Search results for " sensor"
showing 10 items of 1714 documents
Impact of a maternal high fat high sucrose diet on progeny's olfactory system
2018
International audience
Déterminer le goût de l’eau ne coule pas de source
2008
Describing the taste of water is a challenge since drinking water is supposed to have almost no taste. In this study, different classical sensory methodologies have been applied in order to assess sensory features of water. Nevertheless, these methodologies present drawbacks so a new methodology based on the comparison between water samples named “Polarized Sensory Positioning” (PSP) has been developed enabling to easily define the sensory characteristics of water without presenting too many samples. Finally, this new method provides new sensory data and could be extended to other products.
Candidature pour l'obtention de l'habilitation à diriger des recherches présentée et soutenue par Laurent BRONDEL le 5 décembre 2011
2011
Pas de résumé.
Sensodist: Remote differences tests through internet
2009
International audience
The bitter taste of vitamins is mediated by human TAS2R activation
2021
Vitamins play an important role in maintaining normal physiologic and metabolic functions. Vitamins are known to generate bitterness, which may contribute to the off-taste of nutritional supplements. This negative sensation may decrease product acceptability and patient compliance. Few studies have examined taste thresholds and sensory sensing mechanisms at the origin of vitamin taste detection. To better understand vitamin bitterness perception, we combined human sensory analysis and taste receptor functional assays. We measured the aqueous taste detection threshold of four B vitamins using sensory difference tests. Challenging the 25 human bitter taste 2 receptors (TAS2Rs), we found that …
Flexibilité du contrôle moteur dans les mouvements complexes dirigés
2011
The main objective of this thesis is to study the motor flexibility in complex movements when an unexpected event makes the initial motor plan inefficient. In this way, three kinematic and electromyographic studies and a fourth with functional magnetic resonance imaging were realized. (1)The main result of the first study clearly demonstrate that during complex movements express motor corrections in the upper and lower limbs, with latency responses of less than 100 ms, were revealed by contrasting electromyographic activities in perturbed and unperturbed trials. Such findings could indicate that visual on-going movement corrections may be accomplished via fast loops at the level of the uppe…
Chlorine flavor perception and neutralization in drinking water
2010
For water suppliers, using chlorine is necessary to ensure water bacteriological quality from the treatment plant to the consumers’ tap. However, chlorine flavour is one of the most common reasons advocated for choosing tap water alternatives as drinking water. As a consequence, the putative link between chlorine flavour perception and tap water consumption is an issue in drinking water habits studies. Since the sensory mechanisms involved in chlorine flavour perception remained largely unknown, the main objective of this thesis work was to first highlight those mechanisms and then to identify potential lever chlorine flavour sensory neutralisation.In a first step, we demonstrated that hypo…
Mouse olfactory sensory neurons' plasticity induced by postnatal odorant exposure: anatomical, molecular and physiological consequences
2012
Mouse olfactory sensory neurons' plasticity induced by postnatal odorant exposure: anatomical, molecular and physiological consequences. 8. FENS forum of neuroscience
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…
Hedonic sensations implicated in the control of human food intake : alimentary alliesthesia and sensory-specific satiety
2011
The control of food intake is a complex and multifactorial process controlled by the CNS. It is implicated in the regulation of body weight and the supply of energy substrates, as well as the supply of a panoply of nutrients to cover the specific needs of the organism. Among all the factors involved, hedonic sensations play an important role in guiding food selection and limitation of intake. The theoretical section of this thesis takes into account the physio-anatomical aspects of the control of food intake, in particular sensory pleasure and its evaluation, within the framework of the three principal hedonic phenomena: Conditioned Satiety (CS), Alimentary alliesthesia (AA) and sensory-spe…