Search results for "PLEASANTNESS"
showing 9 items of 9 documents
Impact of reducing fat, salt and sugar in commercial foods on consumer acceptability and willingness to pay in real tasting conditions: A home experi…
2017
International audience; Decreasing obesity or cardiovascular disease can be achieved by eating healthier foods with reduced contents of fat, salt and sugar. However, these ingredients have a significant impact on the sensory quality of the food products that contain these ingredients, especially cooked sausage, chorizo, dry sausage, cheese and muffins. In this study, consumer appreciation of these five commercialized products (non reformulated versions) and their respective reformulated versions with reduced contents of salt, fat and sugar was tested. An original home experiment was performed to assess consumer appreciation in natural consumption conditions. The experiment was divided into …
Alliesthesia is greater for odors of fatty foods than of non-fat foods
2011
International audience; Alliesthesia is the modulation of the rewarding value of a stimulus according to the internal state (hungry or satiated). This study aimed to evaluate this phenomenon as a function of the nature of the stimulus (odors evoking edible and non-edible items, and the food odors evoking fatty and non-fat foods) and to compare the effectiveness of two reward evaluations (measures of pleasantness and appetence) to reveal alliesthesia. The results showed that both fatty and non-fat food odors were judged as less pleasant and less appetent when the subjects were satiated than when they were hungry, whereas no such difference was observed for non-food odors. There was a greater…
Olfactory Event-Related Potentials Reflect Individual Differences in Odor Valence Perception
2006
Investigating the neural substrates of perceived quality in olfaction using different odorants is intrinsically difficult. By utilizing individual differences in perceived quality of the odor of androstenone, we obtained a continuum of individual differences in rated valence of the same stimulus allowing investigations of its manifestation in the olfactory event-related potentials (ERPs). In an initial group consisting of 43 individuals that were screened for their verbal descriptors and sensitivity for the odor of androstenone, 22 normosmic volunteers were chosen forming 2 distinct groups with regard to verbal labels (‘‘body odor'' and ‘‘nonbody odor'') for androstenone while maintaining c…
Food memory and its relation with age and liking: An incidental learning experiment with children, young and elderly people
2008
International audience; The present study compared incidental learning and food memory in children, young adults and elderly people for three sensory modalities (taste, texture and aroma). The relation of gender and liker-status (i.e. how much we like a product) with food memory was also investigated. Participants received a complete meal including a custard dessert used as target under incidental learning conditions. 24 h later, participants were confronted with a series of samples consisting of the target and slightly modified versions of the target (distractors) and were unexpectedly asked to perform an ‘‘absolute memory’’ (‘‘Did you eat this sample yesterday?’’) and a ‘‘relative memory’…
Etude du contrôle hédonique de la prise alimentaire par l'analyse des potentiels évoqués gustatifs
2016
Hedonic control of food intake has been studied using neurophysiological investigations in animals and functional imaging in humans. Gustatory evoked potentials (GEPs), a higher time resolution technique than functional imaging, have never been used for this purpose. The first aim of this thesis was to establish a reliable recording of GEPs in humans, in response to a sapid stimulus. The second aim was to determine the GEPs modifications according to the hedonic value of food intake. GEPs recording was performed in response to an intermittent stimulation of a sapid solution in more than 100 young healthy subjects. The comparisons between cerebral recordings in response to water or paraffin …
Having a choice: does it influence pleasantness and food intake?
2014
Having a choice: does it influence pleasantness and food intake?. 6. European conference on sensory and consumer research: a sense of life
Evaluating the Consonance and Pleasantness of Triads in Different Musical Context
2013
This study examines whether the consonance and pleasantness of triads (major, minor, augmented, and diminished) varies according to the musical context in which it is presented. The level of consonance and dissonance (C/D) of each chord when they were played alone without any musical contexts was judged. Following this, each chord was accommodated in a different position in a short cadence, and the level of C/D for each chord was judged. Additionally, the C/D and the pleasantness and unpleasantness (P/U) of the whole sequence were rated on a 7-point scale. The results show that, for major and minor triads, there was no significant difference in C/D levels between the ‘without musical contex…
Slight variations in components ratio affect odor pleasantness of a blending mixture
2009
International audience; Odors rely mainly on the perception of odorants mixtures but are commonly perceived as single undivided entities; nevertheless, the processes involved remain poorly explored. It has been reported that perceptual blending, based on configural olfactory processing, can lead odorant mixtures to give rise to an emergent odor quality not present in the components. Furthermore, very slight variations (just noticeable differences, jnd) in components concentrations were shown to be sufficient to modify the odor quality of a blending mixture. In the present study, we set out to examine whether jnd in components concentrations could also affect the odor pleasantness of a blend…
Improving sensory quality of food product to meet the elderly’s preferences: which winning strategy?
2014
Having a "good" diet counts as an important factor for healthy ageing. Beyond nutritional aspects, a "good" diet, also contributes to maintain “eating pleasure”, an essential component in food intake mechanism. The present study aims to assess the impact of changes related to texture, taste and flavor on food acceptance in the elderly. The adopted strategy was to orientate the products modifications based on elderly’s expectations. A qualitative approach (focus group and face-to-face interviews) was carried on with a first elderly panel (>65 yo) to collect suggestions about sensory improvements that can be made in a meat dish with a normal texture, in a meat dish with a modified texture and…