0000000000958007
AUTHOR
Julie Poette
showing 9 related works from this author
In-mouth mechanism leading to the perception of fat in humans: from detection to preferences. The particular role of saliva
2013
In humans, the perception of fat in food is a complex process involving many sensory modalities (texture, aromaand flavour). Themouth is the first place in which the process of digestion begins. During this process, a bolus is formed in which saliva is significantly incorporated. For solids and semi-solid fatty matrices, saliva and the shear forces applied during mastication contribute to their breakdown and/or destabilisation in emulsified systems. These mechanisms are often dependent on the fat content of the food and thus play an important role in not only the perception of texture but also the release of compounds responsible for the flavour of “fat”. In addition, saliva is directly inv…
Relationships between oral characteristics, bolus formation and aroma compound releases during the consumption of fat spread in humans
2011
Source : 13th Weurman Flavour Research Symposium - Zaragoza, Spain - September 27th – 30th, 201; International audience; The release and perception of flavour compounds is an important factor for the acceptance of a food product. It is a complex echanism that depends not only on the food’s chemical composition and structure, but also on in-mouth mechanisms involved in its breakdown. To date, most of the studies have been focused on hard or semi-hard product such as cheese for instance (1, 2). Among the works published on dairy product, fat spreads were not considered while they represent an important market. However these products are particularly interesting by their structure and composit…
Fat sensitivity in humans: oleic acid detection threshold is linked to saliva composition and oral volume
2013
Fat perception is assumed to result, at least in part, from in-mouth non-esterified fatty acids (NEFAs) detection. The aim of this study was to better understand how human oral physiology may govern the sensory sensitivity to NEFAs. For this purpose, the detection thresholds for oleic acid were determined for 17 human subjects with highly varying salivary and oral characteristics, and the thresholds were related to their oral and salivary characteristics with conventional and multidimensional data analysis. These thresholds were tested on a dairy oil-in-water emulsion that was specifically designed to avoid biases caused by differences in the initial structure of the emulsion as a function …
The salivary reactor: an innovating tool for the categorization of food products through their aroma and taste compounds release profiles
2010
ISBN-10: 3-938896-38-9 ISBN-13: 978-3-938896-38-9
Impact of human salivary components on the release of different flavour molecules
2010
International audience
The salivary reactor: an innovating tool for the categorization of food products through their aroma and taste compounds release profiles
2010
International audience
Release of aroma compounds from fat spread in a salivary reactor
2010
International audience
Understanding aroma release during fat spread consumption by an integrated approach on oral processing in human
2014
Understanding aroma release during fat spread consumption by an integrated approach on oral processing in human. 14. Weurman Flavour Research Symposium
Mécanismes en bouche et perception du gras chez l'homme : de la détection aux préférences
2012
National audience; Chez l’homme, la perception du gras de l’aliment est un mécanisme complexe faisant appel à de nombreuses modalités sensorielles (texture, arômes et saveur). Dans ce contexte, la bouche joue un rôle important. En effet elle est le tout premier lieu où commence le processus de digestion de l’aliment, lieu où il est déstructuré et perçu. Elle est ainsi le siège d’un nombre important d’évènements physiques, chimiques et biologiques vis à vis de cet aliment [1]. Au cours de ce processus, un bol alimentaire se forme dans lequel de la salive est incorporée de manière très significative [1]. A ce titre la salive est donc un élément central de la perception sensorielle de l’alimen…