-That-Apply (TCATA), and Attack-Evolution-Finish (AEF). Fourteen solu…