Search results for "LIKING"
showing 10 items of 54 documents
Are hedonic responses to food odours linked to food liking in infants at 12 and 22 months?
2013
Communication orale (résumé 1 p.) ; http://www.pangborn2013.com/; International audience
The risk of obesity is associated with fat and sweet liking
2015
Introduction: Fat, added sugar and sodium are important nutritional factors involved in the risk of obesity, although these components contribute to eating pleasure thanks to their sensory properties. Few cross-sectional studies have shown equivocal results about relationships between liking and weight status. The only one prospective study has shown an increase of weight in individuals who liked sweet taste and no significant relationships for fat liking. However, the tool that assesses liking is unreliable. Objectives: The aim of the study was to investigate the prospective association between liking for fat, sweet and salt and the onset of obesity in adults. Method / Design: Liking score…
Appréciation d'un aliment nouveau et contrôle de la prise énergétique chez l'enfant : Impact de l'apprentissage
2013
In a context of high rate of obesity, understanding early formation of child eating behaviour, in qualitative and quantitative terms, is crucial. This work shows that new vegetable acceptance is positively associated with the introduction of variety since the beginning of the complementary feeding, and would be more difficult in 2 year old children. Moreover, the liking of a new food (vegetable or beverage) increases after familiarisation by repeated exposure. A transitional association between the new food and calories induces more stable liking than repeated exposure. However, a high energy density could limit intake of the new food by learned satiation. This result supports an ability of…
Impact of information and in-home sensory exposure on liking and willingness to pay: The beginning of Fairtrade labeled coffee in France.
2015
This study was conducted to assess how the Fairtrade label interacts with the perception of intrinsic product characteristics on liking and purchase decisions and to estimate the evolution of this interaction after exposure to the coffees and/or exposure to ethical information. In a first session, 119 consumers gave liking scores for 2 regular and 2 Fairtrade coffees under a blind tasting condition. Then, they were asked to indicate the maximum price they would pay for each product in 2 auctions taking place under different information conditions. In the first auction, participants saw the packaging but did not taste the coffee; in the second auction, they could both taste the coffee and se…
Can improving a biscuit's nutritional characteristics be compatible with maintaining it sensory quality?
2013
Poster (1 page) ; http://www.pangborn2013.com/; International audience; Authorities encourage people to reduce fat and sugar consumption in public campaigns such as the National Nutritional Health Program in France. French producers are also encouraged to improve the nutritional composition of well-known commercial products by reducing fat and/or sugar contents. The objective of our study was to determine whether it was possible to do so while maintaining the sensory quality of the reformulated products. The study dealt with the impact of fat and sugar reduction on liking and sensory perception of 6 types of French commercial biscuits and cakes. For each type of product, one example of the …
Acceptability of partially dealcoholized wines - Measuring the impact of sensory and information cues on overall liking in real-life settings
2009
International audience; In this study, the effect of partial alcohol reduction in wine on consumer expectation and overall liking was investigated in real-life settings (by a Home-Use-Test). By varying the wine in the bottle and by manipulating the information on the label, it was possible to assess the relative impact of sensory properties and information cues on overall liking. Standard Chardonnay and Syrah wines were partially dealcoholized from about 13.5% to about 9.5%. After bottling, these dealcoholized wines were presented once with information about real alcohol content (9.5%) and once with false information about alcohol content (13.5%). A third bottle with standard wine inside wa…
Analyse sensorielle du fromage
2018
Heterogeneous salt distribution in hot snacks enhances saltiness without loss of acceptability
2013
clef UT: 000318667000026; International audience; Abstract Health issues have led worldwide organisations to encourage the food industry to reduce salt in processed foods. Therefore, different strategies for salt reduction have been investigated. Here, the effect of heterogeneous salt distribution on saltiness perception intensity was assessed to compensate for salt reduction in snack foods. Two models of hot-served baked foods were developed. One model is made of two layers that vary in composition (cream-based and cereal-based layers) and salt (NaCl) concentration; the other one is made of four cream-based layers that vary in salt concentrations. Consumer panels rated the saltiness intens…
Déterminants précoces de l'appréciation et de la consommation d'aliments riches en protéines animales/végétales à 5 ans
2016
Introduction et but de l'étude :La consommation de protéines d'origine animale ou végétale est devenue un élément critique en termes de santé comme d'environnement. Dans ce contexte, il semble important de comprendre les facteurs précoces associés à l'appréciation et à la consommation d'aliments riches en protéines animales ou végétales chez l'enfant.Matériel et méthodes :Lors du suivi à 5 ans, 1069 enfants de la cohorte mère-enfant EDEN ont réalisé un test d'appréciation hédonique pour 36 aliments, tandis que leurs parents remplissaient un fréquentiel de consommation, concernant leur enfant, pour 27 aliments. L'appréciation des aliments riches en protéines animales a été estimée en faisant…