Search results for "SCC"
showing 10 items of 1143 documents
Modulation of bitterness by aroma: cross modal interactions in red wine
2016
Póster presentado en la Seventh European Conference on Sensory and Consumer Research (Eurosense 2016), celebrada en Dijon del 11 al 14 de septiembre de 2016.
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,…
De la mise en mots des odeurs.
2012
National audience
Une alimentation maternelle enrichie en gras pendant la gestation ou l’allaitement oriente les préférences du souriceau vers un aliment gras à la nai…
2017
Olfactory tutoring of adaptive behavior in perinatal life and beyond
2013
International audience
Food for women, food for man: Exploring the role of food gender stereotype on the liking, description and sensory acceptance
2019
International audience
Le développement des préférences chez l'enfant humain
2013
Collaboration européenne.; National audience
From the taste of food to the sound of words: experimental research on the phonetic symbolism of tastes and aromas
2017
This article provides an analytical review of recent experimental research on the phonetic symbolism of tastes and aromas, i.e. the tendency of the general population to associate certain phono-articulatory properties of the sounds of language with certain gustatory and olfactory properties of food. It then presents the very first results of a series of original experiments carried out by the authors on the phonetic symbolism of wine tastes.
Free comment using speech recognition: an alternative to Check-All-That-Apply for sensory characterization of red wines at home
2019
International audience
Neural activation induced by an odour mixture perceived elementally or configurally by the newborn rabbit
2013
National audience; Perception of odours plays a crucial role in mammals facilitating interindividual communication, food choice and detection of danger, even from early in life (e.g. mother-young communication). However, little is known about the brain processing and perception of odorants in mixtures, which is by far the more common situation in life. To better understand how the brain processes odorants in mixtures, we used the newborn rabbit as a model. Rabbit pups display a clear sucking behaviour in response to the mammary pheromone (MP, the single molecule 2MB2) carried in the milk of lactating rabbit females. The MP also promotes associative conditioning and very rapid acquisition of…