Search results for "Percept"
showing 10 items of 3839 documents
Visual exploration of face and facial expression in infancy: A qualitative approach of cognitive and social development
2016
International audience; This article proposes a methodological consideration for the use of "head free" eye-tracking systems, which allowed to extend this technique to the study of infant skills. It explores how the technological developments enable a more qualitative approach, which offers the possibility of considering "how" in addition to "how long" the infant looks at a visual scene, especially the scene of the face.
Factors of good visual outcome in acute post-cataract endophthalmitis (friends group)
2009
International audience; Purpose: To analyze initial clinical factors of good visual outcome in patients with acute endophthalmitis following cataract surgery. Methods: A prospective study was performed in 4 University hospital (Dijon, Grenoble, Lyon, Saint-Etienne, FRIENDS group) on 100 patients with acute post-cataract endophthalmitis. Factors related to cataract surgery (complications), the initial presentation and the microbiological identification were analyzed according to the final visual outcome using univariate and multivariate analysis (SPSS 12.0). Results: 46% out of the patients had a final visual acuity less than or equal to 0.3 logMar (good visual outcome) at 6 months while 10%…
Maternal odor selectively enhances the categorization of face(like) stimuli in the 4 month-old infant brain
2020
Présentation Poster; International audience; In the 4-month-old infant brain, the visual categorization of natural face images is enhanced by concomitant maternal odor (Leleu et al., 2019), providing support for the early perception of congruent associations between co-occurring inputs from multiple senses. Here, we further explore whether this maternal odor effect is selective to faces or if it can be explained by a more general influence of salient odor cues on the perception of any visual object category. In Experiment 1, scalp electroencephalogram was recorded during a fast periodic visual stimulation (FPVS-EEG) while 4-month-old infants were exposed to the maternal vs. a control odor. …
Rules and Mechanisms of Perceptual Interaction of Odor Mixtures : Application to Icewine aroma
2021
Icewine was used as an experimental object, and hundreds of wine- or food-related odor mixtures were designed and investigated for the first time based on the identification and analysis of icewine’ odorants. The aim of the thesis work was to explore the key odor elements that affected the perception of odor mixtures and the general laws behind olfactory perceptual interactions. The thesis manuscript contains seven chapters:The first review of the literature gives a brief introduction to the olfactory system and odor perception. Then, odorants’ mixture perception is highlighted through examples of interactions between odorants at the perceptual level. Research progress in perceptual interac…
Using cross-modal interactions to counterbalance salt reduction in solid foods
2011
International audience; We investigated odour-induced saltiness enhancement (OISE) in a solid model cheese with the aim of evaluating the influence of cross-modal interactions (odour-texture-taste) on saltiness perception and assessing the efficacy of using OISE to counterbalance salt reduction. Four model cheeses, varying in texture, were flavoured with three commercial tasteless aromas (comte cheese, sardine and carrot) differently associated with salty and cheesy food products. Twenty-seven consumers evaluated taste intensity, aroma intensity and its congruence with the product flavour, and the overall pleasantness of 12 flavoured and four unflavoured samples. The comparison of the perce…
In-mouth aroma compound release during cheese consumption: Relationship with food bolus formation
2011
International audience; The present study describes the changes in mechanical properties and saliva incorporation for cheese samples with different composition and texture, and their influence on the rate of aroma release. Chewing work per cycle, salivary flow rate and chewing rate varied highly among subjects. Despite the differences in cheese hardness, at the end of mastication, bolus texture was the same for cheeses with the same lipid content. Low-fat cheeses gave harder bolus than high fat ones, despite being chewed longer, with higher work per cycle and more moisture. Salivary flow rate did not vary among cheese samples but, at the end of mastication, the amount of saliva in boluses d…
Is the improvement of the nutritional quality compatible with the maintenance of the sensory quality? : the example of biscuits
2013
French biscuit producers are willing to improve the nutritional composition of their products. The. objective of this work was to determine whether it was possible while maintaining the sensory. quality of the reduced product. The first study dealt with the impact of fat and sugar reduction on liking and sensory perception of. 9 types of biscuits and cakes. Results show that children perceived almost no difference and liked. equally the standard and the fat- and/or sugar-reduced variants for most types of biscuits. For. products reduced without adding polyols, adults less like fat- or sugar-reduced variants than. standard ones mainly when they were perceived as less sweet, and to a lesser e…
L'amélioration de la qualité nutritionnelle est-elle compatible avec le maintien de la qualité sensorielle ? : l'exemple des biscuits
2013
French biscuit producers are willing to improve the nutritional composition of their products. The objective of this work was to determine whether it was possible while maintaining the sensory quality of the reduced product.The first study dealt with the impact of fat and sugar reduction on liking and sensory perception of 9 types of biscuits and cakes. Results show that children perceived almost no difference and liked equally the standard and the fat- and/or sugar-reduced variants for most types of biscuits. For products reduced without adding polyols, adults less liked fat- or sugar-reduced variants than standard ones mainly when they were perceived as less sweet, and to a lesser extent …
A study on texture-taste-aroma interactions: physico-chemical and cognitive mechanisms
2009
International audience; Texture–taste, texture–aroma and aroma–taste interactions were examined in custard desserts varying in viscosity (at identical composition), sucrose level and aroma nature. All reciprocal interactions were investigated, with each binary interaction addressed through an independent sensory study. Rheological, in vivo aroma release and sucrose release measurements were run in parallel to control for a possible physico-chemical origin of these interactions. Observed interactions were found to be dependent upon the nature of the sensory modalities involved; physico-chemical mechanisms could only in some instances entirely explain these interactions. Taste and aroma did n…
Reducing salt level in food : an integrated study of salt release and perception in model and real food systems
2008
Reducing salt level in food: an integrated study of salt release and perception in model and real food systems; Reducing salt level in food: an integrated study of salt release and perception in model and real food systems