Search results for "FLAVOR"

4-Hydroxy-5-methyl-3(2H)-furanone and 4-Hydroxy-2,5-dimethyl-3(2H)-furanone, Two Components of the Male Sex Pheromone ofEurycotis floridana(Walker) (…

1993

In Eurycotis floridana, male calling behavior is associated with the sex pheromone released by the anterior part of tergites. 2, 7, and 8. Glandular extracts of tergite 7 revealed a characteristic odor of caramel which is attractive at a distance for the females. We identified the two compounds responsible for this odor, 4-hydroxy-5-methyl-3(2H)-furanone and 4-hydroxy-2,5-dimethyl-3(2H)-furanone. These compounds are known to be very important as flavor components of foods, but this is the first time that they have been. identified as natural insect products. Various amounts of the identified compounds were tested, and their biological function is discussed.

L'intégration multisensorielle comme stratégie pour compenser la réduction en sodium et matière grasse dans les aliments

2015

In recent years;health authorities worldwide advise for a reduction of salt and fat in daily food consumption. However;foods with reduced salt and fat content are often not appreciated by consumers;Therefore;the formulation of low-salt-fat foods that maintain acceptability is a major concern in food research. In this thesis;the multi-sensory integration and release kinetics of flavor compounds were explored as strategies to compensate for salt and fat reduction in cheese products (model cheeses and real cheeses). The objective was to better understand the mechanisms leading to aroma and salt release during mastication and to evaluate how the matrix composition and structure influence salt a…

Multisensory integration as a strategy to compensate for sodium and fat reduction in food

2012

Multisensory integration as a strategy to compensate for sodium and fat reduction in food. Forum Jeunes chercheurs

Mechanisms involved in the control of feeding behavior in relation to food flavor

2016

Revue; IntroductionIntake is one of the most essential behaviors, since human beings, like any living organism, require adequate nutrients for their survival. Ingestive behavior is controlled to maintain energy balance by peripheral and central mechanisms. When physiological needs are not being met, they will lead to motivation. Thus, being hungry will motivate us to find food, and the motivation will cease when needs are met. Ingestive behavior is thus initially due to a need related to internal signals (Fig. 10.1), in this case, hunger (physiological need) and appetite (urge to eat a food from which we expect pleasure and satisfaction). Sensory (visual, olfactory and, to a lesser extent, …

"Having a drink in a bar": An immersive approach to explore the effects of context on drink choice

2013

UT: 000315557500004; International audience; This paper aims to evaluate the effect of context on food choices. Two studies are presented to test the potential of an immersive approach to help understanding contextual influences on drink choices. To generate contextual effects, two bar-like environments based on the idea of "having a drink in a bar" were created: one with wood furniture and one with blue furniture. In both immersive bars, clips with visual and music stimuli were projected on a wall to change the overall warmth of the ambience. In the first study, five different clips were projected. Participants in the immersive bars had to choose a drink within a large range of drinks for …

Perception of quality and complexity in wine and their links to varietal typicality: An investigation involving Pinot noir wine and professional tast…

2020

International audience; Quality and complexity are abstract terms employed frequently to describe a wine's overall attributes. In the present study, we investigated: (i) attributes driving wine professionals' judgments of quality and complexity in Pinot noir wines; (ii) the relation between these two abstract concepts; and (iii) association of each concept with varietal typicality. Twenty-two wine professionals evaluated 18 New Zealand Pinot noir wines in both clear and opaque glassware via two sensory tasks, a descriptive rating task and an 8-attribute, perceived complexity questionnaire. Sensory data were associated with wine UV-spectrophotometry colour measures to aid interpretation of t…

Electronic Nose to detect off-flavor of drinking water

2014

Probing the origin of ultra-high-energy cosmic rays with neutrinos in the EeV energy range using the Pierre Auger Observatory

2019

Neutrinos with energies above 1017 eV are detectable with the Surface Detector Array of the Pierre Auger Observatory. The identification is efficiently performed for neutrinos of all flavors interacting in the atmosphere at large zenith angles, as well as for Earth-skimming τ neutrinos with nearly tangential trajectories relative to the Earth. No neutrino candidates were found in ∼ 14.7 years of data taken up to 31 August 2018. This leads to restrictive upper bounds on their flux. The 90% C.L. single-flavor limit to the diffuse flux of ultra-high-energy neutrinos with an Eν -2 spectrum in the energy range 1.0 × 1017 eV -2.5 × 1019 eV is E2 dNν/dEν < 4.4 × 10-9 GeV cm-2 s-1 sr-1, placing str…

Limits on point-like sources of ultra-high-energy neutrinos with the Pierre Auger Observatory

2019

With the Surface Detector array (SD) of the Pierre Auger Observatory we can detect neutrinos with energy between 1017 eV and 1020 eV from point-like sources across the sky, from close to the Southern Celestial Pole up to 60 in declination, with peak sensitivities at declinations around ∼-53 and ∼+55, and an unmatched sensitivity for arrival directions in the Northern hemisphere. A search has been performed for highly-inclined air showers induced by neutrinos of all flavours with no candidate events found in data taken between 1 Jan 2004 and 31 Aug 2018. Upper limits on the neutrino flux from point-like steady sources have been derived as a function of source declination. An unrivaled sensit…

Measurement of θ13 in Double Chooz using neutron captures on hydrogen with novel background rejection techniques

2016

The Double Chooz collaboration presents a measurement of the neutrino mixing angle θ[subscript 13] using reactor [bar over ν[subscript e]] observed via the inverse beta decay reaction in which the neutron is captured on hydrogen. This measurement is based on 462.72 live days data, approximately twice as much data as in the previous such analysis, collected with a detector positioned at an average distance of 1050 m from two reactor cores. Several novel techniques have been developed to achieve significant reductions of the backgrounds and systematic uncertainties. Accidental coincidences, the dominant background in this analysis, are suppressed by more than an order of magnitude with respec…