Search results for "Percept"

Âge, perception chimiosensorielle et préférences alimentaires

2010

 Revue non indexée dans le JCR.; National audience; Le vieillissement s’accompagne d’un déclin des sensibilités olfactives et gustatives (sensibilités chimiosensorielles). Or, lorsque nous mangeons, la saveur et l’odeur d’un aliment contribuent largement au plaisir associé à son ingestion. Plusieurs auteurs ont fait l’hypothèse que le déclin des capacités chimiosensorielles observé chez les seniors conduirait à des modifications des préférences alimentaires, celles-ci entraînant à leur tour des changements de l’appétit et de la prise alimentaire. Effectivement, lorsque les préférences sont mesurées à un instant t, les seniors tendent à préférer des aliments ayant une flaveur plus intense. C…

The Dynamics of Aroma Release during the Consumption of Candies with Different Structures

2014

This chapter aims at investigating the role of candy texture on the dynamics of aroma release using dynamic instrumental and sensory methods. The highest in vivo release, monitored using proton transfer reaction mass spectrometry (PTR-MS), was obtained for the 2% gelatin sample for all aroma compounds. The temporal dominance of sensations (TDS) method highlighted that the dominant sensation for the liquid product was the “strawberry” note. For other products, the temporal characteristics of perceptions were more complex. Data highlighted that aroma release resulted from interaction between product properties and oral behavior. Some relations with the dynamics of perception have been establi…

Effects of Food Label Health and Nutrition Claims on Consumer Perceptions

2009

Two experiments are reported that examined consumers' perceptions of food package labels where health and nutrition claims were present and where they had been removed. Unlike previous studies examining the influence of information on perception, realistic materials were used. This was accomplished by presenting information on a computer as photo-realistic images of packages where claims had been removed by editing to give a without-claims condition. Automatic presentation of materials and data collection meant participants proceeded through the computer questionnaire without the presence of an experimenter. The experiment was conducted with both British and French consumers. No significant…

Cortical Recruitment Determines Learning Dynamics and Strategy

2018

AbstractSalience is a broad and widely used concept in neuroscience whose neuronal correlates, however, remain elusive. In behavioral conditioning, salience is used to explain various effects, such as stimulus overshadowing, and refers to how fast and strongly a stimulus can be associated with a conditioned event. Here, we show that sounds of diverse quality, but equal intensity and perceptual detectability, can recruit different levels of population activity in mouse auditory cortex. When using these sounds as cues in a Go/NoGo discrimination task, the degree of cortical recruitment matches the salience parameter of a reinforcement learning model used to analyze learning speed. We test an …

2019

During speech perception listeners rely on multimodal input and make use of both auditory and visual information. When presented with speech, for example syllables, the differences in brain responses to distinct stimuli are not, however, caused merely by the acoustic or visual features of the stimuli. The congruency of the auditory and visual information and the familiarity of a syllable, that is, whether it appears in the listener’s native language or not, also modulates brain responses. We investigated how the congruency and familiarity of the presented stimuli affect brain responses to audio-visual (AV) speech in 12 adult Finnish native speakers and 12 adult Chinese native speakers. They…

Role of aroma–matrix interactions on perception of structured emulsions

2011

The impact of the composition of spreads on in vivo aroma release and aroma perception was investigated using online proton transfer reaction mass spectrometry (PTR-MS) and sensory methodologies. Consumption of model products spread on bread induced a significant increase in aroma release and better discrimination in aroma perception, compared to when the product was tasted pure from a spoon. Dynamic release of a series of 10 aroma compounds was slower with the increase in solid fat content, and the quantity decreased when proteins were added. Sensory ranking of model products mostly confirmed the release results.

Salt and Aroma Compound Distributions Influence Flavour Release and Temporal Perception While Eating Hot-Served Flans.

2021

International audience; To counteract the negative effect of salt overconsumption on health, strategies have been developed to reduce the salt content in food products. Among them, two promising strategies based on odour-induced saltiness enhancement and the heterogeneous distribution of flavour compounds were combined and assessed in four-layer cream-based snacks. To investigate the relationship between saltiness enhancement, temporal release and perception of flavour compounds in hot snacks with heterogeneous distribution of salt and aroma compounds, complementary techniques were used: nose space PTR-Tof-MS (Proton Transfer Reaction-Time of Flight–Mass Spectrometry) to assess the release …

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…

Perception of wine quality according to extrinsic cues: The case of Burgundy wine consumers

2013

International audience; The value consumers put on specific products depends on the information they can get from experience and from the commercial description of the products. For wine, this information derives mainly from tasting (intrinsic factors) and from the packaging of the bottles (extrinsic factors). The main purpose of this work is to compare different methodologies able to disclose the extrinsic factors playing an important role in wine quality perception of consumers. Twenty-four Chardonnay commercial wines were selected according to different criteria such as origin, denomination of origin and information provided in the label or back label. Forty-eight participants living in …

Student participation in dialogue in individual subject curriculum meetings: students’ and parents’ perceptions

2020

While there has been considerable research on students with special educational needs and their parents’ participation at individual subject curriculum (ISC) meetings at school, less attention has ...