Search results for "Sensory"

Establishing standards for neuronavigated TMS in research and clinical studies

2016

Multifocal TMS for temporo-spatial description of cortico-cortical connectivity patterns

2016

Acceptability of partially dealcoholized wines - Measuring the impact of sensory and information cues on overall liking in real-life settings

2009

International audience; In this study, the effect of partial alcohol reduction in wine on consumer expectation and overall liking was investigated in real-life settings (by a Home-Use-Test). By varying the wine in the bottle and by manipulating the information on the label, it was possible to assess the relative impact of sensory properties and information cues on overall liking. Standard Chardonnay and Syrah wines were partially dealcoholized from about 13.5% to about 9.5%. After bottling, these dealcoholized wines were presented once with information about real alcohol content (9.5%) and once with false information about alcohol content (13.5%). A third bottle with standard wine inside wa…

Granger Causality Analysis of Transient Calcium Dynamics in the Honey Bee Antennal Lobe Network

2023

Odorant processing presents multiple parallels across animal species, and insects became relevant models for the study of olfactory coding because of the tractability of the underlying neural circuits. Within the insect brain, odorants are received by olfactory sensory neurons and processed by the antennal lobe network. Such a network comprises multiple nodes, named glomeruli, that receive sensory information and are interconnected by local interneurons participating in shaping the neural representation of an odorant. The study of functional connectivity between the nodes of a sensory network in vivo is a challenging task that requires simultaneous recording from multiple nodes at high temp…

The caramel flavour: impacts of the volatile and the non-volatile fraction on perception

2013

The aim of this thesis was to investigate the impact of the volatile odorant fraction and the non-volatile fraction on the perception of caramel flavour. The first step focused on the analytical characterization of the volatile odorant fraction of caramel using Gas Chromatography coupled to Olfactometry (GC/O), GC/Mass Spectrometry (GC/MS) and heart-cutting MDGC/MS/O. Results highlighted the presence of more than one hundred compounds and demonstrated the complexity of the caramel volatile fraction. The objective of the second step was to understand the contribution of odorant compounds identified to the caramel aroma typicality. Literature shows that odour intensity is not sufficient to ev…

Odor-induced change in saltiness: Enhancement of salt perception with salt-associated aroma

2007

L'intégration multisensorielle comme stratégie pour compenser la réduction en sodium et matière grasse dans les aliments

2015

In recent years;health authorities worldwide advise for a reduction of salt and fat in daily food consumption. However;foods with reduced salt and fat content are often not appreciated by consumers;Therefore;the formulation of low-salt-fat foods that maintain acceptability is a major concern in food research. In this thesis;the multi-sensory integration and release kinetics of flavor compounds were explored as strategies to compensate for salt and fat reduction in cheese products (model cheeses and real cheeses). The objective was to better understand the mechanisms leading to aroma and salt release during mastication and to evaluate how the matrix composition and structure influence salt a…

Analyse sensorielle du fromage

2018

Quantification of intracranial contribution to rheoencephalography by a numerical model of the head

2000

Abstract Objectives : Partial contributions of intracranial and extracranial circulation to rheoencephalography (REG) remain uncertain. The main goal of this work is to determine theoretically the capability of REG techniques to reflect intracranial blood flow. Methods : Head and current injection electrodes were computationally modeled to assess REG sensitivity to brain and scalp conductivity changes. Data obtained were related to tissue perfusions to calculate the partial contribution of cerebral blood perfusion to REG I, REG II and monopolar REG and to assess their amplitudes. Results : When REG I and monopolar REG were used, the theoretical maximum of intracranial contribution was reach…

Sensory and Chemical Analysis of Fractions Obtained by Gel Permeation of Water-Soluble Comte Cheese Extracts

1995

The pure water extraction of Comte cheese solubles and their chromatographic separation facilitate sensory analysis experiments with the fractions directly collected from the column. Two extracts, one obtained after ultrafiltration, the other after chromatography on Sephadex G25, have been separated on Toyopearl HW-40S. The sensory evaluation of the obtained fractions shows in the two cases that some fractions have interesting flavors. However, physicochemical analysis shows that organoleptic characteristics are linked more to the presence of amino acids and salts than to the presence of peptides. Apart from monosodium glutamate, most of the amino acids are present in the fractions at conce…