Search results for "Nose"
showing 10 items of 1793 documents
Large 256-Pixel X-ray Transition-Edge Sensor Arrays With Mo/TiW/Cu Trilayers
2015
We describe the fabrication and electrical characterization of 256-pixel X-ray transition-edge sensor (TES) arrays intended for materials analysis applications. The processing is done on 6-in wafers, providing capabilities on a commercial scale. TES films were novel proximity coupled Mo/TiW/Cu trilayers, where the thin TiW layer in between aims to improve the stability of the devices by preventing unwanted effects such as Mo/Cu interdiffusion. The absorber elements were electrodeposited gold of thickness 2 μm. The single-pixel design discussed here is the so-called Corbino geometry. Most design goals were successfully met, such as the critical temperature, thermal time constant, and transit…
An original approach for gas chromatography-olfactometry detection frequency analysis: Application to gin
2012
Abstract Gas Chromatography-Olfactometry (GC-O) is a technique that lies halfway between physicochemical and sensory analysis and involves the perception of volatile flavour compounds, separated by gas chromatography, by the human nose. Of the different GC-O procedures available, detection frequency has been proved to be more rapid and more repeatable, even with an untrained panel. This characteristic regarding the panel is often not considered when dealing with the sensory attributes determined by assessors. An original approach to GC-O using the detection frequency procedure has been developed and tested on two types of gin and made it possible to benefit from sensory data. The panel cons…
Photo-thermal modulation of surface plasmon polariton propagation at telecommunication wavelengths
2013
International audience; We report on photo-thermal modulation of thin film surface plasmon polaritons (SPP) excited at telecom wavelengths and traveling at a gold/air interface. By operating a modulated continuous-wave or a Q-switched nanosecond pump laser, we investigate the photo-thermally induced modulation of SPP propagation mediated by the temperature-dependent ohmic losses in the gold film. We use a fiber-to-fiber characterization set-up to measure accurately the modulation depth of the SPP signal under photo-thermal excitation. On the basis of these measurements, we extract the thermo-plasmonic coefficient of the SPP mode defined as the temperature derivative of the SPP damping const…
Effets de l'hypnose dans des tâches cognitives et émotionnelles
2011
National audience; L’étude réalisée au sein du LEAD, CNRS – UMR 5022 avec la collaboration des Professeurs Emmanuel Bigand et Antoine Bioy a pour objectif de tester l'effet de l'hypnose dans les tâches cognitives et émotionnelles. Ce forum est ainsi l’occasion de présenter pour commencer, de façon non exhaustive, les recherches scientifiques qui ont mis en évidence une augmentation du flux sanguin dans certaines aires cérébrales lors de l’état hypnotique par rapport à un état de conscience ordinaire. Ces recherches ont étaient le point de départ notre l’étude, dont l’hypothèse principale est que l'augmentation l’activité cérébrale dans les aires des cortex pré frontaux, frontaux inférieurs,…
From model food to real food systems: Advances and challenges in relating sensory measurements to in vivo flavor release
2015
From model food to real food systems: Advances and challenges in relating sensory measurements to in vivo flavor release. 250. american chemical society national meeting
Dark chocolates organoleptic differences: a PTR-ToF-MS success story
2019
International audience; Aroma of dark chocolate depends on process and cocoa origin and variety. Repeated sensory analyses of standardized chocolates produced from various cocoa beans batches using a standard fabrication process allowed classifying them into four sensory categories. These categories were confirmed in a PTR-ToF-MS analysis of the volatilome of 206 chocolate samples through supervised multivariate data analyses (PLS-DA). Variable selection using dedicated methods pinpointed some volatile compounds important for the discrimination of the chocolates. Moreover, the nosespace of a subset of chocolates was measured by twelve assessors using PTR-ToF-MS with simultaneous determinati…
Nosespace of dark chocolates differing in sensory characteristics using PTR-TOF-MS and link to flavour perception through simultaneous Temporal Domin…
2019
International audience; Aroma of dark chocolate depends on process and cocoa origin and variety. Repeated sensory analyses of standardized chocolates produced from various cocoa beans using a standard fabrication process allowed classifying them in four sensory categories. These categories were confirmed in a PTR-MS analysis of the volatilome of 206 chocolate samples [1]. The objective here was to study the nosespace of a subset of chocolates simultaneously with their temporal profile to better explain the sensory categorization at a perception level. A Temporal Dominance of Sensations (TDS) evaluation of 8 chocolates (2 selected per category) was done in triplicate by 12 subjects while the…
A la découverte des odeurs
2019
Often taken for granted, the sense of smell has seldom been discussed or understood. However, since the start of the 20th Century, studies in this area have grown exponentially and today there is a greater understanding of the olfactory system – at both structural and functional levels. Scientists now concern themselves with questions about the holistic nature of our sense of smell and are investigating the role of odors in interpersonal relations, in food intake processes, in the diagnosis of certain illnesses, and many other areas. The beginnings of this knowledge are as fascinating as they are abundant and numerous disciplines are involved: psychology, physiology, genetics, neuroscience,…
Nosespace PTR-MS analysis with simutaneous TDS or TCATA sensory evaluation: Release and perception of the aroma of dark chocolates differing in senso…
2021
International audience; Perception of flavor is a dynamic process during which the concentration of aroma molecules at the olfactory epithelium varies with time as they are released progressively from the food in the mouth during consumption. However, how the various components combine to produce a sensory impression is still not completely understood. Real-time mass spectrometry (MS) techniques that measure aroma compounds directly in the nose (nosespace) aim at obtaining data patterns that are supposed to reflect the way aromas are released in real time during food consumption. These patterns are supposed to be representative of the retronasal stimuli perception. Real-time sensory methods…
On-line aroma monitoring with mass spectrometry and link to flavor release and flavor perception
2015
On-line aroma monitoring with mass spectrometry and link to flavor release and flavor perception. 250. american chemical society national meeting