Search results for "ODOUR"

Fruit quality of two apricot cultivars

2008

Does Personality Smell? Accuracy of Personality Assessments Based on Body Odour

2012

People are able to assess some personality traits of others based on videotaped behaviour, short interaction or a photograph. In our study, we investigated the relationship between body odour and the Big Five personality dimensions and dominance. Sixty odour samples were assessed by 20 raters each. The main finding of the presented study is that for a few personality traits, the correlation between self–assessed personality of odour donors and judgments based on their body odour was above chance level. The correlations were strongest for extraversion (.36), neuroticism (.34) and dominance (.29). Further analyses showed that self–other agreement in assessments of neuroticism slightly differ…

Odour and taste sensitivity is associated with body weight and extent of misreporting of body weight

2006

International audience; Background: Sensory factors are important determinants of appetite and food choices but little is known about the relationship between body weight and sensory capabilities. Objective: To investigate the relationship between measured body weights, misreporting of body weight and sensory capabilities. Design: In a cross-sectional sensory study, body weight was assessed by measured and self-reported body weight in healthy men ( n = 130) and women ( n = 181). Sensory capabilities were assessed as odour detection and identification, and detection for salty, sweet, sour and bitter taste. Results: Odour detection, odour identification and taste perception scores were lower …

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…

ODOUR STUDY WITH QUALITATIVE AND QUANTITATIVE RESEARCH METHODS IN VARIOUS DISTRICTS OF RIGA

2017

Different emission sources of odours become increasingly important environmental problem which may have a negative impact on human health and quality of life. Human odour perception may be subjective, however on odour perception threshold is considered to be the odorant concentration where at least half of odour assessor’s group members confirm the existence of odour, and then it is 1 OUE /m3. Nowadays more and more advanced technologies are used to measure odour concentration. Olfactometer Scentroid SM100 allows users to accurately quantify ambient odour concentration in field. Also this equipment allows to collect source samples and analyze odour in a laboratory. Odour study in 2016 and 2…

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.

Chapter 5 - Perceptual interactions in complex odor mixtures: the blending effect

2011

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

Chlorine flavor perception and neutralization in drinking water

2010

For water suppliers, using chlorine is necessary to ensure water bacteriological quality from the treatment plant to the consumers’ tap. However, chlorine flavour is one of the most common reasons advocated for choosing tap water alternatives as drinking water. As a consequence, the putative link between chlorine flavour perception and tap water consumption is an issue in drinking water habits studies. Since the sensory mechanisms involved in chlorine flavour perception remained largely unknown, the main objective of this thesis work was to first highlight those mechanisms and then to identify potential lever chlorine flavour sensory neutralisation.In a first step, we demonstrated that hypo…

Differential memory persistence of odor mixture and components in newborn rabbits: competition between the whole and its parts

2014

Interacting with the mother during the daily nursing, newborn rabbits experience her body odour cues. In particular, the mammary pheromone (MP) contained in rabbit milk triggers the typical behaviour which helps to localize and seize the nipples. It also promotes the very rapid appetitive learning of simple or complex stimuli (odorants or mixtures) through associative conditioning. We previously showed that 24h after MP-induced conditioning to odorants A (ethyl isobutyrate) or B (ethyl maltol), newborn rabbits perceive the AB mixture in a weak configural way, i.e. they perceive the odour of the AB configuration in addition to the odours of the elements. Moreover, after conditioning to the m…