Search results for "Percept"
showing 10 items of 3839 documents
Impact of proportion on configural perception of odor mixtures in a newborn mammal
2009
International audience; Configural perception of odor mixtures appears functional early in life. Recent results underline that after the learning of a binary mixture. (AB) that blends in humans, newborn rabbits respond both to the mixture and to its components. However, after the learning of. a single component they do not generalize to the mixture. This suggests that they perceive more in the mixture than the odor of each. constituent (Coureaud et al., Physiol. Behav. 2008). Here, we pursued the assessment of their configural perception of AB, with the. aim to determine whether specific component proportions of A and B elicit the perceptual emergence of an additional odor in AB. Starting. …
Les risques liés au climat. Cinquante ans de tempêtes... vues par Ouest-France
1997
National audience
Savoirs, représentations et comportements des réunionnais en matière de santé et d'environnement 18 mois après l'épidémie de chikungunya
2009
The outbreak of Chikungunya in Reunion in 2005/2006 surprised by its intensity and by the appearance of serious forms. It has left health professionals and relatively poor populations facing the lack of appropriate treatment. From the example of Chikungunya, the general objective of our multidisciplinary research was to study how two types of factors interact in the management of a vector-based disease: those related to representations and knowledge of the disease, and those related to to the perception of the environment. In this poster, we present the results of a questionnaire survey conducted in November 2007 among the inhabitants of a district of Ravine des Cabris (Commune of St Pierre…
Aspects cognitifs de la dégustation : exploration de la figure de l'expert en vin
2014
International audience; Synthèse des principales contributions de la psychologie cognitive à l'étude de l'expertise en vin. Etude des capacités perceptives, descriptives et mnésiques des experts.
L'acquisition des préférences alimentaires: le cas du goût sucré
2008
Review; National audience
Understanding intrinsic quality assessment of red wines by experts
2014
Póster presentado en la 6th European Conference on Sensory and Consumer Research (EUROSENSE 2014 – A SENSE OF LIFE), celebrada en Copenague del 7 al 10 de septiembre de 2014.
Brain mechanisms of the odor-induced taste enhancement in people living with normalweight and obesity: sensory and electroencephalography studies
2022
Some odors have the property of enhancing the taste perception, whether it is sweet, salty, acidic or umami. It is therefore possible to enhance the perception of a taste by using odorant ingredients in food. The integration of taste and odor results in the perception of a unique quality for the food, called the flavor. The mechanism that results from this integration, called odor-induced taste enhancement (OITE), has been little studied in the literature in normal weight (NW) and obese (OB) individuals. It has been observed that the odor-induced taste enhancement is higher in OB compared to NP, for a single product tested. The brain structures involved in OITE have already been identified,…
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…
Déterminisme des choix alimentaires de la personne âgée
2015
Communication à destination du monde socio-professionnel.; « Bien manger » est un facteur clef pour permettre de « bien vieillir » - c’est-à-dire de rester actif, autonome et en bonne santé au cours de l’avancée en âge. Cependant, malgré l’existence de recommandations spécifiant les besoins nutritionnels des personnes âgées (WHO, 2002), de nombreuses études ont montré une prise calorique et nutritionnelle insuffisante au sein de la population âgée européenne (Roman-Vinas et al, 2011; Madej et al, 2013; Mensink et al, 2013).[br/][br/]IMPACT DU VIEILLISSEMENT SUR LE COMPORTEMENT ALIMENTAIRE DU SUJET ÂGÉ[br/]Le processus de vieillissement, même lorsqu’il se déroule normalement, est associé à d…
Expression and biophysical characterization of the human T1R1 taste receptor subunit
2011
Expression and biophysical characterization of the human T1R1 taste receptor subunit. 21. Congress of the european chemoreception research organisation (ECRO)