Search results for "FLAVOR"

Perceptual processing strategy and exposure influence the perception of odor mixtures

2008

 ; In flavor perception, both experience with the components of odor/taste mixtures and the cognitive strategy used to examine the interactions between the components influence the overall mixture perception. However, the effect of these factors on odor mixtures perception has never been studied. The present study aimed at evaluating whether 1) previous exposure to the odorants included in a mixture or 2) the synthetic or analytic strategy engaged during odorants mixture evaluation determines odor representation. Blending mixtures, in which subjects perceived a unique quality distinct from those of components, were chosen in order to induce a priori synthetic perception. In the first part, …

Salivary Composition Is Associated with Liking and Usual Nutrient Intake

2015

Salivary flow and composition have an impact on flavor perception. However, very few studies have explored the relationship between saliva, individual liking and usual dietary intake. The aim of our study was to evaluate the association of salivary flow and composition with both a liking for fat, saltiness and sweetness and the usual nutrient intake in an adult French population. Liking for fat, saltiness, and sweetness were inferred from liking scores obtained during hedonic tests on 32 food products among 282 French adults participating in the Nutrinet- Santé Study. Before assessing liking, resting saliva was collected. Standard biochemical analyses were performed to assess specific compo…

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…

Sensory-specific satiety with simple foods in humans: no influence of BMI?

2007

Olfacto-gustatory sensory-specific satiety plays an important role in the termination of food ingestion. A defect in this mechanism, by increasing food intake, could be a factor in development of overweight. The present study was conducted to explore whether sensory-specific satiety in the overweight may be different from that in normal-weight subjects. 144 subjects (half men, half women; age range: 17–62 years; BMI range: 17–39 kg m−2). Olfactory pleasure (OP) and flavor pleasure (FP) were evaluated before and after ingestion of a single chosen food. Six foods from three classes were offered: cucumber and tomato, pineapple and banana, and peanut and pistachio. According to the subjects' pr…

Consensus meeting: monosodium glutamate – an update

2006

Update of the Hohenheim consensus on monosodium glutamate from 1997: Summary and evaluation of recent knowledge with respect to physiology and safety of monosodium glutamate.Experts from a range of relevant disciplines received and considered a series of questions related to aspects of the topic.University of Hohenheim, Stuttgart, Germany.The experts met and discussed the questions and arrived at a consensus.Total intake of glutamate from food in European countries is generally stable and ranged from 5 to 12 g/day (free: ca. 1 g, protein-bound: ca. 10 g, added as flavor: ca. 0.4 g). L-Glutamate (GLU) from all sources is mainly used as energy fuel in enterocytes. A maximum intake of 6.000 [c…

Potential of microorganisms to decrease the "beany" off-flavor

2022

Search for neutral MSSM Higgs bosons at LEP

2006

The four LEP collaborations, ALEPH, DELPHI, L3 and OPAL, have searched for the neutral Higgs bosons which are predicted by the Minimal Supersymmetric Standard Model (MSSM). The data of the four collaborations are statistically combined and examined for their consistency with the background hypothesis and with a possible Higgs boson signal. The combined LEP data show no significant excess of events which would indicate the production of Higgs bosons. The search results are used to set upper bounds on the cross-sections of various Higgs-like event topologies. The results are interpreted within the MSSM in a number of "benchmark" models, including CP-conserving and CP-violating scenarios. Thes…

Measurement of interactions between polysaccharides and flavour compounds by exclusion size chromatography: Advantages and limits

1998

Interactions between flavour compounds and polysaccharides have been studied by exclusion size chromatography, the Hummel and Dreyer method. Hydrogen bonding was found between 2-acetyl thiazole and dextrines of different degrees of polymerisation. The number of binding sites and the affinity constant increase by increasing the degree of polymerisation. Hydrogen bonding was also responsible for the interactions between xanthane and 1-octen-3-ol or 2-acetyl pyrazine, with 1 mole of 1-octen-3-ol bound per pentasaccharide repeating unit. Unfortunately, the number of flavour compounds, which can be studied with this method, is limited due to their low water solubility and their low UV absorption.

Cosmological lepton asymmetry with a nonzero mixing angle \theta13

2012

While the baryon asymmetry of the Universe is nowadays well measured by cosmological observations, the bounds on the lepton asymmetry in the form of neutrinos are still significantly weaker. We place limits on the relic neutrino asymmetries using some of the latest cosmological data, taking into account the effect of flavor oscillations. We present our results for two different values of the neutrino mixing angle \theta_{13}, and show that for large \theta_{13} the limits on the total neutrino asymmetry become more stringent, diluting even large initial flavor asymmetries. In particular, we find that the present bounds are still dominated by the limits coming from Big Bang Nucleosynthesis, …

Differential branching fractions and isospin asymmetries of B -> K ((*)) μ(+) μ(-) decays

2014

The isospin asymmetries of $B \to K\mu^+\mu^-$ and $B \to K^{*}\mu^+\mu^-$ decays and the partial branching fractions of the $B^0 \to K^0\mu^+\mu^-$, $B^+ \to K^+\mu^+\mu^-$ and $B^+ \to K^{*+}\mu^+\mu^-$ decays are measured as functions of the dimuon mass squared, $q^2$. The data used correspond to an integrated luminosity of 3$~$fb$^{-1}$ from proton-proton collisions collected with the LHCb detector at centre-of-mass energies of 7$\,$TeV and 8$\,$TeV in 2011 and 2012, respectively. The isospin asymmetries are both consistent with the Standard Model expectations. The three measured branching fractions, while individually consistent, all favour lower values than their respective Standard M…