Search results for "FLAVOR"
showing 10 items of 360 documents
Malolactic fermentation in white wines
2022
Abstract Malolactic fermentation (MLF) is an important process in wine production and involves the bioconversion of malic acid into lactic acid and CO2. However, many other biochemical reactions occur simultaneously, and several other grape must and wine compounds are also modified besides malic acid. Some can improve quality, while others may be detrimental to sensory quality or health. Among them, there are the synthesis of carbonyl compounds, esters, monoterpenes, volatile phenols, acetamide or mousy odor, methanethiol, dimethyl disulfide, methionol, 3-(methylsulfanyl) propionic acid, citrulline, or biogenic amines. The role of MLF in winemaking is triple: reducing the acidity of the win…
Physics at a future Neutrino Factory and super-beam facility
2009
The conclusions of the Physics Working Group of the international scoping study of a future Neutrino Factory and super-beam facility (the ISS) are presented. The ISS was carried by the international community between NuFact05, (the 7th International Workshop on Neutrino Factories and Superbeams, Laboratori Nazionali di Frascati, Rome, June 21-26, 2005) and NuFact06 (Ivine, California, 24{30 August 2006). The physics case for an extensive experimental programme to understand the properties of the neutrino is presented and the role of high-precision measurements of neutrino oscillations within this programme is discussed in detail. The performance of second generation super-beam experiments, …
Flavour formation in foods
2022
Relationships between early flavor/texture exposure, and food acceptability and neophobia
2023
From model food to real food systems: Advances and challenges in relating sensory measurements to in vivo flavor release
2015
From model food to real food systems: Advances and challenges in relating sensory measurements to in vivo flavor release. 250. american chemical society national meeting
Favoriser l'acceptation de légumes chez l'enfant. Comparaison des stratégies d'exposition répétée, d'association flaveur-flaveur et d'association fla…
2012
La consommation de légumes étant inférieure aux recommandations nutritionnelles, et particulièrement chez les enfants, mieux comprendre les facteurs qui favorisent leur acceptation est essentiel. Différentes stratégies visant à favoriser l’acceptation d’aliments sont décrites. Il s’agit de l’exposition répétée (RE), de l’association flaveur-flaveur (AFF) et de l’association flaveur-nutriment (AFN). La présente étude a pour objectifs de comparer l’efficacité de ces trois stratégies, de mesurer la stabilité de leurs effets, et d’expliquer par l’histoire alimentaire de chacun les différences individuelles d’acceptation de légumes. Une purée d’artichaut (légume cible, généralement peu apprécié)…
Impact of aldehyde dehydrogenases and aldo-keto reductases on human olfactory peri-receptor events
2023
International audience
Effects of energy density on the liking for sweet drinks and on caloric adjustment conditioning after exposure in children
2014
The contribution of energy density from sweet drinks to energy intake in children needs clarification. The objective was to study the influence of energy conditioning on liking and on caloric adjustment after sweet drinks exposure. Children aged 8 to 11 (n=44) were exposed to distinctly flavored sweetened drinks: a high-energy (HE: 150kcal) and a no-energy version (NE: 0kcal). They received either 2 or 7 exposures to each drink during a 4-wk conditioning period; no exposure during a 3-wk stability period; 3 exposures to both drinks, for which the association between the flavor and the energy density was switched, during a 4-wk extinction period. Flavor liking and food intake during the meal…
On-line aroma monitoring with mass spectrometry and link to flavor release and flavor perception
2015
On-line aroma monitoring with mass spectrometry and link to flavor release and flavor perception. 250. american chemical society national meeting
Flavor perception: mental representation, link with food intake control and putative role of oral microbiota
2019
International audience