Search results for "SENSORY EVALUATION"

Influence of flavour transfer between different gel phases on perceived aroma

2007

International audience; Multiphasic models of stirred fruit yoghurts made from a bilayer that consisted of a pectin and a dairy gel were developed in order to study the transfer of strawberry flavour compounds between the two phases. Several parameters (i.e., the flavour concentration, the fat content of the dairy gel and the storage temperature) affecting flavour compound transfer, using an experimental design, together with their effect on sensory perception were investigated. Strawberry flavour transfer between the two gels was high enough to affect the sensory perception of the dairy gels. The parameters that modified the partitioning of ethyl esters between the pectin and dairy gel (i.…

Kestääkö ääni? : laulunopetuksen vaikutus opettajaksi valmistuvien äänen laatuun ja ilmaisuun

2017

The aim of this study was to investigate how regular singing lessons and deliberate practice impact future teachers’ voice quality and their expression in speech and singing. Previous research about teachers’ speaking voice has shown that kindergarten teachers and classroom teachers are at high risk of showing symptoms or developing disorders, which weaken their effectiveness of expression. The study is qualitative and experimental and it includes longitudinal vocal education, which lasted one academic year. This thesis was approached theoretically through existential phenomenology with a holistic conception of man. Data was gathered from eleven subjects and divided into three research grou…

Alignments of Time Intensity curves in sensory analysis

2006

International audience

Use of a natural low Na+ salt in durum wheat bread

2016

Physico-chemical characterisation of a non-conventional food protein source from earthworms and sensory impact in arepas

2009

International audience; This study aimed to characterise a non-conventional protein source: a powder made from earthworms, and to evaluate its potential use as human food. The way it was prepared led to low solubility and wide particle size distribution. Sensory analysis was used to assess the acceptability and the organoleptic properties of maize-based pan-cakes fortified with this novel protein powder. Satisfying products were obtained with a substitution level of 5.5% (w/w) earthworm powder in pan-cakes. GC-MS allowed the identification of more than seventy volatile compounds that may be responsible for the off-odour of the powder. The most abundant chemical groups found in the volatile …

Pilotażowe badania sensoryczne autorskich receptur preparatów kosmetycznych z zawartością śluzu ślimaka

2017

Od wielu lat ślimaki lądowe rodzaju Helicidae pełnią rolę luksusowego surowca spożywczego. Ich spożycie oscylujące wokół 40 tysięcy ton rocznie co dało początek idei hodowli fermowych ślimaków lądowych. Pojawił się również pomysł wykorzystania ich wydzieliny w produktach kosmetycznych o działaniu leczniczo-upiększającym. Śluz ze ślimaka wykazuje, m.in. właściwości: regenerujące, ochronne, przeciwzapalne, nawilżające, zwiększające elastyczność skóry. Celem pracy była analiza jakości sensorycznej autorskich receptur preparatów kosmetycznych zawierających śluz ze ślimaka. Badania sensoryczne odgrywają ważną rolę przy opracowywaniu nowopowstałych receptur preparatów kosmetycznych oraz w potwier…

Sensory changes with age and impact on appetite and food intake

2017

International audience

Sensory evaluation: How to measure olfactory and taste sensations?

2015

National audience