Search results for "HEE"

Consistency between sorting task and sensory descriptie analysis: application to cheese products

2011

Sensory descriptive analysis (DA) is the incontrovertible method to obtain a complete description of a product. In such methodology, trained panellists evaluate a series of attributes that significantly discriminates products in a set. Sensory sorting task (ST) is often used with consumers in order to obtain a sensory map representing the global differences between products. The two methods are based on very different methodology, but each attends to show the main differences and similarity amongst products. Thus, one can wonder whether these two methods show the same differences, or more precisely, do the results obtained by DA resemble the ones obtained with ST? In the present study, we e…

Identification and quantification of the odour active compounds in sheep’s raw milk cheeses with flavour defect

2014

Identification and quantification of the odour active compounds in sheep’s raw milk cheeses with flavour defect. 14. Weurman flavour research symposium

Aroma and salt release and perception in model cheeses are explained by salt/fat contents, microstructure, salt mobility and oral processing

2013

The health authorities recommend a reduction in salt (NaCl) and fat contents of foodstuff. Reducing such components without affecting acceptability is a major challenge, particularly because of the interactions with other ingredients such as aroma compounds. This study consisted in a multimodal approach to understand the effect of changes in composition of model cheeses on the mobility and release of flavour molecules (NaCl, aroma compounds), masticatory behaviour and flavour perception. Six flavoured model cheeses have been formulated (three fat/protein contents, two NaCl contents). The rheological properties were analysed using uniaxial compression tests. Microstructure and homogeneity we…

Reducing salt and fat while maintaining taste: An approach using cross-modal sensory compensation

2014

Unbalanced diets with an overconsumption of fat, salt and sugars contribute to the development of pathologies. As a consequence, healthcare authorities advocate salt, fat and sugar reduction in food, but this often leads to less tasty products. Several strategies are currently investigated to design healthier food while maintaining taste and consumer liking. The strategy relying on cross-modal sensory compensation is being tested within the framework of the EU-TeRiFiQ research project. The main objective is to evaluate whether an optimisation texture, taste and aroma could help to maintain especially salt or fat perception in low-fat-salt food. Here we set out to examine whether a modificat…

Lactobionic acid: a possible substituent of glucono-delta-lactone in dairy products

2014

National audience

Consumer acceptance of nutritional innovation in traditional cheeses: effect of omega-3 information on hedonic scores and valuation

2009

International audience

La diversité de consommation de fromages dans la petite enfance : un facteur protecteur des maladies allergiques ?

2015

Introduction Une diversité alimentaire importante et précoce a été montrée protectrice vis à vis des maladies allergiques (Roduit C. et al, JACI 2012 Jul;130(1):130-6). L'effet de la diversité de consommation de fromages, riches en microorganismes, n'a pas été étudié. Or l'exposition aux microorganismes est suspectée pour son rôle protecteur sur la survenue de maladies allergiques. Le but de notre étude était d'évaluer l'effet protecteur de la diversité de consommation de fromages vis-à-vis de maladies allergiques (MA) : allergie alimentaire (AA), dermatite atopique (DA), asthme (AS), rhinite allergique (RA) et bronchite (BR). Méthodes L'étude a porté sur 941 enfants de la cohorte PATURE (P…

Odor-induced change in saltiness: Enhancement of salt perception with salt-associated aroma

2007

Flavour release and sensory pereption in cheeses

2013

During the eating of food, the in-mouth process leads to food breakdown which induces the release of flavour compounds. Volatile and non-volatile compounds are released into the saliva, and volatile compounds are transferred into the vapour phase to reach olfactory receptors in the nasal cavity. The aim of this chapter is to review the effects of changing the composition of cheeses on the mobility, release and perception of flavour molecules (salt, aroma compounds), and to discuss the results with respect to human physiology. Cheese is a good model because it is possible to vary its composition (in lipids, proteins, salt), in order to comply with nutritional guidelines (less salt, less fat)…

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…