Search results for "AROMA"

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 …

Understanding the role of saliva in aroma release from wine by using static and dynamic headspace conditions.

2014

The aim of this work was to determine the role of saliva in wine aroma release by using static and dynamic headspace conditions. In the latter conditions, two different sampling points (t = 0 and t = 10 min) corresponding with oral (25.5 °C) and postoral phases (36 °C) were monitored. Both methodologies were applied to reconstituted dearomatized white and red wines with different nonvolatile wine matrix compositions and a synthetic wine (without matrix effect). All of the wines had the same ethanol concentration and were spiked with a mixture of 45 aroma compounds covering a wide range of physicochemical characteristics at typical wine concentrations. Two types of saliva (human and artifici…

Model cheese aroma perception is explained not only by in vivo aroma release but also by salivary composition and oral processing parameters

2017

This advance article is part of themed collection: Structure & Sensory.; International audience; The aim of the present paper was to determine, from four model cheeses differing in fat content and firmness and consumed by fourteen well characterised subjects, the respective impacts of in vivo aroma release, bolus rheology, chewing activity, mouth coating and salivary composition on dynamic aroma perception. The originality of the approach is that it considers all the parameters together and is able to evaluate their relative contribution using multi-block partial least square (MB-PLS) regression. The fruity aroma perception of the more hydrophilic compound (ethyl propanoate) was related to …

Combined heterogeneous distribution of salt and aroma in food enhances salt perception

2015

Aroma–taste interactions and heterogeneous spatial distribution of tastants were used as strategies for taste enhancement. This study investigated the combination of these two strategies through the effect of heterogeneous salt and aroma distribution on saltiness enhancement and consumer liking for hot snacks. Four-layered cream-based products were designed with the same total amount of sodium and ham aroma but varied in their spatial distribution. Unflavoured products containing the same amount of salt and 35% more salt were used as references. A consumer panel (n = 82) rated the intensity of salty, sweet, sour, bitter and umami tastes as well as ham and cheese aroma intensity for each pro…

Age-dependent decline of steady state dopamine storage capacity of human brain: an FDOPA PET study.

2010

Conventional indices of the utilization of FDOPA in living human brain have not consistently revealed important declines in dopamine function with normal aging. However, most methods of kinetic analysis have assumed irreversible trapping of decarboxylated FDOPA metabolites in brain, an assumption that is violated even in PET recordings of short duration. Therefore, we have developed methods for the calculation of steady-state storage of FDOPA together with its decarboxylated metabolites (V(d), mlg(-1)), based upon improved kinetic analysis of 120-min emission recordings. In a group of 28 normal male subjects, of age ranging from 23 to 73 years, the magnitude of V(d) in the striatum and in e…

Elevated [18F]FDOPA utilization in the periaqueductal gray and medial nucleus accumbens of patients with early Parkinson's disease

2010

Udgivelsesdato: 2010-Feb-15 PET studies with the DOPA decarboxylase substrate 6-[(18)F]fluoro-l-DOPA (FDOPA) reveal the storage of [(18)F]-fluorodopamine within synaptic vesicles, mainly of dopamine fibres. As such, FDOPA PET is a sensitive indicator of the integrity of the nigrostriatal dopamine innervation. Nonetheless, there have been several reports of focal elevations of FDOPA utilization in brain of patients with Parkinson's disease (PD), all based on reference tissue methods. To investigate this phenomenon further, we used voxel-wise steady-state kinetic analysis to search for regions of elevated FDOPA utilization (K; ml g(-1) min(-1)) and steady-state trapping (V(d); ml g(-1)) in a …

External and internal exposure to polycyclic aromatic hydrocarbons (PAH) among workers in the production of fire-proof materials – Proposal of a biol…

2006

In 1999, we introduced the German polycyclic aromatic hydrocarbons (PAH) study. The study was designed as a nation-wide investigation on workers exposed to PAH. One aim of the study was to establish biological monitoring guidance values (BMGVs) for different branches. Here, we report on the production of fire-proof materials. This branch of industry is typically confronted with high exposure to PAH and with PAH-induced occupational (cancer) diseases. One hundred and thirty-five employees participated in the course of seven sampling dates in four different plants in Germany. External exposure was determined by personal air monitoring of the 16 EPA-PAH. Human biological monitoring was accompl…

Water-Insoluble Organics Dominate Brown Carbon in Wintertime Urban Aerosol of China: Chemical Characteristics and Optical Properties.

2020

The chromophores responsible for light absorption in atmospheric brown carbon (BrC) are not well characterized, which hinders our understanding of BrC chemistry, the links with optical properties, and accurate model representations of BrC to global climate and atmospheric oxidative capacity. In this study, the light absorption properties and chromophore composition of three BrC fractions of different polarities were characterized for urban aerosol collected in Xi'an and Beijing in winter 2013-2014. These three BrC fractions show large differences in light absorption and chromophore composition, but the chromophores responsible for light absorption are similar in Xi'an and Beijing. Water-ins…

Possible role of polycyclic aromatic hydrocarbons in the onset of melanoma: preliminary data.

2019

Aroma release in the oral cavity after wine intake is influenced by wine matrix composition

2018

The aim of this study has been to investigate if wine matrix composition might influence the interaction between odorants and oral mucosa in the oral cavity during a “wine intake-like” situation. Aroma released after exposing the oral cavity of three individuals to different wines (n = 12) previously spiked with six target aromas was followed by an -in vivo intra-oral SPME approach. Results showed a significant effect of wine matrix composition on the intra-oral aroma release of certain odorants. Among the wine matrix parameters, phenolic compounds showed the largest impact. This effect was dependent on their chemical structure. Some phenolic acids (e.g. hippuric, caffeic) were associated t…