Search results for "FLAVOUR"
showing 10 items of 310 documents
Short-term Effects of the Flavour of Drinks on Ingestive Behaviours in Man
1998
To examine the influence of the oro-sensory properties of different beverages on spontaneous intake of drinks, and the consequence of the volume of fluid ingested on subsequent food intake, 24 subjects (12 men, 12 women), slightly dehydrated, had access ad libitum, during four different experimental sessions in a cross-over design, to one of four commercial beverages without any other drink. The four beverages differed in flavour and caloric content: mineral water; the same mineral water flavoured with orange and unsweetened; the same mineral water flavoured with orange and sweetened with 100 g/l sucrose; or equally sweetened with 50 mg/l aspartame. Ad libitum: lunch was served 15 min after…
Food-related sensory experience from birth through weaning: contrasted patterns in two nearby European regions
2007
International audience; This study describes infant feeding practices among mothers from two European regions from the perspective of early sensory experiences. Two groups of mothers, one in Dijon , France (n=139), the other in Aalen , Germany (n=157) with infants aged 4–9 months were interviewed using a structured questionnaire. Clear between- and within-group differences in weaning practices were found, particularly with respect to breastfeeding duration (Aalen>Dijon) and exposure to flavour variety early in weaning (Dijon>Aalen). By 4 months, 65% of infants in Dijon and 20% in Aalen, had received their first non-milk, solid foods. Before beginning to wean, 39% of mothers in Dijon offered…
Breastfeeding and experience with variety early in weaning increase infants' acceptance of new foods for up to two months.
2008
International audience; BACKGROUND & AIMS: Previous studies showed that (1) breastfeeding and (2) higher food variety early in weaning can increase acceptance of new foods for the next few days. Here we measure, in two European regions, effects of breast or formula feeding and experience with different levels of vegetable variety early in weaning on new food acceptance during two months following the start of weaning. METHODS: Breast- or formula-fed infants received their first vegetable (carrot pur? and, over the next 9 days, either carrots every day; 3 vegetables changed every 3 days; or 3 vegetables changed daily. On the 12th and 23rd days they received new vegetable pur?, zucchini-tomat…
Tap water consumers differ from non-consumers in chlorine flavor acceptability but not sensitivity
2010
International audience; Unpleasant taste and especially chlorine flavor is one of the most common reasons advocated for choosing tap water alternatives as drinking water. As a consequence, the putative link between sensitivity to chlorine flavor and tap water consumption is an issue in drinking water habits studies. In the present study, we set out to examine such a link following a strategy in which we measured chlorine flavor perception at threshold and supra-threshold level for two groups of participants selected on their drinking water consumption habits. The first group included exclusive tap water consumers and the second group included exclusive bottled water consumers. In a first ex…
A tetraazahydroxypyridinone derivative as inhibitor of apple juice enzymatic browning and oxidation
2022
Abstract Enzymatic browning in fruits and vegetables can produce undesirable colour changes and adversely affect the taste, flavour, and nutritional value. This fact poses a challenge to the food industry to apply appropriate inhibitors to control enzymatic browning to maintain food quality. Accordingly, this study aims to evaluate the effect of small mazamacrocyclic compounds modified with a hydroxypyridinone similar to kojic acid on enzymatic browning, total polyphenols and antioxidant activity in apple juice. The results showed how these compounds interact with the tyrosinase enzyme in a complex interaction inhibiting its activity. The hydroxypyridinone attached to the macrocycle (I1) wa…
Thermodynamic and kinetic aspects of the transport of small molecules in dispersed systems
1998
Abstract The knowledge of the behaviour of flavour compounds in complex multiphase systems with regard to their structure is of great importance in flavour perception of foods. The thermodynamic and kinetic behaviour of three selected flavour compounds belonging to a homologous series of esters, e.g. ethyl acetate, ethyl butanoate and ethyl hexanoate, were studied in simple and multiphase systems. The liquid system was composed of water (with or without sodium caseinate) and/or a lipid, Miglyol. First, the properties of the solutes were determined by means of their liquid–liquid partition at equilibrium and their diffusion in aqueous or lipid phases. This first step allowed to reveal the im…
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.
Mu-tau neutrino refraction and collective three-flavor transformations in supernovae
2008
9 pages, 6 figures.-- PACS nrs.: 14.60.Pq; 97.60.Bw.-- ArXiv pre-print available at: http://arxiv.org/abs/0712.1137
Search for heavy neutral lepton production in K+ decays to positrons
2020
A search for heavy neutral lepton ($N$) production in $K^+\to e^+N$ decays using the data sample collected by the NA62 experiment at CERN in 2017--2018 is reported. Upper limits of the extended neutrino mixing matrix element $|U_{e4}|^2$ are established at the level of $10^{-9}$ over most of the accessible heavy neutral lepton mass range 144--462 MeV/$c^2$, with the assumption that the lifetime exceeds 50 ns. These limits improve significantly upon those of previous production and decay searches. The $|U_{e4}|^2$ range favoured by Big Bang Nucleosynthesis is excluded up to a mass of about 340 MeV/$c^2$.
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…