0000000000948445
AUTHOR
Olivier Palicki
showing 16 related works from this author
Using cross-modal interactions to counterbalance salt reduction in solid foods
2011
International audience; We investigated odour-induced saltiness enhancement (OISE) in a solid model cheese with the aim of evaluating the influence of cross-modal interactions (odour-texture-taste) on saltiness perception and assessing the efficacy of using OISE to counterbalance salt reduction. Four model cheeses, varying in texture, were flavoured with three commercial tasteless aromas (comte cheese, sardine and carrot) differently associated with salty and cheesy food products. Twenty-seven consumers evaluated taste intensity, aroma intensity and its congruence with the product flavour, and the overall pleasantness of 12 flavoured and four unflavoured samples. The comparison of the perce…
Salivary protein profiles and sensitivity to the bitter taste of caffeine.
2011
WOS: 000298381900008; International audience; The interindividual variation in the sensitivity to bitterness is attributed in part to genetic polymorphism at the taste receptor level, but other factors, such as saliva composition, might be involved. In order to investigate this, 2 groups of subjects (hyposensitive, hypersensitive) were selected from 29 healthy male volunteers based on their detection thresholds for caffeine, and their salivary proteome composition was compared. Abundance of 26 of the 255 spots detected on saliva electrophoretic patterns was significantly different between hypo- and hypersensitive subjects. Saliva of hypersensitive subjects contained higher levels of amylase…
Inter-individual variability of protein patterns in saliva of healthy adults
2009
International audience; In order to document inter-individual variability in salivary protein patterns, unstimulated whole saliva was obtained from 12 subjects at 10 am and 3 pm of the same day. Saliva proteins were separated using two-dimensional gel electrophoresis, and semi-quantified using image analysis. One-way ANOVA was used to test the effects “time of sampling” and “subject”. Data were further explored by multivariate analyses (PCA, hierarchical clustering). Spots of interest were identified by mass spectrometry (MALDI-TOF MS/MS and nanoLC ESI-IT MS/MS). A dataset of 509 spots matched in all gels was obtained. There was no diurnal statistical effect on salivary patterns while inter…
Solid cheese consumption: Quantification of oral coating
2011
International audience; Mouth coating, defined as the residual food that sticks to the oral surface after food ingestion, plays an important role in both the delivery of food components and mouth feel and after-feel perceptions. The aim of this work was to adapt a rapid and simple instrumental method to the quantification of food remaining after the in vivo ingestion of a solid food. This method was investigated in 12 non-trained subjects who consumed four melted cheeses differing in terms of their fat and water contents. Mouth coating was determined by fluorescence measurements using curcumin, an oil-soluble dye that had been added to the cheeses during their preparation. The results obtai…
Can saliva-related reactions influence sensory perception of food? A case study on fat degradation and preference
2011
Can saliva-related reactions influence sensory perception of food? A case study on fat degradation and preference. 3. international symposium of delivery of functionality in complex food systems
Counterbalancing salt reduction in food using cross-modal interactions
2009
International audience
Variability of human saliva composition: possible relationships with fat perception and liking
2012
International audience; Saliva is the medium that bathes the taste receptors in the oral cavity and in which aroma and taste compounds are released when food is eaten. Moreover saliva contains enzymes and molecules that can interact with food. To date, little research has been devoted to the intra- and inter-individual variabilities of these components and their inter-relationships. The first aim of this work was to study intra- and inter-individual variabilities over time in the composition of molecules likely to interact with food in the mouth, with particular focus on molecules that might interact with fat. The second aim was to try to relate this composition to a liking for fat and its …
Mouthcoating: interaction between food properties and physiology of the consumer
2009
International audience
Saliva lipidome: A new source of sensory perception and eating habits markers?
2010
International audience
Salivary protein profiles and taste acceptance in infants
2010
Salivary protein profiles and taste acceptance in infants. 88. General Session & Exhibition of the IADR
The GOHAI: A new tool for panel selection
2009
International audience
Salivary proteome and sensitivity to bitterness
2010
Among the various factors that dictate food choices, the sensorial acceptability and the in-mouth perception of food are essential. For example, bitterness is partly responsible for the rejection of some vegetables by some consumers. In this study, the aim is to evaluate if the salivary environment of an individual plays a role in his sensitivity to bitter taste
Salivary proteins and bitterness acceptance in infants: an intringuing link
2012
Salivary proteins and bitterness acceptance in infants: an intringuing link[u][/u]. 9. European symposium on saliva
Kinetics of aroma release and consumer physiology
2009
International audience
Sensitivity to bitterness: may in-mouth proteolysis be involved?
2011
Sensitivity to bitterness: may in-mouth proteolysis be involved?. 9. Pangborn sensory science symposium
Saliva electrophoretic protein profiles in infants: changes with age and impact of teeth eruption and diet transition.
2011
International audience; Objective : The objective of this study was to describe the changes in salivary protein profiles in infants between the ages of 3 and 6 months, and to evaluate the impact of teeth eruption and introduction of solid foods on such profiles. Design : 73 infants were followed longitudinally at 3 and 6 months of age. Their whole saliva proteins were separated by SDS–PAGE electrophoresis and semi-quantified by image analysis. Amylase activity was also measured on a sub-sample of the population (n=42 infants). Bands which abundance was significantly different between the two ages according to paired comparisons were identified by mass spectrometry techniques. Results : Out …