Search results for "Oral Processing"

Impact of texture TDS and flavour TDS tasks and of chocolate-chip biscuit characteristics on oral processing features

2019

The objective of the present study was to investigate differences in oral activity when biscuits of the same type but with subtle composition differences are consumed and how performing a Temporal Dominance of Sensations (TDS) task modifies the way one eats. In addition, comparisons were made between performing a texture TDS (T-TDS) and a flavour TDS (F-TDS). Oral activity while eating biscuits with and without conducting a TDS task was recorded using a 3.dimensional motion capture system to monitor the evolution of jaw movements. The results showed that oral activity evolved over the consumption time, differed depending on the texture of the sample and was affected to a small but significa…

Multisensory integration in hemianopia and unilateral spatial neglect: Evidence from the sound induced flash illusion.

2016

Recent neuropsychological evidence suggests that acquired brain lesions can, in some instances, abolish the ability to integrate inputs from different sensory modalities, disrupting multisensory perception. We explored the ability to perceive multisensory events, in particular the integrity of audio-visual processing in the temporal domain, in brain-damaged patients with visual field defects (VFD), or with unilateral spatial neglect (USN), by assessing their sensitivity to the 'Sound-Induced Flash Illusion' (SIFI). The study yielded two key findings. Firstly, the 'fission' illusion (namely, seeing multiple flashes when a single flash is paired with multiple sounds) is reduced in both left- …

Time processing in children with Tourette's syndrome.

2010

Background: Tourette syndrome (TS) is characterized by dysfunctional connectivity between prefrontal cortex and sub-cortical structures, and altered meso-cortical and/or meso-striatal dopamine release. Since time processing is also regulated by fronto-striatal circuits and modulated by dopaminergic transmission, we hypothesized that time processing is abnormal in TS. Methods: We compared time processing abilities between nine children with TS-only (i.e. without major psychiatric comorbidities) and 10 age-matched healthy children, employing a time reproduction task in which subjects actively reproduce different temporal intervals, and a time comparison task in which subjects judge whether a …

Inter-individual retronasal aroma release variability during cheese consumption: Role of food oral processing

2014

The aim of our study was to explain inter-individual differences on in vivo aroma release during cheese consumption by oral physiological parameters. To reach this objective, 34 subjects were recruited. Their salivary flow, oral volume and velum opening were determined. Six cheddar-based melted cheeses with different fat levels and firmness were flavoured with nonan-2-one.(NO) and ethyl propanoate (EP). During their consumption (free protocol), in vivo retro nasal aroma release was followed by Atmospheric Pressure Chemical lonisation-Mass Spectrometry (APCI-MS). Chewing activity was evaluated by electromyography recordings. Bolus saliva content, mouth-coating, and bolus rheology were also d…

ASYMMETRY OF SELECTIVE ATTENTION IN HEALTHY SUBJECTS AND PATIENTS WITH CERVICAL FOCAL DYSTONIA

The environment continuously provides a wealth of information through our senses. This poses a major challenge to our brains to effectively process the relevant pieces of information over space and time, involving attentional processes. Attention selects, modulates and sustains focus on information most relevant for behaviour going beyond our limited capacity to process competing options. Voluntary allocation of attention to features, objects, or regions in space is controlled by top-down mechanisms. On the other hand, salient stimuli can automatically attract attention, even though the subject does not have intentions to attend to these stimuli. A key question is how attention is shaped by…

Main individual and product characteristics influencing in-mouth flavour release during eating masticated food products with different textures: mech…

2013

Research Areas: Life Sciences & Biomedicine - Other Topics; Mathematical & Computational Biology; A mechanistic model predicting flavour release during oral processing of masticated foods was developed. The description of main physiological steps (product mastication and swallowing) and physical mechanisms (mass transfer, product breakdown and dissolution) occurring while eating allowed satisfactory simulation of in vivo release profiles of ethyl propanoate and 2-nonanone, measured by Atmospheric Pressure Chemical Ionization Mass Spectrometry on ten representative subjects during the consumption of four cheeses with different textures. Model sensitivity analysis showed that the main paramet…

Project DyAdd: Non-linguistic Theories of Dyslexia Predict Intelligence

2020

Two themes have puzzled the research on developmental and learning disorders for decades. First, some of the risk and protective factors behind developmental challenges are suggested to be shared and some are suggested to be specific for a given condition. Second, language-based learning difficulties like dyslexia are suggested to result from or correlate with non-linguistic aspects of information processing as well. In the current study, we investigated how adults with developmental dyslexia or ADHD as well as healthy controls cluster across various dimensions designed to tap the prominent non-linguistic theories of dyslexia. Participants were 18–55-year-old adults with dyslexia (n = 36), …

Oralité alimentaire du jeune enfant : développement de la physiologie orale, expériences alimentaires et acceptabilité des aliments de différentes te…

2022

Food composition and oral processing influencing flavour release and perception

2013

Aroma and taste release depend on food composition and texture Oral physiology influences aroma and taste release and perception (interindividual variability) Aroma and taste release does not always explain aroma and taste perception Aroma-taste cross modal interactions may explain these differences Aroma-taste cross modal interactions can also be used in a strategy of salt reduction.

Flavour release and perception

2012

Flavour perception is a complex combination of the olfactory, gustatory and trigeminal sensations perceived during eating. During this eating process, tastants must be dissolved into saliva to be transported to the taste bud receptor cell membranes and aroma compounds have to be released in the oral cavity then transferred to the nasal cavity to reach the olfactory receptors. This release highly depends on food composition and structure, on the molecular properties of the stimuli but also on physiological characteristics of individuals and mastication behaviour. However, interactions occur between texture, taste and aroma perception at different levels: physic-chemical interactions in the f…