Les préférences pour le gras, le salé et le sucré. Pourquoi et comment les mesurer ?

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Les préférences pour le gras, le salé et le sucré. Pourquoi et comment les mesurer ?

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[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition alimentation et santé sécurité alimentaire et toxicologie [ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition le monde de la nutrition [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition

description

Le gras, le salé et le sucré contribuent à la palatabilité des aliments. Toutefois, les préférences individuelles pour chacune de ces trois sensations sont très variables et influencent les choix alimentaires, lesquels en retour exposent plus ou moins le sujet à ces sensations. Cette boucle montre tout l’enjeu de la mesure des préférences vis-à-vis du gras, du salé et du sucré. Des outils originaux et uniques (questionnaire et tests d’analyse sensorielle) ont été élaborés et appliqués à des très grands groupes de sujets afin d’établir des relations entre préférences, expositions sensorielles, consommations alimentaires et caractéristiques sociodémographiques, pondérales et psychologiques des sujets.

year	journal	country	edition	language
2015-05-21

https://hal.archives-ouvertes.fr/hal-01183017

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