Search results for "AROMA"

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…

Reducing salt and fat while maintaining taste: An approach on a model food system

2013

Unbalanced diets with an excess consumption of fat, salt and low‐size sugars contribute to the development of pathologies such as obesity, cardiovascular diseases, and diabetes. As a consequence, worldwide healthcare authorities advocate salt, fat and sugar reduction in food. However, the multifunctional roles of these ingredients in both food composition and perception prevent a simple reduction of their content. Several strategies are currently investigated to design healthier food while maintaining its taste and consumer acceptability. Among these strategies, the one relying on crossmodal sensory compensation is tested within the framework of the EU‐TeRiFiQ research project. The main obj…

Perceived minerality in sauvignon blanc wine: chemical reality or cultural construct?

2016

International audience; The study aimed to determine the relationship between perceived mineral character in wine and wine chemical composition. We investigated the sensory properties and chemical composition of sauvignon blanc wines from two major sauvignon-producing countries, New Zealand and France. Sensory experiments employing 16 wines (8 French, 8 New Zealand) were conducted in Marlborough, New Zealand and in three regions of France, namely Bordeaux, Burgundy, and the Sancerre/Loire region. Wine professionals (31 New Zealanders and 32 French professionals) sensorially characterised the 16 wines under three conditions, bouquet only (ortho-nasal olfaction), palate only (nose clip condit…

Different sensory aspects of a food are not remembered with equal acuity

2009

International audience; In the present study, food memory for three sensory aspects involved in food perception, taste, texture and aroma, is compared. Participants received a lunch including a custard dessert (target) under incidental learning condition. One day later, participants were presented with samples identical to the target and with distractors varying either in sweetness, thickness or cherry aroma. Memory was assessed by an absolute recognition question (“Did you eat this sample yesterday?”) and by relative questions (“Is this sample less, equal or more sweet than the sample you ate yesterday?”). Results showed better memory performance for sweetness than for the two other sensor…

Characterizing the Dynamic Taste and Retro-Nasal Aroma Properties of Oral Nutritional Supplements Using Temporal Dominance of Sensation and Temporal …

2020

International audience; Orally Disintegrating Tablets (ODTs) are used to restore the nutritional status of people suffering from swallowing pathologies such as dysphagia. ODTs are consumed without water intake and are easily swallowed. The main active compounds of ODTs are vitamins and minerals. These nutrients can have a bad taste or aftertaste, which can be masked by sweetening or flavoring. To ensure the effectiveness of masking strategies and to prescribe a product to patients with acceptable sensory qualities, it is essential to perform a precise and complete sensory characterization of these ODTs. Temporal dominance of sensations (TDS) and temporal check-allthat- apply (TCATA) methods…

Influence of preparation conditions on the catalytic performance of mo/h-zsm-5 for methane dehydroaromatization

2021

[EN] Methane, the main component of natural gas, is an interesting source of chemicals and clean liquid fuels, and a promising alternative raw material to oil. Among the possible direct routes for methane conversion, its aromatization under non-oxidative conditions has received increasing attention, despite the low conversions obtained due to thermodynamic limitations, because of its high selectivity to benzene. Mo/H-ZSM-5, the first bifunctional zeolite-catalyst proposed for this reaction, is still considered as one of the most adequate and has been widely studied. Although the mono- or bifunctional nature of the MDA mechanism is still under debate, it is generally accepted that the Mo spe…

On the use of ionic liquids as mobile phase additives in high-performance liquid chromatography. A review.

2015

The popularity of ionic liquids (ILs) has grown during the last decades in several analytical separation techniques. Consequently, the number of reports devoted to the applications of ILs is still increasing. This review is focused on the use of ILs (mainly imidazolium-based associated to chloride and tetrafluoroborate) as mobile phase additives in high-performance liquid chromatography (HPLC). In this approach, ILs just function as salts, but keep several kinds of intermolecular interactions, which are useful for chromatographic separations. Both cation and anion can be adsorbed on the stationary phase, creating a bilayer. This gives rise to hydrophobic, electrostatic and other specific in…

Reactivity of cellulose during hydrothermal carbonization of lignocellulosic biomass

2020

Abstract Hydrothermal carbonization (HTC) of pure cellulose (CE) and birchwood (BW) samples was carried out at temperatures between 160 and 280 °C, 0.5 h residence time and biomass-to-water ratio 1:5, to investigate the reactivity of cellulose in lignocellulosic biomass. Thermogravimetric analysis (TGA) and Fourier transform infrared spectroscopy (FTIR) showed that the CE samples remained unaltered at temperatures up to 220 °C, but were significantly decomposed at 230 °C producing a thermal recalcitrant aromatic and high energy-dense material. FTIR showed that dehydration and aromatization reactions occurred at temperature equal or higher than 230 °C for the CE samples while a similar incre…

Room Temperature Home Prepared TiO2 Rutile Used for Selective Photocatalytic Oxidation of Aromatic Alcohols to Aldehydes in Aqueous Medium

2009

Titania Photocatalysts for Selective Oxidations in Water

2011

Heterogeneous photocatalysis by polycrystalline semiconductor oxides is an unconventional technology that has been mainly applied for the degradation of organic and inorganic pollutants in both the vapor and liquid phase. The application of photocatalysis in synthetic routes has also been researched in recent years, demonstrating its viability as an alternative route in organic chemistry. This work illustrates the main findings in the application of heterogeneous photocatalysis to the oxidation of organic compounds dissolved in water, free of any organic co-solvent. Two main aspects of the oxidative process have been studied: the first one is the partial oxidation of various mono-substitute…