Search results for "Percept"

Nosespace of dark chocolates differing in sensory characteristics using PTR-TOF-MS and link to flavour perception through simultaneous Temporal Domin…

2019

International audience; Aroma of dark chocolate depends on process and cocoa origin and variety. Repeated sensory analyses of standardized chocolates produced from various cocoa beans using a standard fabrication process allowed classifying them in four sensory categories. These categories were confirmed in a PTR-MS analysis of the volatilome of 206 chocolate samples [1]. The objective here was to study the nosespace of a subset of chocolates simultaneously with their temporal profile to better explain the sensory categorization at a perception level. A Temporal Dominance of Sensations (TDS) evaluation of 8 chocolates (2 selected per category) was done in triplicate by 12 subjects while the…

A la découverte des odeurs

2019

Often taken for granted, the sense of smell has seldom been discussed or understood. However, since the start of the 20th Century, studies in this area have grown exponentially and today there is a greater understanding of the olfactory system – at both structural and functional levels. Scientists now concern themselves with questions about the holistic nature of our sense of smell and are investigating the role of odors in interpersonal relations, in food intake processes, in the diagnosis of certain illnesses, and many other areas. The beginnings of this knowledge are as fascinating as they are abundant and numerous disciplines are involved: psychology, physiology, genetics, neuroscience,…

Identifier des leviers en faveur d'un rééquilibrage entre protéines animales et végétales

2018

National audience

Explaining fat sensitivity in cottage cheeses by aroma re-lease and oral physiology parameters

2017

International audience

Conscious and nonconscious influences in the sensory domain

2013

Présentation (résumé 1 p.) ; http://www.pangborn2013.com/; International audience; Characterizing the relationships between conscious and unconscious processing is one of the most important goals of cognitive psychology. Renewed interest in the nature of consciousness has reignited long-standing debates about the reach of the unconscious -- the extent to which behaviour can be influenced by knowledge we are not aware of. According to Nisbett & Wilson (1977), subjects can be "(a) unaware of the existence of a stimulus that importantly influenced a response, (b) unaware of the existence of the response, and (c) unaware that the stimulus has affected the response." Many studies have now (argua…

Influence of composition and texture on in-mouth sodium release and saltiness perception during consumption of semi-hard cheeses

2011

Sodium content in human diet being excessive in many industrialized country, health authorities recommended its progressive reduction in food products in order both to improve public health and to decrease health cost (1). Cheese is one of the most important sodium vectors. However, salt (NaCl) is not only responsible for saltiness but is also implied in other functionalities such as flavour enhancement, texture, preservation (2). Keeping a good acceptability of food by the consumer at lower sodium chloride concentration is a real challenge for cheese industry to avoid negative consequences. To reach this goal, it is necessary to understand the role of cheese structure and composition on th…

Nos 5 sens, quel rôle sur le comportement alimentaire ?

2017

Le sens du vin : Contribution de la psychologie cognitive à une meilleure compréhension de la dégustation du vin et des dégustateurs

2017

D. Valentin chargée de superviser la traduction de cet article technique.; International audience; La dégustation du vin est une expérience sensorielle mais aussi cérébrale, cognitive et émotionnelle. Etude des processus cognitifs et des biais perceptifs mis en oeuvre lors de la dégustation, certains étant inconscients.

Influence of fermented food consumption on oral microbiota and taste perception

2022

On-line aroma monitoring with mass spectrometry and link to flavor release and flavor perception

2015

On-line aroma monitoring with mass spectrometry and link to flavor release and flavor perception. 250. american chemical society national meeting