Search results for "TASTE"

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…

Determination of taste-active compounds of a bitter camembert cheese by omission tests

2001

The taste-active compounds of a Camembert cheese selected for its intense bitterness defect were investigated. The water-soluble fraction (WSE) was extracted with pure water and fractionated by successive tangential ultrafiltrations and nanofiltration. The physicochemical assessment of these fractions led to the construction of a model WSE which was compared by sensory evaluation to the crude water-soluble extract, using a panel of 16 trained tasters. As no significant difference was perceived, this model WSE was then used directly or mixed with other cheese components for omission tests. Among the main taste characteristics of the WSE (salty, sour, umami and bitter), bitterness was found t…

Effect of the association of surface flora on the sensory properties of mould-ripened cheese

1997

Summary - In cheese, flavour and taste are, in great part, generated by the starters during the ripening stage. Proteolysis and lipolysis are the first steps of the elaboration of a large number of taste and odour compounds directly invol ved in the sensory quality of cheeses. The pathways used by the microorganisms to produce flavour compounds are still unclear in many cases. It would be useful for the starter-producing industry to have screening criteria permitting diversification of the starter quality, and for the cheese industry to know which strain to associate to obtain cheeses with specifie sensory properties. The production of experimental cheeses with different associations of sur…

Hedonic sensations implicated in the control of human food intake : alimentary alliesthesia and sensory-specific satiety

2011

The control of food intake is a complex and multifactorial process controlled by the CNS. It is implicated in the regulation of body weight and the supply of energy substrates, as well as the supply of a panoply of nutrients to cover the specific needs of the organism. Among all the factors involved, hedonic sensations play an important role in guiding food selection and limitation of intake. The theoretical section of this thesis takes into account the physio-anatomical aspects of the control of food intake, in particular sensory pleasure and its evaluation, within the framework of the three principal hedonic phenomena: Conditioned Satiety (CS), Alimentary alliesthesia (AA) and sensory-spe…

Aroma cross-modal interactions with texture and taste in dairy products

2006

Non synonymous nucleotide polymorphisms in human taste receptors and individual taste sensitivity to glutamate

2008

National audience

Taste receptors to L-glutamate

2007

National audience

Meshing individual differences in taste sensitivity with genotype: cSNPs in candidate taste receptors for glutamate are necessary but not sufficient …

2007

International audience

Communiquer sur le goût, du discours à la méthode

2013

Based on the original scientific field of taste communication, the article exposes the setting up of a methodology specific to the communication sciences. Explicating the specificity of the taste and using multidisciplinary tools, we build a communication methodology specific to the communication of sensory attribute.

Perception du goût : sommes-nous tous égaux ?

2010

National audience; Les sens olfactifs et gustatifs jouent un rôle essentiel dans le comportement alimentaire. L'être humain est capable de percevoir des milliers de composés odorants grâce à un système de codage combinatoire impliquant environ 340 récepteurs olfactifs. Les récepteurs olfactifs sont sujets à un important polymorphisme génétique susceptible d'induire différentes perceptions de certaines odeurs. La perception des molécules sapides implique un nombre beaucoup plus restreint de récepteurs dont certains restent encore à découvrir. Un polymorphisme génétique à l'origine de variations importantes dans les seuils de perception de certains composés sapides affecte également les récep…