Search results for "ODOUR"

Fruit physical, chemical and aromatic attributes of early, intermediate and late apricot cultivars.

2010

BACKGROUND: In order to reach good fruit quality, apricots require a balance of sugars and acids as well as a strong apricot aroma. In this study, fruit quality of early, intermediate and late apricot cultivars was evaluated by measuring physical, chemical and olfactory attributes. Multivariate analysis of quality and aroma attributes was used to identify groups of similar cultivars and association with ripening season. RESULTS: Physical, chemical and aromatic attributes showed great variation amongcultivars but no relation to ripening season. Aromatic profiles (34 volatiles) of fruit tissues indicated qualitative and quantitative differences among cultivars. Ninfa and Mandorlon were riches…

GC-olfactometry and odour recombination

2015

GC-olfactometry and odour recombination. 16. international symposium on olfaction and electronic nose

Fruit quality of two apricot cultivars

2008

Smelling in the old age

2017

Several authors argued that ageing is accompanied by an impairment of olfactory abilities, i.e., the ability to perceive an odour or a taste. However, beyond this overall effect of age on chemosensory abilities, ageing is accompanied by variability in olfactory performance: the decline of odour perception with age is not uniform across odorants neither across elderly individuals. Decline in odour perception may not be inevitable to the aging individual and that factors secondary to aging, such as poor health status or cognitive decline, may contribute to deficits in odour detectability beyond the age effect per se.

Enhancing salty taste through odour–taste–taste interactions: Influence of odour intensity and salty tastants’ nature

2013

WOS:000315557500017 ; www.elsevier.com/locate/foodqual; International audience; Decreasing the sodium content in food products without changing consumer acceptability has become an important challenge for the food industry, and several strategies are currently under investigation to reach this goal. This study investigated the effectiveness of saltiness enhancement by an odour to maintain the perception of saltiness in reduced salt content solutions. In the first experiment, we tested the hypothesis that odour intensity drives the level of saltiness enhancement. The results showed that odour can increase the salty intensity by 25%, while no clear influence of odour intensity either in taste…

Impact of olfactory and auditory priming on the attraction towards foods with high energy density

2015

\]\Recent research suggests that non-attentively perceived stimuli may significantly influence consumers' food choices. The main objective of the present study was to determine whether an olfactory prime (a sweet-fatty odour) and a semantic auditory prime (a nutritional prevention message), both presented incidentally, either alone or in combination can influence subsequent food choices. The experiment included 147 participants who were assigned to four different conditions: a control condition, a scented condition, an auditory condition or an auditory-scented condition. All participants remained in the waiting room during15 min while they performed a 'lure' task. For the scented condition,…

Cross-modal interactions between taste and smell: Odour-induced saltiness enhancement depends on salt level

2011

International audience; In recent years, health concerns related to salt have led to extensive research on low-salt foods. One major remaining issue is to reduce sodium content while still providing the salty fix, to maintain food appreciation, acceptance and choice. Using well-selected odours has been proposed to compensate for sodium chloride reduction in food, due to the cross-modal interactions between odour and taste. However, interactions between taste and odour, with regards to saltiness, remain poorly investigated. Moreover, although a few studies have assessed the influences of odour and sweet supra-threshold intensity on cross-modal interactions, none focused directly on how they …

Sensory changes with age and impact on appetite and food intake

2017

International audience

Industrial odour pollution and human health: a systematic review and meta-analysis.

2021

Abstract Objective To conduct a systematic review to evaluate the association between residential or occupational short- and long–term exposure to odour pollution from industrial sources and the health status of the exposed population. Methods The searches were conducted in Medline, EMBASE and Scopus in April 2021. Exposure to an environmental odour from industrial sources in population resident near the source or in workers was considered. We considered outcomes for which there was a biological plausibility, such as wheezing and asthma, cough, headache, nausea and vomiting (primary outcomes). We also included stress-related symptoms and novel outcomes (e.g. mood states). Risk of bias was e…

Modelling of Emissions from Large Biogas Plants

2015

Głównym celem wskazanym w „Wytycznych dla rozwoju biogazowni rolniczych w Polsce w latach 2010-2020” jest budowa biogazowni rolniczych przetwarzających zasoby biomasy w odpowiednich dla gminy warunkach. W Czechach produkuje się około 6,5% energii ze źródeł odnawialnych. Biogazownie, w przeciwieństwie do elektrowni słonecznych i wiatrowych, pracują stabilnie przez cały rok. Biomasa powinna być kluczowym źródłem realizacji zobowiązań czeskich wobec UE, w ramach których przyjęto produkcję 13% energii ze źródeł odnawialnych w 2020 roku. Dotychczasowe doświadczenia z działającymi 317 biogazowniami rolniczymi wykazały, że istnieją poważne problemy z właściwym ulokowaniem nowo zaprojektowanych bio…