Search results for "PERCEPTUAL INTERACTIONS"
showing 8 items of 8 documents
Impact of ethanol on the perception of wine odorant mixtures
2007
International audience; Several studies have focused on perceptual interactions in binary odor mixtures, but few on more complex mixtures. The aroma of wine is an example of a complex odor mixture. Our aim was to assess the impact of ethanol on the perception of mixtures of Woody (whiskey lactone) and Fruity (isoamyl acetate) odorants commonly found, physico-chemically and perceptually, in wine. Physico-chemically, reduced whiskey lactone volatility was observed in hydro-alcoholic solutions. Perceptually, a synergy effect by the Woody on the Fruity odor was observed in aqueous solutions, which disappeared with the addition of ethanol. Conversely, the Woody odor was masked in both aqueous an…
Physicochemical and perceptual interactions between composition/texture, taste and aroma: A way to enhance saltiness in foods
2009
Diplôme : Ph. D.; Excessive salt in the human diet is a major risk factor for hypertension and cardiovascular diseases. So, the World Health Organisation (WHO) advocates sodium reduction of foods as a cost-effective strategy to improve public health. Because of important functionalities of salt (NaCl) – salty taste and flavour enhancement, solutions are being sought to lower the salt content of processed foods without altering their taste. In this PhD work, the approach proposed was to use sensory interactions between the senses, especially composition/texture – saltiness interactions (i) and aroma-saltiness interactions (ii). The first part of this work aimed to investigate food compositio…
Integration of local features into a global shape
2001
AbstractIt is a well-established fact that the cortical filters selective for spatial frequency and orientation have a limited spatial extent. The present study investigated how information from local filters is integrated into global shapes. Specifically, we were interested in whether identification of a global pattern consisting of small oriented, spatially-bandpass features (Gabor patches) depends on the orientations of those features. The observer was presented with a C-like stimulus shape comprised of oriented Gabor elements on a blank background, and the performance measure was the threshold contrast for identifying the global orientation of the C-shape (four possible rotated orientat…
Reducing salt and fat while maintaining taste: An approach on a model food system
2013
Unbalanced diets with an excess consumption of fat, salt and low‐size sugars contribute to the development of pathologies such as obesity, cardiovascular diseases, and diabetes. As a consequence, worldwide healthcare authorities advocate salt, fat and sugar reduction in food. However, the multifunctional roles of these ingredients in both food composition and perception prevent a simple reduction of their content. Several strategies are currently investigated to design healthier food while maintaining its taste and consumer acceptability. Among these strategies, the one relying on crossmodal sensory compensation is tested within the framework of the EU‐TeRiFiQ research project. The main obj…
''Forward to the past''
2012
Carlini, Alessandro | Actis-Grosso, Rossana | Stucchi, Natale | Pozzo, Thierry; International audience; ''Our daily experience shows that the CNS is a highly efficient machine to predict the effect of actions into the future; are we so efficient also in reconstructing the past of an action? Previous studies demonstrated we are more effective in extrapolating the final position of a stimulus moving according to biological kinematic laws. Here we address the complementary question: are we more effective in extrapolating the starting position (SP) of a motion following a biological velocity profile? We presented a dot moving upward and corresponding to vertical arm movements that were masked i…
Perceptual interactions in mixtures of odorants
2008
International audience
Wine bouquet: the perceptual integration of chemical complexity
2011
Although hundreds of chemical compounds have been identified in grapes and wine, it has been repeatedly demonstrated that only a small fraction of these compounds in reality contribute to the flavor of wine. These compounds have the ability to activate at least one of the chemical senses located in the mouth and in the nose. Even if the actual number of flavor compounds is reduced, when compared to wine chemical complexity, the mixture of stimuli is transformed into a mixture of sensory signals that is integrated all along the sensory pathways to give rise to the wine’s bouquet. During this integration process, perceptual interactions, within and between senses, are likely to occur [1]. Bei…
Understanding physiological and physicochemical influences on in-mouth aroma release from yogurts using mechanistic modelling
2008
International audience; On the basis of a first mechanistic model predicting aroma release in the oropharynx during food consumption, the aim of the present work was to improve its accuracy and to use it to identify the main mechanisms responsible for in-mouth aroma release. Comparison between predicted release kinetics and the ones measured by APCI-MS in the nasal cavity of subjects eating flavoured yogurt highlighted the reasonably accurate time predictions of the relative aroma concentration in the nasal cavity and the model ability to simulate successive swallowing events as well as partial velopharyngeal closure. Parameters identified as the most influent for in-vivo aroma release were…