Search results for " Taste"
showing 10 items of 104 documents
Enhancing salty taste through odour–taste–taste interactions: Influence of odour intensity and salty tastants’ nature
2013
WOS:000315557500017 ; www.elsevier.com/locate/foodqual; International audience; Decreasing the sodium content in food products without changing consumer acceptability has become an important challenge for the food industry, and several strategies are currently under investigation to reach this goal. This study investigated the effectiveness of saltiness enhancement by an odour to maintain the perception of saltiness in reduced salt content solutions. In the first experiment, we tested the hypothesis that odour intensity drives the level of saltiness enhancement. The results showed that odour can increase the salty intensity by 25%, while no clear influence of odour intensity either in taste…
Equi-intensity across the SpectrumTM taste scales
2015
Abstract This work aimed to study the equi-intensity across the Spectrum™ taste scales. The approach consisted of a comparison of four reference points illustrating the same level of intensity across the scales using two very different methods: 2-alternative forced-choice (2-AFC) and Labeled Magnitude Scale (LMS). The comparisons across these scales were based on caffeine, citric acid, sodium chloride, sucrose, and monosodium glutamate in water solutions, at different concentrations, prepared according to the guidelines given for the Spectrum™ method. A scale concerning the umami taste, designed in the spirit of the Spectrum™ scales, was also studied in this work. Both procedures produced s…
Strategies to enhance saltiness in food involving cross modal interactions
2013
A series of results is reported on cross modal odour-taste interactions as a mean to enhance salty taste in food. Salt-related odours can enhance salty taste in water solutions containing a low level of sodium chloride through odour-induced changes in taste perception. Odour-induced saltiness perception enhancement (OISE) depends on salt concentration (intensity). OISE was also found effective in low-salt content solid model cheese, but texture dependant. A significant saltiness perception enhancement induced by Comté cheese and sardine odours was observed for softer textures only. In ternary odour-sour-salty solutions, sourness enhances saltiness perception additively with salt-related odo…
Taste, a new incentive to switch to (R)-praziquantel in schistosomiasis treatment.
2009
Background Praziquantel (PZQ) is the drug compound of choice in the control and treatment of schistosomiasis. PZQ is administered as a racemate, i. e. 1∶1 mixture of enantiomers. The schistosomicidal activity arises from one PZQ-enantiomer, whereas the other enantiomer does not contribute to the activity. The WHO's Special Programme for Research and Training in Tropical Diseases (TDR) has assigned the low-cost preparation of pure schistosomicidal (−)-PZQ a key priority for future R&D on PZQ, but so far this transition has not happened. PZQ has two major administration drawbacks, the first being the high dose needed, and its well documented bitter and disgusting taste. Attempts of taste-mask…
New insights into the bioactivity of cucurbitacins
2005
The cucurbitacins are a group of tetracyclic triterpenoids derived from the cucurbitane skeleton and found primarily in the Cucurbitaceae family. These triterpenoids, present in free or glycosidic form, are generally responsible for the bitter taste of the plants that contain them and are probably the principal cause of the antifeedant effects observed for such plants. Several plants used in traditional medicine to treat both inflammatory diseases as well as various types of tumors are rich in cucurbitacins, a fact which has given rise to several studies concerning their potential use as anti-inflammatory and anticancer agents. Nevertheless, since many cucurbitacins are extremely toxic, rel…
Pensare con gusto
2021
The greatest challenge for a human being lies in being able to understand, and indeed welcome, one’s own limits as an essential ingredient that determines, qualifies, and ultimately enriches the very tendency to overcome them. Any gesture that, in whatever way, aims to elevate us from our finite condition will be all the more successful in its intent the deeper that condition is imprinted in it.
Análisis del comportamiento de la demanda de turismo rural desde la experiencia de la comarca El Alto Palancia
2004
This study is intended to delve into the tastes and preferences of tourists visiting rural areas in Spain as an alternative to the traditional sun and beach holiday that dominates Spanish tourism. This paper is focused on the demand side of rural tourism; more specifically the extent to which tourists visiting a Spanish rural area. El Alto Palancia region, exhibit different behaviours depending on age, gender, incomes and educational background. The homogeneity of behaviour across several categories of tourists was tested in two sets of variables. First, «interest in certain resources associated with rural tourism», focused on natural and architectural resources that sustains the tourist's …
Taste for fat: the 6th taste modality
2016
IF 4.066; International audience
Phenotype genotype relationship in human taste
2008
International audience
Sweet influences on early food preference development
2020
Virtual meeting.; International audience